Fast Low Calorie Chicken Alfredo for Busy Weeknights

Quick, creamy, and lighter than the classic Alfredo, this Low Calorie Chicken Alfredo gets dinner on the table fast. It uses cooked chicken and a simple Greek yogurt based sauce to shave calories without losing creaminess. Whole wheat pasta and broccoli add fiber and color for a complete plate. If you like easy dinner switches, check out this slow cooker beef brisket for another no-fuss option.

Why This Recipe Works

This version keeps things speedy by using pre-cooked chicken and a thin yogurt and milk sauce that thickens quickly with Parmesan. Whole wheat pasta cooks in under 10 minutes and holds up well when tossed with the sauce and broccoli. Steaming the broccoli in the skillet saves a pot and keeps the florets bright and just tender. The garlic, Parmesan, and Greek yogurt give the familiar Alfredo flavor without heavy cream. Swap cooked rotisserie chicken to save extra time and still get a satisfying protein boost. For a different quick skillet meal, try this Texas Roadhouse chicken fried sirloin twist on comfort food.

Flavor and Texture

Expect a light, tangy creaminess from the Greek yogurt balanced by nutty Parmesan. Garlic gives an aromatic kick without overpowering the dish. Broccoli adds a crisp-tender bite that contrasts the soft pasta and sliced chicken. Whole wheat pasta brings a slightly nutty chew that stands up to the sauce. Overall the result is familiar Alfredo comfort made leaner and brighter.

Ingredients

– 2 chicken breasts, cooked and sliced
– 2 cups broccoli florets
– 8 oz whole wheat pasta
– 1 cup low-fat milk
– 1/4 cup Greek yogurt
– 1/2 cup grated Parmesan cheese
– 2 cloves garlic, minced
– Salt and pepper to taste
– Olive oil for sautéing

Step by Step Instructions

1. Cook the whole wheat pasta according to package instructions.
2. In a skillet, heat olive oil over medium heat and sauté garlic until fragrant.
3. Add broccoli and a splash of water; cover and steam until tender.
4. In a bowl, mix the low-fat milk, Greek yogurt, and Parmesan cheese until smooth.
5. Add cooked chicken and the milk mixture to the skillet; bring to a simmer.
6. Combine the cooked pasta with the chicken and broccoli mixture, tossing to coat.
7. Season with salt and pepper, and serve warm.

Quick Tips and Shortcuts

Use pre-cooked or rotisserie chicken to cut prep time to under 20 minutes. If you prefer a thicker sauce, let the skillet simmer a couple extra minutes or reserve a bit of pasta water to loosen and finish the sauce. Grate Parmesan fresh for better melt and flavor compared to pre-shredded. Swap broccoli for frozen florets if fresh isn’t available; add them frozen and cover to steam slightly longer. Keep garlic light to avoid bitterness—sauté just until it becomes fragrant.

Storage and Meal Prep

Cool leftovers quickly and store in an airtight container for up to three days in the refrigerator. Reheat gently on the stove with a splash of milk to refresh the sauce rather than microwaving dry. For meal prep, portion into single servings and add extra Parmesan at serving time. Do not freeze the dish if you want to maintain the best texture for the broccoli and yogurt-based sauce.

Short Closing Note

This recipe is built for speed and straightforward swaps while keeping the classic Alfredo comfort. It’s a great go-to when you want something satisfying without heavy cream or long cook times.

Conclusion

For another light and reliable take on chicken and broccoli Alfredo, check out Low Calorie Chicken Alfredo | Gimme Delicious for more ideas and variations.

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