Chicken Broccoli Alfredo: Creamy Pasta Perfection
This Chicken Broccoli Alfredo is hands down one of my favorite pasta dinners ever! It’s like getting takeout from your favorite Italian spot, but you’re making it right in your own kitchen.
The tender chicken, the bright green broccoli, and that dreamy Alfredo sauce all mixed with pasta? Pure heaven.
This chicken broccoli alfredo is what I make when I need comfort food fast. My family goes crazy for it every single time. It tastes fancy, but it’s actually super easy. Ready to make something amazing tonight?
Ingredients You’ll Need
You won’t believe how simple this ingredient list is! Just grab these basics and check the recipe card down below for exact amounts.
- Chicken Breasts: Nice and boneless, so they cook up quickly and tenderly.
- Broccoli Florets: These little green trees add color and make you feel healthy, right?
- Penne: I love this tube-shaped noodles are perfect for catching all that creamy sauce.
- Heavy Cream: This is what makes the sauce so rich and dreamy.
- Parmesan Cheese: Get the good stuff and grate it yourself for the best flavor.
- Butter: Because butter makes everything better, am I right?
- Garlic: Fresh garlic brings so much yummy flavor to the party.
How to Make Chicken Broccoli Alfredo
Don’t worry, this comes together faster than you think! Just follow along with me.
Step 1: Cook the Pasta
Get your big pot of salted water boiling over high heat. Toss in 12 ounces of penne pasta and give it a stir. Let it cook for about 10-12 minutes until it’s al dente. Before you drain it, scoop out 1 cup of that starchy pasta water.
Step 2: Prepare the Broccoli
Here’s a cool trick. Add 3 cups broccoli florets right into the pasta water during the last 3 minutes. The broccoli gets perfectly crisp-tender while the pasta finishes up. Drain them together and set aside. Easy peasy!
Step 3: Season and Cook the Chicken
Pat 1 pound chicken breasts dry and sprinkle both sides with salt and pepper. Heat 2 tablespoons olive oil in your big skillet on medium-high heat. Cook the chicken for 6-7 minutes on each side until it’s golden and totally cooked through.
Step 4: Slice the Chicken
Move your cooked chicken to a cutting board. Let it chill for 5 minutes so the juices stay inside. Then slice it into thin strips about ½-inch thick. Put those pretty slices aside while we make the best part—the sauce!
Step 5: Make the Alfredo Sauce
Turn the heat down to medium and add 4 tablespoons butter to that same skillet. Once it melts, throw in 4 minced garlic cloves and cook for 1 minute until it smells AMAZING. Pour in 2 cups heavy cream and keep stirring for 3-4 minutes until it thickens up a bit.
Step 6: Add the Cheese
Lower the heat to low now. Slowly add 1½ cups freshly grated Parmesan cheese while stirring like crazy. Keep going until the cheese melts completely and your sauce is smooth and gorgeous. Add a little salt, pepper, and nutmeg if you want.
Step 7: Combine Everything
Now for the fun part! Add your drained pasta and broccoli to that creamy sauce. Use your tongs to toss everything together. Add the chicken slices on top and toss again. If it looks too thick, add some of that pasta water you saved earlier.
Step 8: Serve and Garnish
Get this Chicken Broccoli Alfredo onto plates right away while it’s hot and perfect. Sprinkle some more freshly grated Parmesan on top and crack some black pepper over it. Then dig in and ENJOY!!!
Tips for the Best Chicken Broccoli Alfredo
- Use freshly grated Parmesan: The pre-shredded stuff just doesn’t melt as nicely, you know?
- Don’t overcook the broccoli: Keep it a little crunchy for the best bite.
- Reserve pasta water: That starchy water is like magic for fixing the sauce texture.
- Cook on low heat: This keeps the cheese from getting weird and lumpy.
- Serve immediately: Alfredo sauce gets thicker as it sits, so eat up fast!
Variations and Substitutions
Want to mix things up? Go for it! This recipe is super flexible and forgiving.
- Protein swaps: Swap the chicken for shrimp, salmon, turkey, or even crispy bacon bits.
- Vegetable additions: Throw in sun-dried tomatoes, mushrooms, spinach, or roasted red peppers for extra goodness.
- Pasta alternatives: Try fettuccine, linguine, or zucchini noodles if you’re watching carbs.
- Lighter version: Use half-and-half and less butter if you want something a bit lighter.
Frequently Asked Questions
Can I make chicken broccoli alfredo ahead of time?
Yep! Cook the chicken and make the sauce separately. Keep them in the fridge for up to 2 days, then mix everything together when you’re ready.
How do I store leftover chicken broccoli alfredo?
Put leftovers in a sealed container in your fridge. They’ll stay good for 3 days. Warm them up gently with a splash of cream.
Can I freeze this pasta dish?
Honestly, cream sauce gets weird when you freeze it. The cream separates, and it’s just not as good. Better to make it fresh!
What to serve with chicken broccoli alfredo?
Garlic bread is perfect! Or make a Caesar salad, roast some veggies, or toss together a simple arugula salad with lemon dressing.
How do I prevent the sauce from breaking?
Keep your heat low when you add the cheese. Stir constantly and use freshly grated Parmesan instead of the bagged stuff.
Can I use frozen broccoli instead of fresh?
Sure can! Just thaw it first and pat it dry. Then add it during the last 2 minutes of cooking the pasta.
How do I reheat chicken broccoli alfredo?
Warm it up on the stove over low heat. Add a little cream or milk to make the sauce creamy again.
Chicken Broccoli Alfredo Pasta
Ingredients
- 12 ounces penne pasta
- 1 pound boneless skinless chicken breasts
- 3 cups fresh broccoli florets
- 4 tablespoons unsalted butter
- 4 cloves garlic minced
- 2 cups heavy cream
- 1½ cups freshly grated Parmesan cheese
- 2 tablespoons olive oil
- Salt and black pepper to taste
- Pinch of nutmeg optional
Instructions
- Bring large pot of salted water to boil and cook penne 10 to 12 minutes until done.
- Add broccoli florets to boiling pasta water during the last 3 minutes of cooking the pasta.
- Drain pasta and broccoli together in colander and save 1 cup of the starchy pasta water.
- Season chicken breasts with salt and pepper then cook in olive oil 6 to 7 minutes per side.
- Remove chicken from skillet and let rest 5 minutes then slice into thin strips or bite-sized pieces.
- Melt butter in same skillet then add minced garlic and cook 1 minute until it smells amazing.
- Pour heavy cream into skillet and simmer 3 to 4 minutes until sauce begins to thicken slightly.
- Reduce heat to low and gradually add Parmesan cheese stirring constantly until melted and sauce is smooth.
- Add drained pasta and broccoli to sauce and toss with tongs until everything is coated really well.
- Add sliced chicken to pasta and toss again and adjust consistency with reserved pasta water if needed.
- Serve immediately and garnish with extra Parmesan cheese and freshly cracked black pepper on top.
Notes
- Freshly grated Parmesan melts way better than pre-shredded and makes the sauce creamier and smoother.
- Keep the broccoli crisp-tender with bright green color by not overcooking it at all during boiling.
- The starchy pasta water helps the sauce stick better and you can adjust thickness easily.
- Alfredo sauce gets thicker as it cools so add pasta water to loosen it up before serving.
- This dish tastes best when served hot right away because Alfredo sauce thickens up as it cools.
