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!
Servings: 6
Calories: 323kcal
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!