If you’re craving comfort food but want to keep things on the lighter side, this Skinny Chicken Broccoli Alfredo is about to become your new go-to dinner. Imagine creamy, garlicky sauce hugging ribbons of whole wheat fettuccine, juicy chicken, and bright green broccoli, all coming together in a single skillet. With a few smart swaps and just the right touch of cheese, you get all the flavor and satisfaction of traditional Alfredo—without the guilt. Whether you’re cooking for family or simply want to meal-prep something that tastes as good as it is wholesome, this Skinny Chicken Broccoli Alfredo proves you really can have it all.

Skinny Chicken Broccoli Alfredo Recipe - Recipe Image

Ingredients You’ll Need

Everything you’ll need for Skinny Chicken Broccoli Alfredo is probably already in your kitchen! Each ingredient serves a special purpose, from making the sauce luxuriously creamy to adding pops of color and freshness.

Chicken breast: Lean, protein-rich, and quick-cooking, chicken breast brings heartiness without excess fat.
Broccoli florets: These add vibrant green color, a nutritious crunch, and soak up the creamy sauce beautifully.
Whole wheat fettuccine: Whole grains provide extra fiber and a nutty depth that pairs so well with the sauce.
Olive oil: Just a touch is all you need for sautéing and building flavor without heaviness.
Garlic: Freshly minced garlic creates aromatic, irresistible undertones in the Alfredo sauce.
All-purpose flour: Acts as a thickener for the sauce, making it creamy yet light.
Low-sodium chicken broth: Lends savory body and keeps the sauce tasting rich without extra calories.
Unsweetened almond milk or skim milk: Whichever you pick, you’ll have a creamy base with far fewer calories than cream.
Grated Parmesan cheese: Parmesan delivers that must-have umami and signature Alfredo flavor with less fat.
Salt: Just enough to round out all the flavors—taste as you go!
Black pepper: A classic, subtle zing that’s essential in any Alfredo dish.
Crushed red pepper flakes (optional): For those who like just a hint of gentle heat.
Fresh parsley: A final pop of green and freshness to make the dish look as good as it tastes.

How to Make Skinny Chicken Broccoli Alfredo

Step 1: Cook the Pasta and Broccoli

Start by bringing a large pot of salted water to a boil. Toss in your whole wheat fettuccine and let it bubble away until it’s al dente according to the package instructions. In the last three minutes of cooking, add the broccoli florets directly into the pot so they cook perfectly alongside the pasta—bright, vibrant, and tender-crisp. Drain the pasta and broccoli together and set them aside; the kitchen will already be smelling delicious!

Step 2: Sauté the Chicken

Heat the olive oil in a large skillet over medium heat. When the oil shimmers, add the thin chicken strips. Cook them for 5 to 6 minutes, or until they’re golden and cooked through. The chicken will form a flavorful base for the whole dish. Remove the chicken and set it aside—you’ll be reuniting all the ingredients soon!

Step 3: Make the Alfredo Sauce

In the same skillet, add your minced garlic and stir for about a minute, just until it turns fragrant (don’t let it brown). Sprinkle in the flour and whisk continuously for another minute to create a roux. This step is the secret to a creamy, clump-free Skinny Chicken Broccoli Alfredo sauce. Slowly whisk in the chicken broth and almond (or skim) milk, making sure you scrape up all the savory bits stuck at the bottom. Continue to cook and whisk for 3 to 4 minutes, watching as the sauce thickens right before your eyes.

Step 4: Finish the Sauce

Lower the heat to medium-low and stir in the grated Parmesan, salt, black pepper, and crushed red pepper flakes if you’re feeling bold. The cheese will melt into the sauce, creating that perfectly smooth, slightly tangy Alfredo flavor everyone loves. Taste and adjust seasoning if needed—you’re the chef here!

Step 5: Toss and Serve

Now the fun part: Combine the cooked chicken, pasta, and broccoli back into the skillet. Toss everything together until the noodles, chicken, and veggies are thoroughly coated in that luscious sauce. The final flourish is a sprinkle of fresh parsley before the dish heads to the table. Your Skinny Chicken Broccoli Alfredo is officially ready for a grand entrance!

