You’ll love this creamy Chicken Broccoli Alfredo! It’s very easy to make, and it comes together in just 30 minutes for a quick weeknight dinner.
Seared chicken, crisp tender broccoli, and al dente penne pasta…all tossed in a creamy Alfredo sauce, and finished with a good amount of parmesan cheese.
Make this chicken broccoli alfredo for dinner tonight. Everyone will love it!
Everyone loves a creamy chicken broccoli alfredo! This Italian-American favorite is one of my most requested recipes to make for dinner, just like my Chicken Broccoli Ziti. It’s so incredibly delicious and comforting!
What I love about this recipe is that it’s quick and easy, which is great for busy weeknights. It takes just 30 minutes to make, and you can even prep a few ingredients ahead. This is also a great recipe to use up any leftover chicken.
We really love creamy dishes, especially Cajun Chicken Alfredo and Creamy Salmon Pasta, so we’re very excited to add this one to our regular rotation.
If you’re looking for something lighter, try my easy Chicken Bruschetta Pasta.
Why we love making this chicken broccoli alfredo:
- Creamy and so delicious! The alfredo sauce is rich and delicious, and every bite is loaded with flavor.
- Extra comforting: Something about chicken pasta dinners always hits the spot!
- Great for weeknights! It comes together in just 30 minutes and it’s so easy to make.
Jump to:
Ingredient Notes
As always, the full ingredient list with quantities can be found in the recipe card down below, but I wanted to provide a few helpful ingredients notes here!
- Chicken breasts: Pounded to about half inch thick for even cooking.
- Italian seasoning: Used mainly to season the chicken. You can also add garlic powder.
- Olive oil: To cook the chicken.
- Fresh broccoli florets: Use fresh broccoli so you can get that tender crisp bite. Frozen broccoli tends to be soggy and very pale in color.
- Your favorite pasta: For this chicken broccoli Alfredo recipe, I like to use short pasta shapes, such as penne or rotini. But it’s really up to you! Fettuccine works really well too.
- Unsalted butter: Adds a rich and buttery taste to the sauce.
- Fresh minced garlic: For those aromatic flavors.
- Heavy cream: Heavy cream is rich and thick, which is ideal for consistency and creaminess. Try not to use milk or half-and-half (too diluted).
- Parmesan cheese: For this recipe, I’d highly highly recommend grating your own cheese. Pre-packaged shredded cheese comes with extra ingredients that will turn the alfredo sauce gritte.
- Salt and pepper to taste
Step-by-Step Tutorial
Making chicken broccoli alfredo at home is super easy! Here’s how I make it.
Step 1 | Cook the chicken
Season each chicken breast with Italian seasoning, salt (about ½ teaspoon per breast), and pepper. You can also use garlic powder. In a skillet, heat 2 tablespoons of olive oil and cook the chicken for about 6 minutes per side, or until the center registers 165 degrees F. Set aside and let it rest for 10 minutes. Then slice.
Step 2 | Cook pasta and broccoli
Using a box grater, grate the parmesan cheese block. You’ll need about 1 ½ cups of semi-packed freshly grated parmesan. Set aside.
Meanwhile, in a large pot with boiling generously salted water, cook the pasta according to package directions. During the last 3 to 4 minutes, add the broccoli florets and cook until tender crisp. Reserve about 1 cup of pasta water just in case. Drain and run through cold water to stop the cooking process.
You can also microwave the broccoli florets. Place washed broccoli florets in a microwave-safe bowl and add about ¼ cup water. Cover with a plate and microwave on high for about 4 minutes. Add more time as needed.
Step 3 | Make the sauce
In a large skillet or pan, melt butter and sauté the minced garlic for a few seconds until fragrant. Add the heavy cream and bring to a light simmer until slightly thickened, about 2 minutes. Add the grate cheese and stir to combine. Season with salt and pepper to taste.
Return the pasta and broccoli into the pan.
Step 5 | Add the chicken
Toss with the sliced seared chicken until evenly coated. Serve with more parmesan cheese on top. This dish is best when served immediately, so you can get the silkiest and smoothest, freshly cooked sauce!
Recipe Variations
Here are some of my favorite ways to customize this chicken broccoli alfredo recipe:
- Different ways to cook the chicken! I like to pan-sear it, but you can also grill it or do a breaded version, similar to my chicken parmesan recipe.
- Bake it! If you like it extra cheesy, add everything into a baking dish and top with shredded mozzarella cheese. Bake for about 15 minutes at 375 degrees F until melted, bubbly, and slightly golden brown on top.
- Swap the protein: Salmon and shrimp work great here. Or give my Creamy Salmon Pasta recipe a try!
- Use your favorite pasta: Short pasta or long pasta work great here. Options include penne, rigatoni, rotini, cavatappi, farfalle, fettuccine, tagliatelle, spaghetti.
- Make it carb-free: Use zucchini noodles instead.
Pairing and Serving Ideas
I always serve chicken broccoli Alfredo with my Cheesy Garlic Bread. If you’re short on time, you can just opt for your favorite frozen store-bought garlic bread. A simple side salad is also a wonderful option.
More Italian-inspired favorites:
- Creamy Lemon Pasta – it’s bright and zesty
- Creamy Tomato Pasta, made with fresh cherry tomatoes!
- Lasagna Bolognese, made with no-boil noodles for ease
- Italian Sausage Pasta Bake – this one is extra cozy!
