Why You’ll Love This Recipe
This dish is the perfect blend of creamy, cheesy, and savory. The broccoli adds freshness and a pop of color, while the chicken provides lean protein and substance. The homemade Alfredo sauce is silky and full of Parmesan flavor, coating the pasta and ingredients beautifully. It’s simple to make, comes together in under 30 minutes, and is guaranteed to be a family favorite.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
boneless, skinless chicken breasts or thighs
olive oil or butter
salt and pepper
garlic cloves
broccoli florets (fresh or frozen)
heavy cream
Parmesan cheese
fettuccine or your favorite pasta
Italian seasoning (optional)
nutmeg (optional, for depth of flavor)
fresh parsley (optional, for garnish)
Directions
- Cook pasta according to package directions until al dente. In the last 2–3 minutes of cooking, add broccoli to the pot. Drain and set aside.
- Season chicken with salt and pepper. Heat olive oil or butter in a large skillet over medium heat and cook chicken until golden and cooked through. Remove and slice.
- In the same skillet, add a bit more butter if needed and sauté minced garlic for about 1 minute.
- Pour in heavy cream and bring to a gentle simmer. Stir in Parmesan cheese and continue stirring until the sauce is smooth and thickened.
- Add Italian seasoning and a pinch of nutmeg if using. Adjust salt and pepper to taste.
- Return chicken and broccoli to the skillet. Add cooked pasta and toss everything together until well coated.
- Garnish with chopped parsley and serve hot.
Servings and timing
This recipe serves 4 people and takes approximately 25–30 minutes from start to finish, making it perfect for a quick yet comforting dinner.
Variations
- Lighter Option: Use half-and-half or whole milk instead of heavy cream.
- Extra Veggies: Add mushrooms, spinach, or peas for more variety.
- Spicy Kick: Sprinkle in red pepper flakes or a dash of hot sauce.
- Low-Carb Version: Serve over zucchini noodles or steamed cauliflower.
- Cheese Blend: Mix in mozzarella or cream cheese for added richness.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, warm in a skillet over medium-low heat with a splash of milk or cream to loosen the sauce, or microwave in short intervals, stirring in between.
FAQs
Can I use frozen broccoli?
Yes, just thaw and add it during the last minute of pasta cooking or sauté it separately before adding.
What pasta works best?
Fettuccine is classic, but penne, linguine, or rotini also work well.
Can I use rotisserie chicken?
Absolutely. Just shred and stir it in with the sauce to warm through.
Can I make this dairy-free?
Use dairy-free cream and cheese alternatives for a dairy-free version.
How do I thicken the Alfredo sauce?
Simmer it gently and stir in more Parmesan or a bit of cream cheese for a thicker texture.
Can I make the sauce ahead of time?
Yes, store it in the fridge for up to 2 days and reheat gently before adding to pasta.
What can I serve with this dish?
A green salad, garlic bread, or roasted vegetables make great sides.
Is Alfredo sauce gluten-free?
Yes, if made with gluten-free ingredients. Check labels on cheese and cream to be sure.
Can I freeze Chicken and Broccoli Alfredo?
It’s best fresh, but you can freeze it. Reheat gently and stir in a splash of cream to revive the sauce.
How do I prevent the sauce from separating?
Avoid high heat and reheat slowly with added liquid to keep the sauce smooth.
Conclusion
Chicken and Broccoli Alfredo is a creamy, comforting classic that’s easy to make and always hits the spot. With its rich sauce, tender chicken, and crisp broccoli, it’s a complete meal that’s perfect for a cozy dinner at home. Whether you’re serving it for family or guests, this dish delivers satisfying flavor and warmth in every bite.
PrintChicken and Broccoli Alfredo
Chicken and Broccoli Alfredo is a creamy, indulgent pasta dish featuring tender chicken, crisp broccoli, and rich Parmesan Alfredo sauce tossed with fettuccine. It’s a comforting classic perfect for weeknight dinners or special occasions.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Halal
Ingredients
- 2 boneless, skinless chicken breasts or thighs
- 2 tablespoons olive oil or butter
- Salt and pepper to taste
- 3 garlic cloves, minced
- 2 cups broccoli florets (fresh or frozen)
- 1 cup heavy cream
- 3/4 cup grated Parmesan cheese
- 8 oz fettuccine or your favorite pasta
- 1/2 teaspoon Italian seasoning (optional)
- Pinch of ground nutmeg (optional)
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Cook pasta according to package directions until al dente. In the last 2–3 minutes of cooking, add broccoli. Drain and set aside.
- Season chicken with salt and pepper. Heat olive oil or butter in a large skillet over medium heat. Cook chicken until golden and fully cooked. Remove and slice.
- In the same skillet, add more butter if needed. Sauté garlic for 1 minute until fragrant.
- Pour in heavy cream and bring to a gentle simmer. Stir in Parmesan cheese and continue stirring until sauce is smooth and thickened.
- Add Italian seasoning and a pinch of nutmeg if using. Adjust seasoning to taste.
- Return sliced chicken and broccoli to the skillet. Add cooked pasta and toss to combine and coat evenly.
- Garnish with fresh parsley and serve hot.
Notes
- Use rotisserie chicken to save time.
- Substitute heavy cream with half-and-half for a lighter version.
- Add red pepper flakes for a spicy kick.
- Mix in cream cheese or mozzarella for a cheesier sauce.
- Best served fresh, but leftovers reheat well with a splash of milk or cream.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 580
- Sugar: 3g
- Sodium: 540mg
- Fat: 34g
- Saturated Fat: 17g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 120mg
