By swapping out heavy cream for pumpkin purée, this recipe lightens up the dish while adding a boost of nutrients and a velvety richness you won’t believe came from a can. With tender chicken, savory garlic, and just the right touch of Parmesan, this healthier Alfredo is perfect for cozy weeknights—and no one at the table will guess it’s good for them, too.

1 lb. penne pasta (or any pasta)

1 cup reserved pasta water

2 tablespoons butter

½ onion, sliced thinly

2 cloves garlic, crushed or minced

1 lb. skinless chicken breast tenders cubed

1 3/4 cups pumpkin puree, canned

2 cups skim/low-fat milk

2 cups broccoli florets

1/2 cup fresh grated parmesan cheese

1 bouillon cube

1 pinch salt to season

 

Boil pasta in a large pot of salted water until al dente. Reserve 1 cup of the water for later use.

 

Heat a large pan over medium heat and add butter. As soon as it starts to fry and sizzle, add the onion and cook until it becomes translucent.

 

Add garlic and sauté for about a minute.

 

Add the chicken and combine with the onion and garlic. Cook until the chicken changes in color.

 

Add the pumpkin and milk, and continuously stir until they combine and begin to simmer and thicken.

 

Add the broccoli, Parmesan cheese, bouillon cube, and salt. Mix well and cook until the chicken is thoroughly cooked and the broccoli is tender to your desired consistency.

 

Pour the reserved pasta water into the pan in 1/4 cup increments, stirring between each addition, until you achieve the desired consistency. (If needed, add a little extra milk for a thinner sauce.)

 

Gently stir the pasta through the sauce and serve with extra Parmesan cheese!