An easy chicken Alfredo recipe with broccoli that’s made in ONE PAN and has far less calories than a traditional Alfredo. Does it seem too good to be true? It’s not! This recipe will satisfy that Alfredo craving without leaving you feeling sluggish and overly full. Make it tonight!
People always think that because I’m a food blogger, I must cook gourmet meals every night. Spoiler alert, I don’t.
When Ben is gone at work, which is frequently, the kids eat cereal and I eat popcorn. Everyone is happy and I don’t have to cook a big dinner.
When Ben is home, I do cook, but I keep it simple. That’s probably not a huge surprise judging from the easy recipes you’ll find here on Rachel Cooks.
When I moved back “home” (home in quotations because home is wherever I’m with my family) to the western part of Michigan with my family after living on the other side of the state for 8 years, I was on a mission to form friendships, and do it ASAP. I had (have) a few friends from high school and of course my family, but I needed more. I made it my mission to make friends with other moms at the school my kids attend. I did this by starting a “Cooking Club,” which is basically a glorified excuse to have a mom’s night out with friends. Sometimes we cook, sometimes we don’t.
We take turns hosting and the host picks a theme and cooks a main dish. Everyone else brings sides, salads, appetizers, and desserts. We usually all show up with a bottle of wine, too. We’ve done a holiday appetizers and desserts night, we’ve done a spring-themed meal, a healthy cooking club in January, and a couples Cooking Club for Christmas where we had our husbands join us. We’ve done an Instant Pot night where we made the food together – I don’t think I’ve ever laughed so hard. We’ve also done a few “Cooking” Clubs at restaurants on days when no one really felt like cooking. We’ve met to prep some meals for a family in need. If it’s an especially busy month and the evenings are filled, sometimes we’ll meet for breakfast.
It’s been such a highlight of moving back here and I’m so thrilled to have developed wonderful and treasured friendships. There are 12 of us so we’re always able to get at least 5 or 6 together with a little planning.
Also, ummm….aren’t they all gorgeous?
This month, I realllllly didn’t feel like cooking (it happens!). We ended up doing a giant cheese and charcuterie platter (you probably caught that if you follow along with my Instagram stories). It was the perfect relaxed night that I think we all needed. I know I did. There might have also been a frozen pizza involved…this is how I know I’ve found my people.
My people are real, and not afraid to admit it. My people love one pan meals, but they’re also not afraid to pop that frozen pizza in the oven. My people love a good fancy restaurant-prepared entree, but they also love some delicious store-bought spinach dip. You guys are all my people.
When SpartanNash approached me about working together to create some delicious recipes to share with you guys, I knew it was a fit and a brand I could feel great about telling you about. Believe it or not, I say NO far more than I say YES to brand partnerships. When considering SpartanNash as a brand partner, I knew they were “our people.”
They’re transitioning their Spartan products to the new Our Family label and I love that they consider their customers family.
In fact, they guarantee their Our Family products:
Our Family Guarantee: “If you’re not satisfied with the quality of any Our Family brand product, simply return it to the store where purchased, and we’ll refund your money AND replace it with a like item of the brand of your choice, free. That’s our guarantee. Because no matter the family, you’re Our Family.”
In addition, SpartanNash stores feel the same way I do about fresh produce! Not only do they support local farmers, but they also guarantee that if you aren’t completely satisfied with your purchase, they will exchange it, and refund it!
Tip: You can find SpartanNash products at stores including D&W, Family Fare, Forest Hill Foods, VG’s, and more. Look for these brands: Our Family, Full Circle Market, Open Acres, Good to Go, and Valu Time (click here for full list).
About this Easy Chicken Alfredo
Let’s talk about this Easy Chicken Alfredo! We’ve already established that I live for easy recipes, but if you need further proof, make sure to check out (and try!) my Healthy Homemade Hamburger Helper and my Taco Pasta, or my whole list of one pan meals! If you’re allergic to doing dishes like I am, I’m here to save the day.
I make this one pan Easy Chicken Alfredo a bit healthier by using Full Circle Organic Whole Wheat Rotini, broccoli, and a mix of 2% milk and cream instead of all cream. Now, I realize that whole wheat rotini isn’t the traditional pasta used with Alfredo sauce. If you want to use fettuccine, GO FOR IT. I won’t stop ya. You’ll need to adjust cooking time based on what your package says.
I’ll let you in on a secret, friends. I often opt for shorter pasta shapes like rotini, penne, ziti, etc. over spaghetti, fettuccine, and angel hair. There’s a reason for this, and it’s one I feel comfortable sharing with you guys, because you are my people. It’s because they’re easier to eat, plain and simple. Less sauce on my face, less twirling with a fork, more enjoying the food. But if you can’t get past eating Alfredo with any other pasta shape than fettuccine, I get that too. Do your thing.
The important thing here is that you get a fabulous, delicious, well-rounded meal in one pan in 30 minutes, no matter what pasta shape you use. Life is good.
Be sure to watch my short video to learn how to make this easy chicken Alfredo recipe!
- 1 tablespoon unsalted butter
- 1 teaspoon olive oil
- 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
- salt and freshly ground black pepper, to taste
- 1 or 2 cloves garlic, minced, about 1 or 2 teaspoons (see note)
- 3 cups chopped fresh broccoli
- 1 pkg. (12 oz.) whole wheat rotini
- 2 cups low-sodium chicken broth
- 2 cups 2% milk
- ½ cup heavy (whipping) cream, warmed
- ¾ cup freshly grated Parmesan (more for serving, if desired)
- ¼ cup minced fresh flat-leaf parsley
- In a large, deep skillet that has a cover, heat butter and olive oil over medium-high heat. Add chicken and sprinkle with salt and pepper. Brown chicken until golden-brown on the outside and almost cooked through, about 5 minutes.
- Add garlic and continue to cook, stirring for 1 to 2 minutes, or until fragrant.
- Add broccoli, uncooked rotini, broth, and milk. Stir to combine. Cover, turn heat to high and bring to a boil. Reduce heat to medium-low and cook covered for 8 minutes, stirring every couple of minutes (to cook pasta evenly), or until pasta is al dente.
- While the pasta is cooking, warm the cream up. Pour it into a measuring cup or microwave safe container. Heat it in the microwave at 50% power for a minute or so, or until warm. It doesn't have to be hot, just take the chill out.
- Uncover and reduce heat to low. Add warmed cream, Parmesan, and parsley. Cook until Parmesan is melted and sauce has thickened slightly.
- If desired, serve garnished with more cheese and parsley.
- If you like more garlic, feel free to add it! On the flip side, you can omit it or use ½ to 1 teaspoon of garlic powder for a more mild garlic flavor
- If you prefer, use regular rotini or another type of pasta.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
This content and recipe is in partnership with SpartanNash. I was compensated for my time but all opinions are, as always, my own. Thank you for supporting Rachel Cooks by reading about brands we use and love in our own home. Sponsored posts like these help me cover some of the expenses involved with keeping this site free for you to use!