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3.62 from 18 votes

Pasta, Broccoli & Chicken Alfredo

Your whole family will love this creamy all-in-one pasta recipe that’s full of protein and veggies! Use leftover cooked chicken to make this a super-quick dish.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Main Course
Cuisine: Italian
Keyword: alfredo, broccoli, chicken, pasta
Servings: 4 servings
Calories: 611kcal


  • 8 ounce rotini pasta, whole wheat, dry
  • 3 cup broccoli, florets
  • 1 tablespoon olive oil
  • 1 pound chicken breast
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper, ground
  • 2 tablespoon butter, unsalted
  • 2 tablespoon flour, all-purpose
  • 3/4 cup chicken broth, low-sodium
  • 3/4 cup milk
  • 1/4 cup heavy whipping cream
  • 1/4 teaspoon garlic powder
  • 1 ounce Parmesan cheese, shredded
  • 1/8 cup parsley, fresh

Serve With

  • 4 medium kiwi


  • Cook pasta according to package directions, dropping the chopped broccoli in during the last few minutes of cooking. (Yes! It works!) Drain and set aside.
  • Heat olive oil in a skillet over medium. Season the chicken with salt and pepper, then add to the hot skillet. Cook each side for about 4 minutes until no longer pink in the center. Allow to cool, then cut into chunks and set aside.
  • In the same skillet, melt butter over medium heat. Add flour and whisk about 1 minute until slightly browned. Add broth and milk; continue to cook for 1-2 minutes, stirring constantly. Whisk in heavy cream and garlic powder; continue cooking 1-2 minutes more until thickened. Stir in shredded Parmesan. (Too thick? Add more milk a little at a time until desired consistency is reached.)
  • Stir in the cooked chicken and the pasta and broccoli; toss until evenly coated.
  • Serve topped with fresh parsley, with sliced kiwi on the side.


Calories: 611kcal | Carbohydrates: 61g | Protein: 41g | Fat: 22g | Saturated Fat: 10g | Cholesterol: 124mg | Sodium: 499mg | Fiber: 5g | Sugar: 11g