Skinny Chicken Linguine Alfredo

This is one whole recipe the whole family will enjoy!



Ready In:

20 min



Good For:

Lunch, Dinner


  • 16 oz. whole-wheat linguine ( or any noodles you like)
  • 1 pound boneless skinless chicken breast
  • 1 tbsp. extra-virgin olive oil
  • 5 cloves garlic, minced
  • 2 tbsp. all-purpose flour
  • 1 c. low-sodium chicken broth
  • 3/4 c. fat free milk
  • 1/2 c. freshly grated Parmesan
  • 1 frozen bag of broccoli or 1 large head of fresh
  • Freshly ground black pepper
  • Pinch crushed red pepper flakes
  • Freshly chopped parsley, for serving

A few quick tips:

-Technically you can use all the different types of vegetables that you would ever want!

-For convenience, we just used frozen bags of broccoli 



Protein: 25.21 grams

Carbs: 27.3 grams NET carbs 24 grams

Fat: 7.9 grams

  • Fat 25% 25%
  • Carbs 37% 37%
  • Protein 38% 38%

Step by Step Instructions

Step 1

In a large pot of salted boiling water, cook linguine according to package directions until al dente. Set aside ½ cup of pasta water, then drain pasta and set aside.

Step 2

In a large skillet over medium heat, heat oil. Add garlic and cook until fragrant, 1 minute. Sprinkle flour over evenly, then stir and cook until mixture is lightly golden.

Step 3

Very gradually add broth in while adding bit by bit, waiting for mixture to become completely smooth before adding more broth. Bring mixture to a boil, then gradually stream in milk while whisking. Bring to a simmer and cook until sauce is thickened, 2 to 3 minutes.

Step 4

Remove from heat and add Parmesan. Season with salt, pepper, and a pinch of red pepper flakes.

Step 5

Add pasta and a 1/4 cup reserved pasta water to sauce and toss to combine. If sauce is too thick add more pasta water, a tablespoon at a time, until desired consistency.

Step 6

Garnish with parsley and serve!