Skinny Chicken Broccoli Alfredo

Skinny chicken broccoli Alfredo proves that creamy comfort food can absolutely fit into your healthy eating goals without sacrificing flavor. I discovered this game-changing recipe during my own quest to create satisfying meals that wouldn’t derail my family’s nutrition goals, and honestly, my teenagers actually prefer this version to the heavy restaurant original.

Last Tuesday, I was staring at leftover chicken breasts and some sad-looking broccoli, wondering how to turn them into something my family would actually get excited about. That’s when I remembered my grandmother’s trick of building flavor layers in the same pan and decided to lighten up the classic Alfredo sauce. This skinny chicken broccoli Alfredo delivers all the creamy, garlicky goodness you’re craving, much like my Cottage Cheese Alfredo — but even more protein-packed. While packing 30+ grams of protein per serving. The secret is using cream cheese and milk instead of heavy cream, creating that silky texture we all love without the calorie overload. You’re going to love this one!

Why You’ll Love This Skinny Chicken Broccoli Alfredo

I’ve tested this recipe countless times in my kitchen, and it consistently delivers restaurant-quality results in under 30 minutes. The lightened sauce tastes incredibly rich and satisfying while cutting nearly half the calories of traditional Alfredo. My family loves how the broccoli adds fresh color and extra nutrients without feeling like I’m sneaking vegetables into their favorite comfort food. The one-pan approach means minimal cleanup, which any busy parent can appreciate. This recipe uses simple pantry staples you probably already have on hand, just like my 2-Ingredient Protein Bread that pairs perfectly on the side. The best part is watching my kids go back for seconds while I know they’re getting quality protein and vegetables — a similar win I get when serving High Protein Banana Pancakes for breakfast.

Storage & Serving Tips

Store leftover skinny chicken broccoli Alfredo in the refrigerator for up to three days in an airtight container. Pro tip: I recommend reheating portions on the stovetop over medium-low heat with a splash of milk or chicken broth to restore that creamy texture. The sauce may look slightly separated when cold, but it comes together beautifully when gently warmed. This dish pairs wonderfully with crusty garlic bread or a simple Caesar salad for a complete meal. In my experience, serving it immediately while hot gives you the best creamy consistency, though it reheats surprisingly well for meal prep. My family often requests this with extra Parmesan cheese sprinkled on top, which adds even more protein.

Conclusion

Skinny Chicken Broccoli Alfredo

Chicken and broccoli in a light, creamy Alfredo sauce with just 496 calories per serving

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 portions

Course: Dinner, Main Course

Cuisine: American, Italian

Calories: 496

Ingredients Equipment Method Notes

Ingredients

  

• 8 oz pasta any shape
• 2 cups broccoli florets
• 2 medium chicken breasts pounded flat or cut in half
• 1 tbsp olive oil for chicken
• 0.5 tsp garlic powder
• 0.5 tsp paprika
• 0.5 tsp Italian seasoning
• 0.5 tsp salt for chicken seasoning
• 0.5 tsp pepper for chicken seasoning
• 1 tbsp olive oil or butter for sauce
• 0.5 medium onion minced
• 5 cloves garlic minced
• 3 tbsp all-purpose flour
• 1 cup chicken stock or water
• 1 cup whole milk
• 2 oz cream cheese
• 0.5 cup freshly-grated Parmesan cheese

Equipment

• Large pot for pasta
• Large pan or skillet
• Whisk

Method

 

1. Cook pasta al dente in generously salted water according to package directions. Add the broccoli florets to the pasta during the last minute of cooking. Drain and set aside.
2. While the pasta is cooking, heat a large pan on medium heat. Add the olive oil to pan. Season chicken breasts with garlic powder, paprika, Italian seasoning, salt, and pepper. Add to the pan and cook for 5-6 minutes per side or until cooked through. Remove from pan, cool for 5 minutes then slice or dice.
3. To the same pan (do not rinse), add 1 tablespoon olive oil and minced onion. Cook onion down for 3-5 minutes then add in the garlic and sauté for about 30 seconds or until garlic begins to turn golden.
4. Whisk in the flour until lightly toasted, about 30 seconds then gradually whisk in chicken stock and milk, whisking constantly, until incorporated.
5. Bring the mixture to a simmer and whisk in the cream cheese and parmesan until lump free. Season generously with salt and pepper as desired.
6. Add cooked drained pasta and broccoli to the sauce. Top with cooked chicken breasts. Toss to combine or serve chicken on top. Top with more parmesan cheese or parsley, if desired.

Notes

Salt the pasta water with about 1 tablespoon of salt for seasoning. Reserve about half a cup of pasta cooking water to loosen sauce if needed. You can use whole milk, low-fat, or fat-free milk. Store in refrigerator for up to 3 days.