Chicken Broccoli Alfredo
Creamy Chicken Broccoli Alfredo is the easy comfort food pasta dish of your dreams! It’s got everything you need for a complete dinner, including tender herbed chicken breasts and broccoli, and the Alfredo sauce is made with a simple swap to lighten things up without taking away that signature richness. Dig in!
Why You’ll Love This Easy Chicken Broccoli Alfredo Recipe
- Protein, Veggies, and Carbs. Oh my! I do love Lemon Pasta and Garlic Pasta, but to make them a substantial meal, you have to serve them alongside a protein, vegetable, or both. (Or just eat a double serving of pasta.) This chicken broccoli Alfredo recipe incorporates every element of a balanced meal into one dish.
- Indulgent Without Being Heavy. Traditional Alfredo sauce is made with butter and heavy cream. Delectable, but it can be a lot, especially for a weeknight dinner. Evaporated milk gives this sauce a silky smooth richness without making you feel like you need to lie down after eating. (My Chicken Alfredo Bake is another Alfredo recipe that skips the heavy cream.)
- Family-Friendly. Squint your eyes and Alfredo pasta is kind of like mac and cheese, right? The creaminess and pasta will bring the kids to the table, while you’ll love the Italian restaurant vibes from this dish.
- Weeknight Winner. Recipes like Garlic Shrimp Pasta, Ricotta Pasta, and Salmon Pasta are weeknight staples in my home because they come together quickly but deliver maximum flavor. This easy chicken Alfredo with broccoli follows in their footsteps!
How to Make Chicken Broccoli Alfredo
The Ingredients
- Whole Wheat Pasta. Using whole wheat pasta delivers some extra nutrition, along with a subtle nutty flavor. Use penne, rotini, or your favorite shape.
- Broccoli. Cut it into florets or, for a shortcut, buy a bag of florets at the grocery store.
- Chicken Breasts. Tender, juicy chicken breasts make this a kid-friendly dish. Cut them into bite-sized pieces.
- Italian Seasoning. This allows us to add lots of flavor without having to open a bunch of herb and spice jars.
- Garlic. Always key for a good Alfredo sauce!
- Reduced-Fat Evaporated Milk. Although it doesn’t work in every recipe, evaporated milk is a stellar swap for heavy cream in a lot of dishes (like this Instant Pot Cauliflower Mac and Cheese!). It adds richness without as much fat as heavy cream.
- Parmesan Cheese. Another key ingredient for this chicken broccoli Alfredo. A quality, freshly-grated Parmesan will melt smoothly into the sauce.
The Directions
- Cook the Chicken. While boiling the pasta in salted water, cook the chicken in butter with the Italian seasoning. Transfer to a plate.
- Sauté the Garlic. Melt the remaining butter in the skillet, then stir in the garlic.
- Add the Flour. Sprinkle it over the garlic and cook, stirring constantly, until it’s golden.
- Make the Sauce. Slowly whisk in the milk and simmer until the sauce thickens.
- Add the Cheese. Stir in the Parmesan and remaining salt.
- Add Everything Else. Place the pasta, chicken, and broccoli in the pan with the sauce.
- Finish. Stir the chicken broccoli Alfredo pasta gently to combine, adding reserved pasta water if needed. Season to taste and serve with additional Parmesan. ENJOY!
Storage Tips
- To Store. Store leftover chicken broccoli Alfredo in an airtight container in the refrigerator for up to 4 days.
- To Reheat. Reheat over medium-low in a nonstick skillet with a splash of water. Alternatively, you may also warm in the microwave with a splash of water to rehydrate the pasta, covered, until steaming.
- To Freeze. This dish isn’t ideal for freezing; the sauce won’t be as creamy and the pasta and broccoli will be mushy.
Meal Prep Tip
Cut the broccoli into florets up to 2 days in advance and store it in an airtight container in the refrigerator.
What to Serve with Chicken Alfredo Pasta
- Bread. Although this is a one-dish dinner, No Knead Focaccia or Rosemary Olive Oil Bread are fabulous accompaniments if you want to stretch your chicken broccoli Alfredo a little further.
- Salad. For a lighter side, try this Italian Chopped Salad, Arugula Salad, or Kale and Brussels Sprouts Salad.
- Veggies. Can’t get enough veggies? Add more! Pair your pasta with Roasted Green Beans, Grilled Zucchini, or Air Fryer Brussels Sprouts.
Recommended Tools to Make this Recipe
- Colander. For draining the pasta.
- Whisk. I love this 9-inch whisk, which is much less cumbersome to use.
