Chicken Broccoli Alfredo Pasta Recipe

This Chicken Broccoli Alfredo Pasta is a complete one-bowl meal that delivers a restaurant-quality dinner in just 30 minutes. Enjoy juicy chicken and tender greens in a rich sauce. Pin this for your next dinner.

Chicken Broccoli Alfredo Pasta Ingredients

For the Chicken & Pasta

• 2 large boneless, skinless chicken breasts, diced into 1-inch pieces
• 1 lb (16 oz) Fettuccine or Penne pasta
• 3 cups fresh broccoli florets (cut into bite-sized pieces)
• 2 tbsp olive oil
• 1 tsp Italian seasoning
• ½ tsp garlic powder
• ½ tsp salt
• ¼ tsp black pepper

For the Alfredo Sauce

• ½ cup (1 stick) unsalted butter
• 2 cups heavy cream
• 4 cloves garlic, minced
• 2 cups freshly grated Parmesan cheese
• ½ tsp salt
• ¼ tsp black pepper
• ¼ tsp nutmeg (optional, for warmth)

How To Make Chicken Broccoli Alfredo Pasta

1. Boil water: Bring a large pot of salted water to a boil.
2. Sear the chicken: While the water heats, toss the diced chicken with the olive oil, Italian seasoning, garlic powder, salt, and pepper. Heat a large deep skillet over medium-high heat. Add the chicken and cook for 5–7 minutes until golden brown and cooked through. Remove chicken to a plate.
3. Cook pasta and broccoli: Add the pasta to the boiling water. Cook according to package directions. Crucial Step: When there are 3 minutes of cooking time left for the pasta, add the broccoli florets directly into the pot with the boiling pasta. Cook until the pasta is al dente and broccoli is tender-crisp. Drain, reserving ½ cup of pasta water.
4. Start the sauce: In the skillet used for the chicken (don’t wipe it out), reduce heat to medium. Melt the butter. Add the minced garlic and sauté for 1 minute until fragrant.
5. Simmer cream: Pour in the heavy cream. Whisk to deglaze the pan. Bring to a gentle simmer and cook for 3–4 minutes to thicken slightly.
6. Melt the cheese: Reduce the heat to low. Gradually whisk in the grated Parmesan cheese until smooth and melted. Season with salt, pepper, and nutmeg.
7. Combine: Add the drained pasta, broccoli, and cooked chicken back into the skillet with the sauce. Toss gently using tongs until everything is evenly coated in the creamy Alfredo. If the sauce is too thick, splash in some reserved pasta water.
8. Serve: Serve immediately, topped with extra Parmesan cheese if desired.

Recipe Tips

• Broccoli timing: Adding the broccoli to the pasta water saves time and dishes. Ensure the florets are cut small enough to cook in 3 minutes. If you prefer roasted broccoli, roast it separately at 400°F for 15 minutes and add at the end.
• Cheese matters: Use Parmesan grated from a wedge. The powdery stuff in the green can won’t melt properly and will make the sauce grainy.
• Nutmeg: A tiny pinch of nutmeg enhances the flavor of dairy-based sauces (béchamel/alfredo) without making it taste spiced.
• Sauce thickness: The sauce will thicken rapidly as it cools. Serve it immediately. If you need to hold it, keep it covered on the lowest heat setting.

What To Serve With Chicken Broccoli Alfredo Pasta

This is a very filling meal, so keep sides light.

• Garlic Bread: To clean the plate.
• Caesar Salad: A crisp contrast.
• Caprese Salad: Tomatoes and mozzarella add freshness.
• White Wine: A Pinot Grigio cuts the richness.

How To Store Chicken Broccoli Alfredo Pasta

• Refrigerate: Store leftovers in an airtight container for up to 3 days.
• Reheat: The sauce will break and the butter will separate when cold. Reheat gently on the stovetop with a splash of milk to bring the emulsion back together.
• Freeze: Freezing is not recommended as the cream sauce separates and pasta becomes mushy.

Chicken Broccoli Alfredo Pasta Nutrition Facts

• Calories: 780kcal
• Protein: 42g
• Carbohydrates: 50g
• Fat: 48g
• Saturates: 28g
• Sugar: 3g
• Salt: 1.2g

Nutrition information is estimated per serving (based on 4 generous servings).

FAQs

Chicken Broccoli Alfredo Pasta Recipe

Recipe by Emily MitchellCourse: DinnerCuisine: Italian-AmericanDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

20

minutes

Calories

780

kcal

A complete dinner featuring pasta, tender chicken, and broccoli tossed in a rich and easy homemade garlic parmesan cream sauce.

Ingredients

• 2 chicken breasts, diced

• 1 lb pasta

• 3 cups broccoli florets

• ½ cup butter

• 2 cups heavy cream

• 2 cups Parmesan cheese

• 4 cloves garlic

• Spices

Directions

• Season and sear chicken in a skillet; set aside.
• Boil pasta; add broccoli in the last 3 minutes.
• Melt butter and sauté garlic in the chicken skillet.
• Add cream and simmer 3 minutes.
• Whisk in Parmesan until smooth.
• Add drained pasta, broccoli, and chicken to sauce.
• Toss to coat and serve hot.

Notes

• Cooking the broccoli in the same pot as the pasta not only saves on washing up but also infuses the broccoli with the salted pasta water for better flavor.
• Using the same skillet for the sauce as the chicken ensures that any caramelized chicken juices (fond) are incorporated into the Alfredo for a deeper, savory taste.
• Freshly grating the Parmesan cheese is the single most important factor for a smooth sauce; pre-grated cheese contains anti-caking agents that cause the sauce to be gritty.