When the craving for rich, creamy pasta hits but you want to keep things light, this Skinny Chicken Broccoli Alfredo is the perfect answer. It’s everything you love about Alfredo—comforting, flavorful, and satisfying—without the heaviness that can weigh you down.

One chilly evening, I made this dish to welcome my family home. The moment I started cooking, the kitchen filled with the warm scent of garlic and Parmesan melting into a luscious sauce. The sound of broccoli steaming gently with pasta bubbling away was oddly soothing. When I tossed the golden-browned chicken with the creamy, velvety sauce and bright green broccoli, the colors alone made me smile. Sitting down to eat, the first forkful was a revelation—the tender chicken, the slight bite of perfectly cooked broccoli, and the silky sauce that wrapped everything in a gentle, indulgent hug. My kids’ eyes lit up as they savored each bite, and even my husband asked for seconds. This recipe doesn’t just fill your stomach; it fills your heart.

Light and creamy, thanks to Greek yogurt
Loaded with tender chicken and fresh broccoli
Ready in just about 35 minutes—perfect for busy nights
Comforting flavors that satisfy without guilt
A one-pan wonder that makes cleanup easy

If you’re worried this might be complicated or take too long—don’t be. It’s straightforward and forgiving, made for busy cooks who want big flavor without fuss.

Skinny Chicken Broccoli Alfredo

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A lighter take on the classic Alfredo pasta, this Skinny Chicken Broccoli Alfredo features tender chicken breast, steamed broccoli, and a creamy, low-fat Alfredo sauce made with Greek yogurt and Parmesan cheese. Perfect for a satisfying yet healthy weeknight dinner.

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 35 minutes
Yield: 4 1x

Ingredients

Scale

12 ounces boneless, skinless chicken breast, cut into bite-sized pieces
2 cups broccoli florets
8 ounces fettuccine pasta
1 tablespoon olive oil
3 cloves garlic, minced
1 cup low-sodium chicken broth
1 cup plain nonfat Greek yogurt
1/2 cup grated Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon dried Italian seasoning

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Instructions

Bring a large pot of salted water to a boil. Add fettuccine pasta and cook according to package instructions until al dente, about 10-12 minutes.
During the last 3 minutes of pasta cooking, add broccoli florets to the boiling water with the pasta. Drain pasta and broccoli together and set aside.
While pasta cooks, heat olive oil in a large skillet over medium-high heat.
Add chicken pieces to the skillet and season with salt, black pepper, and Italian seasoning. Cook for 6-8 minutes, stirring occasionally, until chicken is cooked through and lightly browned.
Add minced garlic to the skillet and sauté for 1 minute until fragrant.
Pour in chicken broth and bring to a simmer. Let it reduce slightly for about 3 minutes.
Reduce heat to low and stir in Greek yogurt and grated Parmesan cheese until the sauce is creamy and smooth. Do not boil after adding yogurt to prevent curdling.
Add cooked pasta and broccoli to the skillet and toss gently to coat everything evenly with the sauce.
Sprinkle crushed red pepper flakes over the dish and stir to combine.
Remove from heat and serve immediately.

FAQ

Is this recipe easy for weeknight cooking?
Absolutely. It comes together quickly with simple steps and minimal cleanup.

How should I store leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days and gently reheat on the stove with a splash of broth to keep the sauce creamy.

Save this for your next potluck!