Chicken Alfredo Broccoli Pasta
This is the richer end of my meal-prep rotation, with a light Alfredo sauce coating pasta, chicken, and broccoli. It's not something I'd eat every day, but having a few portions of it in the fridge makes for a nice change of pace from the usual rice bowls.
Alfredo sauce is rich, so I lean on broccoli to lighten the bowl and add some texture against all that creamy pasta. Parmesan gets stirred in at the end for a sharper, saltier finish than the sauce alone would give.
Cream sauces like this one can separate a bit in the fridge, so I always give it a quick stir before reheating to bring it back together. Broccoli holds its shape better than most vegetables would against a sauce this heavy, which is why it's my go-to pairing for Alfredo.
The recipe card has the full ingredient list and cook times for the entire ten-portion batch. Let everything cool before sealing the containers, then refrigerate what you'll eat within four days and freeze the rest. This chicken Alfredo pasta is one of the more comforting options I keep in the mix.
Nutrition note: This is general food information, not individualized medical or nutrition advice.
Chicken Alfredo Broccoli Pasta
YIELD
10 portions
ESTIMATED NUTRITION
710 calories • 57g protein • 62g carbs • 25g fat per portion
What I really like about this recipe is that it turns familiar flavors into a dependable lunch that still tastes bright after a few days in the refrigerator.
Ingredients
• 3 3/4 lb chicken breast
• 30 oz pasta
• 10 cups broccoli
• 5 cups light Alfredo sauce
• 1 1/10 cup Parmesan
• 2 1/2 tbsp olive oil
• 2 1/2 tsp garlic powder
Directions
1. Cook pasta and broccoli.
2. Cook seasoned chicken in oil and slice.
3. Combine with Alfredo and Parmesan; divide.
4. Let the food cool briefly, then divide it evenly among 10 airtight meal-prep containers. Add avocado or other delicate fresh toppings just before eating.
Meal-prep notes: Refrigerate promptly and use refrigerated portions within 3–4 days; freeze any portions you will not eat in that window. Reheat hot meals until steaming and 165°F internally. Nutrition is estimated per portion.
