If you’re dreaming of a creamy pasta dinner but want something lighter that still tastes utterly indulgent, let me introduce you to Skinny Chicken Broccoli Alfredo. This dish is pure comfort—tender sautéed chicken, crisp-tender broccoli, and fettuccine ribbons all tossed in a silky, lower-calorie Alfredo sauce you’d never guess was “skinnified.” It’s hearty, colorful, and weeknight-friendly, making it that rare recipe the whole family will beg for again and again.

Skinny Chicken Broccoli Alfredo Recipe - Recipe Image

Ingredients You’ll Need

It’s amazing how a handful of simple, wholesome ingredients can come together to create something so craveworthy! Each addition builds the flavor or brings balance—so don’t skip anything if you want the full Skinny Chicken Broccoli Alfredo experience.

Boneless, skinless chicken breasts (1 pound, sliced): Lean protein that cooks up juicy and soaks in all the flavors.
Broccoli florets (2 cups): A pop of green with a bit of crunch, balancing out the creamy sauce beautifully.
Whole wheat fettuccine or pasta of choice (8 ounces): Adds heartiness and nutty flavor, plus extra fiber from the whole wheat.
Olive oil (1 tablespoon): For sautéing the chicken and starting the sauce, lending richness with healthy fats.
Garlic cloves, minced (3): Essential aromatic notes—don’t hold back!
All-purpose flour (2 tablespoons): This is the key to thickening the Alfredo sauce without heavy cream.
Low-fat milk (1 ½ cups): The perfect creamy base with fewer calories but plenty of flavor.
Low-sodium chicken broth (½ cup): Brings depth and that savoriness every sauce needs.
Grated Parmesan cheese (½ cup): The classic Alfredo tang, and it melts into the sauce like a dream.
Salt (¼ teaspoon): Enhances every ingredient—adjust as needed to taste.
Black pepper (¼ teaspoon): For a gentle kick and balancing finish.
Pinch of nutmeg (optional): Adds a hidden warmth and complexity to the sauce.
Chopped parsley for garnish: Brightens the dish visually and with fresh flavor right before serving.

How to Make Skinny Chicken Broccoli Alfredo

Step 1: Boil the Pasta and Broccoli

Start by cooking your pasta according to the package instructions. In the final two to three minutes of boiling, toss in the broccoli florets so they cook right along with the pasta—this trick keeps them perfectly crisp yet tender. Once done, drain everything together and set it aside so it’s ready to toss with your sauce.

Step 2: Sauté the Chicken

Heat olive oil in a large skillet over medium heat, then add the sliced chicken breasts in a single layer. Cook until each piece is golden and cooked through, about six to seven minutes. Resist the urge to stir too much—let that caramelization happen. Once done, remove the chicken and keep it covered on a warm plate.

Step 3: Make the Skinny Alfredo Sauce

Using the same skillet, toss in the minced garlic and let it sizzle for about a minute until fragrant. Sprinkle in the flour, whisking for another minute until it’s slightly golden, then slowly add the low-fat milk and chicken broth while whisking constantly to avoid any lumps. Let this mixture simmer until it thickens up—just three to four minutes does the trick. Stir in the Parmesan, salt, pepper, and a pinch of nutmeg if you’re feeling fancy. The result is a light Alfredo that hugs every noodle!

Step 4: Bring It All Together

Add the cooked chicken, pasta, and broccoli right into the skillet and toss until everything is well coated with the creamy sauce. Don’t be shy—get every bit of goodness mixed together. Finish with a sprinkle of fresh parsley, then serve your Skinny Chicken Broccoli Alfredo warm and enjoy the aromas filling your kitchen!

How to Serve Skinny Chicken Broccoli Alfredo

Garnishes

For a final flourish, nothing beats a shower of freshly chopped parsley. You can also add a few extra grates of Parmesan or a crack of black pepper at the table. Lemon zest is another fresh, zingy touch if you want to brighten things up a notch.

Side Dishes

Skinny Chicken Broccoli Alfredo is satisfying on its own, but if you want to round out the meal, serve it with a crisp green salad tossed in a simple vinaigrette. Warm, crusty whole-grain bread is perfect for mopping up every last bit of sauce.

