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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.

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 4 servings
Calories: 502 kcal
Course: Main Course
Cuisine: American

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
  • ¾ teaspoon kosher salt divided
  • ¼ teaspoon ground black pepper
  • 4 cloves garlic minced (about 4 teaspoons)
  • 2 tablespoons all-purpose flour
  • 1 (12-ounce) can reduced-fat evaporated milk
  • ⅓ cup freshly grated Parmesan cheese plus additional for serving

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Stir in the Parmesan and remaining 1/4 teaspoon salt until smooth.
  6. 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.
  • 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 Information

Serving 1(of 4) Calories 502kcal (25%) Carbohydrates 53g (18%) Protein 30g (60%) Fat 18g (28%) Saturated Fat 9g (45%) Polyunsaturated Fat 1g Monounsaturated Fat 4g Trans Fat 0.5g Cholesterol 88mg (29%) Potassium 460mg (13%) Fiber 6g (24%) Sugar 11g (22%) Vitamin A 865IU (17%) Vitamin C 60mg (67%) Calcium 149mg (15%) Iron 1mg (6%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 502

% Daily Value*

Serving 1(of 4)
Calories 502kcal 25%
Carbohydrates 53g 18%
Protein 30g 60%
Fat 18g 28%
Saturated Fat 9g 45%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 4g 20%
Trans Fat 0.5g 25%
Cholesterol 88mg 29%
Potassium 460mg 10%
Fiber 6g 24%
Sugar 11g 22%
Vitamin A 865IU 17%
Vitamin C 60mg 67%
Calcium 149mg 15%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.