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- 2 boneless, skinless chicken breasts, thinly sliced - 2 cups fresh broccoli florets - 8 oz whole wheat fettuccine - 1 cup low-fat milk - 1/2 cup Greek yogurt (plain) - 1/2 cup grated Parmesan cheese - 2 tablespoons extra-virgin olive oil - 2 cloves garlic, minced - 1 teaspoon Italian seasoning blend - 1/4 teaspoon red pepper flakes (optional, for a spicy kick) In this recipe, I focus on simple yet healthy ingredients. The boneless, skinless chicken breasts provide lean protein. Fresh broccoli florets add essential vitamins and a nice crunch. The whole wheat fettuccine gives fiber and a hearty feel to the dish. For the sauce, I use low-fat milk and Greek yogurt. These ingredients create a creamy texture without the extra calories. Grated Parmesan cheese adds flavor and richness, making the sauce taste indulgent. When it comes to seasoning, I turn to extra-virgin olive oil for sautéing. Garlic enhances the aroma and taste, while the Italian seasoning blend adds depth. If you like a little heat, red pepper flakes offer a spicy kick. These ingredients come together to make a dish that feels rich and satisfying, while still being light and healthy. You can easily find these ingredients at your local grocery store. {{ingredient_image_2}} - Start by bringing a large pot of salted water to a boil. - Add 8 oz of whole wheat fettuccine and cook it as per the package. - When there are just 3 minutes left on the timer, toss in 2 cups of fresh broccoli florets. - Once cooked, drain the pasta and broccoli. Reserve a bit of the pasta water for later. - In a large skillet, heat 2 tablespoons of extra-virgin olive oil over medium heat. - Add 2 thinly sliced boneless, skinless chicken breasts to the skillet. - Season the chicken with salt, black pepper, and 1 teaspoon of Italian seasoning. - Cook the chicken for 5 to 7 minutes until it turns golden brown and is no longer pink inside. - After cooking, take the chicken out and keep it warm on a plate. - In the same skillet, lower the heat a bit and add 2 cloves of minced garlic. - Sauté the garlic for about 30 seconds, stirring so it does not burn. - Slowly whisk in 1 cup of low-fat milk while stirring continuously. - Keep stirring until the sauce starts to thicken slightly. - Next, add 1/2 cup of Greek yogurt and 1/2 cup of grated Parmesan cheese. - Mix well until the sauce is creamy and smooth. If it is too thick, add a splash of reserved pasta water. - Return the cooked chicken and broccoli to the skillet. - Toss everything in the creamy Alfredo sauce until well coated. - Finally, fold in the cooked fettuccine and stir to blend all the flavors together. - Ensure the chicken is cooked through and tender. Cook it until golden brown. - Adjust the sauce thickness easily with pasta water. Add a splash for creaminess. - Experiment with herbs and spices to boost taste. Oregano and basil work well. - Customize your dish with additional vegetables. Peas, carrots, or bell peppers add color. - Serve with fresh Parmesan and herbs for a lovely finish. It adds flavor and looks nice. - Arrange the dish attractively for best visual appeal. A colorful plate catches the eye. Pro Tips Use Fresh Ingredients: For the best flavor and texture, opt for fresh broccoli and high-quality chicken. Fresh ingredients elevate the dish and make it more enjoyable. Customize Your Sauce: Feel free to add other spices or herbs to the sauce, such as basil or oregano, to tailor it to your taste preferences. Perfectly Cooked Pasta: Make sure to cook the fettuccine just until al dente. This ensures it maintains a nice bite and doesn't become mushy when mixed with the sauce. Save Some Pasta Water: The reserved pasta water is a great way to adjust the consistency of your sauce. Add it gradually until you achieve the desired creaminess. {{image_4}} You can make a tasty vegetarian version of this dish. Simply substitute the chicken with mushrooms or tofu. Both options add great flavor and texture. For mushrooms, use cremini or portobello for a hearty bite. If you choose tofu, press it first to remove excess water. Then, cube it and sauté until golden. You’ll enjoy a rich meal without meat! If you need a gluten-free option, don’t worry! Just use gluten-free pasta alternatives. Look for rice or quinoa pasta at your local store. They cook similarly to regular pasta. Remember to check the package for cooking times. This way, you still enjoy a creamy Alfredo with no gluten! Want a low-carb twist? Replace the pasta with zucchini noodles. Spiralizing zucchini is easy and fun! Just wash the zucchini, then use a spiralizer to create thin noodles. Sauté them lightly for a few minutes. This will keep them crisp and fresh. You’ll get a delicious, guilt-free meal that fits your low-carb diet! To store leftovers, let the dish cool to room temperature. Transfer the chicken broccoli Alfredo to an airtight container. It will stay fresh in the fridge for up to three days. Label the container with the date to keep track. To reheat, place the leftovers in a skillet over low heat. Add a splash of low-fat milk to keep the sauce creamy. Stir gently until warmed through. You can also use the microwave; heat in 30-second intervals, stirring in between. If you want to freeze it, place the cooled dish in a freezer-safe container. Make sure to remove as much air as possible to avoid freezer burn. It will last up to three months in the freezer. To thaw, move it to the fridge overnight. Reheat using the methods above for best results. This Chicken Broccoli Alfredo is "skinny" because it uses healthier ingredients. I swap heavy cream for low-fat milk and Greek yogurt. This change cuts calories while keeping creaminess. I also use whole wheat fettuccine instead of regular pasta. This adds more fiber, making it more filling. I choose boneless, skinless chicken for lean protein. Together, these choices create a dish that tastes rich but is much lighter. Yes, you can make this dish ahead of time. Cook it and let it cool down completely before storing. Place it in an airtight container in the fridge. It can last for 3 to 4 days. When you’re ready to eat, just reheat it on the stove over low heat. Add a splash of low-fat milk if the sauce seems too thick. You can add more flavor to the sauce easily. Try mixing in different cheeses like mozzarella or asiago for a richer taste. Fresh herbs like basil or parsley also boost flavor. You can even add lemon juice for a bright touch. If you like heat, sprinkle in more red pepper flakes. These options turn a good sauce into a great one. Yes, this recipe is perfect for meal prep. It serves four, so you can pack meals for the week. Each portion reheats well, keeping its creamy texture. Store it in single-serving containers for easy lunches or dinners. This dish is not only tasty but also convenient for busy days. In this post, we explored a tasty and healthy Chicken Broccoli Alfredo recipe. We covered key ingredients, like chicken, broccoli, whole wheat fettuccine, and a creamy sauce made with Greek yogurt. I shared step-by-step cooking instructions and useful tips, plus how to customize the dish to your taste. Don't shy away from trying variations, from vegetarian swaps to gluten-free options. Embrace your cooking journey and enjoy sharing this delicious meal with others. Cooking at home can be fun, healthy, and rewarding.

