Chicken Broccoli Alfredo Pasta


This Chicken Alfredo Pasta is a new favorite in our house. It takes very little prep work and bakes in the oven for about 20-30 minutes. I got the idea for this recipe from my friend Natasha. Shout out to Natasha Babinov for this amazing recipe! She made this dish for dinner once when we came over, and I knew I had to get the recipe because it was one of the most delicious things I have ever eaten. Tasted like a restaurant dish! If you are looking for the easiest recipe, this is probably it right here. It’s also very versatile so you can add or remove anything you’d like to it and if you are looking for a healthier option you can go with gluten free pasta. I would love to hear your suggestions and ideas. Enjoy!

Chicken Broccoli Alfredo Pasta {Serves 8-10}


  • 1.5 LB Rotini Pasta (Or Pasta of your choice)
  • 2-2.5 LB Chicken Breast (Boneless, Skinless, I use organic)
  • 1 Package of Cooked, Frozen Broccoli (1 LB)
  • 1 Can Alfredo Sauce (29 oz. or 2 cans of 15 oz.)
  • Salt/Pepper
  • Montreal Chicken Seasoning
  • 1-2 Tablespoons Olive Oil (For Frying Chicken Breast)
  • 6 Tablespoons Butter (Unsalted)
  • Grated Parmesan Cheese (1/2-3/4 Cup)



1) Wash the chicken breasts and chop them up into small cubes. Season the chicken with salt, pepper and seasonings of choice. I used McCormick Montreal chicken seasoning. Set a pan on Med-High heat with Olive Oil. I did 7.5 then when it cooked through turned it up to 8.5 to get a nice golden brown. Meanwhile take the frozen broccoli out of freezer, and boil a pot of water for the pasta. Cook pasta according to package instructions

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2) Preheat the oven to 350 degrees. When chicken is done cooking, set it aside. When pasta is done cooking, drain water from it and add the butter to it. Take a big glass baking tray and put the pasta and chicken in. Cut the broccoli florets into small pieces and add into the tray. Pour the Alfredo sauce all over the pasta into the glass baking dish and mix very well to incorporate everything.


3) Bake on 350 for 20-30 minutes. In the very end add the shredded Parmesan cheese.

This dish reheats well in a pan on Med-Low heat setting. It also freezes well, so sometimes I make a big batch for our little family and freeze portions in small containers. When ready to eat, put in fridge over night and heat up on skillet or just heat up on skillet and eat if no time to take out of the freezer. Dinner for days!!!

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