Broccoli Chicken Alfredo

5 from 4 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 similarly 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

ingredients to make chicken alfredo with broccoli

Ingredients to make the pasta recipe

how to make alfredo chicken pasta

6 image collage to show how to cook the pasta, cook the broccoli, then the chicken, and sauce and put it all together

There’s so much to love about this Broccoli Chicken Alfredo. From the pan seared juicy chicken to the perfectly steamed broccoli and creamy sauce all tossed with pasta. It’s one dish we have on repeat here!

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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 4 votes
Servings 4 servings
Course Main Course
Calories 529
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins

Ingredients
  

  • 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

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.

Nutrition

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.

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Two bowls of broccoli chicken alfredo with parmesan cheese on the side

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