chicken alfredo with greek yogurt

Skinny Chicken and Broccoli Alfredo

This lightened-up Chicken Broccoli Alfredo is one of my family’s favorite meals for busy weeknights. I like to batch-grill and shred chicken in advance so I can just pull a bag from the freezer—makes recipes like this extra quick!

Tender broccoli and fettuccine cook in the same pot, while a simple homemade Alfredo-style sauce comes together with Greek yogurt, milk, and Parmesan. A touch of garlic and a pinch of nutmeg bring warm, cozy flavor. I sometimes stir in a teaspoon of Better Than Bouillon for a richer taste, but it’s totally optional.

To stretch this meal even further, I double the sauce and toss in a few extra noodles. Delicious, satisfying, and lighter than the traditional version!

 

Skinny Chicken and Broccoli Alfredo

A lightened-up chicken broccoli Alfredo made with Greek yogurt and Parmesan. Easy, creamy, and packed with flavor—ready in under 30 minutes!
Prep Time15 minutes
Cook Time15 minutes
Servings: 6
Calories: 323kcal
Author: StayingontheSunnyside.com

Ingredients

  • 1 1/2 cups grilled, shredded chicken (I buy chicken in bulk, hubby grills them and shreds them, and I freeze in individual bags – great for recipes like this!)
  • 1 1/2 cups fresh broccoli florets
  • 8 ounces fettuccine
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons minced garlic
  • 2 tablespoons flour
  • 1 cup chicken broth
  • 1/4 cup plain 0% greek yogurt
  • 1/4 cup 2% milk
  • 1 pinch ground nutmeg
  • 3/4 cup freshly grated Parmesan cheese
  • 1 teaspoon Better Than Bouillon Roasted Chicken Base (optional)

Instructions

  • In a large pot of boiling, salted water, cook the pasta according to package directions. In the last 2 minutes or so of cooking, toss in fresh broccoli florets.
  • Meanwhile, in a medium saucepan, heat the olive oil over medium-low heat. Add garlic and cook, stirring frequently, until the garlic is golden, 1 to 2 minutes.
  • Whisk in the flour until smooth, about 2 minutes. Gradually whisk in the chicken broth, Greek yogurt, milk, nutmeg and Better Than Bouillon Roasted Chicken Base (if using, see notes above). Bring to a low boil, stirring constantly. Lower the heat and simmer, stirring gently, until the mixture thickens, about 3 minutes.
  • Drain pasta/broccoli, return to pan and add cooked chicken and sauce mixture. Gradually stir in 3/4 cup Parmesan, tossing to combine. Serve with more Parmesan, if desired.

Notes

I like to double the sauce ingredients and add a few extra ounces of noodles!
 
Adapted from: http://www.celebrations.com/content/skinny-chicken-broccoli-alfredo
https://stayingonthesunnyside.com/skinny-chicken-and-broccoli-alfredo/

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