Chicken Broccoli Alfredo: A Delicious and Easy Dinner Recipe

Craving a creamy, comforting pasta dish? Skip the restaurant and create this incredible Chicken Broccoli Alfredo in your own kitchen. This recipe combines tender chicken, vibrant broccoli, and perfectly cooked pasta, all drenched in a luscious, homemade Alfredo sauce that’s both rich and utterly satisfying. It’s a simple, from-scratch dinner option ideal for busy weeknights when you’re yearning for real comfort food.

Chicken Broccoli Alfredo with penne pasta, chicken, and broccoli in creamy Alfredo sauce — Homemade Chicken Broccoli Alfredo.

There’s something undeniably comforting about a creamy pasta dish. It feels special, yet it’s surprisingly easy to make. This Chicken Broccoli Alfredo is my take on a classic. I like to cook the pasta and broccoli together to save time, sear the chicken until it’s beautifully golden, and then bring everything together in a creamy Alfredo sauce made right in the same pan. The resulting sauce is unbelievably smooth, rich, and silky, thickening naturally from the combination of butter, cream, and freshly grated Parmesan cheese. This is a truly satisfying weeknight dinner that’s sure to become a family favorite.

Tips and Variations for the Best Chicken Broccoli Alfredo

Keep the heat low: Once you add the cream to the sauce, be sure to keep the heat on low. High heat can cause the sauce to separate or become oily. Aim for a gentle simmer rather than a rolling boil.
Add cheese gradually: Incorporate the Parmesan cheese a little at a time, stirring in between additions. This helps it melt evenly and prevents the sauce from becoming clumpy. The result will be a perfectly silky and smooth Alfredo.
Use pasta water carefully: Adjust the sauce’s consistency with pasta water sparingly. Add a few tablespoons at a time until the sauce is just loose enough to coat the pasta, chicken, and broccoli without becoming too thin.
Toss everything together quickly: Alfredo sauce thickens rapidly as it cools. To ensure everything is evenly coated, mix the sauce with the pasta, chicken, and broccoli while the sauce is still hot.

Chicken Broccoli Alfredo Recipe

Prep:
15 mins

Cook:
30 mins

Total:
45 mins

Servings:
6 servings

This Chicken Broccoli Alfredo recipe features golden pan-fried chicken, tender broccoli, and perfectly cooked pasta, all coated in a rich, creamy Alfredo sauce. It’s the perfect quick and easy dinner.

Ingredients

For the Pasta and Broccoli

16 oz. dry penne pasta
2 cups small broccoli florets

For the Chicken

1 lb. boneless, skinless chicken breasts
1 tsp Italian seasoning
¾ tsp kosher salt
¼ tsp pepper
2 tbsp olive oil
1 tbsp butter

For the Sauce

½ cup butter, cut into cubes
2 cups heavy whipping cream
1 clove garlic, minced
¾ tsp garlic powder
¾ tsp Italian Seasoning
¼ tsp salt
¼ tsp pepper
2 cups freshly grated Parmesan cheese

Instructions

Bring a large pot of salted water to a boil. Add the penne and cook until al dente according to package directions. During the last 5 minutes, add the broccoli. Reserve ½ cup of the cooking water, then drain well. Set aside.
Season chicken breasts with the Italian seasoning, salt, and pepper.
Warm the olive oil over medium-high heat in a large nonstick skillet. Once it’s shimmering, swirl the pan to evenly distribute. Add the chicken and leave it undisturbed for 5-7 minutes, until the bottom is golden-brown. Flip over and add in 1 tablespoon of butter between them, picking up the pan to give it a gentle swirl to distribute. Continue cooking for another 5-7 minutes (or until the internal temperature reaches 165°F.)
Transfer the chicken to a cutting board and let it rest for 3 minutes. Cut into small bite-sized pieces. Tent with foil while you prepare the sauce.
In the same pan used to cook the chicken, over medium-low heat, add the butter and cream; whisk until butter has melted.
Add in the minced garlic, garlic powder, Italian seasoning, salt, and pepper; whisk until combined and smooth.
Bring to a gentle simmer (do not boil) and cook for 3-4 minutes, whisking constantly, until it starts to thicken.
Stir in the Parmesan cheese 1/2 cup at a time, stirring, until melted and the sauce is smooth. (If the sauce ends up too thick, only if necessary, add some of the reserved pasta cooking water a few tablespoons at a time, to thin it out.)
Take the sauce off the heat and immediately toss with the cooked penne pasta, broccoli, and chicken pieces.
Divide the mixture among serving bowls. Garnish with parsley, more Parmesan, and black pepper if desired.

Notes

Swap chicken breasts for thighs if preferred.
Use gluten-free pasta if needed.
Add red pepper flakes for heat.
Stir in peas or mushrooms for variation.

Nutrition

Nutritional information is an estimate and varies based on specific ingredients and cooking methods.

