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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!

Chicken broccoli Alfredo pasta in a bowl with a fork.
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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.
Ingredients for chicken broccoli Alfredo pasta.

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
  • Garlic
  • 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.
Overhead image of chicken broccoli Alfredo pasta served in a bowl with a fork.

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.
Overhead image of chicken broccoli Alfredo pasta served in bowls.

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.

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5 from 1 vote

Chicken Broccoli Alfredo

Perfectly al dente rotini pasta, cubed chicken, and broccoli florets are coated in a thick, creamy, tangy, garlicky homemade Alfredo sauce. Yum!
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 6


  • 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!


Serving: 1serving (425 grams), Calories: 522kcal, Carbohydrates: 66g, Protein: 40g, Fat: 10g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Trans Fat: 0.01g, Cholesterol: 76mg, Sodium: 186mg, Potassium: 798mg, Fiber: 3g, Sugar: 4g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.

The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.

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Photographs by Eat Love Eat

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Recipe Rating


  1. I NEVER leave feedback because I don’t usually have time BUT….this was AMAZING!!!!!! I made this the other night and me & the hubs thoroughly enjoyed it (we even got close to ‘licking the bowls clean’ haha)…I never knew we could have a chicken ‘alfredo’ dish on our current diet/eating healthier plan!! Putting this recipe into our rotation ASAP….it’s THAT good!! I added onions and mushrooms to the step where you put oil & garlic (I sautéed them for a couple minutes then continued with the regular directions). I also had no problem with the yogurt curdling either. Thank you so so much, can’t wait to try more of your healthier recipes and to continue mastering and adding to this one! :) Try this, you won’t regret it!

  2. I really liked the look of this sauce, especially because of the yogurt. Unfortunately, it didn’t work out. I had the sauce at barely a simmer (no where near a boil) and the yogurt curdled as soon as it was mixed in. I let it simmer for the 5 minutes and it was still just…broth. So it’ll be turned into soup, but unfortunately I had to turn to another recipe for my alfredo sauce.

  3. I’m so glad I found this recipe. I’m always on the lookout for healthier versions of those absolutely gorgeous comfort dishes we all love so I can enjoy them minus the guilt and this one looks perfect =)

  4. No one else seemed to have this problem, but I could not get my sauce to thicken! It smelled divine and I followed the instructions – I thought! Any suggestions?!

    1. The only thing I can think of is you added too much liquid or you didn’t use Greek yogurt? If it doesn’t thicken, you can always whisk in flour into the liquid and it should thicken.

  5. Thank you. I was late coming home from work, threw this together, used beef bouillon because I was out of chicken and my pasta HATING husband had 3 helpings. I cannot wait for my granddaughter to get home. I will use more broccoli next time and increase the fluids slightly.. Thank you again. And by the way, I thought it was great also!

  6. Girl you have inspired me!!! I will use whole wheat pasta, rice milk and whole wheat pastry flour. I also will use no salt. My husband and I are on a heart healthy, trans fat free and low sodium diet. Oh yeah I will also use a low fat greek yogurt. Thank you so very much. Gloria

  7. I have been looking for some healthier choices for meals and found this one last night. I bought the ingredients this morning and had it for dinner tonight. Absolutely LOVED IT and the boyfriend went back for seconds!!! Thank you so much! Great recipe

  8. We made this dish with gluten free pasta and gluten free flour, added extra garlic……very good! will make again and add more broccoli…thank you

  9. Although this is a very good dish, after calculating the calories, fat, carbs, and fiber, it is by no means ‘skinny’.

    4 Servings

    Amount Per Serving

    Calories 639.4

    Total Fat 21.8 g

    Saturated Fat 7.5 g

    Polyunsaturated Fat 1.9 g

    Monounsaturated Fat 8.5 g

    Cholesterol 133.2 mg

    Sodium 859.6 mg

    Potassium 635.1 mg

    Total Carbohydrate 43.5 g

    Dietary Fiber 4.7 g

    Sugars 4.7 g

    Protein 65.2 g

    1. Thanks for the info! I only called it “skinny” because it’s considered a lightened version of the real chicken & broccoli Alfredo that usually runs over 1200 calories & way more in all the other calculations because it is typically made with heavy cream.

    2. Im on a low sodium diet so I used vegtable pasta, no salt chicken broth, low fat greek yogurt and excluded the milk. I didn’t add any salt while cooking but I did add No Salt substitute. It helps lower calories, carbs and sodium and still tasted delish.