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Broccoli Chicken Alfredo Skillet
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4.25 from 4 votes

Broccoli Chicken Alfredo Skillet

This Broccoli Chicken Alfredo Skillet is a delicious, 30-minute weeknight pasta dinner made with a lighter, healthier alfredo sauce.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Pasta
Cuisine: Italian
Servings: 6 servings
Calories: 527kcal


  • 1 lb rotini pasta
  • 1 head broccoli, cut into florets
  • 1 tbsp olive oil
  • 2 chicken breasts, diced
  • 2 tbsp butter
  • 4 cloves garlic
  • 2 tbsp flour
  • 2 cups 2% milk
  • 1 cup chicken broth
  • 1/4 cup cream
  • 1 tsp salt
  • 1/4 tsp pepper
  • 1/8 tsp nutmeg
  • 1 1/2 cups freshly grated parmesan cheese
  • 1 red pepper, diced


  • Boil pasta according to package directions. Once pasta is finished cooking and right before draining, add broccoli, stuffing down into water. Remove from heat and let sit for 1 minute or so before draining. Set aside.
  • Meanwhile, while pasta is cooking, heat olive oil in large skillet over med-high heat. Add chicken and saute for 4-5 min until browned. Remove chicken from pan and wipe clean.
  • Add butter and let melt over med-high heat. Add garlic and saute for 30 seconds. Add flour, and whisk. Add milk 1/2 cup at a time, whisking to combine. Sauce will start to thicken. Add chicken broth after you're finished adding milk. Continue whisking. Add cream, salt and pepper, nutmeg and parmesan cheese. Whisk to combine.
  • Add chicken back into skillet, along with cooked rotini and broccoli. Toss to combine. Add red pepper and stir well. Cook for another 4-5 min until all veggies are softened.
  • Garnish bowls of pasta with red chili flakes, pepper, freshly grated parmesan and fresh basil if desired. Serve and enjoy!



Calories: 527kcal | Carbohydrates: 26g | Protein: 38g | Fat: 30g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 97mg | Sodium: 1421mg | Potassium: 314mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1200IU | Vitamin C: 51.2mg | Calcium: 810mg | Iron: 2mg