How to Serve Skinny Chicken Broccoli Alfredo

Garnishes

Shower your Skinny Chicken Broccoli Alfredo with chopped fresh parsley and, if you like, an extra pinch of Parmesan for a pretty, aromatic finishing touch. Cracked black pepper or a dusting of red pepper flakes can add a hint of flair and flavor for those who enjoy a little spice.

Side Dishes

This pasta shines on its own but pairs beautifully with a simple green salad, lemony roasted veggies, or even some crusty whole grain bread to mop up the last bits of sauce. A glass of crisp white wine is never unwelcome with Alfredo, either!

Creative Ways to Present

Give your Skinny Chicken Broccoli Alfredo a restaurant-worthy spin by twirling the fettuccine onto plates, then nestling the chicken and broccoli on top. Serve in shallow bowls with a swirl of sauce, or for a party, try spooning it into mini ramekins as an appetizer-sized treat. Don’t be afraid to make it your own with a sprinkle of toasted nuts, or by swapping in spiralized zucchini noodles for a fun, low-carb twist.

Make Ahead and Storage

Storing Leftovers

If you somehow have leftovers, transfer your Skinny Chicken Broccoli Alfredo into an airtight container and refrigerate for up to three days. The flavors meld even more overnight, making for a fantastic lunch the next day.

Freezing

While this dish tastes best fresh, you can freeze portions for up to one month. Let everything cool completely before sealing in freezer-safe containers. Keep in mind cream-based sauces sometimes separate after thawing, so give it a good stir when reheating.

Reheating

Reheat gently on the stovetop over low heat or in the microwave, adding a splash of milk or broth to revive any thickened sauce. Stir frequently until warmed through, and garnish with fresh parsley to bring the flavors back to life.

FAQs

Can I use a different pasta shape for Skinny Chicken Broccoli Alfredo?

Absolutely! Whole wheat penne, linguine, or spaghetti all work nicely. Just be sure to adjust the cooking time as needed, and enjoy the way your favorite noodle soaks up the sauce.

Is it possible to make this dish dairy-free?

Yes, simply opt for dairy-free Parmesan (there are some great options made from nuts or soy), and make sure your milk alternative is unsweetened. The sauce will still come together creamy and flavorful.

Can I substitute the broccoli with other vegetables?

Definitely! Try asparagus, spinach, or peas for a fresh twist. Roasted bell peppers or zucchini can add color and a touch of sweetness, making this dish extra versatile.

Can I make Skinny Chicken Broccoli Alfredo ahead of time for meal prep?

Yes, this recipe is meal prep friendly. Store portions in meal-prep containers, and reheat with a bit of extra milk or broth for an easy, satisfying lunch or dinner throughout the week.

What can I do to make the sauce extra creamy?

If you want even more lusciousness, stir in two tablespoons of light cream cheese when finishing the sauce. It melts in nicely, giving an extra smooth consistency without overpowering the lighter feel of the dish.

Final Thoughts

I can’t recommend this Skinny Chicken Broccoli Alfredo enough—it’s every bit as comforting and creamy as classic Alfredo, but made lighter so you truly can enjoy it anytime. Give it a try the next time you’re craving something cozy and let it win over your family or friends. Trust me, your pasta night will never be the same!

Skinny Chicken Broccoli Alfredo Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 6 reviews

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

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Description

Indulge in a guilt-free and delicious meal with this Skinny Chicken Broccoli Alfredo recipe. Creamy, flavorful, and light, this dish is a perfect balance of protein, veggies, and whole grains.

Ingredients

Scale

Chicken and Broccoli:

12 ounces boneless skinless chicken breast, cut into thin strips
3 cups fresh broccoli florets

Pasta:

8 ounces whole wheat fettuccine pasta

Sauce:

1 tablespoon olive oil
3 cloves garlic, minced
2 tablespoons all-purpose flour
1 1/2 cups low-sodium chicken broth
1 cup unsweetened almond milk or skim milk
1/4 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 Pasta and Broccoli: Boil water and cook fettuccine, adding broccoli in the last 3 minutes. Drain and set aside.
Cook Chicken: Saute chicken in olive oil until golden and cooked. Set aside.
Make Sauce: In the same skillet, cook garlic, add flour, then slowly whisk in broth and milk. Stir in cheese, salt, pepper, and red pepper flakes.
Combine: Add chicken, pasta, and broccoli to the sauce. Toss to coat.
Serve: Garnish with parsley and serve.