Skinny Chicken Broccoli Alfredo

Why You’ll Love This Recipe

I love this version of chicken Alfredo because it delivers all the creamy comfort without the extra calories. It’s balanced, easy to prepare in just 30 minutes, and makes a wholesome, family-friendly dinner. The broccoli adds freshness and color, and the sauce still feels indulgent—even though it’s on the lighter side.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 8 oz fettuccine or linguine (whole wheat or low-carb optional)

• 2 cups broccoli florets

• 1 lb boneless, skinless chicken breast, sliced

• 1 tablespoon olive oil

• 3 cloves garlic, minced

• 1 tablespoon flour (or cornstarch for gluten-free)

• 1 cup low-fat milk

• 1/2 cup chicken broth

• 1/2 cup grated Parmesan cheese

• Salt and black pepper to taste

• 1/4 teaspoon crushed red pepper flakes (optional)

• Fresh parsley, chopped (for garnish)

Directions

1. I cook the pasta according to package directions, adding the broccoli in the last 2–3 minutes of cooking time. Then I drain and set it aside.

2. In a large skillet, I heat the olive oil over medium-high heat and add the sliced chicken. I season it with salt and pepper, and cook it for 5–7 minutes until it’s golden and cooked through. I remove it from the pan and set it aside.

3. In the same skillet, I sauté the garlic for about 1 minute.

4. I whisk in the flour (or cornstarch) and cook for 30 seconds, then slowly pour in the milk and chicken broth, whisking constantly to prevent lumps.

5. I bring the sauce to a gentle simmer and cook for 3–4 minutes until slightly thickened. Then I stir in the Parmesan and red pepper flakes if using.

6. I return the chicken to the pan, followed by the pasta and broccoli, and toss everything together to combine and heat through.

7. I garnish with fresh parsley before serving and enjoy it warm.

Servings and timing

• Serves: 4

• Prep time: 10 minutes

• Cook time: 20 minutes

• Total time: 30 minutes

• Calories: Approximately 360 kcal per serving

Variations

• Use gluten-free pasta and cornstarch to make it gluten-free.

• Swap chicken with shrimp or turkey breast for a change.

• Stir in mushrooms or spinach for more veggie variety.

• Add a touch of lemon juice or zest for brightness.

• Use unsweetened almond milk or oat milk for a dairy-light version.

Storage / reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it gently on the stovetop or in the microwave with a splash of milk or broth to loosen the sauce. I avoid freezing since the dairy-based sauce can separate.

FAQs

Can I make this ahead of time?

Yes—I prepare the components ahead (pasta, chicken, sauce) and reheat everything together just before serving.

Is the sauce thick enough without cream?

Absolutely—the flour or cornstarch thickens the milk and broth just enough, and the Parmesan helps create that creamy texture I love.

Can I use pre-cooked chicken?

Yes—rotisserie chicken or leftover grilled chicken works well. I just add it in toward the end to heat through.

What pasta works best?

Fettuccine and linguine are great for a traditional feel, but penne or rotini work well too, especially for meal prep.

How can I add more flavor?

I sometimes add a splash of white wine when cooking the garlic, or mix in extra herbs like basil or thyme for a deeper flavor.

Conclusion

This Skinny Chicken Broccoli Alfredo is a lighter take on a classic dish I always enjoy. It’s rich, creamy, and comforting without the heaviness—making it perfect for weeknights when I want something fast, satisfying, and just a bit more wholesome. I keep coming back to this one, and I think you’ll love it too!