I’ve always believed that a delicious, restaurant-quality meal doesn’t have to take hours in the kitchen.
This chicken broccoli alfredo recipe is proof of that philosophy!
It’s my go-to dinner when I want something creamy, satisfying, and impressive without the fuss.
The combination of tender chicken, crisp broccoli, and silky homemade alfredo sauce creates a perfect balance that my family requests again and again.
The best part about it is? It comes together in just 30 minutes, making it ideal for busy weeknights when you’re craving comfort food but don’t have hours to spend cooking.
Why This Chicken Broccoli Alfredo Recipe Will Be Your Favorite
There are countless reasons why this chicken broccoli alfredo has become a staple in my kitchen rotation.
First and foremost, it’s incredibly quick and easy to prepare.
On those nights when I’m exhausted but still want to put a homemade meal on the table, this recipe is my saving grace.
I also love how versatile this dish is. You can easily swap ingredients based on what you have on hand.
No chicken? Use shrimp instead.
Prefer a different pasta shape?
Go for it! The alfredo sauce works beautifully with whatever you choose to include.
However, what truly makes this recipe special is the homemade alfredo sauce.
Unlike store-bought versions that can taste artificial, this sauce is made with simple, fresh ingredients that create a rich, velvety texture and authentic flavor.
The combination of butter, garlic, heavy cream, and freshly grated parmesan cheese creates magic in your mouth!
Recipe Highlights
- Ready in just 30 minutes
- Made in one pan for easy cleanup
- Uses simple, everyday ingredients
- Perfect balance of protein and vegetables
- Creamy, restaurant-quality sauce
- Kid-friendly and adult-approved
- Easily customizable to your preferences
Ingredients
One of the things I appreciate most about this chicken broccoli alfredo recipe is that it uses simple, everyday ingredients that I usually have on hand.
Therefore, it’s perfect for those nights when I haven’t planned ahead but still want something delicious.
Let’s break down what you’ll need:
| Ingredient | US Measurement | Metric | Notes |
| Boneless, skinless chicken breasts | 1 pound | 450g | Cut into 1-inch cubes |
| Pasta | 12 ounces | 340g | Penne, rotini, or fettuccine |
| Fresh broccoli florets | 3-4 cups | 300-400g | Cut into small, bite-sized pieces |
| Unsalted butter | 6 tablespoons | 85g | Divided use |
| Garlic | 4 cloves | 4 cloves | Finely minced |
| Heavy cream | 2 cups | 480ml | Don’t substitute with milk |
| Parmesan cheese | 1½ cups | 150g | Freshly grated, not pre-packaged |
| Italian seasoning | 1 teaspoon | 5g | For seasoning chicken |
| Salt and pepper | To taste | To taste | Be generous with seasoning |
| Olive oil | 2 tablespoons | 30ml | For cooking chicken |
Ingredient Tips
For the best flavor, I always recommend using freshly grated parmesan cheese rather than pre-packaged. Pre-packaged cheese contains additives that prevent it from melting properly, which can make your sauce grainy instead of smooth and creamy. Also, use fresh broccoli rather than frozen for the best texture and color in your final dish.
Equipments
One of the reasons I love this recipe is that it doesn’t require any fancy equipment. However, having the right tools on hand will make the cooking process even smoother. Here’s what you’ll need:
| Equipment | Purpose |
| Large skillet with lid | For cooking chicken and making the sauce |
| Large pot | For boiling pasta and broccoli |
| Colander | For draining pasta |
| Box grater | For grating fresh parmesan cheese |
| Measuring cups and spoons | For measuring ingredients |
| Sharp knife | For cutting chicken and broccoli |
| Cutting board | For prep work |
Basic kitchen equipment for making chicken broccoli alfredo
Preparation Steps
Before diving into the cooking process, I always recommend getting all your prep work done. This makes the actual cooking much smoother and helps ensure nothing gets overcooked while you’re frantically chopping something else!
Prep the Chicken
- Pat the chicken breasts dry with paper towels.
- Cut into 1-inch cubes for even cooking.
- Season with Italian seasoning, salt, and pepper.
Seasoned chicken cubes ready for cooking
Prep the Broccoli
- Wash the broccoli thoroughly.
- Cut into small, bite-sized florets (about ½-inch pieces).
- Set aside until needed.
Fresh broccoli florets cut into bite-sized pieces
Other Prep Work
- Grate the parmesan cheese using a box grater. I always do this fresh rather than using pre-packaged grated cheese.
- Mince the garlic cloves finely.
- Measure out all other ingredients so they’re ready to go.
Freshly grating parmesan cheese for the alfredo sauce
Cooking Instructions
Now that we have everything prepped and ready to go, let’s dive into the cooking process. I’ve broken it down into clear steps to make it as easy as possible to follow along.
Step 1: Cook the Chicken
- Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
- Add the seasoned chicken cubes and cook for about 6 minutes, turning occasionally, until golden brown on all sides and cooked through (internal temperature should reach 165°F).
- Remove chicken from the pan and set aside on a plate. Cover loosely with foil to keep warm.
