Prep your ingredients. Cut chicken into bite-size strips, pat dry, and season with 1 teaspoon salt and 1/2 teaspoon black pepper. Chop broccoli into small florets. Mince garlic and shallot. Grate Parmesan.

Boil the pasta. Bring a large pot of salted water to a boil. Cook pasta until just shy of al dente according to package directions. In the last 2–3 minutes of cooking, add broccoli florets to the pot. Reserve 1/2 cup pasta water, then drain.

Sear the chicken. Heat olive oil in a large skillet over medium-high. Add chicken in a single layer. Cook 4–6 minutes, stirring once or twice, until cooked through and lightly browned. Transfer to a plate and cover to keep warm.

Build the flavor base. Lower heat to medium. Add butter to the same skillet. Stir in shallot and cook 1–2 minutes until soft. Add garlic and cook 30 seconds until fragrant. Do not brown the garlic.

Make the lighter Alfredo. In a measuring cup, whisk cornstarch into the cold chicken broth until smooth. Pour into the skillet, stirring constantly. Add milk and a pinch of nutmeg if using. Simmer 2–3 minutes until slightly thickened and glossy.

Finish the sauce. Reduce heat to low. Stir in Parmesan a handful at a time until melted. Remove the pan from heat. Whisk in Greek yogurt until the sauce is creamy and smooth. Season with salt, pepper, and a small squeeze of lemon juice. Add a pinch of red pepper flakes if you like heat.

Bring it together. Add drained pasta, broccoli, and chicken to the skillet. Toss gently to coat in sauce. If it seems thick, splash in reserved pasta water, a little at a time, until it’s silky and clings to the noodles.

Taste and serve. Adjust seasoning with more salt, pepper, or lemon zest. Plate and finish with extra Parmesan and chopped parsley.