Chicken and Broccoli Alfredo Thermos

5 from 2 reviews

Looking for an easy weeknight meal, that will be on the table in minutes? This Chicken and Broccoli Skillet Alfredo is the perfect fit!


  • 8 ounces rotini pasta
  • 12 ounces broccoli florets, chopped
  • 2 tablespoons oil
  • 1 pound boneless, skinless chicken breasts, cut into thin diagonal slices
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 cup chicken broth
  • 1 cup whole milk, or more, as needed
  • 1/4 cup heavy cream
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon Italian seasoning
  • 1/2 cup freshly grated Parmesan, divided


  1. Prepare the pasta according to the package directions.
  2. In the final 3 minutes of cooking, add broccoli to the pasta and cook the remaining time. Drain pasta.
  3. In a 12-inch skillet, heat the oil over medium-high heat. 
  4. Add the chicken to the skillet and cook for 2 minutes before flipping and cooking an additional 2 minutes. Remove the chicken pieces from the pan and set aside.
  5. Melt butter in the skillet over medium heat. Whisk in flour until lightly browned, about 1 minute.
  6. Gradually whisk in chicken broth and milk, and cook, whisking constantly until incorporated, about 1-2 minutes.
  7. Stir in heavy cream, garlic powder, and Italian seasoning until slightly thickened, about 1-2 minutes.
  8. Add in 1/3 cup Parmesan until well combined, about 1 minute. If the mixture is too thick, add more milk as needed.
  9. Stir in the pasta, broccoli, and chicken.
  10. Serve and sprinkle with additional Parmesan cheese. 
  11. To pack for lunch, preheat a thermos. 
  12. Fill the thermos with hot chicken pasta and seal. 
  13. Pack in a lunch bag with your choice of snacks and ice pack.