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This chicken broccoli Alfredo is wonderfully easy to throw together and is sure to win your whole family over. Perfectly al dente rotini pasta, cubed chicken, and broccoli florets are coated in a thick, creamy, tangy, garlicky homemade Alfredo sauce. Yum!
Alfredo. That classic creamy, cheesy pasta dish that holds a place in so many hearts worldwide. This rendition is my favorite. The sauce is wonderfully rich and creamy with the subtle tang of Greek yogurt to keep you guessing and a punch of garlic that is just spot on. It coats a comforting mele of al dente Rotini pasta, cubed chicken, and broccoli florets, saturating every bite with heartwarming flavor. It’s so easy to throw together and I can almost guarantee that the whole family will love it.
Why You’ll Love This Chicken Broccoli Alfredo Recipe
Trying to figure out what you want to make for dinner? Here are just a few reasons why you need to give this irresistible, veggie-loaded Alfredo recipe a try.
- So creamy. The sauce for this pasta is wonderfully thick and creamy. And there’s no shortage of it. It coats every bite in a luscious, smooth layer of Alfredo-y goodness.
- Subtle tang. I love the little bit of tang that the Greek yogurt brings to the sauce. It breaks up the richness beautifully and adds a fun new dynamic.
- Kid friendly. Having a hard time getting your kiddos to eat their veggies? Smother their broccoli in this creamy, flavorful sauce along with some pasta and chicken and I promise you they’ll be begging you for more.
- Surprisingly easy. Yes, you can make your own Alfredo sauce! It’s actually super easy to do and so rewarding. Just make a roux, whisk in some broth, milk, Greek yogurt, and seasonings, and you’ll be on your way. Say goodbye to the jarred stuff and hello to your new favorite pasta sauce.
What You’ll Need
Buckle up and head on over to the grocery store. Here’s what you’ll need to make this Alfredo with broccoli and chicken. Don’t forget to scroll to the recipe card below for precise measurements.
- Rotini pasta – You can really use any short pasta shape you’d like.
- Olive oil
- All-purpose flour – A 1:1 gluten-free flour will also work.
- Low-sodium chicken broth – I highly recommend using a low-sodium broth so you have more control over the flavor
- Milk – I used whole milk but you could use a milk with a lower fat percentage or a neutral-flavored plant milk of your choosing.
- Plain Greek yogurt – You could use sour cream here instead.
- Seasoning – Salt, pepper, and garlic powder.
- Cooked boneless skinless chicken breasts – I cooked mine in a skillet but you could throw it on the grill for a more robust flavor. You could also use chicken thighs. Got leftover rotisserie chicken? Use that!
- Frozen broccoli – Thaw the broccoli before using otherwise it will thaw in the pasta, making the sauce watery.
- Fresh grated Parmesan – Do not buy the pre-grated stuff. The flavor and texture just isn’t the same and it won’t melt into the pasta as well.
How to Make Chicken and Broccoli Alfredo
Ready to get cooking? Here’s a quick overview of how to make this crave-worthy pasta dish. For more thorough instructions, scroll to the recipe card below.
- Cook the pasta. Cook the pasta according to the package’s instructions. Reserve 1/2 cup of pasta water before draining.
- Make a garlic roux. Heat the olive oil over medium-high heat. Add the garlic and saute until fragrant before whisking in the flour. Cook for 1 minute.
- Build the sauce. Whisk the chicken broth and milk into the roux, followed by the Greek yogurt, salt, pepper, and garlic powder. Turn the heat to medium-low and simmer until thickened.
- Put it all together. Turn off the heat and stir broccoli and cooked chicken into the sauce. Stir in the pasta and toss to coat it in sauce. Add the pasta water if the sauce is too thick.
- Serve. Serve hot sprinkled with Parmesan.
Tips for Success
This chicken and broccoli Alfredo is pretty easy to throw together but that doesn’t mean I don’t have a few tips and tricks that will help ensure you get the best result possible. Here they are.
- Salt the pasta water. The pasta will absorb the flavor of the water it cooks in. If you don’t salt the water, you will end up with bland pasta. So salt it generously.
- Reserve some pasta water. Be sure to reserve about 1/2 cup of pasta water before you drain the pasta. It will help loosen up the sauce if it is too thick and will also help the sauce bind to the pasta better.
- Keep on whisking. When whisking the chicken broth and milk into the roux, do so slowly and whisk the entire time. This will help prevent lumps from forming in the sauce.
- Turn the heat down. Don’t forget to turn the heat down after adding this Greek yogurt to the sauce. Cooking on too high a heat can cause the dairy to scald and curdle.
- Patience. Allow the sauce to simmer until it’s nice and thick. This should take about 7 minutes. Attempting to add the broccoli, chicken, and pasta to the sauce before it gets a chance to thicken will end you with a runny, soupy pasta dish.
What to Serve with Chicken Broccoli Alfredo
My favorite way to serve a steaming bowl of creamy Alfredo is with a couple of slices of crusty Garlic Bread and some sort of veggie and/or a nice green salad. I have been loving these Lion’s Mane Mushrooms as well as these simple Garlic Roasted Green Beans. Craving a salad? Try my Vegan Caesar Salad or this elegant Chopped Endive and Romaine Salad.
How to Store & Reheat Leftovers
- To store. Once this creamy pasta dish has cooled to room temperature, seal the leftovers in an airtight container. They will keep in the fridge for up to 4 days or in the freezer for up to 3 months.
- To reheat. Allow the leftover chicken broccoli Alfredo to thaw in the fridge (if applicable) before transferring it to a baking dish, covering with aluminum foil, and baking at 350°F for 20-30 minutes or until heated through. Alternatively, microwave individual portions in 30-second intervals until warm.
More Easy Pasta Recipes
Who doesn’t crave a steaming bowl of pasta every once and a while? I know I do. Here are some of my other favorite ways to satisfy that craving.
- Cajun Chicken Alfredo Pasta
- Vegan Pumpkin Pasta
- One Pot Cheeseburger Pasta
- Creamy Lion’s Mane Mushroom Pasta
- Spicy Chicken Chipotle Pasta
- Instant Pot Crack Chicken Pasta
Chicken Broccoli Alfredo
- 1 pound (454 g) rotini pasta
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 4 tablespoons all-purpose flour
- 2 cups (474 ml) low-sodium chicken broth
- ½ cup (118 ml) milk, any kind
- ½ cup (100 g) plain Greek yogurt
- Salt and pepper, to taste
- 1 teaspoon garlic powder
- 1 ½ pounds (680 g) cooked boneless skinless chicken breasts, cubed into 1-inch cubes (you may prepare this however you want, I just cooked mine in the skillet. You can grill them to give it more flavor, if you wish)
- 2 cups (182 g) frozen broccoli, thawed
- Fresh grated Parmesan to garnish
- Cook pasta according to instructions on box. Reserve 1/2 cup of pasta water, then drain and set pasta aside.
- In a large skillet, heat up olive oil on medium high heat then add garlic. Cook until fragrant, about 1 minute, then whisk in the flour, cooking for an additional minute before adding in the chicken broth.
- Slowly whisk in chicken broth and milk. Then whisk in the Greek yogurt, salt, pepper, and garlic powder. Turn down the heat to medium-low and let the mixture simmer until thickened, about 7 minutes.
- Turn off the heat, stir in broccoli and cooked chicken then add pasta to the skillet. Toss to coat entirely. If mixture is too thick, you can add some of the reserved pasta water. If it's fine, you don't have to.
- Serve hot with grated Parmesan on top!
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Photographs by Eat Love Eat