Chicken & Broccoli Alfredo (Healthy Style) – Creamy, Light, and Comforting
This is the kind of weeknight dinner that checks all the boxes: creamy, comforting, and surprisingly light. You get tender chicken, crisp-tender broccoli, and a silky Alfredo-style sauce without the heavy cream bomb. It tastes indulgent but doesn’t leave you sluggish.
Everything comes together in one pan plus a pot of pasta, so cleanup stays easy. If you love classic Alfredo but want something fresher and lighter, this version will quickly become a favorite.
Ingredients
Method
- Cook the pasta: Bring a large pot of salted water to a boil. Cook pasta until al dente. In the last 2 minutes, add the broccoli to the pot. Drain and set aside, reserving 1/2 cup of pasta water.
- Season the chicken: Pat chicken dry and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
- Sear the chicken: Heat 1 tablespoon olive oil in a large skillet over medium-high. Add chicken and cook 5–7 minutes, stirring occasionally, until browned and cooked through. Transfer to a plate.
- Sauté the garlic: Reduce heat to medium. Add remaining 1 tablespoon olive oil to the same skillet. Add garlic and red pepper flakes. Cook 30–45 seconds until fragrant, not browned.
- Build the sauce base: Sprinkle in flour and stir for 30 seconds. Slowly whisk in chicken broth, then milk, stirring to smooth out any lumps. Simmer 2–3 minutes until slightly thickened.
- Add the creamy elements: Take the pan off the heat. Whisk in Greek yogurt, Parmesan, and lemon juice until smooth. If the sauce seems too thick, whisk in a splash of reserved pasta water. Season with salt and pepper.
- Combine everything: Add the cooked chicken, pasta, and broccoli to the skillet. Toss gently over low heat for 1–2 minutes until coated and warmed through. Add more pasta water as needed for a silky sauce.
- Finish and serve: Taste and adjust seasoning. Top with parsley and a bit more Parmesan. Serve right away.
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Built for busy home cooks who want real-life structure. Simple steps that fit meal prep, family dinners, and late-night snack attacks.
Why This Recipe Works
- Lightened sauce, same comfort: Using Greek yogurt, a little milk, and Parmesan gives you rich flavor with less saturated fat and fewer calories than heavy cream.
- Balanced plate: You get lean protein from chicken, fiber and vitamins from broccoli, and smart carbs from whole-wheat pasta if you choose it.
- Quick and flexible: It’s ready in about 30 minutes, and you can swap ingredients based on what you have.
- Real ingredients: Fresh garlic, lemon, and Parmesan create depth without ultra-processed sauces.
What You’ll Need
- 8 ounces pasta (whole-wheat fettuccine, penne, or your favorite)
- 1 pound boneless, skinless chicken breasts, cut into bite-size pieces
- 3 cups broccoli florets, fresh or frozen
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 tablespoon flour (or gluten-free flour blend)
- 1 cup low-sodium chicken broth
- 1/2 cup 2% milk (or unsweetened almond milk)
- 1/2 cup plain 2% Greek yogurt
- 1/2 cup finely grated Parmesan cheese
- 1 tablespoon lemon juice (plus zest if you like)
- 1/4 teaspoon crushed red pepper flakes (optional)
- Salt and black pepper, to taste
- Fresh parsley, chopped, for garnish
How to Make It
- Cook the pasta: Bring a large pot of salted water to a boil. Cook pasta until al dente.
In the last 2 minutes, add the broccoli to the pot. Drain and set aside, reserving 1/2 cup of pasta water.
- Season the chicken: Pat chicken dry and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
- Sear the chicken: Heat 1 tablespoon olive oil in a large skillet over medium-high. Add chicken and cook 5–7 minutes, stirring occasionally, until browned and cooked through.
Transfer to a plate.
- Sauté the garlic: Reduce heat to medium. Add remaining 1 tablespoon olive oil to the same skillet. Add garlic and red pepper flakes.
Cook 30–45 seconds until fragrant, not browned.
- Build the sauce base: Sprinkle in flour and stir for 30 seconds. Slowly whisk in chicken broth, then milk, stirring to smooth out any lumps. Simmer 2–3 minutes until slightly thickened.
- Add the creamy elements: Take the pan off the heat.
