Chicken and Broccoli Alfredo Pasta Recipe
If you’re looking for cozy comfort in a bowl, it’s hard to match the creamy, dream-worthy decadence of Chicken and Broccoli Alfredo Pasta. This is one of those go-to recipes I love sharing with friends: a fusion of perfectly cooked pasta, tender chicken, bright green broccoli, and a Parmesan-rich Alfredo sauce that hugs every bite. Whether you’re craving something special after a long day or planning an easy but impressive dinner, this dish will sweep you off your feet and right to the heart of classic Italian-American flavor.
Ingredients You’ll Need
What makes Chicken and Broccoli Alfredo Pasta so irresistible is how straightforward the ingredients are—each one bringing its own magic to the table. Let’s break down why every component is essential for building layers of flavor, richness, and that irresistible creamy texture.
- 12 oz fettuccine or penne pasta: Fettuccine’s broad ribbons catch Alfredo sauce perfectly, but penne is perfect for playful bites that kids love!
- 2 tablespoons olive oil: Helps the chicken sear to golden perfection and gets the flavor party started in your skillet.
- 2 boneless, skinless chicken breasts (cut into bite-sized pieces): The star protein—cutting it up before cooking means juicy chicken in every mouthful.
- 3 cups broccoli florets: Broccoli adds color, crunchy contrast, and a pop of green nutrition that lightens up the whole dish.
- 3 cloves garlic (minced): A flavor foundation, sending savoury, aromatic notes throughout the sauce.
- 2 cups heavy cream: The rich, luscious backbone of Alfredo sauce—there’s no substitute for that silkiness!
- 1 cup grated Parmesan cheese: For sharp, nutty flavor and that impossibly creamy texture as it melts into the sauce.
- 1/2 teaspoon salt: A little boost to bring out the best in every other ingredient.
- 1/4 teaspoon black pepper: A gentle hint of warmth to balance the richness.
- 1/4 teaspoon Italian seasoning: An aromatic way to give your chicken a little herbal lift.
- 2 tablespoons butter: Essential for sautéing garlic and giving the sauce a wondrous, glossy finish.
- Chopped parsley for garnish (optional): A sprinkle adds freshness and color right before serving.
How to Make Chicken and Broccoli Alfredo Pasta
Step 1: Cook Pasta and Broccoli
Bring a large pot of salted water to a boil, then add your fettuccine or penne. Follow the package instructions for al dente perfection. In the final 2–3 minutes of pasta time, add the broccoli florets right into the pot. Letting them cook together is a brilliant timesaver—it softens the broccoli just right, all in one go. When ready, drain everything and set aside.
Step 2: Sauté the Chicken
While your pasta is bubbling away, heat the olive oil in a big skillet over medium heat. Add the chicken pieces and sprinkle over the salt, pepper, and Italian seasoning. Sauté for 6–8 minutes, stirring now and then, until your chicken develops that beautiful golden exterior and is cooked through. Scoop the chicken out of the pan and keep it close!
Step 3: Make the Creamy Alfredo Sauce
In the same skillet—no need to wash, since those little golden bits mean more flavor—melt your butter, then toss in the minced garlic. Stir it around for about 1 minute, just until its aroma blooms. Pour in the heavy cream, bring to a gentle simmer, and let it warm up for a minute. Now, stir in the Parmesan cheese and let it all melt together into a thick, glorious Alfredo sauce.
Step 4: Bring It All Together
Add the cooked chicken, pasta, and broccoli right back into your skillet. Toss everything until each piece is enveloped in that silky Alfredo sauce. Let it all heat together on low for a couple more minutes, so the flavors become best friends. Your Chicken and Broccoli Alfredo Pasta is ready for its grand debut!
How to Serve Chicken and Broccoli Alfredo Pasta
Garnishes
Finish each plate with a sprinkle of freshly chopped parsley for a bright, fresh look and subtle herby hit. A little extra grated Parmesan on top never hurts, either—cheese lovers, this is your moment to shine.
Side Dishes
Garlic bread is a match made in heaven with Chicken and Broccoli Alfredo Pasta, perfect for soaking up every last bit of creamy sauce. A crisp green salad tossed with lemon vinaigrette balances the meal, providing a refreshing crunch alongside the richness of the pasta.
