If you’ve ever craved a creamy bowl of alfredo but didn’t want the post-dinner guilt, you’re in for a treat with this Skinny Chicken Broccoli Alfredo. It’s everything you love about classic comfort food—tender chicken, crisp-tender broccoli, and a dreamy parmesan sauce—but lightened up so you can enjoy every twirl. The best part? You won’t need hours or hard-to-find ingredients to whip up this delicious pasta; it’s a weeknight hero the whole family will devour.

Skinny Chicken Broccoli Alfredo Recipe - Recipe Image

Ingredients You’ll Need

This Skinny Chicken Broccoli Alfredo comes together with just a handful of simple ingredients, each one doing its part to make the dish irresistibly tasty and satisfying. From lean protein to rich, cheesy flavor and bright pops of green, every item on this list matters—so don’t skip them!

Whole Wheat Fettuccine or Pasta of Choice (8 ounces): Gives you a hearty, fiber-filled base and holds onto the sauce beautifully.
Boneless Skinless Chicken Breasts (1 pound, cut into strips): The star protein of the dish; cutting it into strips helps everything cook quickly and evenly.
Broccoli Florets (2 cups): Adds a wonderful crunch and a burst of green that makes every forkful more nutritious and vibrant.
Olive Oil (1 tablespoon): Just enough to brown the chicken and sauté the garlic, bringing a delicate flavor without overpowering the sauce.
Garlic (3 cloves, minced): The must-have for any Italian dish—garlic gives the sauce depth and an irresistible aroma.
All-Purpose Flour (1 tablespoon): Whisked in to thicken the sauce just enough, keeping it light yet luxuriously creamy.
Low-Sodium Chicken Broth (1½ cups): Builds the base of the sauce and infuses each noodle with savory goodness.
Unsweetened Almond Milk or Skim Milk (1 cup): Creaminess without the heaviness—choose whichever you prefer for a lighter finish!
Grated Parmesan Cheese (½ cup): Essential for that salty, nutty, classic Alfredo flavor but with a reduced fat content.
Salt (¼ teaspoon): Just enough to bring out all the other flavors, especially when paired with Parmesan.
Black Pepper (¼ teaspoon): Adds a hint of sharpness and gentle spice to round out the sauce.
Crushed Red Pepper Flakes (¼ teaspoon, optional): For those who like a little extra heat and zing in their pasta.
Fresh Parsley (2 tablespoons, chopped): The finishing touch that adds vibrant color and a refreshing pop of flavor.

How to Make Skinny Chicken Broccoli Alfredo

Step 1: Cook the Pasta and Broccoli

Start by bringing a big pot of salted water to a boil. Cook your whole wheat fettuccine (or your favorite pasta shape) according to the package instructions. For perfect broccoli, toss the florets into the same pot during the last three minutes; they’ll become beautifully bright and crisp-tender without any extra pans needed. Once done, drain everything together and set aside, feeling accomplished that you’ve nailed two steps in one.

Step 2: Season and Cook the Chicken

Pat your chicken strips dry and season generously with salt and black pepper. Heat the olive oil in a large skillet over medium heat. Once shimmering, arrange the chicken in a single layer and let it sizzle for about 5–6 minutes, flipping occasionally, until golden and just cooked through. Move the chicken to a plate and keep it handy—it’ll soak up all the saucey goodness in a bit.

Step 3: Build the Garlic Alfredo Sauce

In the same skillet (don’t clean it; all those little brown bits are packed with flavor!), reduce the heat and add your minced garlic. Stir just until fragrant—about a minute, and definitely not more—because you don’t want it to burn. Sprinkle in the flour, whisking constantly so it melts into the garlic and oil. Cook for another minute to get rid of any raw flour taste.

Step 4: Whisk in the Broth and Milk

Slowly add chicken broth while whisking to keep things smooth, then pour in your almond or skim milk. Continue whisking as you raise the heat to medium. In just 3–4 minutes, you’ll notice the sauce thickening and turning creamy—so comforting to watch!

Step 5: Make It Cheesy, Then Toss Everything Together

Stir in your Parmesan cheese and crushed red pepper flakes (if you like a subtle kick). Add the chicken back to the skillet, along with the drained pasta and broccoli. Toss everything gently to coat in that luscious, skinny Alfredo sauce. Sprinkle on your fresh chopped parsley as a final flourish, and serve right away while it’s at its creamiest and best.

How to Serve Skinny Chicken Broccoli Alfredo

Garnishes

Skinny Chicken Broccoli Alfredo truly shines with a few fresh garnishes. A generous scattering of chopped fresh parsley not only adds color but also brightens up the flavors. For a little extra cheesy flair, sprinkle a touch more grated Parmesan on top. If you want a gentle heat, a tiny pinch of extra crushed red pepper flakes gives both beautiful color and spice.

