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Skinny Chicken and Broccoli Alfredo

Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Servings: 6 -8


  • 2 skinless boneless chicken breast, cooked any way you like, cut into 2-inch pieces
  • 2 cups fresh broccoli chopped
  • 1 pound rotini pasta
  • 3 tablespoons olive oil divided
  • 2 garlic cloves minced
  • 4 tablespoon all-purpose flour
  • 2 cups low-sodium chicken broth
  • 1/2 cup 2% milk
  • 1/2 cup plain greek yogurt
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 cup grated parmesan cheese
  • 1/4 cup shredded mozzarella cheese optional


  • Cook pasta according to the package. Reserve 1/2 cup of the pasta water, then drain and set aside. Sprinkle some olive oil over the noodles so they don't stick together.
  • In a large skillet, add 1 tablespoon olive oil and bring to a medium high heat. Sauté broccoli for 3-5 minutes, stirring constantly and slightly tender. Remove to a plate and set aside.
  • In the same skillet, add remaining 2 tablespoons olive oil over medium high heat. Add garlic and cook until fragrant, about 1 minute. Whisk in flour and cook an additional minute.
  • Slowly whisk in the chicken broth 1/2 cup at a time, making sure to remove all clumps. Once the chicken broth is added, slowly mix in the milk, greek yogurt, salt and pepper.
  • Turn heat down to a simmer (you don't want the greek yogurt to curdle) and let the sauce simmer until thickened, about 5 minutes.
  • Add the sauce, cooked chicken and broccoli to the pot of cooked pasta. Toss to coat entirely. Sprinkle with mozzarella cheese and cover for 2 minutes.
  • If the pasta is to thick, add some of the reserved pasta water, if needed.
  • Serve and enjoy!