Skinny Chicken and Broccoli Alfredo


Recipe: Skinny Chicken and Broccoli Alfredo

Summary: A quick, easy and skinny weeknight meal, this chicken and broccoli Alfredo entree will become a staple in your home. Kids won’t complain about having to eat their broccoli when it’s mixed with such creamy, cheesy goodness, and you’ll love the dish for it’s healthier ingredients.  


    • 3 boneless, skinless chicken breasts, grilled and cut into chunks (about 2 cups)
    • 2 cups roasted broccoli florets
    • 8 ounces fettuccine
    • 2 tablespoons extra virgin olive oil
    • 2 teaspoons minced garlic
    • 2 tablespoons flour
    • 1 cup fat-free, low sodium chicken broth
    • 1/4 cup plain FAGE Total 0% greek yogurt
    • 1/4 cup skim milk
    • 1/4 teaspoon pepper
    • 1 pinch ground nutmeg
    • 3/4 cup freshly grated Parmesan cheese


  1. In a pot of boiling, salted water, cook the pasta according to package directions. Drain and set aside.
  2. In a medium saucepan, heat the olive oil over medium-low heat. Add garlic and cook, stirring frequently, until the garlic is golden, 1 to 2 minutes.
  3. Whisk in the flour until smooth, about 2 minutes. Gradually whisk in the chicken broth, Greek yogurt, milk, pepper and nutmeg. Bring to a low boil, stirring constantly. Lower the heat and simmer, stirring gently, until the mixture thickens, about 3 minutes. Stir in 3/4 cup Parmesan.
  4. Add cooked chicken and broccoli to sauce mixture, followed by the cooked pasta. Toss to combine and serve with more Parmesan, if desired.

Preparation time: 10 minute(s)

Cooking time: 15 minute(s)

Number of servings (yield): 4


Recipe and Photo courtesy of:

Be the first to comment

Leave a Reply

Your email address will not be published.


Comment moderation is enabled. Your comment may take some time to appear.