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Freezer Meal: Chicken and Broccoli Alfredo – Supper for a Steal

Freezer Meal: Chicken and Broccoli Alfredo – Supper for a Steal

We are just now breaking into the freezer meals I prepared. Well, we did eat the burritos the first night we got home from the hospital, but I’m pretty sure I was still asleep while I was eating so the burrito post will have to wait until we heat up the next batch. Friends and family have been bringing us meals for the last week and a half that we have been home. I think one of our friends delivered 3 lbs of chicken and yellow rice so we have had no reason to cook up any of the stuff I stocked away yet.

On Tuesday though we didn’t have a dinner delivery and we had frozen all the chicken and yellow rice leftovers so we were in need of dinner to eat. I pulled out this chicken and broccoli alfredo, let it defrost, then popped it in the oven for 30 minutes. Since I put broccoli and sun-dried tomatoes in it I didn’t even worry about making a veggie to go on the side, even though I did stock up on some frozen veggies when they were on sale a few weeks ago.

Chicken and Broccoli Alfredo

I was surprised how well this held up in the freezer. Usually, creamy dishes can get a little funky in the freezer, but this came out perfectly. I think this will become one of my go-to dishes for new parents. They can then freeze it or eat it right away. Give it with a loaf of garlic bread and some brownies and you are good to go.

Chicken and Broccoli Alfredo

This recipe is a family favorite when both kids and adults are in the mood for a rich, creamy meal.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Servings: 4
Cost: $1.6


  • ½ lb fettuccine
  • 3 cups broccoli florets
  • 6 tablespoons butter
  • 3 tablespoons flour
  • 1 14.5 oz can chicken stock
  • ½ cup half and half
  • ½ cup grated parmesan cheese
  • 1 cup cooked chicken cut into ½ in cubes
  • ½ cup oil packed sun dried tomatoes


  • Preheat oven to 350 degrees (unless freezing).
  • Cook pasta according to package directions. Add broccoli in the last 2 minutes. Drain and set aside.
  • Melt butter in a saucepan over medium heat. Whisk in flour and cook 3-4 minutes. Slowly whisk in chicken stock and bring to a boil, stirring constantly. Remove from heat stir in half and half and grated parmesan cheese.
  • In a baking dish mix together sauce, noodles and broccoli, chicken, and sun dried tomatoes until well combined. Sprinkle with extra parmesan cheese, if desired.
  • Bake 30 minutes until hot and bubbly.
  • To freeze do not bake, cover tightly and freeze. Defrost before baking in a 350 degree oven for 30 minutes.

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