{recipe} skinny chicken and broccoli alfredo

I can’t believe I haven’t shared this recipe with my lovely readers already. This is a staple and SO easy to make. I always have the ingredients on hand and it only takes 15 minutes to pull together. 


Skinny Chicken and Broccoli Alfredo 
Serves 2-3
  • 1/2 lb whole wheat pasta (any shape)
  • 2 cups broccoli
  • 1 cup shredded chicken
  • Olive Oil
  • Pepper
  • Garlic Salt
  • 2 tbsp butter
  • 2 tbsp flour
  • 2-3 cloves garlic (minced)
  • 1-1.5 cups chicken broth
  • 1/3 cup milk
  • 1/4 cup plain Greek yogurt 
  • 1/4 cup parmesan cheese

Cook broccoli, chicken breasts, and pasta however you prefer. I like to spray my broccoli with olive oil and roast it in the oven so it’s a little crispy (400 degrees for 10-15 min). For the chicken, I usually buy thin cut breasts so I just cook them in a pan on the stove with a little garlic salt and pepper. 

Melt butter in a medium saucepan. Add garlic and let cook for about 1 minute. Sprinkle in flour. Whisk until combined and cook for 1 minute. It will be very thick and clumpy. Add 1 cup chicken broth and whisk. If you feel like the sauce is too thick, add a little more broth. Add milk. Cook for about 5-8 min until thick and smooth. Add salt and pepper to taste. Stir in greek yogurt and parm at the very end. Combine everything back in the pasta pot and mix together. Top with a sprinkling of parm cheese. 


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