There’s something incredibly comforting about a big bowl of creamy pasta at the end of a long day. It’s the kind of dish that invites you to slow down, settle in, and savor each bite. And when that creamy bowl happens to be a lighter take on a classic favorite—like this Skinny Chicken Broccoli Alfredo—it’s the best of both worlds: indulgent in flavor, yet gentle on your waistline.

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Growing up, Alfredo night was always a big deal in our house. It meant the table would be crowded with bowls, cheese graters, and happy chatter. This version brings all those warm memories back but with a healthier spin. It’s made without heavy cream, yet still rich and velvety, thanks to a smart combo of milk, broth, and a touch of cheese. And the broccoli? It doesn’t just add color—it adds that satisfying bite and freshness that balances everything out.

Whether you’re cooking for your family, meal prepping for the week, or just looking for something cozy but nourishing, this dish is your new go-to. It’s quick, it’s easy, and it delivers all the creamy goodness of traditional Alfredo without leaving you feeling weighed down.

Why You’ll Love This Recipe:

Lightened-up without sacrificing flavor
Ready in under 30 minutes
Family-friendly and picky-eater approved
Loaded with protein and veggies
Perfect for weeknight dinners or lunch prep

INGREDIENTS YOU’LL NEED:

8 ounces fettuccine or pasta of choice
1 tablespoon olive oil
2 boneless skinless chicken breasts, cut into bite-sized pieces
Salt and pepper, to taste
2 cups fresh broccoli florets
2 tablespoons flour
1 cup low-fat milk
1 cup chicken broth
½ teaspoon garlic powder
½ teaspoon onion powder
½ cup grated Parmesan cheese

HOW TO MAKE SKINNY CHICKEN BROCCOLI ALFREDO:

STEP-BY-STEP INSTRUCTIONS:

Step 1: Cook the Pasta and Broccoli

Start by bringing a large pot of salted water to a boil. Add your pasta and cook according to the package instructions. During the last 2-3 minutes of cooking, toss in the broccoli florets to blanch them—this keeps them vibrant green and perfectly tender-crisp. Once the pasta is al dente and the broccoli is just right, drain everything and set aside.

Step 2: Cook the Chicken

While the pasta is doing its thing, heat a large skillet over medium heat and add the olive oil. Season the diced chicken with salt and pepper, then cook it in the skillet for about 5-7 minutes, or until it’s golden brown and cooked through. You’ll know it’s ready when the juices run clear and the pieces are nicely browned. Remove the chicken from the pan and set it aside.

Step 3: Make the Light Alfredo Sauce

In the same skillet (no need to wash it—hello, flavor!), sprinkle the flour and stir it into the remaining oil. Cook for about a minute to get rid of the raw flour taste. Slowly whisk in the milk and chicken broth, stirring constantly to avoid lumps. Let the sauce simmer for a few minutes until it starts to thicken. Add the garlic powder, onion powder, and Parmesan cheese. Stir until the cheese melts into a silky, smooth sauce.

Step 4: Combine Everything

Now comes the best part—bringing everything together. Add the cooked chicken, pasta, and broccoli back into the skillet. Toss everything together gently until it’s all coated in that luscious sauce. Taste and adjust seasoning if needed.

Step 5: Serve and Enjoy

Serve hot with an extra sprinkle of Parmesan on top if you’d like. A side of crusty bread or a fresh green salad makes it even more satisfying.

HELPFUL TIPS:

Don’t overcook the broccoli – Blanching it with the pasta helps save time and keeps the texture perfect.
Want to save even more time? Use rotisserie chicken or leftover cooked chicken.
Make it gluten-free by using gluten-free pasta and a gluten-free flour substitute like cornstarch or rice flour.
Add a pinch of nutmeg to the sauce for a subtle warmth—it’s a little secret from classic Alfredo sauces.

DETAILS:

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 4 servings
Category: Dinner
Method: Stovetop
Cuisine: American, Italian-inspired
Diet: Light, High-Protein

NOTES:

This skinny Alfredo is great for weeknights but fancy enough to serve when guests pop by unexpectedly. You can swap in your favorite vegetables—think peas, spinach, or mushrooms. It’s endlessly versatile!

NUTRITIONAL INFORMATION (Per Serving – Approximate):

Calories: 350
Protein: 30g
Carbohydrates: 35g
Fat: 12g
Fiber: 4g
Sugar: 5g

FREQUENTLY ASKED QUESTIONS:

Can I use a different protein?
Absolutely! This dish works well with shrimp or tofu for a pescatarian or vegetarian spin.

Can I make it dairy-free?
Yes, substitute a plant-based milk and use a dairy-free Parmesan alternative.

What pasta shape works best?
Fettuccine is classic, but penne, rotini, or spaghetti are all great options too.

STORAGE INSTRUCTIONS:

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove or in the microwave with a splash of milk or broth to loosen up the sauce.

Related Recipes

If you liked this recipe, you’ll definitely enjoy these other cheesy delights:

Parmesan Crusted Chicken with Garlic Cream Sauce

CONCLUSION

This Skinny Chicken Broccoli Alfredo is proof that comfort food doesn’t have to be heavy. It’s the kind of dish that feels like a warm hug in a bowl—creamy, cozy, and surprisingly wholesome. Whether you’re making it for yourself or feeding your hungry crew, it’s a guaranteed hit. So go ahead, grab that fork, and dive into something delicious tonight.