Skinny Chicken Broccoli Alfredo
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
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
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.