If you’ve ever found yourself craving something creamy and comforting, but didn’t want to veer off your healthy eating goals, this Skinny Chicken Broccoli Alfredo is here to save the day. With juicy, seasoned chicken, tender broccoli, and fettuccine all tossed in a lighter, homemade Alfredo sauce, it’s absolute weeknight magic. Even better, it delivers all that classic savory flavor and velvety texture—without the heavy cream or guilt. It’s become a family favorite in my kitchen, and I’m thrilled to share how simple and satisfying it is to bring Skinny Chicken Broccoli Alfredo to your table.

Skinny Chicken Broccoli Alfredo Recipe - Recipe Image

Ingredients You’ll Need

This recipe is all about fresh, accessible ingredients coming together in a most delicious way. Each one brings its own personality—flavor, texture, color—for a dish that feels both wholesome and indulgent.

Chicken Breasts: Using boneless, skinless chicken breasts keeps things lean and the protein high.
Olive Oil: A little olive oil helps the chicken brown beautifully while adding a touch of healthy fat.
Fettuccine or Whole Wheat Pasta: Choose your favorite—regular for classic creaminess or whole wheat for a nuttier, fiber-rich twist.
Broccoli Florets: These bring vibrant green color, tender crunch, and plenty of nutrients to the party.
Garlic: Fresh garlic is aromatic and ensures your Alfredo sauce sings with real Italian flavor.
All-Purpose Flour: Just a tablespoon thickens the sauce without making it heavy.
Low-Fat Milk: This is the secret to a creamy, dreamy sauce that’s still light and silky.
Low-Sodium Chicken Broth: Adds depth to the sauce—using low-sodium keeps things healthier.
Parmesan Cheese: Grated Parmesan melts into the sauce for classic Alfredo taste without the fat of cream.
Salt, Black Pepper, Italian Seasoning: These essential seasonings make every bite flavorful and balanced.
Optional Garnish (Parsley or Red Pepper Flakes): A fresh sprinkle or touch of heat to finish your plate beautifully.

How to Make Skinny Chicken Broccoli Alfredo

Step 1: Boil the Pasta and Broccoli

Start by bringing a large pot of water to a boil, then add your pasta of choice. A couple of minutes before the pasta is done, toss in the broccoli florets so they blanch to a delicious green. This one-pot method not only saves time, but ensures every piece of broccoli is just-tender and bright.

Step 2: Sauté the Chicken

While the pasta is working its magic, warm up a large skillet with olive oil. Add the chicken strips, sprinkle on salt, pepper, and Italian seasoning, and cook them until they’re perfectly golden and cooked through. These pieces soak up the flavor from the skillet, setting the foundation for that classic Skinny Chicken Broccoli Alfredo bite.

Step 3: Make the Lighter Alfredo Sauce

No heavy cream here! In that same skillet, sauté minced garlic until fragrant (but not browned), then add flour and let it cook for just a minute. Whisk in the low-fat milk and chicken broth, pouring slowly to keep things smooth—this is your secret to a lump-free Alfredo! Let it all simmer until thickened, then fold in the grated Parmesan. Watch it melt into the silkiest, most luscious sauce.

Step 4: Bring It All Together

Add your drained pasta, blanched broccoli, and cooked chicken right into the skillet with the sauce. Toss everything gently to combine, making sure each strand of fettuccine is luxuriously coated and all the goodness is mingling in that rich, cheesy sauce. That’s the moment Skinny Chicken Broccoli Alfredo really becomes something special.

How to Serve Skinny Chicken Broccoli Alfredo

Garnishes

Finishing touches matter! Sprinkle some chopped parsley over the top for a fresh burst of green and a hint of herbaceous flavor. For a little kick, scatter red pepper flakes—just enough to wake up your taste buds. These simple flourishes make Skinny Chicken Broccoli Alfredo look as impressive as it tastes.

Side Dishes

If you want to round out your meal, pair your Alfredo with a crisp side salad, lemony roasted vegetables, or even a warm piece of whole-grain bread to mop up every last drop of sauce. The balanced flavors make this chicken broccoli alfredo recipe play nicely with whatever sides you love.