- Large Pot. One of the secrets to perfectly cooked pasta is boiling it in a big pot of water so it has room to circulate.
Recipe Tips and Tricks
- Cut the Broccoli into Even Pieces. This ensures that it all finishes cooking at the same time. You don’t want some pieces that are overcooked while others are practically raw!
- Use Freshly Grated Parmesan. Absolutely critical here! The grated Parmesan from the green container (you know which one I’m talking about) will give you a gritty sauce. Fresh Parmesan melts silky smooth.
- Cook the Flour. Only once the flour turns golden brown should you start adding in the evaporated milk. Adding the milk too soon will give your sauce a raw flour taste, which isn’t what you want in chicken broccoli Alfredo.
- Save the Day if You Forget to Save the Pasta Water. It happens! If you drain the pasta without reserving any water, you can whisk together 1/4 teaspoon of cornstarch and 1/4 teaspoon of kosher salt into 1 cup of water; microwave for 2 minutes, stir, and then heat another 2 minutes before using in your recipe.
- Make It With Leftovers. Skip cooking the chicken and use leftover Baked Chicken Breast, Air Fryer Whole Chicken, or rotisserie chicken in your pasta.
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Chicken Broccoli Alfredo
This easy chicken broccoli Alfredo pasta is a comfort food dinner that's quick to make, creamy, and perfect for busy weeknights.
Course Main Course
Cuisine American
Prep Time 10 minutes minutes
Cook Time 15 minutes minutes
Total Time 25 minutes minutes
Servings 4 servings
Calories 502kcal
Author Erin Clarke / Well Plated
Ingredients
- 8 ounces whole wheat penne rotini, or pasta shape of choice
- 1 medium/large head broccoli cut into florets (about 3 cups)
- 4 tablespoons unsalted butter divided
- 2 medium chicken breasts cut into bite-sized pieces (about 1 1/4 pounds)
- 1 teaspoon Italian seasoning
- 3/4 teaspoon kosher salt divided
- 1/4 teaspoon ground black pepper
- 4 cloves garlic minced (about 4 teaspoons)
- 2 tablespoons all-purpose flour
- 1 (12-ounce) can reduced-fat evaporated milk
- 1/3 cup freshly grated Parmesan cheese plus additional for serving
Instructions
- Bring a large pot of salted water to a boil. Add the pasta. About 4 minutes before it reaches al dente (per the package), add the broccoli florets and cook together with the pasta. Reserve 1 cup of the pasta water (don’t forget!), then drain and set aside.
- Meanwhile, melt 1 tablespoon of the butter in a Dutch oven or similar large, deep pot over medium-high heat. Once it melts, add the chicken, Italian seasoning, ½ teaspoon of the salt, and the pepper. Cook, stirring periodically, until the chicken is cooked through, about 4 minutes. Remove to a plate.
- Heat the remaining 3 tablespoons butter over medium. Once it melts, stir in the garlic, then sprinkle the flour over the top. Cook, stirring constantly, for 1 to 2 minutes, until the white bits of flour completely disappear and the mixture looks dark golden.
- Slowly pour in the milk, pausing to whisk as you go to dissolve any lumps. Bring to a steady simmer. Let simmer, stirring often and scraping a wooden spoon along the bottom of the pot to keep the sauce from sticking, until the sauce is reduced, about 3 minutes.
- Stir in the Parmesan and remaining 1/4 teaspoon salt until smooth.
- Add the chicken back to the pot, along with the drained pasta and broccoli. Stir gently to combine. If the sauce is too thick, add the reserved pasta water as needed to loosen it (I let my sauce reduce quite a bit initially and used almost the full cup of water). Taste and adjust seasoning as desired (I like a little more black pepper). Serve hot, with additional Parmesan sprinkled on top.
Notes
- TO STORE: Store leftover chicken broccoli Alfredo in an airtight container in the refrigerator for up to 4 days.
- TO REHEAT: Reheat over medium-low in a nonstick skillet with a splash of water. Alternatively, you may also warm in the microwave with a splash of water to rehydrate the pasta, covered, until steaming.
- TO FREEZE: This dish isn’t ideal for freezing; the sauce won’t be as creamy and the pasta and broccoli will be mushy.
Nutrition
Serving: 1(of 4) | Calories: 502kcal | Carbohydrates: 53g | Protein: 30g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 88mg | Potassium: 460mg | Fiber: 6g | Sugar: 11g | Vitamin A: 865IU | Vitamin C: 60mg | Calcium: 149mg | Iron: 1mg
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