Chicken & Broccoli Alfredo

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 613.8
  • Total Fat: 19.4 g
  • Cholesterol: 127.0 mg
  • Sodium: 749.9 mg
  • Total Carbs: 45.9 g
  • Dietary Fiber: 8.8 g
  • Protein: 61.4 g

View full nutritional breakdown of Chicken & Broccoli Alfredo calories by ingredient
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Number of Servings: 4


    Chicken Breast (cooked), no skin, 3 breast, bone and skin removed (remove)
    Broccoli, cooked, 2 cup, chopped (remove)
    *Whole Wheat Fettuccine, 8 oz (remove)
    *Extra Virgin Olive Oil, 2 tbsp (remove)
    *Always Fresh Minced Garlic, 2 tsp (remove)
    *Flour, white, 0.125 cup (remove)
    Chicken Broth, 1 cup (8 fl oz) (remove)
    Milk, 2%, .25 cup (remove)
    Oikos Organic Greek Yogurt, Plain, 2 oz (remove)
    Pepper, black, 1 tsp (remove)
    Parmesan Cheese, grated, .75 cup (remove)



In a pot of boiling, salted water, cook the pasta according to package directions. Drain and set aside.

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.

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.

Add cooked chicken and broccoli to sauce mixture, followed by the cooked pasta. Toss to combine and serve with more Parmesan, if desired.

Serving Size: 4 Servings

Number of Servings: 4

Recipe submitted by SparkPeople user WREACHER87.

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