Easy Broccoli Chicken Alfredo Pasta
Make your favorite pasta dish a full meal by adding fresh, nutritious broccoli florets, and tender, high-protein chicken. This dish comes together quickly once you have all your ingredients prepped, so it’s a perfect busy weeknight dinner! Perfectly cooked pasta is bathed in a creamy low-calorie Alfredo sauce and mixed with tender-crisp broccoli florets and cooked, diced chicken for a satisfying meal!
Make Ahead Instructions
This dish comes together really quickly once you have all the ingredients prepared and measured. Using leftover rotisserie chicken and steam-in-bag broccoli makes it really easy.
Just mix all the ingredients, place in a baking dish, cover with plastic wrap, and refrigerate for up to 2 days until ready to reheat.
Variations
- Add diced red bell peppers for a touch of color
- Raid your fridge and use any veggies you can find like peas, diced carrots, or baby spinach leaves.
- Mix in a dash of hot sauce or red pepper flakes into your Alfredo sauce for added spice.
- Sprinkle lemon zest over the finished dish and add a citrusy, fresh taste.
- A pinch of nutmeg into the Alfredo sauce can add depth of flavor!
Store Broccoli Chicken Alfredo
If you have leftovers or want to prepare this dish ahead of time, let it cool down, place it in an airtight container, and refrigerate for up to 3 days.
You can reheat this dish in the microwave until heated through. If you feel the pasta is a bit dry, add a splash of milk before reheating.
Freeze Chicken Alfredo
It is not recommended to freeze pasta dishes with creamy sauces. Once the sauce thaws, the fat separates and the texture of the pasta becomes mushy. This dish is best served freshly made.
Easy Broccoli Chicken Alfredo Pasta
Ingredients
- 8 oz rotini pasta
- 2 cups broccoli florets
- 2 tbsp unsalted butter, divided
- 2 cups chicken breasts, diced into bite size pieces
- 1 tsp salt
- Freshly cracked black pepper to taste
- 3 garlic cloves, minced
- 2 tbsp all-purpose flour
- 1½ cups 2% milk
- 1 tsp dried oregano
- ¼ cup Parmesan cheese, shredded, plus more for serving
Instructions
- Cook the pasta until al dente according to package instructions. Drain, place in a large bowl, and keep warm.
- While the pasta is cooking, melt one tbsp of butter and brown the chicken cubes until fully cooked, about 4 minutes. Season with ½ tsp salt and pepper. Add to the bowl with the pasta.
- Steam the broccoli according to package instructions in the microwave until tender-crisp. Add to the bowl with the pasta and chicken.
- In the same skillet you browned the chicken, melt the remaining tbsp of butter, saute the minced garlic for 30 seconds, and add the flour. Cook until slightly golden, about 30 seconds.
- Whisk in the milk, remaining ½ tsp salt, pepper to taste, and dried oregano until no lumps remain. Simmer until thickened, about 2-3 minutes.
- Remove from heat and stir in the Parmesan cheese until melted. Pour the sauce over the chicken, pasta, and broccoli, and stir until fully combined.
- Serve with extra Parmesan cheese on top.
Nutrition
FAQ About Broccoli Chicken Alfredo
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Can I Use Pre-Cooked Chicken to Save Time? That’s a great idea! Use shredded rotisserie chicken or any leftover chicken you have on hand, chop it, and mix it into the pasta and broccoli!
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Any Tips for Making This Even Easier? One Pan Wonder: try cooking everything in one skillet, cook the chicken in the same saucepan you cooked the pasta.
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Can I Use Frozen Broccoli Instead of Fresh? Yes, you can. Just thaw it out completely and pat it dry before adding it to the mixture so you don’t increase its moisture content and make your sauce runny.
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How do I Boost Flavor Without Adding Extra Calories? Don’t use that store-bought Parmesan cheese that resembles sawdust! Use freshly shredded or grated Parmesan cheese. It’s a total game-changer! The flavor of your sauce will be ten times better!
Tips for Making the Best Broccoli Chicken Alfredo
- Upgrade your Ingredients
Cheese: substitute Parmesan cheese for Pecorino Romano for added extra punch!
Chicken: for a juicier bite, use boneless, skinless chicken thighs. Dark meat is juicier and more flavorful than white meat. - Make your Sauce Shine
Infused oils: Olive oil infused with garlic, herbs, or chili will give your dish an instant boost of flavor!
Spices and Herbs: using fresh herbs like basil, oregano, or thyme, and lemon juice at the end adds complexity and balances the dish.
Creaminess: a dollop of cream cheese, mascarpone, or sour cream to the sauce can add an ultra-creamy texture to the sauce! - Get Creative with Veggies
Roast Veggies: like cherry tomatoes or bell peppers. They’ll add a burst of color, flavor, and sweetness to your sauce.
Greens: mixing in fresh spinach or arugula will add a burst of freshness and make your dish look even more vibrant. - Add Crunch & Texture
Nuts: toasted nuts like pine nuts or chopped walnuts not only add good fats but also crunch and contrast.
Crispy Bacon: can add a smoky and crunchy touch to this otherwise creamy pasta. - Perfect the Pasta
Cook until al dente: there’s nothing worse than bland, soft, overcooked pasta. Make sure your pasta still has a bite and remember it will cook a little more once you mix in the sauce.
Pasta water: save a little of the pasta cooking water. That way, you can thin your sauce if you think it’s too thick. - Serve with Extra Love
Garnish: sprinkling fresh herbs like parsley or basil makes the dish taste fresh and light.
More Cheese: make sure to pass the Parmesan around so people can add more to fit their taste!
