Step 1

First, cook the whole wheat pasta according to the package instructions until al dente. Drain and set aside.

Step 2

In a large skillet, heat the olive oil over medium-high heat. Add the chicken pieces and cook for 5 to 7 minutes until they are browned and cooked through. Remove the cooked chicken from the skillet and set aside.

Step 3

In the same skillet, add the minced garlic and cook for about 30 seconds until fragrant.

Step 4

Sprinkle the whole wheat flour over the garlic in the skillet and whisk it into the oil to create a roux. Cook for 1 to 2 minutes, stirring constantly, until it becomes lightly golden.

Step 5

Gradually pour in the chicken broth and milk, whisking constantly to avoid lumps. Cook for 5 to 7 minutes, or until the sauce thickens.

Step 6

Stir in the grated Parmesan cheese and continue to cook, stirring until the cheese is fully melted and the sauce is creamy.

Step 7

Season the sauce with salt, black pepper, and nutmeg (if using). Adjust the seasoning to your taste.

Step 8

Add the cooked chicken pieces and steamed broccoli florets to the sauce. Stir to combine and heat them through for a few minutes.

Step 9

Add the cooked whole wheat pasta to the skillet and gently toss to coat the pasta with the Alfredo sauce and chicken and broccoli mixture.

Step 10

Serve your healthy chicken broccoli alfredo with whole wheat pasta immediately. Garnish with additional Parmesan cheese and fresh parsley if desired!