Whisk in Greek yogurt, Parmesan, and lemon juice until smooth. If the sauce seems too thick, whisk in a splash of reserved pasta water. Season with salt and pepper.
- Combine everything: Add the cooked chicken, pasta, and broccoli to the skillet.
Toss gently over low heat for 1–2 minutes until coated and warmed through. Add more pasta water as needed for a silky sauce.
- Finish and serve: Taste and adjust seasoning. Top with parsley and a bit more Parmesan.
Serve right away.
How to Store
- Refrigerator: Store in an airtight container for up to 3 days. The sauce may thicken; add a splash of milk or broth when reheating.
- Reheating: Warm gently on the stovetop over low heat, stirring and adding liquid to loosen. Microwave in 30-second bursts with a cover to keep it moist.
- Freezing: Not ideal because the yogurt sauce can separate.
If you must freeze, reheat slowly and whisk in a little milk to revive the texture.
Why This is Good for You
- Lean protein: Chicken supports muscle repair and keeps you full longer.
- Fiber and micronutrients: Broccoli brings fiber, vitamin C, vitamin K, and antioxidants.
- Smarter fats: Olive oil and reduced dairy fat keep things heart-friendlier than classic Alfredo.
- Lighter calories: Greek yogurt adds creaminess and protein without the heavy cream hit.
- Balanced macros: Pair whole-wheat pasta with this sauce for more fiber and steady energy.
What Not to Do
- Don’t boil the yogurt: High heat can cause curdling. Take the pan off the heat before whisking in yogurt.
- Don’t skip salting the pasta water: It’s your main chance to season the pasta itself.
- Don’t overcook the broccoli: Aim for bright green and crisp-tender, not mushy.
- Don’t crowd the chicken: Overcrowding steams it. Cook in batches if needed for a good sear.
- Don’t dump cheese in cold: The sauce should be warm so Parmesan melts smoothly.
Alternatives
- Protein swaps: Try shrimp, turkey, or rotisserie chicken.
For plant-based, use chickpeas or sautéed mushrooms.
- Dairy-free: Use unsweetened almond milk and a dairy-free yogurt. Replace Parmesan with a vegan Parmesan or nutritional yeast to taste.
- Gluten-free: Choose gluten-free pasta and use a gluten-free flour blend for the roux.
- Extra veggies: Add spinach, peas, or zucchini. Stir spinach in at the end so it just wilts.
- Zestier profile: Add lemon zest and more red pepper flakes, or a pinch of nutmeg for a classic Alfredo note.
- Lighter on carbs: Swap half the pasta for zucchini noodles or spaghetti squash, and toss gently to avoid watering down the sauce.
FAQ
Can I make the sauce ahead?
Yes, but it’s best fresh.
If you make it ahead, keep it separate from the pasta, refrigerate, and reheat gently with a splash of milk to smooth it out.
What if my sauce curdles?
It usually happens from too much heat. Take the pan off the burner, whisk in a bit more milk or pasta water, and stir until it comes back together. A small knob of cream cheese can also help stabilize it.
Is rotisserie chicken okay here?
Absolutely.
Shred 2 cups of rotisserie chicken and add it when combining the pasta and broccoli. Skip the searing step.
Can I use frozen broccoli?
Yes. Add it to the pasta pot for the last 2 minutes of cooking, straight from frozen.
Drain well so excess water doesn’t dilute the sauce.
What pasta shape works best?
Fettuccine is classic, but penne, rotini, or shells hold the sauce nicely. Choose whole-wheat or a legume-based pasta for extra fiber and protein.
How do I make it extra creamy without heavy cream?
Blend 2 tablespoons of cream cheese into the sauce or add an extra spoonful of Greek yogurt off heat. A splash of the starchy pasta water also boosts silkiness.
Can I reduce the sodium?
Use low-sodium broth, go light on added salt, and grate your own Parmesan (it’s often less salty than pre-grated).
Taste as you go.
Wrapping Up
Chicken & Broccoli Alfredo (Healthy Style) gives you that creamy, cozy feel without the heaviness. It’s quick, flexible, and built on real ingredients. Whether you keep it classic or try a few swaps, you’ll get a balanced, satisfying meal with bright flavor and a sauce that feels special on a weeknight.
Save this one for busy evenings and you’ll be set.
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