Chicken Broccoli Alfredo
Published
Published
Skip the restaurant and make this chicken broccoli Alfredo from the comfort of your own home. Tender chicken, broccoli, and pasta drenched in a delectable cream sauce that’s rich and satisfying. This chicken broccoli Alfredo is a simple, from-scratch dinner that’s perfect for busy nights when you want real comfort food.
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Creamy pasta dishes just hit right – they feel special, but so simple to make. This chicken broccoli Alfredo pasta is my take on a classic, made by cooking the pasta and broccoli together, searing the chicken until golden, and finishing everything in a creamy Alfredo sauce made right in the same pan. The sauce is smooth, rich, and silky, and thickens naturally from butter, cream, and freshly grated Parmesan. This is an easy super satisfying weeknight dinner that never disappoints.
Helpful Tips & Variations
- Keep the heat low once the cream goes in. High heat can cause the sauce to separate or turn oily, so aim for a gentle simmer, not a boil.
- Add the cheese a little at a time. Adding Parmesan in increments and stirring in between helps it melt evenly and keeps the sauce silky instead of clumpy.
- Use pasta water sparingly to adjust the sauce. Add it a few tablespoons at a time until the sauce loosens just enough to coat the pasta without becoming too thin.
- Toss everything together right away. Alfredo thickens quickly as it cools, so mixing while the sauce is hot helps it cling evenly to the pasta, chicken, and broccoli.
Chicken Broccoli Alfredo
Ingredients
For the pasta and broccoli
- 16 oz. dry penne pasta
- 2 cups small broccoli florets
For the chicken
- 1 lb. boneless, skinless chicken breasts
- 1 tsp Italian seasoning
- ¾ tsp kosher salt
- ¼ tsp pepper
- 2 tbsp olive oil
- 1 tbsp butter
For the sauce
- ½ cup butter, cut into large cubes or slices
- 2 cups heavy whipping cream
- 1 clove garlic, minced
- ¾ tsp garlic powder
- ¾ tsp Italian Seasoning
- ¼ tsp salt
- ¼ tsp pepper
- 2 cups freshly grated Parmesan cheese
Instructions
- Bring a large pot of salted water to a boil. Add the penne and cook until al dente according to package directions. During the last 5 minutes, add the broccoli. Reserve ½ cup of the cooking water, then drain well. Set aside.
- Season chicken breasts with the Italian seasoning, salt, and pepper.
- Warm the olive oil over medium-high heat in a large nonstick skillet. Once it’s shimmering, swirl the pan to evenly distribute. Add the chicken and leave it undisturbed for 5-7 minutes, until the bottom is golden-brown. Flip over and add in 1 tablespoon of butter between them, picking up the pan to give it a gentle swirl to distribute. Continue cooking for another 5-7 minutes (or until the internal temperature reaches 165°F.)
- Transfer the chicken to a cutting board and let it rest for 3 minutes. Cut into small bite-sized pieces. Tent with foil while you prepare the sauce.
- In the same pan used to cook the chicken, over medium-low heat, add the butter and cream; whisk until butter has melted.
- Add in the minced garlic, garlic powder, Italian seasoning, salt, and pepper; whisk until combined and smooth.
- Bring to a gentle simmer (do not boil) and cook for 3-4 minutes, whisking constantly, until it starts to thicken.
- Stir in the Parmesan cheese 1/2 cup at a time, stirring, until melted and the sauce is smooth. (If the sauce ends up too thick, only if necessary, add some of the reserved pasta cooking water a few tablespoons at a time, to thin it out.)
- Take the sauce off the heat and immediately toss with the cooked penne pasta, broccoli, and chicken pieces.
- Divide the mixture among serving bowls. Garnish with parsley, more Parmesan, and black pepper if desired.
Video
Notes
- Swap chicken breasts for thighs if preferred
- Use gluten-free pasta if needed
- Add red pepper flakes for heat
- Stir in peas or mushrooms for variation
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!How to Make Chicken Broccoli Alfredo Step by Step
Gather all the ingredients together.
Cook the pasta and broccoli: Bring a large pot of salted water to a boil. Add 16 oz of dry penne pasta and cook according to package directions until al dente. During the last 5 minutes of cooking, add 2 cups of small broccoli florets to the pot. Reserve ½ cup of the pasta cooking water, then drain the pasta and broccoli well and set aside.
Season and cook the chicken: Season 1 lb of boneless, skinless chicken breasts evenly with 1 tsp Italian seasoning, ¾ tsp kosher salt, and ¼ tsp black pepper. Heat 2 tbsp olive oil over medium-high heat in a large nonstick skillet until shimmering. Add the seasoned chicken and cook undisturbed for 5-7 minutes, until the bottom is golden brown. Flip the chicken, add 1 tbsp butter to the pan, and gently swirl to distribute as it melts. Continue cooking for another 5-7 minutes, or until the chicken reaches an internal temperature of 165°F. Transfer the chicken to a cutting board and let it rest for 3 minutes, then cut it into small bite-sized pieces. Lightly tent with foil while you prepare the sauce.
Make the sauce: Using the same skillet over medium-low heat, add ½ cup butter, cut into cubes or slices, along with 2 cups heavy whipping cream. Whisk the butter as it melts until the mixture looks fully smooth and glossy, with no visible butter pieces. Add 1 minced garlic clove, ¾ tsp garlic powder, ¾ tsp Italian seasoning, ¼ tsp salt, and ¼ tsp black pepper, whisking until the spices are evenly dispersed and the sauce looks uniform and lightly creamy.
Thicken the sauce: Bring the sauce to a gentle simmer, watching for small bubbles around the edges (do not boil), then cook for 3-4 minutes, whisking constantly, until the sauce thickens slightly and coats the back of a spoon. Add 2 cups freshly grated Parmesan cheese, 1/2 cup at a time, stirring in between, until melted and the sauce becomes smooth, silky, and cohesive. If the sauce feels too thick, add some of the reserved pasta water, a few tablespoons at a time, until it reaches a pourable but creamy consistency that easily coats the pasta.
Toss the pasta: Remove the sauce from the heat and immediately toss it with the cooked penne, broccoli, and chicken pieces until everything is evenly coated. Divide among serving bowls and garnish with parsley, additional Parmesan, and black pepper if desired.
Serving Suggestions
I usually serve this chicken broccoli Alfredo with something simple on the side, like dinner rolls or breadsticks, to soak up the extra sauce. A basic green salad or a classic Caesar salad is perfect for balancing out the richness of the pasta. Right before serving, I like to finish each bowl with a little extra Parmesan and a few cracks of black pepper. This is one of those dinners that works just as well for a casual family night as it does for guests.
How to Store Leftovers
Store leftover chicken broccoli Alfredo in an airtight container in the refrigerator for up to 3 days. When reheating, warm it gently on the stovetop or in the microwave with a small splash of cream, milk, or water to loosen the sauce as it heats. Stir halfway through reheating to help the sauce come back together. Freezing is not recommended, as cream-based sauces can separate and lose their smooth texture once thawed.
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