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This lightened up chicken and broccoli alfredo is one of my favorite dishes to make and I don’t always want the full-fat version so this lightened up version is perfect to kick of a healthier eating habit. I mean, indulging every now and then is totally okay but sometimes, you like to have lightened up alternatives!
When I was younger, every Italian restaurant we went to, I’d order chicken fettuccine alfredo, and believe me, I knew how bad it was but the worst things in life are always the best things in life – or at least in the moment it is! However, the after effects aren’t so fun. But, we’ve all learned to embrace that with moderation and ‘you only live once,’ right?
You won’t be able to tell that this is a lightened up version of the classic chicken and broccoli alfredo. It is just as creamy and full of flavor. It’s all about the spices and the secret ingredient that gives it that ultra creaminess!
You will love this and this makes great leftovers!
Lightened Up Chicken and Broccoli Alfredo
Ingredients
- 1 pound rotini pasta
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 4 tablespoons all-purpose flour
- 2 cups low-sodium chicken broth
- ½ cup milk, any kind
- ½ cup plain Greek yogurt
- Salt & pepper, to taste
- 1 teaspoon garlic powder
- 1 ½ pounds cooked boneless skinless chicken breasts, cubed into 1-inch cubes (you may prepare this however you want, I just cooked mine in the skillet. You can grill them to give it more flavor, if you wish)
- 2 cups frozen broccoli, thawed
- Fresh grated Parmesan to garnish
The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.
Instructions
- Cook pasta according to instructions on box. Reserve 1/2 cup of pasta water, then drain and set pasta aside.
- In a large skillet, heat up olive oil on medium high heat then add garlic. Cook until fragrant, about 1 minute, then whisk in the flour, cooking for an additional minute before adding in the chicken broth.
- Slowly whisk in chicken broth and milk. Then whisk in the Greek yogurt, salt, pepper, and garlic powder. Turn down the heat to medium-low and let the mixture simmer until thickened, about 7 minutes.
- Turn off the heat, stir in broccoli and cooked chicken then add pasta to the skillet. Toss to coat entirely. If mixture is too thick, you can add some of the reserved pasta water. If it's fine, you don't have to.
- Serve hot with grated Parmesan on top!
Video
NUTRITION FACTS
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.
Chris
Thursday 2nd of June 2016
I made this for dinner tonight and it is delicious! Everyone had second helpings and my grandson had thirds! My sauce never got very thick either but once I added the meat, broccoli and pasta, everything was well coated. This one's a keeper! Thank you!
Joan
Thursday 2nd of June 2016
I made this for dinner tonight and it is delicious! Everyone had second helpings and my grandson had thirds! My sauce never got very thick either but once I added the meat, broccoli and pasta, everything was well coated. This one's a keeper! Thank you!
Heather
Wednesday 26th of August 2015
I NEVER leave feedback because I don't usually have time BUT….this was AMAZING!!!!!! I made this the other night and me & the hubs thoroughly enjoyed it (we even got close to 'licking the bowls clean' haha)…I never knew we could have a chicken 'alfredo' dish on our current diet/eating healthier plan!! Putting this recipe into our rotation ASAP….it's THAT good!! I added onions and mushrooms to the step where you put oil & garlic (I sautéed them for a couple minutes then continued with the regular directions). I also had no problem with the yogurt curdling either. Thank you so so much, can't wait to try more of your healthier recipes and to continue mastering and adding to this one! :) Try this, you won't regret it!
Michelle
Monday 3rd of August 2015
I really liked the look of this sauce, especially because of the yogurt. Unfortunately, it didn't work out. I had the sauce at barely a simmer (no where near a boil) and the yogurt curdled as soon as it was mixed in. I let it simmer for the 5 minutes and it was still just...broth. So it'll be turned into soup, but unfortunately I had to turn to another recipe for my alfredo sauce.
Laura
Tuesday 2nd of September 2014
I'm so glad I found this recipe. I'm always on the lookout for healthier versions of those absolutely gorgeous comfort dishes we all love so I can enjoy them minus the guilt and this one looks perfect =)
Julie
Tuesday 2nd of September 2014
Hope you enjoy this, Laura :)