Step-by-Step Guide to Making Chicken Broccoli Alfredo

Chicken alfredo pasta ingredients — Gather all the ingredients.

First, gather all your ingredients. Having everything prepped and ready to go will make the cooking process much smoother.

Cooked penne pasta and bright green broccoli florets drained — Cooked pasta and broccoli.

Cook the pasta and broccoli: Bring a large pot of salted water to a boil. Add the 16 oz of dry penne pasta and cook according to the package directions until it’s al dente. During the last 5 minutes of cooking, add 2 cups of small broccoli florets to the pot. Reserve ½ cup of the pasta cooking water – this is important for adjusting the sauce later. Drain the pasta and broccoli well and set aside.

Seasoned chicken breasts searing in a skillet until golden brown — Searing the chicken.

Season and cook the chicken: Season the 1 lb of boneless, skinless chicken breasts evenly with 1 tsp of Italian seasoning, ¾ tsp of kosher salt, and ¼ tsp of black pepper. Heat 2 tbsp of olive oil over medium-high heat in a large nonstick skillet until it’s shimmering. Add the seasoned chicken and cook undisturbed for 5-7 minutes, until the bottom is golden brown. Flip the chicken, add 1 tbsp of butter to the pan, and gently swirl to distribute as it melts. Continue cooking for another 5-7 minutes, or until the chicken reaches an internal temperature of 165°F. Transfer the chicken to a cutting board and let it rest for 3 minutes, then cut it into small, bite-sized pieces. Lightly tent with foil while you prepare the sauce to keep it warm.

Butter melting into heavy cream in a skillet and Alfredo sauce being whisked with garlic, Italian seasoning, salt, and pepper. — Making the Alfredo sauce.

Make the sauce: Using the same skillet (this helps to incorporate the chicken’s flavor), reduce the heat to medium-low. Add ½ cup of butter, cut into cubes or slices, along with 2 cups of heavy whipping cream. Whisk the butter as it melts until the mixture looks fully smooth and glossy, with no visible butter pieces. Add 1 minced garlic clove, ¾ tsp of garlic powder, ¾ tsp of Italian seasoning, ¼ tsp of salt, and ¼ tsp of black pepper, whisking until the spices are evenly dispersed and the sauce looks uniform and lightly creamy.

Freshly grated Parmesan added to Alfredo sauce and whisked until smooth, creamy, and silky. — Adding Parmesan to the sauce.

Thicken the sauce: Bring the sauce to a gentle simmer, watching for small bubbles around the edges (be careful not to boil it!), then cook for 3-4 minutes, whisking constantly, until the sauce thickens slightly and coats the back of a spoon. Add 2 cups of freshly grated Parmesan cheese, ½ cup at a time, stirring in between, until melted and the sauce becomes smooth, silky, and cohesive. If the sauce feels too thick, add some of the reserved pasta water, a few tablespoons at a time, until it reaches a pourable but creamy consistency that easily coats the pasta.

Cooked pasta, broccoli, and chicken added to creamy Alfredo sauce and tossed together until evenly coated. — Tossing the pasta with the sauce.

Toss the pasta: Remove the sauce from the heat and immediately toss it with the cooked penne, broccoli, and chicken pieces until everything is evenly coated. The heat from the pasta will help to further meld the flavors together.

Plates of chicken broccoli alfredo garnished with Parmesan and black pepper, ready to serve. — Ready to serve Chicken Broccoli Alfredo.

Serve: Divide among serving bowls and garnish with parsley, additional Parmesan, and a few cracks of fresh black pepper, if desired. Enjoy!

Serving Suggestions for Chicken Broccoli Alfredo

This Chicken Broccoli Alfredo is a complete meal on its own, but it pairs well with a simple side. I often serve it with something simple on the side, like warm dinner rolls or garlic breadsticks, perfect for soaking up the extra sauce. A crisp green salad or a classic Caesar salad provides a refreshing balance to the richness of the pasta. Right before serving, I like to finish each bowl with a little extra Parmesan cheese and a few cracks of freshly ground black pepper. This is one of those dinners that is perfect for a family weeknight meal, but can also be served to dinner guests.

How to Store and Reheat Leftover Chicken Broccoli Alfredo

Store any leftover Chicken Broccoli Alfredo in an airtight container in the refrigerator for up to 3 days. When reheating, warm it gently on the stovetop or in the microwave. To help the sauce loosen as it heats, add a small splash of cream, milk, or water. Stir the mixture halfway through reheating to help the sauce come back together. Freezing is not recommended, as cream-based sauces tend to separate and lose their smooth texture once thawed.

More Creamy Chicken Pasta Dishes to Try

Classic Chicken Alfredo
Chicken Bacon Ranch Pasta
Easy Chicken Tetrazzini
Cheesy Chicken Spaghetti

Enjoy making this easy and delicious Chicken Broccoli Alfredo recipe! Let me know what you think in the comments below. Don’t forget to follow Belly Full on TikTok, Instagram, Facebook, Pinterest, and YouTube!