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Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
6 Servings

Seem too good to be true? This recipe will take care of that Alfredo craving without leaving you feeling lethargic! A chicken Alfredo recipe with broccoli that’s made in ONE PAN and with less calories than a traditional Alfredo.


  • 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
  • 1-2 cloves garlic, minced (about 1-2 teaspoons) – see note
  • 3 cups chopped broccoli
  • 1 package (12 oz) Organic Whole Wheat Rotini
  • 2 cups low-sodium chicken broth
  • 2 cups 2% milk
  • 1/2 cup heavy (whipping) cream, warmed
  • 3/4 cup freshly grated Parmesan, more for serving if desired
  • 1/4 cup minced fresh flat-leaf parsley


  1. Heat butter and olive oil over medium-high heat using a large, deep skillet (with a cover available). Add chicken and sprinkle with salt and pepper. Brown chicken until golden-brown on the outside and almost cooked through.
  2. Add garlic and continue to cook, stirring for 1-2 minutes or until fragrant.
  3. Add broccoli, Full Circle Organic Whole Wheat 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.
  4. Uncover and reduce heat to low. Add warmed cream, Parmesan, and parsley. Cook until Parmesan melts and the sauce has thickened slightly.
  5. 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 1/2 to 1 teaspoon of garlic powder for a milder garlic flavor.