Creative Ways to Present
For a special touch, try serving the pasta in shallow bowls or piling it high on a warm platter for family-style comfort. Twirl individual nests of fettuccine with tongs for guests, or bake the finished dish in a casserole with an extra cheese sprinkle for a bubbly, golden finish. Chicken and Broccoli Alfredo Pasta can be as elegant or cozy-casual as you wish!
Make Ahead and Storage
Storing Leftovers
Leftovers of Chicken and Broccoli Alfredo Pasta are a gift for tomorrow’s lunch or a second cozy dinner. Simply let the pasta cool, then transfer to an airtight container and refrigerate for up to 3 days. The flavors mingle and deepen as they rest!
Freezing
If you want to freeze portions for even longer storage, let the pasta cool completely, then pack it into freezer-safe bags or containers. For best quality, enjoy within 1 month—the creamy sauce may separate ever-so-slightly after freezing, but a quick stir during reheating brings it back together.
Reheating
To gently reheat Chicken and Broccoli Alfredo Pasta, use a saucepan over medium-low heat with a splash of milk or cream to revive the lovely sauce texture. Stir frequently until warmed through, or pop a portion in the microwave with a loose cover, pausing to stir once or twice.
FAQs
What type Main Course
Fettuccine is the classic choice because its wide shape catches the creamy sauce beautifully, but penne, rigatoni, or even spaghetti will work if you prefer a different shape. Go with what you love or have on hand!
Can I use rotisserie chicken instead of raw chicken breasts?
Absolutely! This is one of my favorite shortcuts. Just shred or chop cooked rotisserie chicken and toss it in with the broccoli and pasta at the end to heat through. It’s a weeknight lifesaver, especially when you’re short on time.
Is there a way to lighten up the Alfredo sauce?
Yes, you can substitute half the heavy cream with whole milk for a lighter yet still creamy sauce. You’ll lose a bit of that ultra-luxurious texture, but the result is delicious and a little easier on the calorie count.
Can I make Chicken and Broccoli Alfredo Pasta gluten-free?
You certainly can! Swap traditional pasta for your favorite gluten-free fettuccine or penne, and make sure your Parmesan and other ingredients are certified gluten-free. The rest of the recipe stays the same, and you’ll still get that same creamy, comforting experience.
What’s the best way to avoid a grainy Alfredo sauce?
The secret is to add the Parmesan cheese gradually, stirring constantly over low heat so it melts smoothly. Avoid boiling the sauce once the cheese is in, and always use freshly grated Parmesan for the creamiest results.
Final Thoughts
If you’re searching for a recipe that feels like a warm hug at the end of a busy day, this Chicken and Broccoli Alfredo Pasta delivers every single time. Whether you’re sharing it with family, friends, or just treating yourself, I hope this creamy, flavor-packed dish becomes a staple at your table too. Don’t be surprised if you find yourself making it again and again!
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Chicken and Broccoli Alfredo Pasta Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in a creamy and satisfying meal with this Chicken and Broccoli Alfredo Pasta. Tender chicken, vibrant broccoli, and al dente pasta are coated in a rich homemade Alfredo sauce for a comforting dish that is perfect for a weeknight dinner.
Ingredients
Pasta:
- 12 oz fettuccine or penne pasta
Chicken:
- 2 tablespoons olive oil
- 2 boneless, skinless chicken breasts (cut into bite-sized pieces)
Broccoli:
- 3 cups broccoli florets
Alfredo Sauce:
- 3 cloves garlic (minced)
- 2 cups heavy cream
- 1 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon Italian seasoning
- 2 tablespoons butter
Garnish:
- Chopped parsley for garnish (optional)
Instructions
- Cook the Pasta and Broccoli: Cook pasta in a large pot of salted boiling water. Add broccoli during the last few minutes. Drain and set aside.
- Cook the Chicken: Sauté chicken in olive oil until golden and cooked through.
- Make the Alfredo Sauce: Sauté garlic, add cream, Parmesan, and seasonings. Simmer until thickened.
- Combine Everything: Return chicken, pasta, and broccoli to the skillet. Toss with the Alfredo sauce.
- Serve: Garnish with parsley and serve warm.
Notes
- Use rotisserie chicken for a quicker version.
- For a lighter sauce, use a mix of heavy cream and milk.
- Add red pepper flakes for a spicy kick.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl
- Calories: 640
- Sugar: 3g
- Sodium: 450mg
- Fat: 36g
- Saturated Fat: 20g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 160mg
