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Chicken Broccoli Alfredo

Chicken Broccoli Alfredo Pasta

Tender chicken and crisp broccoli tossed with penne in a rich, creamy homemade Alfredo sauce for an irresistible weeknight dinner.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Pasta
Cuisine American
Servings 4
Calories 785 kcal

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.