Cooking chicken until golden brown
Step 2: Cook Pasta and Broccoli
- Bring a large pot of generously salted water to a boil.
- Add pasta and cook according to package directions.
- During the last 3-4 minutes of cooking time, add the broccoli florets to the same pot.
- Drain pasta and broccoli, reserving about 1 cup of pasta water.
Cooking pasta and broccoli together saves time
Step 3: Make the Alfredo Sauce
- In the same skillet used for the chicken, melt the remaining 5 tablespoons of butter over medium heat.
- Add minced garlic and sauté for 30 seconds until fragrant (be careful not to burn it).
- Pour in the heavy cream and bring to a gentle simmer (not a full boil).
- Reduce heat to low and simmer for 2 minutes until slightly thickened.
- Gradually whisk in the freshly grated parmesan cheese until melted and smooth.
- Season with salt and pepper to taste.
Creating the creamy alfredo sauce with freshly grated parmesan
Step 4: Combine Everything
- Add the cooked pasta and broccoli to the skillet with the alfredo sauce.
- Add the cooked chicken pieces.
- Gently toss everything together until well coated with sauce. If the sauce is too thick, add a splash of the reserved pasta water to thin it out.
- Let everything heat through for 1-2 minutes.
Combining all ingredients for the final dish
Step 5: Serve
- Transfer to a serving dish or individual plates.
- Garnish with additional freshly grated parmesan cheese and freshly ground black pepper.
- Serve immediately while hot.
The finished chicken broccoli alfredo ready to enjoy
Chicken Broccoli Alfredo Recipe
Creamy Chicken Broccoli Alfredo
| 10 minutes | 20 minutes | 30 minutes |
| 4-6 servings | Italian-American | Main Dish |
Ingredients:
- 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 2 tablespoons olive oil
- 6 tablespoons unsalted butter, divided
- 4 cloves garlic, minced
- 12 ounces pasta (penne, rotini, or fettuccine)
- 3-4 cups fresh broccoli florets, cut into small pieces
- 2 cups heavy cream
- 1½ cups freshly grated parmesan cheese, plus more for serving
Instructions:
- Season chicken with Italian seasoning, salt, and pepper.
- Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Cook chicken for about 6 minutes until golden and cooked through. Remove and set aside.
- Bring a large pot of salted water to boil. Cook pasta according to package directions. Add broccoli during the last 3-4 minutes. Reserve 1 cup pasta water, then drain.
- In the same skillet used for chicken, melt remaining 5 tablespoons butter. Add garlic and sauté for 30 seconds until fragrant.
- Add heavy cream and bring to a gentle simmer for 2 minutes until slightly thickened.
- Reduce heat to low and gradually whisk in parmesan cheese until melted and smooth. Season with salt and pepper to taste.
- Add cooked pasta, broccoli, and chicken to the sauce. Gently toss until well coated. If sauce is too thick, add a splash of reserved pasta water.
- Serve immediately with additional grated parmesan and freshly ground black pepper.
Nutrition Information
While this chicken broccoli alfredo is definitely a treat, it’s also a balanced meal with protein from the chicken, vegetables from the broccoli, and carbohydrates from the pasta. Here’s the approximate nutritional breakdown per serving (based on 6 servings):
| Nutrient | Amount Per Serving | % Daily Value* |
| Calories | 650 | 33% |
| Total Fat | 45g | 69% |
| Saturated Fat | 26g | 130% |
| Cholesterol | 195mg | 65% |
| Sodium | 520mg | 22% |
| Total Carbohydrates | 35g | 12% |
| Dietary Fiber | 3g | 12% |
| Sugars | 4g | – |
| Protein | 28g | 56% |
| Calcium | 320mg | 32% |
| Iron | 2mg | 11% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Tips and Variations
Pro Tips for Perfect Chicken Broccoli Alfredo
- Don’t overcook the pasta. Cook it just until al dente as it will continue to cook slightly when combined with the hot sauce.
- Cut broccoli into small, even pieces so they cook quickly and evenly.
- Use room temperature cream to prevent the sauce from breaking when added to the hot pan.
- Grate your own parmesan cheese from a block for the smoothest sauce. Pre-packaged grated cheese contains anti-caking agents that can make your sauce grainy.
- Reserve some pasta water to adjust the consistency of your sauce if needed.
- Season generously with salt and pepper. Cream-based sauces need proper seasoning to avoid tasting bland.
Recipe Variations
- Protein Swap: Replace chicken with shrimp, salmon, or Italian sausage.
- Vegetarian Option: Omit the chicken and add more vegetables like mushrooms, bell peppers, or spinach.
- Pasta Choices: Use any pasta shape you prefer – fettuccine is traditional, but penne, rotini, or farfalle work great too.
- Add Heat: Include red pepper flakes for a spicy kick.
- Cheese Variations: Mix in some romano or asiago cheese with the parmesan for a more complex flavor.
- Herb Additions: Stir in fresh basil, parsley, or thyme at the end for a burst of freshness.
