lighter chicken broccoli alfredo

Lighter Chicken Broccoli Alfredo I One Lovely Life

Fear not, this is not the cream-laden, heavy dish so often put on menus. Oh no, this is a delightfully light version of a can-be-worse-than-a-Whopper dish.

My magic “trick” is using a basic white sauce recipe that uses skim milk and chicken broth and still comes out creamy and delicious. True, there is still butter used, so, no, I’m not saying that this is a calorie or fat free dish. But it’s DEFINITELY a lighter indulgence.

Treat yourself. Especially while broccoli is in season and on major sale.

Lighter Chicken Broccoli Alfredo I One Lovely Life

Lighter Chicken Broccoli Alfredo
Printable Recipe

1 large chicken breast, cut into strips
1 lb broccoli, cut into florets
12oz dry fettuccine noodles (3/4 package)
5 Tbsp butter
1/3 c flour
1/2 tsp salt
1 1/2 c milk (I use skim)
1 1/2 c chicken broth (or 1 1/2c water with 1 tsp (1 cube) chicken bouillon)
1-2 garlic cloves, finely minced
1/2c-3/4c parmesan cheese (I only use 1/2c)

Cook fettuccine according to package directions. Meanwhile, cook chicken in a skillet until done. In a medium saucepan, melt butter over medium heat. Stir in flour and salt to form a roux. Cook and stir 4-5 minutes, until roux turns golden. Add garlic and stir 1 minute more. Stir in milk and chicken broth. Add parmesan cheese, and pepper. Continue to heat on medium, stirring often, until sauce thickens. Taste and add more salt, pepper, or parmesan as necessary.

Remove sauce from heat. Bring a small saucepan of water to a boil and blanch broccoli for about 3 minutes. Drain. Pour sauce, chicken, and broccoli into drained, cooked pasta. Stir until well combined and serve.

Makes 6 servings.


  1. Thank you for sharing this! I’ve been dying to try a homemade version of a deli salad they have at a local grocery store – but have been underwhelmed with previous Alfredo recipes I’ve tried. One question – I’ve always added a smidge of fresh nutmeg when I do cream sauces – would that work in this or or would you recommend leaving it out?
    Love you and your frequently night-saving recipes!

  2. I know this is an old post, but I use it ALL the time for the sauce recipe alone. I was wondering if you’ve ever frozen it in bags, or made and then stored it in bulk for any period of time? I’m going to have a baby here soon and I’l working on freezer meals. We’re not big fans of marinara sauce, but I’ve never heard of alfredo being frozen :-/ Do you think it’d work? Or even just keep well being put in the fridge? Thoughts?

    1. Darci –

      Sorry I didn’t get back to you sooner (I’ve been out of town for a week with limited internet access). I love this recipe too! Most dairy sauces tend not to freeze well. Not for taste issues, but for texture ones. Milk solids tend to separate when frozen then thawed. We’ve frozen alfredo sauce before and it tastes fine, but it sure didn’t look beautiful. If you’ve got texture issues at your house, I wouldn’t recommend it. Do you like pesto? Pesto freezes beautifully, and you can have it on hand. If not, this sauce will keep for about 1 week in the refrigerator.

      Best of luck with your new baby! I’ll be starting the freezer-meals preparation myself in just a few months!

    1. Beth – I’m sorry, I haven’t calculated it. You can plug the recipe ingredients into any free calculator online. My favorite is MyFitnessPal (either the free app or the website). You can even import a recipe from online to save you the work!

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