Ingredients
Pasta
- 1 pound (454 g) rotini pasta
Sauce
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 4 tablespoons all-purpose flour
- 2 cups (474 ml) low-sodium chicken broth
- ½ cup (118 ml) milk, any kind
- ½ cup (100 g) plain Greek yogurt
- Salt and pepper, to taste
- 1 teaspoon garlic powder
Add-ins
- 2 cups (182 g) frozen broccoli, thawed
- 1 ½ pounds (680 g) cooked boneless skinless chicken breasts, cubed into 1-inch pieces (prepared by preferred method; skillet or grilled recommended)
Garnish
- Fresh grated Parmesan cheese
Instructions
- Cook the pasta: Prepare the rotini pasta according to package instructions until perfectly al dente. Reserve ½ cup of pasta water before draining the pasta. Set the drained pasta aside for later use.
- Sauté garlic and make roux: In a large skillet over medium-high heat, heat olive oil and add minced garlic. Cook until fragrant, about 1 minute. Whisk in the all-purpose flour and cook for an additional minute to form a roux.
- Add liquids and simmer sauce: Gradually whisk in the low-sodium chicken broth and milk. Continue whisking until smooth. Then add Greek yogurt, salt, pepper, and garlic powder. Reduce heat to medium-low and gently simmer the sauce until it thickens, roughly 7 minutes, stirring frequently to prevent scorching.
- Combine broccoli, chicken, and pasta: Remove the skillet from heat and stir in the thawed broccoli and cooked cubed chicken. Add the cooked rotini pasta and toss everything together until evenly coated with the Alfredo sauce. If the sauce is too thick, gradually add some reserved pasta water to reach desired consistency.
- Serve: Distribute the Chicken Broccoli Alfredo onto plates or bowls and garnish liberally with freshly grated Parmesan cheese. Serve immediately while hot.
Notes
- You can use any type of milk – whole, skim, or plant-based – depending on your preference.
- For more flavor, grill the chicken breasts before cubing instead of cooking in the skillet.
- If fresh broccoli is preferred, steam it until just tender before adding to the skillet.
- Reserve pasta water helps in adjusting sauce consistency without diluting flavor.
- Greek yogurt adds tang and creaminess while reducing the amount of heavy cream traditionally used.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
