If you’re craving comfort food but want something lighter, this Skinny Chicken Broccoli Alfredo is about to become your new weeknight hero. Imagine tender sliced chicken, vibrant green broccoli, and perfectly cooked pasta, all tossed in a silky, guilt-free Alfredo sauce that’s brimming with creamy flavor—without weighing you down. It’s the best of both worlds: all the indulgence of a classic Italian-inspired favorite, but with a wholesome twist you’ll feel great about serving.
Ingredients You’ll Need
One of the best things about Skinny Chicken Broccoli Alfredo is how it transforms simple, everyday ingredients into a dish that tastes restaurant-worthy. Each component brings something special to the table, whether it’s creamy richness, a pop of color, or savory depth.
- Chicken breasts: Sliced thin for quick, even cooking and juicy texture in every bite.
- Olive oil: Adds heart-healthy fats and helps brown the chicken beautifully.
- Broccoli florets: Steamed or blanched for a tender-crisp, vibrant veggie boost.
- Fettuccine or whole wheat pasta: The classic base—swap for whole wheat for extra fiber and nuttiness.
- Butter: Just enough for that signature Alfredo richness without overdoing it.
- Garlic: Freshly minced for aromatic, savory flavor that infuses the sauce.
- All-purpose flour: The key to thickening the sauce and giving it body.
- Low-fat milk: Lightens up the sauce while keeping it creamy and satisfying.
- Low-sodium chicken broth: Adds savory depth and keeps the sauce from feeling too heavy.
- Parmesan cheese: Freshly grated for that unmistakable Alfredo tang and meltiness.
- Salt: Brings all the flavors together—season to taste!
- Black pepper: Adds a gentle heat and complexity to the sauce.
- Nutmeg (optional): Just a pinch gives the Alfredo sauce a subtle, warm background note.
- Chopped parsley: For a fresh, colorful garnish that brightens every plate.
How to Make Skinny Chicken Broccoli Alfredo
Step 1: Cook the Pasta
Start by bringing a large pot of salted water to a boil. Add your fettuccine or whole wheat pasta and cook according to the package directions for that perfect al dente texture. Once cooked, drain and set aside. This simple step kicks off your Skinny Chicken Broccoli Alfredo, setting the stage for all the flavors to come together.
Step 2: Sauté the Chicken
While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the thinly sliced chicken breasts, seasoning lightly with a sprinkle of salt and pepper. Sauté for 5–6 minutes, stirring occasionally, until the chicken is golden and cooked through. Transfer the chicken to a plate and keep it warm—you’ll add it back in soon!
Step 3: Make the Alfredo Sauce
Using the same skillet (no need to wash it—hello, extra flavor!), melt the butter over medium heat. Toss in the minced garlic and sauté for about 30 seconds, just until fragrant. Whisk in the flour and let it cook for a minute, forming a roux that’s the secret behind a silky Alfredo sauce. Next, slowly pour in the low-fat milk and chicken broth, whisking constantly to avoid lumps. Gently simmer for 4–5 minutes until the sauce thickens slightly and looks glossy.
Step 4: Finish the Skinny Chicken Broccoli Alfredo
Reduce the heat and stir in the grated Parmesan, a touch more salt and pepper, and a pinch of nutmeg if you like. Watch as the sauce turns irresistibly creamy! Add the cooked chicken and steamed broccoli, then fold in your pasta. Toss everything together until every noodle is coated in luscious sauce and everything is heated through. This is where all those simple ingredients transform into Skinny Chicken Broccoli Alfredo magic.
Step 5: Serve and Enjoy
Dish out generous portions onto plates or shallow bowls. Sprinkle with chopped parsley for a pop of color and freshness. Serve your Skinny Chicken Broccoli Alfredo warm, and get ready for smiles all around the table!
How to Serve Skinny Chicken Broccoli Alfredo
Garnishes
Finish your Skinny Chicken Broccoli Alfredo with a flurry of chopped fresh parsley and an extra dusting of Parmesan cheese. These simple touches add vibrant color and an extra hit of flavor that makes each plate look (and taste) like it came straight from your favorite trattoria.
Side Dishes
Pair this dish with a crisp green salad tossed in a lemony vinaigrette or some roasted vegetables for a well-balanced meal. A slice of crusty whole grain bread is perfect for soaking up any extra sauce, and a light, citrusy sparkling water or white wine rounds things out beautifully.
Creative Ways to Present
Turn dinner into a special occasion by twirling the pasta into pretty nests with kitchen tongs, or serve your Skinny Chicken Broccoli Alfredo family-style in a big, colorful platter. For a fun, lower-carb twist, try swapping the fettuccine for zucchini noodles or spaghetti squash and watch your guests’ faces light up!
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 actually meld and deepen a bit overnight, making it just as delicious the next day for lunch or a quick dinner.
