Chicken Broccoli Alfredo

Yumna Jawad

Updated May 28, 2025

4.99 from 156 reviews

Chicken Broccoli Alfredo with chicken breast, fresh broccoli, and pasta. The Alfredo sauce uses milk, flour, garlic, butter, salt & pepper. Ready in 30 mins

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Prep Time 15 minutes
Servings 4 servings
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43

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Two bowls of broccoli chicken alfredo with parmesan cheese on the side
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Alfredo Pasta With Chicken Broccoli Alfredo!

I make chicken broccoli Alfredo when I need something that everyone will actually eat without complaining. It’s pasta, chicken, and cheese sauce, hard to go wrong. I usually make a classic Alfredo sauce, but sometimes I use my cottage cheese Alfredo sauce recipe instead, especially if I’m trying to lighten it up a bit. My kids are pretty okay with broccoli, but if yours aren’t, cheese sauce is the easiest way to get them on board.

Happy Cooking!
– Yumna

Chicken Broccoli Alfredo Ingredients

Ingredients to make the pasta recipe
  • Rotini Pasta. I like rotini because the ridges scoop up sauce so well! But you can use any pasta you have on hand.
  • Broccoli. Fresh broccoli is always great, but frozen broccoli will work, too. For a more vegetable-hearty version, I like to add cauliflower, onions, mushrooms, or whatever else I have on hand in the fridge as well.
  • Butter. I usually go for salted butter but unsalted will work!
  • Chicken breasts. You can use any size of chicken breast, just be sure to cook your chicken all the way through before adding the rest of your ingredients.
  • All-purpose flour. I use all-purpose flour to thicken the sauce, but feel free to swap in gluten-free flour.
  • Milk. Whole milk will give your Alfredo sauce the best texture.
  • Garnishes. I usually top this pasta with salt, black pepper, and grated Parmesan cheese (though any grated cheese will taste great!).
  • Garlic cloves. Go ahead and add in an extra clove if you’re a garlic fiend!

How to Make Chicken Broccoli Alfredo

Step 1: Cook the pasta in a pot and drain out the excess water. Set the pasta aside.
Step 2: Steam the broccoli florets and then add back into the pot with the pasta.
Step 3: Saute the chicken breasts in a skillet until cooked all the way through.
Step 4: Mix together the ingredients to make the creamy pasta sauce.
Step 5: Pour over the top of the pasta, chicken, and broccoli and mix well.
Alfredo sauce mixed in with the pasta, broccoli and chicken.
Step 6: Add more sauce as needed and top with parmesan cheese.
Broccoli Chicken Alfredo.

Chicken Broccoli Alfredo Recipe

Author: Yumna Jawad
4.99 from 156 reviews
This chicken broccoli Alfredo is made with chicken breast, fresh broccoli, and pasta. The Alfredo sauce is easy to make using milk, flour, garlic, butter, salt, and pepper. Ready in just 30 minutes!
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Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Servings4 servings

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Ingredients
  

  • 8 ounces rotini pasta
  • 2 cups broccoli cut into small florets
  • 2 tablespoons butter divided
  • 1 pound chicken breast cut into bite-sized pieces
  • 1 teaspoon salt divided
  • ½ teaspoon black pepper divided
  • 2 garlic cloves minced
  • 2 tablespoons all-purpose flour
  • 1 ½ cups milk
  • ¼ cup grated parmesan cheese plus more for serving

Instructions

  • Cook pasta according to package directions; reserve ½ cup pasta cooking water before draining; set aside.
  • Steam the broccoli for 2 minutes until fork tender, and toss with the cooked pasta.
  • Heat 1 tablespoon butter in a large skillet over medium high heat. Season chicken breasts with ½ teaspoon salt and ¼ teaspoon black pepper. Add to skillet and cook until cooked through, about 3-4 minutes per side. Toss with the cooked pasta and broccoli.
  • In the same pan, heat the remaining butter, add garlic and cook, stirring constantly, until fragrant, about 1 minute.
  • Add flour, then whisk to combine and cook for 1 additional minute. Slowly whisk in the milk and season with the remaining salt and pepper. Let the sauce simmer uncovered until thickened, about 2-3 minutes. Turn off the heat, and fold in the parmesan cheese.
  • Pour the sauce over the pasta, broccoli and chicken, and stir well. Add as much of the reserved pasta water for the desired sauce thickness. Serve with more parmesan cheese, if desired.

Equipment

Notes

Storage: Store leftovers in an airtight container with a lid and keep them in the fridge. This should keep them good for 2-3 days. 

Nutrition

Calories: 503kcal, Carbohydrates: 54g, Protein: 38g, Fat: 14g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.2g, Cholesterol: 104mg, Sodium: 921mg, Potassium: 854mg, Fiber: 3g, Sugar: 7g, Vitamin A: 696IU, Vitamin C: 42mg, Calcium: 213mg, Iron: 2mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

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Recipe Tips

  1. Don’t overcook your pasta. I love al dente rotini! Plus, overcooked pasta will become mushy and lose it’s shape.
  2. Make this as creamy as you want. You can add in all the alfredo sauce or just a little – it’s up to you!
  3. Stir and let cool. The sauce will get a bit thicker as it cools, so I like to let it rest for a few moments once combined before serving.
  4. Cut your broccoli nice and small. I like to make sure each piece of broccoli is small enough to feel properly bite-sized (I want a little bit of everything in each bite).

Serving Ideas

FAQs

How do I store and reheat chicken broccoli Alfredo?

If you store your pasta in the fridge in a sealed, airtight container, it should stay good for 2-3 days. When you’re ready to enjoy your leftovers, scoop out your portion size and reheat it either in the microwave, or low and slow in the oven.

Can I freeze my chicken alfredo pasta?

You can! but I honestly think that this recipe tastes better fresh. The added mix of dairy ingredients can make your sauce thaw with a different, less creamy texture.

How do I know my chicken is cooked all the way?

Once a meat thermometer shows that the internal temperature is 165 degrees, it should be safe to eat. I like to slice open my chicken breasts to make sure there’s no pink left as well!

Large pot of broccoli chicken alfredo with a creamy lightened up sauce

More Pasta and Alfredo Recipes

This Broccoli Chicken Alfredo recipe was originally published on February 1, 2017. The recipe has been slightly modified and the post now includes new step-by-step photos for how to make the pasta recipe.

4.99 from 156 votes (141 ratings without comment)

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Comments

  1. Kay says:

    I doubled the amount of garlic & used cotija instead of parmesan b/c it’s what I had, + added a bit of MSG and red pepper flakes. It still tasted a little bland to me BUT I failed to actually read the recipe title & desc. fully, not even realizing it’s a diet version, so I won’t rate it lower b/c that’s 100% my fault. Still very good!

    Reply
    1. Yumna says:

      Thanks for your feedback!!

      Reply

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