Side Dishes

While this pasta is definitely the star, it pairs well with a crisp green salad tossed in lemony vinaigrette or a platter of roasted vegetables. A warm, rustic whole grain roll or a slice of toasted garlic bread is just the thing for soaking up every drop of that skinny alfredo sauce. Don’t forget a chilled glass of white wine or sparkling water with lemon to keep things extra fresh.

Creative Ways to Present

For your next dinner party, try serving Skinny Chicken Broccoli Alfredo in individual pasta bowls with a lemon wedge—so elegant and inviting! Or, make it kid-friendly by letting little ones “decorate” their plates with extra broccoli trees. For date nights, drizzle a little extra olive oil over the top and add a twist of freshly cracked black pepper for a restaurant-worthy touch.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, transfer them to an airtight container and pop them in the fridge. Skinny Chicken Broccoli Alfredo keeps well for up to 3 days and makes for a satisfying lunch or speedy weeknight dinner. The flavors meld even more overnight, so don’t be surprised if it tastes even richer!

Freezing

You can freeze Skinny Chicken Broccoli Alfredo, although the sauce texture might change slightly due to the dairy. For best results, let the pasta cool completely, then transfer to a freezer-safe container. Freeze for up to 2 months. To prevent the sauce from separating, let it thaw in the fridge before reheating gently.

Reheating

Warm up your leftovers on the stovetop or in the microwave. Add a splash of milk or chicken broth as you reheat to revive that silky sauce texture. Stir occasionally and heat just until warmed through, being careful not to overcook the chicken or broccoli.

FAQs

Can I use a different type Main Course

Absolutely! While whole wheat fettuccine brings great texture and nutrition, you can swap in any pasta you love—gluten-free, traditional, or even veggie spirals like zucchini noodles for an even lighter Skinny Chicken Broccoli Alfredo.

What if I want even more veggies?

Add away! This recipe is super flexible: stir in sautéed mushrooms, spinach, bell peppers, or even a handful of cherry tomatoes for extra bursts of flavor and color in your Skinny Chicken Broccoli Alfredo.

Can I make this dish dairy-free?

Yes, you can! Use your favorite dairy-free milk (like almond or oat milk) and replace the Parmesan with a sprinkle of nutritional yeast or a vegan Parmesan substitute for a creamy, dairy-free version of Skinny Chicken Broccoli Alfredo.

Is there a way to make the sauce thicker?

If you prefer your sauce extra thick, just let it simmer a little longer before adding the chicken, pasta, and broccoli. You can also add a touch more flour in the initial step, whisking well to prevent lumps.

How can I make this ahead for meal prep?

Simply follow the recipe through to the end, then divide it into meal prep containers. Skinny Chicken Broccoli Alfredo makes a flavorful, balanced lunch you’ll look forward to all week—just remember to add a splash of broth or milk before reheating for the creamiest texture.

Final Thoughts

Now that you’ve seen how quick and approachable this lighter take can be, I hope you’ll give this Skinny Chicken Broccoli Alfredo a spot on your dinner table soon. It’s packed with flavor, easy to make, and sure to become a new favorite for cozy family nights or lunch leftovers. Enjoy every creamy bite!

Skinny Chicken Broccoli Alfredo Recipe

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4.7 from 13 reviews

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

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Description

Indulge in a lighter twist on the classic comfort food with this Skinny Chicken Broccoli Alfredo recipe. Creamy, flavorful, and satisfying, this dish is perfect for a wholesome family dinner.

Ingredients

Scale

For the Pasta:

8 ounces whole wheat fettuccine or pasta of choice

For the Chicken:

1 pound boneless skinless chicken breasts, cut into strips

For the Broccoli:

2 cups broccoli florets

For the Sauce:

1 tablespoon olive oil
3 cloves garlic, minced
1 tablespoon all-purpose flour
1 1/2 cups low-sodium chicken broth
1 cup unsweetened almond milk or skim milk
1/2 cup grated Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes (optional)
2 tablespoons fresh parsley, chopped

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Instructions

Cook the Pasta: Cook pasta according to package directions, adding broccoli florets during the last 3 minutes of cooking. Drain and set aside.
Cook the Chicken: Season chicken with salt and pepper. Heat olive oil in a large skillet over medium heat and cook chicken for 5–6 minutes until golden and cooked through. Transfer chicken to a plate.
Prepare the Sauce: In the same skillet, sauté garlic for 1 minute until fragrant. Sprinkle flour over the garlic and whisk for 1 minute. Gradually whisk in chicken broth and milk, cooking until slightly thickened, about 3–4 minutes. Stir in Parmesan cheese, red pepper flakes (if using), and return chicken to the skillet.
Combine and Serve: Add pasta and broccoli to the skillet, tossing until coated in sauce. Sprinkle with fresh parsley before serving.