- Baked Version: Transfer to a baking dish, top with mozzarella, and bake at 375°F until bubbly and golden.
Storage and Reheating Instructions
Storage Guidelines
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing: While possible, I don’t recommend freezing this dish as cream-based sauces tend to separate when thawed and reheated. The pasta and broccoli may also become mushy.
- Make Ahead: If you want to prep ahead, you can cook the chicken and cut the broccoli up to 2 days in advance. Store them separately in the refrigerator until ready to use.
Reheating Methods
- Stovetop (Recommended): Reheat in a skillet over low heat, adding a splash of cream or milk to revive the sauce. Stir frequently until heated through.
- Microwave: Heat in 30-second intervals at 50% power, stirring between each interval. Add a splash of cream or milk to prevent the sauce from separating.
- Oven: Place in an oven-safe dish, cover with foil, and heat at 325°F for about 15 minutes or until warmed through.
Note: Cream-based sauces can separate when reheated. Adding a little fresh cream or milk while reheating helps maintain the creamy texture. Be careful not to overheat, as this can cause the sauce to break.
Serving Suggestions and Pairings
While this chicken broccoli alfredo is a complete meal on its own, I love to serve it with complementary sides to round out the dinner. Here are some of my favorite pairings:
Side Dishes
- Garlic Bread: The perfect vehicle for sopping up extra alfredo sauce.
- Simple Green Salad: A light, tangy salad balances the richness of the alfredo.
- Roasted Vegetables: Roasted asparagus, cherry tomatoes, or bell peppers add color and nutrition.
- Bruschetta: Fresh tomato bruschetta provides a bright, acidic contrast.
Beverage Pairings
- White Wine: A crisp Pinot Grigio or buttery Chardonnay complements the creamy sauce.
- Rosé: A dry rosé offers a refreshing contrast to the rich dish.
- Sparkling Water: With lemon or lime for a non-alcoholic option.
- Iced Tea: Unsweetened or lightly sweetened tea cuts through the richness.
“The key to a memorable meal is balance. When serving something rich like chicken alfredo, I always include something fresh and acidic to cleanse the palate between bites.”
Frequently Asked Questions
Can I use milk instead of heavy cream for the alfredo sauce?
I don’t recommend substituting milk for heavy cream in this recipe. Milk has a much higher water content and lower fat content, which will result in a thin, watery sauce that won’t properly coat the pasta. If you’re looking for a lighter option, you could try half-and-half, but the sauce won’t be as rich and creamy. For the best results, stick with heavy cream.
Why is my alfredo sauce grainy or separated?
There are a few common reasons for a grainy or separated alfredo sauce:
- Using pre-packaged grated cheese with anti-caking agents
- Adding cheese to a sauce that’s too hot (should be just below simmering)
- Adding cold cheese to the hot sauce (let it come to room temperature first)
- Overheating the sauce after adding the cheese
To fix a broken sauce, you can try whisking in a splash of heavy cream off the heat until it comes back together.
Can I use frozen broccoli instead of fresh?
While fresh broccoli is preferred for its texture and color, you can use frozen broccoli in a pinch. However, there are a few adjustments to make:
- Don’t thaw the frozen broccoli first as it will become mushy
- Add it directly to the pasta water for the last 2 minutes of cooking (not 3-4 minutes like fresh)
- Be aware that frozen broccoli may release more water into your sauce
The final dish may not have the same vibrant color or crisp-tender texture as when using fresh broccoli.
How can I make this recipe gluten-free?
This recipe is easy to adapt for a gluten-free diet:
- Simply substitute your favorite gluten-free pasta (corn and rice blends work well)
- Adjust cooking time according to package directions (gluten-free pasta often cooks more quickly)
- Ensure all other ingredients are certified gluten-free (especially check any seasonings)
The sauce itself is naturally gluten-free as it doesn’t contain flour or other gluten-containing ingredients.
What’s the best way to reheat leftovers without the sauce separating?
Cream-based sauces can be tricky to reheat. For best results:
- Reheat slowly over low heat in a skillet
- Add a splash of fresh cream or milk while reheating
- Stir frequently to prevent the bottom from scorching
- Heat only until warmed through – don’t allow it to simmer or boil
If using a microwave, use 50% power in short intervals, stirring between each interval.
Final Thoughts
This chicken broccoli alfredo recipe has become one of my family’s most requested meals, and I hope it becomes a favorite in your home too.
There’s something so satisfying about creating a restaurant-quality dish in your own kitchen, especially when it comes together in just 30 minutes!
I love how versatile this recipe is – you can easily customize it based on what you have on hand or your family’s preferences.
The combination of tender chicken, crisp broccoli, and creamy alfredo sauce creates a perfect balance of flavors and textures that’s sure to please even picky eaters.
Remember, the key to a truly amazing alfredo sauce is using freshly grated parmesan cheese and being generous with your seasoning.
Don’t be afraid to taste and adjust as you go!
If you try this recipe, I’d love to hear how it turned out for you.
Did you make any modifications? What sides did you serve with it?
Your feedback and experiences help make these recipes even better!
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