This is an easy way to turn jarred Alfredo sauce into a dinner everyone loves. Pasta and crisp, tender broccoli are tossed in creamy sauce with juicy chicken and a simple sprinkle of Parmesan.
Holly’s Recipe Highlights
- Flavor: Rich and cheesy, with a creamy Alfredo sauce.
- Difficulty: Jarred sauce and frozen broccoli make this recipe so easy to throw together for busy weeknights.
- Swaps: Try leftover rotisserie chicken, different kinds of pasta, or even tortellini.
- Serving Suggestions: Make it the perfect meal by serving with some garlic bread, salad, and roasted vegetables.
What You’ll Need for this Creamy Shortcut
- Pasta: Fettuccine noodles, penne, or rotini will all work great!
- Chicken: Save time by using rotisserie or leftover chicken. Boneless, skinless chicken breasts also work, just cook them before adding to the pasta.
- Alfredo Sauce: Use a store-bought sauce that’s high-quality. To make it a little more silky, add a splash of pasta water.
- Broccoli: Frozen broccoli is a great shortcut and skips the chopping. Add it during the last few minutes of cooking. Fresh broccoli works too; it may just need a little extra time to get tender.
- Variations: Add some Italian seasoning, extra veggies, or replace the chicken with shrimp.
How to Make Chicken Alfredo with Broccoli
- Cook pasta, adding broccoli for the last few minutes, reserving some pasta water.
- Warm chicken and alfredo sauce (full recipe below).
- Add pasta and broccoli, then toss to coat.
- Finish with Parmesan, pasta water as needed, and season to taste.
Holly’s Shortcut Tricks
- Adding the reserved pasta water will help the sauce coat better.
- Add fresh lemon zest for a slight tangy note.
- Keep broccoli vibrant by not overcooking it.
- Warm the jar of Alfredo sauce before adding it so it blends in nice and smooth. It might feel like an extra step, but it really does make a difference!
Save, Reheat, and Enjoy All Over Again!
- Keep leftovers in an airtight container in the fridge for up to 4 days.
- To reheat, warm on the stovetop over low heat with a splash of milk or cream to refresh the sauce. It can also be reheated in the microwave.
- This is not ideal for freezing because cream sauces can separate. If you do freeze it, it will keep for 1 month.
Comfort Weeknight Shortcut Meals
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Chicken Alfredo with Broccoli
Made with jarred sauce and frozen broccoli, this chicken Alfredo brings all the flavor with none of the fuss.
Equipment
Ingredients
- 12 ounces fettucine noodles or any other pasta
- 2 cups frozen broccoli florets or cuts
- 1 tablespoon butter
- 2 cups cooked chicken cubed or shredded
- 1 (15 ounce) jar alfredo sauce
- ⅓ cup grated parmesan cheese plus additional for serving
- salt and pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Add pasta and cook according to package directions. In the last 3 minutes of pasta cooking time, add the frozen broccoli to the pot (test pasta for doneness, it may need an extra minute or two). Reserve 1 cup of pasta water and then drain well.
- In a large skillet, melt butter over medium heat. Add the cooked chicken and stir until heated through, about 2-3 minutes.
- Pour in the Alfredo sauce and stir to coat the chicken. Let simmer gently for 2–3 minutes.
- Add drained pasta and broccoli to the skillet. Toss everything together until well-coated.
- Stir in Parmesan and add pasta water until sauce is desired consistency. Season with salt and pepper to taste.
Notes
Keep leftovers in an airtight container in the refrigerator for 4 days.
Nutrition Information
Calories: 710kcal | Carbohydrates: 68g | Protein: 37g | Fat: 31g | Saturated Fat: 14g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 208mg | Sodium: 968mg | Potassium: 528mg | Fiber: 4g | Sugar: 4g | Vitamin A: 524IU | Vitamin C: 41mg | Calcium: 134mg | Iron: 3mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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