Skinny Chicken Alfredo Recipe

I thought I'd share a healthier option to chicken Alfredo, which I loved growing up. It's made with Greek yogurt and skim milk, which makes it lighter and healthier. I was inspired by this recipe and decided to switch things up a bit...It was quite tasty and definitely a keeper!

Skinny Chicken Alfredo


  • 2 cups of cooked chicken - I cut two chicken breasts up, sprinkled them with poultry seasoning and cooked in a medium frying pan.
  • 1 broccoli head 
  • 1 cup of whole wheat pasta
  • 1 tablespoon of olive oil
  • 2 cloves of garlic minced
  • 2 tablespoons of flour
  • 1 cup fat-free, low sodium chicken broth
  • 1/4 cup plain FAGE Total 0% greek yogurt
  • 1/4 cup skim milk
  • 3/4 cup freshly grated Parmesan cheese
  • Salt and pepper to Taste
  1. In a pot of boiling water, cook the broccoli for 5 minutes or until tender. Using tongs, pull the cooked broccoli out of the pot and boil the pasta. You can of course do this separately; however, I'm lazy and hate doing the dishes :)
  1. In a medium saucepan, heat the olive oil over medium-low heat. Add garlic and cook, stirring frequently, until the garlic is golden, 1 to 2 minutes.
  1. Whisk in the flour until smooth, about 2 minutes. Gradually whisk in the chicken broth, Greek yogurt, milk, pepper and nutmeg. Bring to a low boil, stirring constantly. Lower the heat and simmer, stirring gently, until the mixture thickens, about 3 minutes. Stir in 3/4 cup Parmesan.
  1. Add cooked chicken and broccoli to sauce mixture, followed by the cooked pasta. Toss to combine and serve with more Parmesan, if desired.

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