Chicken Broccoli Alfredo Pasta is an easy recipe that combines protein, carbs, and veggies in a simple homemade cream sauce. It's a perfect dish for creamy chicken pasta lovers!
If you're tired of dry, tasteless chicken breast recipes, then it's time to try different ways to cook chicken. In this creamy chicken and broccoli alfredo pasta, the chicken is moist and tender, as it is smothered in a creamy, white cheese alfredo sauce. This delicious family favorite dinner combines protein (chicken), carbs (pasta), veggies (broccoli) and a homemade creamy sauce.
This recipe has been repinned literally a million times, because it's simple and quick, with the amazing alfredo sauce made completely from scratch.
What do you put in Alfredo sauce?
Basic alfredo sauce recipe generally requires only heavy cream, garlic, Parmesan cheese, a little bit of butter. Garlic is always welcome, too.
What cheese to use in Alfredo sauce?
This recipe works with Parmesan cheese, Mozzarella cheese, Monterey Jack cheese, all shredded. I use short pasta (penne) which I find is perfect for creamy sauces as it feels like you get more sauce with each bite.
How do you make Alfredo sauce without heavy cream?
You can make alfredo sauce with half-and-half or milk instead of heavy cream. If you do use half-and-half or milk, you will have to use more butter.
Other creamy chicken pasta recipes
If you liked this chicken broccoli alfredo pasta recipe, you will also enjoy these recipes:
- Fettuccine Alfredo with Chicken, Broccoli, and Bacon - homemade alfredo sauce recipe with the addition of bacon!
- Chicken and Broccoli Pasta with Sun-Dried Tomato Cream Sauce - creamy pasta with the sun-dried tomato and basil cream sauce.
- Chicken and Bacon Pasta with Tomatoes and Spinach - in this recipe, sliced chicken breast and bacon are tossed with veggies and penne pasta in a delicious, creamy, homemade Alfredo sauce made with Parmesan cheese.
Chicken Broccoli Alfredo Pasta
Ingredients
- 10 ounces broccoli
- 8 ounces penne pasta (for gluten free, use gluten-free brown rice penne)
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1.5 lb chicken breast (1 large chicken breast)
- 4 garlic cloves minced
- 1 cup heavy cream
- 1 cup milk
- 1 ¼ cups Parmesan cheese, or Mozzarella cheese, or Monterey Jack cheese shredded
- salt and pepper to taste
Instructions
- Cook broccoli in boiling water for 5 minutes, drain well. Cut into small florets.
- Cook pasta al dente, drain.
- In a large skillet heat olive oil and butter on medium-high heat (until hot but not smoking) and saute chicken breast (seasoned generously with salt and pepper on both sides) for about 5 minutes on each side. Remove the skillet from heat, cover with the lid, and let the chicken rest, off heat, covered, until the chicken is no longer pink in the center and is completely cooked through. Remove chicken from the pan. Cut chicken into bite-size pieces.
- Add minced garlic to the same skillet and cook it in chicken juices and oil remaining in the pan, scraping up the chicken bits from the bottom of the pan, on medium heat for about 30 seconds until garlic is fragrant, making sure to avoid burning. Add cooked and sliced broccoli and mix in with garlic. Remove from the pan.
- To make the creamy sauce, in the same skillet heat up 1 cup of heavy cream until it boils. Immediately add the cheese and stir until melted and creamy. Reduce heat to medium-low, and slowly, in small portions, add milk, constantly stirring, simmering, until a creamy consistency is reached.
- Add cooked pasta to the creamy sauce, then add broccoli. Taste and season with salt and pepper. Top with sliced, cooked chicken.
Nutrition
Nutrition Disclaimer:
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
I had a couple of recipes for chicken broccoli Alfredo to try I chose your recipe because I have made several of you dishes and all were great! This too did not disappoint my family rated excellent
I made this tonight and although it had a few more carbs than I’m supposed to have, it was delicious. But I did use 2% milk, wheat penne and not as much as it called for. (Because I am diabetic)!
Next time I think I’ll leave out the milk or use less and add onions and peppers to it to for more flavor. My husband thought it was great (he had two helpings and taking some to work tomorrow)
Vanessa, thank you for sharing this detailed and helpful feedback on the adjustments you made. I am glad you gave this recipe a try and enjoyed it! 🙂
I made this tonight and it was so good. My husband loved it. I came across this sight by doing a search for chicken Alfredo and broccoli. I cannot wait to try more recipes. Thank you!
Suzanne, welcome to the site and I hope you will try and enjoy more recipes from my food blog! 🙂
Yum! Sounds delish! I have sent myself the link to make it another time. I will likely use less pasta or keep it out all together. I try to stay away from wheat. Not a gluten thing but wheat can bother my system.
Your food always looks pretty! And to me, pretty food (aesthetically pleasing food) tastes better!
Susan, thank you so much for such an uplifting and positive comment. It made my day! 🙂
This is a great recipe but I did make minor adjustments. I boiled the chicken and left some pink in the middle of the chicken and shredded it. I put 2 tbsp of olive oil and minced garlic in the pan and added the shredded chicken ( next time I will also add an onion as well ). I seasoned the chicken with garlic powder, onion powder, slap ya mama Cajun seasoning, sea salt and Mrs. Dash garlic and herbs seasoning. After chicken was fully cooked, I removed chicken and added 2 tbsp of olive oil, butter and minced garlic and added the broccoli (I did steam the broccoli a bit also before adding to pan). I mixed the broccoli, noodles and chicken together and added more of the Cajun seasoning and Mrs. Dash. I made the sauce as directed. I ended up using both Monterey Jack and Asiago parmesan cheese and added salt and pepper with the sauce. Next time, I will try adding different seasonings to the sauce while cooking for more flavor in the sauce. All in all, it was a great recipe. My kids loved it!
Love your adjustments! Thank you so much for taking the time to share them - they will be helpful to other readers who might want to try similar changes!
Good flavor but the sauce was way too thin. I’ll eliminate the milk next time or add one quarter of the amount listed in recipe.
Amazing!!!! So delicious- made plenty of already sauce. In other recipes, I always have to double that portion, but this recipe is perfect!!! Thank you!!
I just made this and it is so delicious! It is super easy to make and the sauce turns out so creamy. Thanks for the recipe.