Skinny Chicken and Broccoli Alfredo

Do you love the taste of a decadent alfredo dish, but tend to shy away from it because you think it’s too calorie-heavy? Well, this skinny alfredo is a fabulous solution for you.

Prep Time: 10 minutes

Cook Time: 15 minutes

Servings: 4




3 boneless, skinless chicken breasts, grilled and cut into chunks (about 2 cups)

2 cups roasted broccoli florets

8 ounces fettuccine (zoodles or spaghetti squash work great too)

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. Enjoy!



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