Freezing
While creamy sauces can sometimes separate after freezing, you can freeze portions of Skinny Chicken Broccoli Alfredo if needed. Let the dish cool completely, then transfer to freezer-safe containers. Thaw overnight in the fridge and stir well when reheating to bring the sauce back together.
Reheating
For best results, reheat gently on the stovetop over low heat, adding a splash of milk or broth to loosen the sauce if it’s too thick. You can also microwave individual portions, stirring halfway through to ensure everything heats evenly.
FAQs
Can I use a different type Main Course
Absolutely! While fettuccine is traditional, feel free to use penne, linguine, or even a gluten-free or legume-based pasta to suit your preferences or dietary needs. The Skinny Chicken Broccoli Alfredo sauce works with just about any shape.
What’s the best way to steam broccoli for this recipe?
Steam broccoli florets in a covered steamer basket over boiling water for 3–4 minutes until tender-crisp, or blanch them in boiling water for 2 minutes, then plunge into ice water to keep that gorgeous green color. Either method works perfectly for Skinny Chicken Broccoli Alfredo.
How can I make it even lower in calories?
Try using zucchini noodles or spaghetti squash in place of pasta for a lighter, low-carb version of Skinny Chicken Broccoli Alfredo. You can also use reduced-fat Parmesan and skip the butter if you want to cut even more fat.
Can I make this dish vegetarian?
Definitely! Swap the chicken for sautéed mushrooms, tofu, or even extra broccoli for a vegetarian-friendly take on Skinny Chicken Broccoli Alfredo. Just use vegetable broth instead of chicken broth in the sauce.
Is nutmeg really necessary in Alfredo sauce?
Nutmeg is optional, but even a tiny pinch adds a subtle warmth and depth to the sauce that makes Skinny Chicken Broccoli Alfredo feel extra special. If you don’t have it on hand, your dish will still be delicious!
Final Thoughts
If you’ve been searching for a meal that’s creamy, comforting, and nourishing all at once, Skinny Chicken Broccoli Alfredo is your answer. There’s just something so satisfying about a bowl of this lighter, flavor-packed pasta—so grab your skillet and give it a try tonight. You might just discover your new favorite way to do Alfredo!
Print
Skinny Chicken Broccoli Alfredo Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-Inspired
- Diet: Non-Vegetarian
Description
A delicious and healthy twist on classic Alfredo pasta featuring lean chicken breast, fresh broccoli, and a light, creamy sauce made with low-fat milk and Parmesan cheese. Perfect for those looking to enjoy comfort food without the guilt.
Ingredients
Protein
- 2 boneless, skinless chicken breasts (sliced thin)
Vegetables
- 3 cups broccoli florets (steamed or blanched)
- 3 cloves garlic (minced)
Pasta
- 8 oz fettuccine or whole wheat pasta
Dairy & Fats
- 2 tablespoons butter
- 1 1/2 cups low-fat milk
- 1/2 cup grated Parmesan cheese
Liquids & Broths
- 2 teaspoons olive oil
- 1/2 cup low-sodium chicken broth
Spices & Seasonings
- 2 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Pinch of nutmeg (optional)
- Chopped parsley (for garnish)
Instructions
- Cook the pasta: Prepare the fettuccine according to the package directions until al dente. Drain and set aside to keep warm.
- Cook the chicken: Heat olive oil in a large skillet over medium heat. Add thinly sliced chicken breasts, season with salt and pepper, and cook for about 5–6 minutes until fully cooked and no longer pink inside. Remove the chicken from the skillet and set aside.
- Make the sauce: In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Whisk in the all-purpose flour and cook for 1 minute to create a roux, stirring constantly to prevent burning.
- Add liquids: Gradually whisk in the low-fat milk and low-sodium chicken broth, maintaining constant whisking to avoid lumps. Bring the mixture to a gentle simmer and cook for 4–5 minutes until the sauce thickens slightly.
- Incorporate cheese and season: Stir in grated Parmesan cheese, then season the sauce with salt, black pepper, and a pinch of nutmeg if desired. Mix well until the cheese is melted and the sauce is smooth.
- Combine all ingredients: Return the cooked chicken to the skillet along with steamed broccoli florets. Fold in the cooked pasta, tossing everything together so the sauce evenly coats the chicken, broccoli, and pasta.
- Serve: Plate the dish while warm and garnish with chopped parsley for a fresh finish.
Notes
- For a healthier version, use reduced-fat Parmesan cheese and whole wheat pasta.
- If the sauce thickens too much while resting, add a splash more chicken broth or milk to loosen it.
- Substitute pasta with zucchini noodles or spaghetti squash for a lower-carb option.
- Make sure to blanch or steam broccoli until just tender to maintain its crunch and vibrant color.
Nutrition
- Serving Size: 1 bowl
- Calories: 390
- Sugar: 5g
- Sodium: 410mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 70mg
