Lighter Chicken Alfredo with Broccoli
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Looking for a healthy chicken alfredo with half the calories? This Lighter Chicken Alfredo with Broccoli has all the rich, creamy flavor you crave - but it's balanced, easy to make, and perfect for busy weeknights.
Quick Look: Lighter Chicken Alfredo w/ Broccoli
- 🕒 Total Time: 30 minutes
- 👥 Servings: 6
- 📊 Calories: 417 per serving
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I love a skillet meal for busy weeknights. If you do too, be sure to check out a few of my other favorite skillet meals like Turkey Taco Quinoa, Creamy Tuscan Chicken Orzo, and Healthier Hamburger Helper.
Why You'll Love This Lighter Chicken Alfredo with Broccoli
- Lighter Alfredo - Instead of heavy cream and loads of butter, this recipe uses easy, healthier swaps to create a silky delicious sauce that tastes so good you won't even miss the full fat alfredo!
- Kid-Friendly and Mom-Approved - The combination of chicken, creamy sauce, and broccoli make it a balanced meal the whole family will actually eat (no separate dinners required!).
- Nutritionally Balanced - I've created this pasta recipe to be nutritionally balanced. The ratio of carbohydrates, protein, and fat is more balanced than you'll find in most other pastas.
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Select Ingredients
- Rotini pasta - You can use other shapes of pasta in this recipe, but the rotini holds onto the sauce really well. Gluten-free pastas work fine in this recipe as well.
- Flour - I recommend using a wheat flour for your roux, but you can use a rice flour for a gluten-free option.
- Milk - 2% milk works well, but you can use any variation you wish.
- Yogurt - I use fat-free plain Greek yogurt when I make this recipe and it blends well. For a thicker, creamier option, use full fat yogurt, just remember this changes the nutrition facts slightly.
See the recipe card for full information on ingredients and quantities.
Recipe Tips & Variations
➡️ Make it gluten free - Swap the flour for rice flour or another alternative to thicken your sauce without gluten. Rice flour gives the smoothest texture in my opinion.
➡️ Yogurt swap - Fat-free Greek yogurt works great for a lighter Alfredo, but for extra creaminess, try 2% or full-fat. Remember to always stir it in off the heat to prevent curdling.
➡️ Change the veggies - Not a broccoli fan? Sub in spinach, peas, or zucchini - they cook quickly and blend well with the creamy sauce.
How To Make This Lighter Chicken Alfredo with Broccoli
Step 1: Add olive oil to a large skillet over medium heat. Add broccoli and saute for 3-5 minutes. Then set aside. (If your chicken isn't pre-cooked, this is a great time to cook it.)
Step 2: Cook the pasta in a large pot of salted boiling water until al dente. If pasta finishes cooking before other ingredients, drain and toss with a drizzle of olive oil to prevent sticking, then set aside.
Step 3: After the broccoli is removed, use the same pan to heat a drizzle of olive oil over medium heat and sauté the garlic to start your roux for the sauce.
Step 4: Next, whisk in the flour and let cook for about a minute.
Step 5: Slowly whisk in the chicken broth until mixture is smooth. Turn down to a simmer then add the milk, Greek yogurt, parmesan cheese, and salt and pepper. Whisk well.
Step 6: Add broccoli, pasta, and cooked chicken to the sauce in the skillet. Toss to coat well. Sprinkle with mozzarella.
Recipe FAQs
Absolutely! Just steam or sauté it first until tender and slightly crisp, then add to the sauce. Frozen broccoli works perfectly for a quick weeknight dinner.
Yes! Swap the all-purpose flour in the roux for rice flour or use a cornstarch slurry to thicken the sauce. The texture stays creamy and smooth.
Unfortunately this recipe does not freeze well due to the dairy and pasta. Don't worry though... this recipe is so good there will be no leftovers to freeze!
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Other Skillet Recipes to Consider
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Lighter Chicken Alfredo with Broccoli
Ingredients
- 1 lb Boneless skinless chicken breast
- 3 cup Fresh broccoli florets
- 8 oz Rotini pasta
- 3 tablespoon Olive oil divided
- 2 Garlic cloves minced
- ¼ cup All-purpose flour
- 2 cup Low sodium chicken broth
- ½ cup 2% milk
- ½ cup Plain greek yogurt
- 1 teaspoon Salt
- ½ teaspoon Pepper
- ½ cup Parmesan cheese grated
- ½ cup Mozzarella cheese shredded
Instructions
- Cook pasta according to package. Drain then drizzle some olive oil over noodles to prevent them from sticking together if pasta finished cooking early.
- In a large skillet, add 1 tablespoon olive oil and bring to medium-high heat. Saute broccoli for 3-5 minutes stirring constantly and until soft. Remove to a plate and set aside.
- In the same skillet, add the remaining 2 tablespoon olive oil over medium-high heat. Add garlic and cook until fragrant, about 1 minute. Whisk in flour and cook for an additional minute.
- Slowly whisk in the chicken broth ½ cup at a time, making sure to remove all clumps. Once the chicken broth is added, mix in milk, greek yogurt, parmesan cheese, salt, and pepper.
- Turn down heat to a simmer (you don't want greek yogurt to curdle), and simmer until thickened, about 5 minutes.
- Add the cooked pasta, cooked chicken, and broccoli to sauce in the large skillet. Toss to coat entirely. Sprinkle with mozzarella cheese and cover for two minutes.
- Serve and enjoy!
I don't even miss the full fat alfredo! This recipe tastes so good, you'll never know it's a healthier version!!