Broccoli Chicken Alfredo

4.99 from 156 votes

This Broccoli Chicken Alfredo is an easy pasta recipe tossed in a flavorful creamy lightened up garlic alfredo sauce that's made with no cream

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If you loved my Broccoli Shrimp Alfredo, you’re going to love this Broccoli Chicken Alfredo, that’s made very similar but with sauteed chicken breasts. It’s a creamy easy weeknight pasta dish that comes together so well and the whole family will love it!

Two bowls of broccoli chicken alfredo with parmesan cheese on the side
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The combination of pasta, chicken, and broccoli creates a creamy texture and balanced bite that will leave everyone wanting more. Top with parmesan cheese and you’ll be hoping that there’s enough left over for seconds!

why you’ll love This one pot pasta

  • Less dishes to clean up because everything’s cooked in the same pot!
  • Hearty and full of flavor!
  • Creamy texture without actually having any cream in the recipe at all!

ingredients to make broccoli chicken alfredo

  • Rotini Pasta – Cook the pasta according to the directions on the bag.
  • Broccoli – Fresh broccoli florets taste great when chopped up and added to this dish.
  • Butter – You can use salted or unsalted butter for this recipe.
  • Chicken breasts – Make sure to cook the chicken all the way through before adding in the rest of the ingredients.
  • All-purpose flour – This is used as the thickening agent for this simple pasta dish.
  • Milk – Adding milk creates the creamy texture.
  • Parmesan cheese – Grated cheese on top adds a burst of flavor.
  • Garlic cloves – Using fresh garlic gloves kicks up the taste!
  • Seasoning: Salt and black pepper are the perfect addition to add at the end.
Ingredients to make the pasta recipe

how to make alfredo chicken pasta

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

Tips for making Broccoli Alfredo

  1. Don’t overcook the pasta. If you cook the rotini pasta for too long, it will become mushy and become a mess and lose it’s shape as it’s been stirred.
  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 combination will get a bit thicker as it cools so letting it rest for a few moments once combined can help.
  4. Cut up the broccoli to be edible. Don’t leave large chunks of broccoli that make it impossible to eat. You want a little bit of everything in each bite!
  • Use frozen broccoli – If you don’t have fresh broccoli, you can use frozen broccoli in its place.
  • Vary up the shredded cheese – Parmesan is my favorite but you can top with any type of shredded cheese that you want.
  • Make it vegetarian – A vegetarian pasta dish is totally possible by leaving out the chicken breasts.
  • Add in more vegetables – You can also add in cauliflower, onions, mushrooms, or anything else that you’d like.

how to reheat & store Pasta with Chicken

best way to store Chicken and Broccoli pasta

You’ll need to be sure to store this in the fridge to keep it nice and cool. Add it to a container with a lid once it’s cooled down.

how long will Chicken Alfredo last in the fridge?

As long as you keep it stored and airtight, this should stay good to eat for 2-3 days after storage.

can i freeze cooked pasta?

You can but I honestly think that this recipe tastes better fresh. This is because the added dairy ingredients mixed with the various textures can cause it to unthaw after being frozen and have a unique texture. If possible, eat fresh.

how to reheat Broccoli & Chicken alfredo

When you’re ready to enjoy these leftovers, scoop out your portion size and reheat it low and slow in the oven. You can also put it into the microwave and reheat it that way as well.

Frequently asked questions

What’s the difference between chicken alfredo and chicken fettuccine?

The difference really lies in the type of noodles used and the type of sauce. Alfredo will typically use rotini noodles with white sauce while fettuccine uses longer noodles with red sauce.

What goes well with chicken alfredo?

Garlic bread instantly comes to mind! I also think that a nice side salad would accompany this easy dinner recipe.

At what internal temperature is chicken considered cooked all the way?

Once a meat thermometer shows that the internal temperature is 165 degrees for your the cooked chicken, it should be safe to eat.

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

For more pasta recipes:

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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.

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Broccoli Chicken Alfredo

This Broccoli Chicken Alfredo is an easy pasta recipe tossed in a flavorful creamy lightened up garlic alfredo sauce that's made with no cream
5 from 156 votes
Servings 4 servings
Calories 529
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
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  • 8 ounces rotini pasta
  • 1 head broccoli cut into small florets
  • 2 tablespoons butter divided
  • 1 pound chicken breasts 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 2% milk
  • ¼ cup grated parmesan cheese plus more for serving


  • 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.


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. 


Calories: 529kcal, Carbohydrates: 60g, Protein: 42g, Fat: 14g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 100mg, Sodium: 954mg, Potassium: 1173mg, Fiber: 6g, Sugar: 9g, Vitamin A: 1302IU, Vitamin C: 138mg, Calcium: 271mg, Iron: 3mg

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

Cuisine American
Course: Main Course

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Recipe Rating


  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!

    1. Yumna says:

      Thanks for your feedback!!

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