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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.
How do you make the sauce using just milk? Looks good, can’t wait to try it! Thanks
You can make a roux by melting about 2 tablespoons of butter in a large skillet over low heat, then adding about 2 tablespoons of flour and stirring for about 1 minute until smooth. Next, add about 1 cup of milk, gradually, constantly stirring, over medium heat. Add more milk if the sauce is too thick. Then add cheese - you would probably have to use less cheese than indicated in the recipe.
I made this tonight for dinner, it came out delicious. The only thing different I did was change the pasta
So glad you liked it! Yes, you can use pretty much any kind of pasta with this recipe! Short pasta, long pasta, gluten free pasta, etc.
What a delicious and simple recipe! I just made a modified version of this in my instant pot and it came out wonderfully!
I added way more chicken and broccoli, and used the strachy water from the pasta instead of milk, to help lower the calories and make it stick better. I did use both parm and mozzarella (thank you leftovers!). The resulting dish had alot more veggie to sauce ratio and was just as delicious. Thank you so much for posting
Sarah, you're very welcome! I am glad you liked this recipe! 🙂
The recipe sounds great and I would love to try it. But how do i make the sauce with the half and half milk? How much butter and milk should I use?
If you want to use half and half, just use 1 cup of half and half instead of heavy cream, and when it's time to add milk, reduce milk in half, and use 1/2 cup of milk. No need to use butter!
I've made this recipe numerous times and love it! I also add bacon to it
Glad you liked it! Bacon is always a great addition to chicken and broccoli!
This is amazing. I only used half the pasta and used thinly sliced chicken breast instead. Easy and delicious. Makes 4 large servings.
Thank you, Robert! So glad you liked this recipe!
I need a meal to take to a new mom. I want something that could be frozen if she doesn’t want to see it right then. Could you combine all the ingredients and put in a baking dish. Maybe warm for 15 minutes if dethawed?
Dethawed is not a thing...
Because this recipe requires stirring the shredded the cheese until it melts, I don't think it can be just combined in a baking dish and then baked. You can make this recipe, then add it to the baking dish, cover it air-tight, refrigerate it and then reheat it a day or two later in the oven over gentle heat: high heat might make the sauce separate.
How big is a serving?
The recipe make 4 servings. A single serving is 1/4th of this recipe.
This looks so good, but the calories ......wow
I’m going to make it but probably won’t eat much..
Which cheese would be best?
Shredded Parmesan or Mozzarella cheese
i made this today and loved it and make again ty x
Thank you!
I have been making this recipe for my spouse and I weekly since I found it This is our favorite, and I'm eating it right now as I am sitting here typing this. It is light, delicious, and so perfect!
So glad you've been enjoying this recipe! Thank you for such a sweet comment! 🙂
A new family favorite! Absolutely delicious and super easy. I doubled the sauce, as I was cooking for a lot of people. Came out perfect! Thank you so much for this recipe!
Thank you! I am so glad you like this recipe! 🙂
This was delicious! One of the better alfredo recipes I've made!! I will be definitely be making again, and keeping this in the favorites!
Made this tonight and it was a HIT with my boyfriend. He ate two fills helpings. Super easy to make and directions were clear. Thanks 🙂
So glad you enjoyed it! 🙂
I know I did . I always make this recipe ... it never fails !