Creative Ways to Present

For a fun twist, serve the pasta portioned in individual bowls for easy weeknight dinner vibes, or spoon it into a fancy baking dish and finish under the broiler for a cheesy gratin top. Skinny Chicken Broccoli Alfredo also makes an impressive lunch served cold as a pasta salad—just toss with extra veggies for crunch.

Make Ahead and Storage

Storing Leftovers

Leftover Skinny Chicken Broccoli Alfredo keeps well in an airtight container in the fridge for up to 3 days. Just be sure to let it cool to room temperature before storing, and give everything a quick toss so the sauce remains evenly distributed.

Freezing

If you want to freeze leftovers, let the dish cool completely and portion into freezer-safe containers. It’s best to freeze without garnishes, as fresh herbs don’t always thaw beautifully. The sauce may separate a bit upon thawing, but a good stir during reheating brings it right back together.

Reheating

Gently reheat portions in a skillet over medium-low heat or in the microwave at short intervals. If the Alfredo sauce appears too thick, add a splash of milk or broth and stir to revive its creaminess. Don’t forget to freshen up with a sprinkle of fresh Parmesan or parsley before serving again!

FAQs

Can I use rotisserie chicken to make Skinny Chicken Broccoli Alfredo?

Absolutely! Rotisserie chicken is a great shortcut—just shred or chop it and add during the final toss with the pasta, sauce, and broccoli. It’ll save you cooking time and still delivers lovely flavor.

Is it possible to make this recipe gluten free?

Yes, you can substitute your favorite gluten-free pasta and swap the all-purpose flour for a gluten-free blend. Check that your chicken broth is gluten free, and you’re good to go for gluten-free Skinny Chicken Broccoli Alfredo.

What other vegetables can I use besides broccoli?

Swap in cauliflower, asparagus tips, spinach, or even peas—whatever greens you have on hand will compliment the Alfredo sauce beautifully. This recipe is quite adaptable to the seasons and your preferences.

Can I make the sauce even lighter?

You certainly can! Using skim milk and reduced-fat Parmesan cheese further lightens the Alfredo sauce, though you may want to simmer it a few extra minutes to thicken if you go super low-fat.

Will whole wheat pasta affect the taste?

Whole wheat pasta brings a slightly nutty flavor and chewier texture, which works great with the creamy sauce and chicken. If you love extra fiber and a little more rusticity, whole wheat is a fantastic choice for Skinny Chicken Broccoli Alfredo.

Final Thoughts

Whether you’re cooking for a cozy night in or feeding a hungry crowd, Skinny Chicken Broccoli Alfredo is the answer to your lighter comfort food cravings. I promise, every forkful hits all the creamy, cheesy notes you expect, without leaving you weighed down. Give it a try—you might just discover your new go-to pasta night recipe!

Skinny Chicken Broccoli Alfredo Recipe

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4.6 from 6 reviews

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

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Description

Indulge in a guilt-free version of the classic Chicken Broccoli Alfredo with this Skinny Chicken Broccoli Alfredo recipe. Creamy, flavorful, and light, this dish is a perfect balance of protein, veggies, and pasta, making it a satisfying and wholesome meal for any day of the week.

Ingredients

Scale

For the Pasta:

8 ounces fettuccine or whole wheat pasta
3 cups broccoli florets

For the Chicken:

2 boneless, skinless chicken breasts, cut into strips
2 teaspoons olive oil
3 garlic cloves, minced
1 tablespoon all-purpose flour
1 1/2 cups low-fat milk
1/2 cup low-sodium chicken broth
1/2 cup grated Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon Italian seasoning
Optional garnish: chopped parsley or red pepper flakes

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Instructions

Cook the Pasta: Cook the pasta according to package instructions, adding the broccoli florets during the last 2–3 minutes of cooking. Drain and set aside.
Cook the Chicken: Heat olive oil in a large skillet over medium heat. Add the chicken and season with salt, pepper, and Italian seasoning. Cook for 6–7 minutes until golden and cooked through. Remove chicken from skillet and set aside.
Prepare the Sauce: In the same skillet, sauté garlic, whisk in flour, then slowly add milk and chicken broth. Bring to a simmer and cook until slightly thickened. Stir in Parmesan cheese until melted and smooth.
Combine and Serve: Add the cooked pasta, broccoli, and chicken to the sauce. Toss to combine and serve warm, garnished with parsley or red pepper flakes if desired.