Easy Chicken Broccoli Alfredo: A Budget Walmart Dinner
Creamy pasta, tender chicken, broccoli and garlic bread—seasoned just the way you like it. This easy chicken broccoli Alfredo turns a Walmart rotisserie chicken and a few grocery shortcuts into dinner in about 25–30 minutes. Start with five base grocery items and add your favorite seasoning to taste.
The recipe makes about 5–6 servings, depending on portion size and appetites. The example cost for the five base groceries is $14.28, or about $2.38–$2.86 per serving, including the breadsticks. Use seasoning you already have, or add the cost of your preferred seasoning if you need to buy it. It is a practical dinner idea for nights when you want something filling without making sauce from scratch.
What you need from Walmart
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Pick up the five base grocery items shown below and use your favorite seasoning from the pantry, if desired. You need two jars of Alfredo sauce. The 2.25 lb chicken weight includes the bones and skin; use the shredded meat after removing both. You will also use water for cooking.
- Freshness Guaranteed Traditional Rotisserie Chicken
1 whole cooked chicken, 2.25 lb; remove the skin and bones - Great Value Fettuccine
1 box, 16 oz - Great Value Classic Alfredo Sauce
2 jars, 16 oz each (32 oz total) - Great Value Frozen Broccoli Florets
1 bag, 12 oz - Great Value Garlic Bread Sticks
1 box, 6 breadsticks
Open the shopping links to check your local store’s price and availability. The breadsticks link opens Walmart’s breadstick selection; look for the Great Value 6-count, 10.5 oz box shown above. You do not need extra cheese, cream or butter.
Use your favorite seasoning: Season to taste with a blend you enjoy. Zatarain’s Blackened Seasoning is one suggestion for a little extra kick, but it is not required. The chicken and sauce are already seasoned, so start lightly and taste before adding more.
How to make chicken broccoli Alfredo with rotisserie chicken
Have a large pasta pot, colander, small saucepan with a lid, baking sheet and two forks ready. The 25–30 minute estimate assumes you cook the pasta, broccoli and breadsticks at the same time. Your stove’s boiling time and oven’s preheat time can add a few minutes.
1. Start the oven and pasta
Preheat the oven to 375°F. Bring 4 quarts of water to a boil in a large pot over HIGH heat. Add the entire 16 oz box of fettuccine, stir, and cook uncovered for about 11–12 minutes, or according to your box, until tender. Adjust the burner to maintain a steady boil. Before draining, carefully reserve ½ cup of pasta water.
2. Cook the broccoli
While the pasta cooks, put the frozen broccoli in a small saucepan with 1 cup of water. Cover and cook over MEDIUM heat for about 12 minutes, stirring occasionally, until cooked through. Follow your bag’s directions if they differ. Drain well so extra water does not thin the Alfredo sauce.
3. Shred the rotisserie chicken
Remove and discard the chicken’s skin and bones. Use two forks to pull the cooked meat into bite-size pieces. The rotisserie chicken is already cooked; you are shredding it and warming it through, not cooking raw chicken.
4. Bake the garlic breadsticks
Once the oven is preheated, arrange all six frozen breadsticks on a baking sheet. Bake at 375°F for about 8–10 minutes, or as directed on your package, until heated through. Do this while the pasta and broccoli cook.
5. Season and toss the chicken broccoli Alfredo
Use the drained pasta pot or a very large skillet on a burner set to LOW. Add both jars of Alfredo sauce and warm gently, stirring. Add the shredded chicken, drained broccoli and cooked fettuccine, then toss carefully until everything is hot throughout. If using refrigerated chicken, heat the mixture to 165°F. Season to taste with your favorite seasoning, if desired—Zatarain’s Blackened Seasoning is one suggestion. Start lightly because the chicken and sauce are already seasoned. Loosen a thick sauce with the reserved pasta water, adding just one tablespoon at a time.
6. Serve dinner
Divide the pasta into about 5–6 servings, depending on appetites and portion size. Serve the six breadsticks alongside—one per person, with an extra to share if serving five. Serve while warm.
Small tips that make this easy dinner work
- Drain the broccoli well. Water trapped in the florets can make the sauce runny.
- Save pasta water before draining. Add a little only if the sauce needs loosening; you may not need the full ½ cup.
- Keep the sauce on low heat. Stir gently instead of letting it boil hard.
- Use your package directions. Cooking times can change if you choose a different pasta or breadstick brand.
Can you save the leftovers?
Yes. Transfer leftovers to shallow containers and refrigerate within two hours, or within one hour if the temperature is above 90°F. Use refrigerated leftovers within 3–4 days and reheat to 165°F. If you started with an older refrigerated rotisserie chicken, keep its original storage timeline in mind—making it into pasta does not restart the clock. See USDA’s leftover food-safety guidance.
For reheating, add a small splash of water to loosen the sauce, cover, and stir as it warms. Keep the breadsticks separate so they do not soak up the sauce.
Quick questions
How many servings does this make?
Plan on about 5–6 servings, depending on appetites and how much pasta you put on each plate. The example base grocery cost is about $2.86 per serving when divided into five, or $2.38 when divided into six. Any seasoning you need to purchase is extra.
Do I have to make Alfredo sauce from scratch?
No. Both jars go straight into the pot. Using prepared sauce and cooked chicken is what keeps the ingredient list short.
Can I use pasta I already have?
Yes—use 16 oz of another pasta shape and follow its package’s cooking time. Your total cost will differ from the example shopping list.
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