Chicken Broccoli Alfredo

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Chicken Broccoli Alfredo

This easy Chicken Broccoli Alfredo recipe includes golden pan-fried seasoned chicken pieces, tender broccoli, and noodles, all coated in a silky flavor-packed cream sauce for a fantastic weeknight dinner!

Prep Time15

Cook Time30

Total Time45

Course: dinner

Cuisine: American

Keyword: chicken broccoli alfredo

Servings: servings

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