This restaurant-quality Chicken Broccoli Alfredo recipe is made with rich alfredo sauce, juicy chicken, and tender broccoli. It’s a delicious combo.
Table Of Contents
Recipe Details
I love this Chicken Broccoli Alfredo recipe because it’s just so easy and quick, but the flavors are amazing. This satisfying dish is also versatile, so serve it with your family’s favorite sides.
- TASTE: This dish is full of savory, buttery flavor, topped with lots of Parmesan cheese for a nutty, salty finish.
- TEXTURE: This Chicken Broccoli Alfredo pasta is so rich and creamy, with tender broccoli and juicy chicken.
- TIME: This 30-minute dinner is perfect for busy nights.
- EASE: This recipe is simple and easy to follow. This is the perfect go-to meal during the week.
What You’ll Need
Ingredient Notes
- Chicken- Chicken breast cutlets are great for this recipe.
- Fresh garlic- Garlic cloves impart the best flavor, but pre-minced garlic can work, too.
- Unsalted butter– We use unsalted because while we add salt to the chicken, we don’t want too much.
- Olive oil– This is used to cook the chicken and give it a nice crust.
- Heavy cream– This is the base for the alfredo sauce. It adds delicious richness.
- Parmesan cheese– This salty, nutty cheese give the sauce the right flavor.
- Rotini pasta– These noodles are the best at grabbing sauce in every bite.
- Broccoli florets– I used fresh, but you can also used frozen broccoli that has been thawed and drained. But it will not have as much texture and fresh broccoli.
- Seasonings- Salt and Black Pepper.
Add-ins and Substitutions
- Use different vegetables- Asparagus, brussels sprouts, and spinach could all work as well if you don’t have broccoli.
- Make it lighter- Replace the heavy cream with Half & Half (regular or fat-free) for a lighter, but still creamy, Chicken Broccoli Alfredo.
- Go gluten-free- Just switch out the pasta for a gluten-free pasta made with corn, brown rice, or quinoa.
- Add another protein- This dish is also tasty with chopped bacon, or substitute grilled pork in place of the chicken if you prefer. Boneless skinless chicken breasts or chicken thighs would also work.
How to Make Chicken Broccoli Alfredo
- Cook the chicken. Season both sides of the chicken cutlets with salt and pepper. Then add olive oil to a large skillet over medium-high heat. Pan-fry the chicken on both sides until fully cooked, cut it into cubes, and set it aside.
- Saute the garlic for the homemade alfredo sauce. Now add the unsalted butter to the same skillet and bring the heat to medium. Add in the minced garlic cloves and stir for about 20 seconds, or until the garlic becomes fragrant.
- Add the heavy cream and Parmesan. Next, pour in the heavy cream and let it come to a simmer. Then turn the heat off and stir in the grated Parmesan cheese.
- Cook the pasta and broccoli. Meanwhile, bring a pot of salted water to a boil and add the rotini pasta. Once the rotini is done, pour the pasta water into a bowl with the broccoli florets. Quickly cover the bowl and let the broccoli steam for 8-10 minutes.
- Add it all together. Add the pasta to the sauce. When the broccoli is fork-tender, drain it and add it to the pasta along with the chicken. Serve.
Pro Tip: Save yourself dishes! Cook the broccoli in the boiling hot pasta water instead of another pot.
Recipe Tips
- Check the temperature on the chicken- Chicken cutlets cook fast, and it’s important to cook them until done, but not overdone and dry. They should be about 165 degrees Fahrenheit when cooked.
- Use pasta water to steam the broccoli- This step not only cooks the broccoli just enough so that it’s not mushy, but also covers them with starchy water that will help the alfredo stick to them.
- Cook the pasta al dente. For the best texture in this alfredo pasta, cook the rotini until just done, so it will hold its shape when tossed with the chicken and broccoli.
FAQs
Should I cook broccoli before adding it to Alfredo sauce?
You will have to cook the broccoli before adding it to the sauce. You can even put it in the pasta pot in the last few minutes of cooking. But without this step, the broccoli will be too crunchy and hard in the Alfredo sauce.
Can you make alfredo without heavy cream?