Creative Ways to Present

For dinner parties or meal prepping, try portioning the Alfredo into individual bowls or ramekins with a flourish of herbs on top. Or twirl the fettuccine into little nests on each plate for a restaurant-worthy vibe. For a kid-friendly spin, serve with fun pasta shapes or let little ones sprinkle on their own garnishes!

Make Ahead and Storage

Storing Leftovers

Leftover Skinny Chicken Broccoli Alfredo keeps beautifully in an airtight container in the refrigerator for up to three days. The flavors meld even more, making leftovers a joy to look forward to!

Freezing

If you’d like to freeze your Alfredo, transfer portions to freezer-safe containers. It’s best to freeze before adding fresh herbs. When ready to eat, thaw in the refrigerator overnight for best texture (the sauce may separate if microwaved from frozen).

Reheating

Gently reheat leftovers on the stove over low heat, adding a splash of milk to bring back the creaminess if needed. If using a microwave, cover and reheat in short intervals, stirring between bursts for even warming.

FAQs

Can I use a different kind of pasta in this Skinny Chicken Broccoli Alfredo?

Absolutely! While whole wheat fettuccine adds a nice bite and nutty flavor, feel free to swap in any favorite pasta shape, including gluten-free options to fit your needs.

What can I substitute for Parmesan cheese?

If Parmesan isn’t available, try using Pecorino Romano or Grana Padano—both give a similar savory, cheesy finish that makes the sauce shine.

Is it possible to make a vegetarian version?

Definitely! Just skip the chicken and bump up the amount of broccoli, or add other veggies like mushrooms or peas for extra color and texture. Use veggie broth instead of chicken broth to keep the flavors bright.

How can I make the sauce thicker without cream?

The combination of flour, low-fat milk, and Parmesan is what creates that luscious, thickened sauce. For an even silkier finish, let the sauce simmer a little longer or add a teaspoon of cornstarch (mixed with a splash of cold milk) if you skipped the flour for gluten-free reasons.

Can I use rotisserie chicken to save time?

Yes, rotisserie chicken is a fantastic shortcut! Just shred or chop it and add it with the pasta and broccoli at the end—it’s a quick way to get dinner on the table fast without skimping on the flavor of Skinny Chicken Broccoli Alfredo.

Final Thoughts

This Skinny Chicken Broccoli Alfredo really brings together the best of both worlds: indulgent, creamy comfort and a lightened-up approach you can feel good about. Try it for your next cozy dinner—you might just find your new weeknight favorite!

Skinny Chicken Broccoli Alfredo Recipe

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4.6 from 25 reviews

Author: admin
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in a guilt-free bowl of Skinny Chicken Broccoli Alfredo, a light and healthy twist on the classic dish. Tender chicken, vibrant broccoli, and whole wheat fettuccine mingle in a creamy, low-fat alfredo sauce that’s perfectly seasoned. This satisfying meal is sure to become a family favorite!

Ingredients

Scale

For the Dish:

1 pound boneless, skinless chicken breasts (sliced)
2 cups broccoli florets
8 ounces whole wheat fettuccine or pasta of choice
1 tablespoon olive oil

For the Alfredo Sauce:

3 garlic cloves (minced)
2 tablespoons all-purpose flour
1 ½ cups low-fat milk
½ cup low-sodium chicken broth
½ cup grated Parmesan cheese
¼ teaspoon salt
¼ teaspoon black pepper
Pinch of nutmeg (optional)
Chopped parsley for garnish

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Instructions

Cook the Pasta and Broccoli: Boil the pasta according to package instructions, adding broccoli for the last 2–3 minutes. Drain and set aside.
Cook the Chicken: In a skillet, cook chicken in olive oil until golden and cooked through. Set aside.
Prepare the Sauce: In the same skillet, sauté garlic, whisk in flour, then slowly add milk and broth. Simmer until thickened. Stir in Parmesan, salt, pepper, and nutmeg.
Combine and Serve: Return chicken, pasta, and broccoli to the skillet, toss in the sauce, and garnish with parsley. Serve hot.