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{Skinny} Chicken and Broccoli Alfredo

By 10 Comments This post may contain affiliate links.

There’s something so theraputic about cooking. It relaxes me. Sometimes when I’m having a crazy day and really don’t want to take the time to make a home cooked meal for my family, I force myself into the kitchen to chop vegetables and I instantly feel better. Am I weird?!!

There’s something even better about cooking a comfort food staple that’s actually revamped into a healthier version of itself. Something your family will ask for seconds of and you know it’s healthy for them. Something you added vegetables to that your kids didn’t pick out or say “gross!” to. Yep. That feels gooooood.

You need to try this recipe for your family or heck, just for yourself! It is so delish. I doubled it so I could have leftovers the next day.

The sauce is amazing and there’s so much protein from not only the chicken but the greek yogurt you put into the sauce. I love that the sauce isn’t made from butter and flour. If you don’t want to take the time to grill the chicken, just pan sear it and chop it up. The roasted broccoli adds such a rich dimension of flavor. Here’s a good post on how to roast it if you’ve never done it before. Try it out and let me know what you think!

{Skinny} Chicken and Broccoli Alfredo:
Print your recipe HERE
Ingredients:
  • 3-4 boneless, skinless chicken breasts, grilled and cut into chunks (about 2 cups)
  • 2 cups roasted broccoli florets
  • 8 ounces whole wheat linguine
  • 2 Tbsp. extra virgin olive oil
  • 2 garlic cloves, minced
  • 2 Tbsp. flour
  • 1 cup fat-free, low sodium chicken broth
  • 1/4 cup plain greek yogurt
  • 1/4 cup skim milk
  • 1/4 teaspoon pepper
  • 1 pinch ground nutmeg
  • 3/4 cup freshly grated Parmesan cheese

Directions:

1)  In a pot of boiling, salted water, cook the pasta according to package directions. Drain and set aside.
2)  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.
3)  Gradually whisk in the chicken broth, greek yogurt, milk, pepper and nutmeg. Bring to a low boil, stirring constantly. Lower the heat and simmer, stirring gently, until the mixture thickens, about 3 minutes. Stir in 3/4 cup Parmesan.
4)  Add cooked chicken and broccoli to sauce mixture, followed by the cooked pasta. Toss to combine and serve with more Parmesan, if desired.
Recipe adapted from Celebrations.
Click HERE to print this recipe.
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About Jen

Jen Nikolaus is a recipe blogger and photographer over at Yummy Healthy Easy. She lives in beautiful Southern California with her husband and four boys. You’ll find her sharing healthier, budget-friendly, family-friendly, and easy dishes with some yummy desserts thrown in, too! Thanks for stopping by!

Comments

  2. Alicia Skousen says

    This looks fantastic! I love the idea of greek yogurt as a substitute for cream… sounds so yummy! Your photos look wonderful too. Thanks for following Last Night’s Dinner and I’m looking forward to seeing more of your recipes!

    Reply

  9. Miz Helen says

    Hi Jen,
    This is a great dish that we will just love. Have a fabulous weekend and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

    Reply

  10. the traditionalist says

    I used to love this dish before I became pesco-vegan, and I came across a creamy basil alfredo by accident, this is certainly better than carbonara. And no I don’t miss bacon, I’d rather do away with it. I used to cook this dish for a crowd and they loved it. Well done! 🙂

    Reply

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