Easy Chicken Broccoli Alfredo: A Weeknight Dinner Delight

This easy chicken broccoli Alfredo pasta is a comfort food dinner that’s quick to make, creamy, and perfect for busy weeknights.

Why You’ll Love This Recipe

  • Protein, veggies, and carbs all in one dish.
  • Indulgent without being heavy.

  • Family-friendly.
  • Weeknight winner.


  • 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


  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. 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.
  6. Taste and adjust seasoning as desired. Serve hot, with additional Parmesan sprinkled on top.


  • Store leftover chicken broccoli Alfredo in an airtight container in the refrigerator for up to 4 days.
  • 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.

  • This dish isn’t ideal for freezing; the sauce won’t be as creamy and the pasta and broccoli will be mushy.


Hi! I’m Debbi!

I am no chef, I am just a mom who loves to eat good food. I enjoy making healthy, low calorie meals without compromising taste. It’s not all healthy here but I do try!


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