- Tuscan Chicken Pasta – another great 30-minute dinner.
Recipe FAQs
About 3 to 4 minutes in boiling water, depending on how tender crisp you like them and on how large they are. Test them after 3 minutes until cooked to your liking. Cook in the same pot as the pasta to avoid dirtying up too many pots.
I would not recommend using frozen broccoli. It will be soggy, which will affect the overall texture of the dish.
I like using short pastas, such as penne, rotini, cavatappi, or farfalle. Long pasta shapes are also wonderful – fettuccine, spaghetti, linguini. Fresh pasta is even better!
No. Those come with added preservatives that will make the sauce grainy. I’d highly highly recommend grating your own parmesan cheese using a box grater.
I would not recommend freezing this dish. Dairy-based sauces don’t freeze very well.
Tips for Success
- Before you start, get the water for the pasta boiling first. It can take some time.
- Use low heat to make the Alfredo sauce. It needs to simmer for just a few minutes or until it’s creamy and the grated parmesan cheese is fully incorporated. Overcooking the sauce can cause it to become too thick or break.
- Reserve some of the pasta water just in case you need to adjust the consistency of the sauce.
- Use freshly grated parmesan cheese to ensure the Alfredo sauce turns out smooth and creamy.
- If you don’t have a box grater, see if you can find freshly grated parmesan at your grocery or specialty food store, found in the refrigerated or deli cheese aisle. It comes in containers or bags, but obviously has a shorter shelf life.
- This dish is best when served immediately. Perfectly creamy and silky smooth!
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Chicken Broccoli Alfredo
Equipment
Ingredients
- 2 chicken breasts - boneless, skinless
- 1 teaspoon Italian seasoning
- Salt and pepper
- Olive oil
- 3 to 4 cups broccoli florets
- ½ pounds penne pasta
Alfredo sauce
- 6 tablespoons unsalted butter
- 4 cloves garlic, finely minced
- 2 cups heavy cream - plus more as needed
- 1 ½ cups FRESHLY grated parmesan cheese - I use a box grater
- Salt and pepper to taste
Instructions
- Using a meat mallet, pound each chicken breast to about ½ inch thick evenly. Season with Italian seasoning, salt (about ½ teaspoon per breast), and pepper.
- Cook chicken: In a skillet over medium heat, heat about 2 tablespoons of olive oil. Pan-sear chicken, about 6 minutes per side or until fully cooked through in the center. Let it rest for 10 minutes, and then slice or cut into cubes.
- Cook pasta and broccoli: Meanwhile, in a large pot with generously salted water, cook the pasta according to package directions. 3 to 4 minutes before the pasta cook time is up, add the broccoli florets and cook together with the pasta, until the pasta is al dente and the broccoli is tender crisp. Reserve 1 cup pasta water for later just in case. Drain and run through cold water to stop the cooking process.
- Make the Alfredo sauce: In the same skillet you used to cook the chicken (wipe it clean), melt the butter and sauté the minced garlic for a few seconds until fragrant. Add heavy cream and bring to a light simmer over low heat, stirring, for about 2 minutes or until slightly thickened. Add the grated parmesan cheese and stir to combine for another 1 minute, set aside. If the sauce is too thick, stir in some of the reserved pasta water as needed.
- Return the cooked pasta and broccoli into the skillet, and toss with the Alfredo sauce until warmed. Do the same with the sliced or cubed chicken. Garnish with freshly grated parmesan on top. Serve immediately. Enjoy!
Notes
- Use FRESHLY grated parmesan cheese for the sauce. Pre-shredded bagged parmesan cheese contains added preservatives that will make the sauce grainy.
- Reserve some of the pasta water just in case you need to adjust the sauce consistency.
- Don’t overcook the sauce or use high heat, otherwise it can thicken too much and separate.
- Leftovers can be refrigerated for 2 to 3 days. Reheat in the microwave oven.
- Broccoli: I would not recommend using frozen broccoli – it will be soggy and lack that vibrant green color.
- Cook it along with the pasta during the last 3-4 minutes until crisp tender.
- Microwave with ¼ cup water (covered with a lid or plate) for about 4 minutes or until crisp tender.
- Steam for 4 to 5 minutes in a steaming basket over simmering water in a pot.
- Chicken: Shrimp or salmon are good substitutes. This is also a great recipe to use leftover chicken.
- Pasta choices: Penne, rotini, farfalle, rigatoni, farfalle. Fettuccine or spaghetti are great choices too.
Matthew says
Really good. I thought the sauce was delicious, very creamy and rich. I made it with fettuccine.
Jocelyn says
Really good! I used pre packaged shredded parm (in a tub, I’m thinking it was slightly higher quality than bagged) and 1/2 grated parm for kicks. I also used only 1 cup of heavy cream bc that’s all I had and it worked out great- I added a few splashes of pasta water but consistency is perfect. Was all done in 40 min! I’ll make it again for sure.
Tania says
Thank you, Jocelyn!
Tyler Rageth says
It’s cheesy and tastes good but not like an Alfredo… our family ate it of course
Tania says
Sorry, Tyler! Thank you for your feedback.
Patricia says
I make this pasta dish almost every week. I like the creamy sauce and I also love that the broccoli stays tender but also had a a slight crunch. It is a very good recipe.
Tania says
Love to hear that! Thank you for trying the recipe!