Skinny Chicken Broccoli Alfredo

A lighter version of the classic Alfredo, featuring chicken, broccoli, and whole wheat fettuccine in a creamy sauce.
Print Recipe Pin Recipe
Course Main Course
Cuisine Italian
Servings 4
Calories 350 kcal

Ingredients
  

  • 2 pieces boneless, skinless chicken breasts, thinly sliced
  • 2 cups fresh broccoli florets
  • 8 oz whole wheat fettuccine
  • 1 cup low-fat milk
  • 1/2 cup Greek yogurt (plain)
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons extra-virgin olive oil
  • 2 cloves garlic, minced
  • to taste Salt and freshly ground black pepper
  • 1 teaspoon Italian seasoning blend
  • 1/4 teaspoon red pepper flakes (optional)

Instructions
 

  • In a large pot, bring salted water to a rolling boil. Add the whole wheat fettuccine and cook according to the package instructions. When there are 3 minutes left on the fettuccine, gently add the broccoli florets to the pot. Once done, drain and set the mixture aside, ensuring to reserve a small amount of pasta water.
  • In a large skillet, heat the olive oil over medium heat. Add the sliced chicken breasts and season generously with salt, black pepper, and Italian seasoning. Cook for 5-7 minutes until the chicken is golden brown and no longer pink in the center. After cooking, remove the chicken from the skillet and keep it warm on a plate.
  • In the same skillet, lower the heat slightly and add the minced garlic. Sauté for about 30 seconds, stirring gently until the garlic is aromatic, taking care not to burn it.
  • Gradually whisk in the low-fat milk, stirring continuously until the mixture begins to thicken. Keep the heat at medium-low to prevent scorching.
  • Stir in the Greek yogurt and Parmesan cheese, mixing well until a creamy, smooth sauce forms. If the sauce appears too thick, blend in a splash of reserved pasta water or additional milk until the desired consistency is reached.
  • Return the cooked chicken and broccoli to the skillet, tossing them in the Alfredo sauce so they are thoroughly coated.
  • Gently fold the cooked fettuccine into the skillet, making sure the pasta is evenly coated in the sauce. Stir well to combine all elements harmoniously.
  • Taste the dish and adjust the seasoning if necessary. If you like some heat, sprinkle in the optional red pepper flakes.

Notes

Serve with extra Parmesan and a sprinkle of parsley for garnish.
Keyword Alfredo, broccoli, chicken, healthy, pasta