Yes, you can use a number of substitutes, but half & half and milk are probably the best since they don’t alter the flavor of the alfredo sauce.
Serving Suggestions
This Chicken Broccoli Alfredo is so versatile, it goes well with everything. Try it with these meats, salads, sides, and homemade breads.
- Meats: Serve this with some light protein like Grilled Shrimp or Cedar Plank Salmon, or try it with Braised Beef.
- Salad: Start your meal with this Easy Antipasto Salad (low carb), Broccoli Cranberry Salad, or Cucumber Tomato Feta Salad.
- Sides: Try this Chicken Broccoli Alfredo with some Garlic Asparagus, Crispy Air Fryer Baby Potatoes, or Crispy Air Fryer Brussels Sprouts.
- Breads: A side of Moist Buttermilk Cornbread, Focaccia Bread, or Garlic Cheese Bread would go great with this pasta.
Make This Recipe in Advance
Make ahead: Prepare this dish and store it in the fridge until you’re ready to serve. Place it in a skillet and heat through, adding some more heavy cream as needed to help it reach the right consistency.
Storing: Place the leftover chicken alfredo in an airtight container in the refrigerator. They will stay fresh for about 4-5 days
Freeze: You can freeze this Chicken Broccoli Alfredo in a freezer-safe container or a casserole dish with foil over the top. It will stay fresh for about 3 months. Just thaw overnight in the fridge. Either warm it in the microwave, oven, or on the stove.
More Delicious Pasta Dishes!
Full Recipe Instructions
Chicken Broccoli Alfredo
Rich, creamy, and so satisfying, this Chicken Broccoli Alfredo is the perfect recipe for winter. Its scrumptious textures and flavors are amazing.
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Servings: 8
Calories: 489kcal
Ingredients
- 1 1/2 lb chicken breast cutlets
- Salt and pepper to taste
- 2-3 garlic cloves
- 2 tbsp butter
- 4 tbsp olive oil
- 4 cups heavy cream
- 1 1/2 cup grated Parmesan cheese
- 1 lb rotini pasta
- 10 ounces broccoli florets
Instructions
- Season both sides of the chicken cutlets with salt and pepper.
- Now add 4 tablespoons of olive oil into a large skillet and bring the heat to medium-high. Then pan-fry both sides of the chicken breast until fully cooked. Then cut the chicken into cubes and set aside.
- Next, add 2 tablespoons of unsalted butter into the same skillet and bring it to medium heat. Then add 2-3 minced garlic cloves and stir for about 20 seconds or until the garlic becomes fragrant.
- Now pour in 4 cups of heavy cream and let it come to a simmer. Once it’s simmered, turn the heat off and stir in 1 1/2 cups of grated Parmesan cheese.
- In the meantime, cook 1 lb of rotini pasta in a pot of salted boiling water. Once the pasta is cooked, pour pasta water into a bowl filled with 10 oz of broccoli florets. Quickly cover the bowl to let the broccoli steam for about 8-10 minutes.
- Then add the pasta to the sauce. Once the broccoli is fork-tender, drain it and add it to the pasta along with the cut chicken. Serve warm with breadsticks and salad.
Nutrition
Calories: 489kcal | Carbohydrates: 46g | Protein: 34g | Fat: 18g | Saturated Fat: 7g | Cholesterol: 79mg | Sodium: 432mg | Potassium: 577mg | Fiber: 3g | Sugar: 2g | Vitamin A: 497IU | Vitamin C: 33mg | Calcium: 246mg | Iron: 2mg
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Hi, I’m Dina, so glad you stopped by! I believe life is too short for bad coffee and boring meals. With my easy to follow step-by-step recipes, you’ll be surprised at how quickly a wholesome and delicious meal can come together. I hope you find something you enjoy!
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Sin De says
How can I get the broccoli to maintain its shape.
Dina says
Does the broccoli get overcooked? If so, you can cook it for a few minutes less.
Anna says
Just made it for Sunday lunch and it turns good. The only cons is 4 cups of heavy cream is way too much pasta and chicken was swimming in the sauce so I had to wait until it soak up.
simplyhomecooked says
Hi Anna, yes it will seem liquidy at first but it does thicken up after it sits 🙂