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Skinny Chicken and Broccoli Alfredo is everything you love about alfredo, but without all the fat and calories!

The near constant dreariness around here is making me regress slightly and crave comfort foods, like the Skinny Chicken & Broccoli Alfredo I made for dinner tonight.

Seasoned chicken, steamed broccoli & tender pasta are enveloped in a light-yet-luscious alfredo sauce dreamed up by Courtney at Sweet Tooth, Sweet Life. Love that girl’s recipes!

This is the kind of meal that makes you sit back and sigh with satisfaction when you’re done. Healthy, filling, and indulgent tasting. Seriously yummy stuff!

Start by cooking 1/2 box (8oz) short pasta in salted, boiling water. Don’t forget to salt the water with at least a Tablespoon of salt – it makes all the flavor difference in the world. Before draining the pasta, reserve about 1/2 cup of the cooking water. You’ll see why later.

While the pasta is cooking, heat 2 Tablespoons extra virgin olive oil in a medium-sized skillet over medium heat. Add in a couple cloves of minced garlic, then cook until the garlic turns golden brown, about a minute.

When the garlic is golden brown and fragrant, whisk in 2 Tablespoons flour and cook, whisking constantly, for about another minute. It’ll be foamy, bubbly and fun, but don’t get distracted!

Next, slowly whisk in 1 cup chicken broth, incorporating it with the flour, then whisk in 1/4 cup milk. Shhh, don’t tell, but I only had unsweetened vanilla almond breeze on hand. Tasted perfectly fine!

Add in 1/4 cup plain Greek yogurt with salt and pepper, then let the sauce bubble away for a few minutes to get thick and delicious.

Finally, stir in 3/4 cup parmesan cheese and 2 chopped, cooked chicken breasts. I actually cooked the chicken while making Buffalo Chicken BLAT Wraps a couple days ago to save some time. Just seasoned ’em with salt & pepper then cooked in a skillet in non-stick spray. Cook once, use twice!

Assembly time!

Add the alfredo sauce and chicken to the cooked pasta, then add in 2 cups cooked broccoli. If you’re smart, you’ll cook the broccoli in with the pasta during the last 3-4 minutes of cooking time. If you’re me, you’ll forget, drain the pasta, then have to steam the broccoli in a separate pan. Blerg! At any rate, add in some of the pasta cooking water at this time if you feel the sauce is too thick, and stir everything together.

Clean up in aisle 5!

Aaand, scene.

Skinny Chicken and Broccoli Alfredo


Skinny Chicken and Broccoli Alfredo is everything you love about alfredo, but without all the fat and calories!


Serves 4

  • 2 chicken breasts, seasoned with salt & pepper then cooked and cut into bite-sized pieces
  • 2 cups cooked broccoli
  • 8oz gluten-free or regular rotini
  • 2 Tablespoons extra virgin olive oil
  • 2 teaspoons minced garlic
  • 2 Tablespoons flour
  • 1 cup chicken broth
  • 1/4 cup milk (any kind, I used almond milk)
  • 1/4 cup plain Greek yogurt
  • salt & pepper
  • 3/4 cup grated parmesan cheese


  1. Cook pasta according to package directions, reserving 1/2 cup pasta cooking water before draining. Set aside.
  2. Heat extra virgin olive oil in a medium-sized skillet over medium heat. Add garlic and cook, stirring constantly, until golden brown, about 1 minute. Sprinkle in flour then whisk to incorporate and cook for 1 additional minute.
  3. Slowly whisk in chicken broth, then milk. Whisk in Greek yogurt, salt and pepper, then turn the heat down to low and let the mixture simmer until thickened, about 2-3 minutes. Turn the heat off then stir in parmesan cheese, then chicken. Pour over cooked pasta then add broccoli and stir well. Add a little reserved pasta cooking water if sauce is too thick. Serve.


Barely adapted from Celebrations.com

This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.

This alfredo sauce is creamy, cheesy, silky and decadent. Just like the real thing, but skinny! You could easily make this dish gluten-free by using GF pasta, too!

Although…I’m pretty sure Skinny Chicken & Broccoli Alfredo stops being so “skinny” after the second or, cough, third bowl. Small bowl! Small bowl! So worth it. :)

In other news, I can’t stop singing,

Rain drops keep fallin’ on my heeeead… Actually, this one fell on my shoe shortly after this picture was taken, but you catch my drift…

As I mentioned, the near constant drizzle and gloomy skies over the past four days are starting to get to everyone around here. Even the daffodils that sprung up in my parent’s garden this week are looking a little glum!

Cheer up, Charlie!

While the rain hasn’t been much good for people’s spirits, it’s done wonders for the trees, flowers and grass. Everything is bright green and positively flourishing.

You should hear the birds, too. They are just loving the wet weather (worms!) and their combined tiny voices form a deafening megaphone of chirping that I can hear from pretty much anywhere in the house or office 24/7. They terrify me. #foreverchanged

Well, Ben’s and my Thursday night shows start in a bit, but I actually think the sun is starting to peek out through the clouds to the west. Perhaps a quick zip around the block is in order beforehand?!


Are you afraid of any animals/creatures?

I am legit terrified of any and all birds after the repeated attacks to my head from those crazed red-winged black birds last summer. Bahhh!