Chicken Broccoli Alfredo – get dinner on the table fast with this easy, creamy, cheesy, and delicious alfredo loaded with chicken and lots of broccoli. Great meal for the whole family.
We all know I am a fan of quick and easy dinners. And this one is so easy, it will become part of your dinner rotation in no time. Creamy alfredo with juicy pieces of chicken and broccoli makes for a dinner the whole family will enjoy.
I can be hard to get your kids to eat their vegetables sometimes, so mixing them in with something they do enjoy makes them more likely to eat them. Which is why I like this or my Chicken Spinach Alfredo (a quick one pan recipe) as well.
What You’ll Need
- Pasta
- Broccoli Florets
- Chicken Breast
- Olive Oil
- Garlic
- Butter
- Flour
- Heavy Cream
- Milk
- Parmesan Cheese
- Salt & Pepper
I always get asked why I use milk and heavy cream in my alfredo and other white sauces. And the answer is because I like to lighten them up a little and not make them so heavy. You still get the creaminess and richness of the heavy cream, but you don’t feel bad after eating it.
By all means, if you want to use all heavy cream, you are more than welcome. This amount of liquid it what is important, if you want to avoid the heavy cream entirely, you can use all milk. It is your kitchen, it is entirely up to you.
How To Make Chicken Broccoli Alfredo
- Bring a large pot of water to boil and cook the pasta according to the package directions. During the last 2 minutes of cooking, add the broccoli florets to the water to cook. Drain and set aside until ready to use.
- Cut up chicken into bite sized pieces and season with salt and pepper.
- Heat oil in a large skillet over high heat. Add chicken pieces and cook for 5-6 minutes until browned and cooked through. Remove from the pan and keep arm.
- Reduce the heat to medium. Add butter and sauté garlic for 1 minute until fragrant.
- Whisk in flour and cook for 1-2 minutes until no white streaks remain. Slowly whisk in cream and milk, and stir until it just starts to thicken.
- Add in Parmesan cheese as well as salt and pepper. If the sauce is too thick, you can stir in a little more milk.
- Add pasta, broccoli, and chicken to the sauce and stir until well combined.
- Serve with additional Parmesan cheese if desired.
Recipe Tips
- Make sure to cook your broccoli. I like to use fresh broccoli that I chop up into the size pieces I like, but you can also use frozen. Either way, you want them to be added to the pasta water to cook for 2 minutes before adding to the sauce.
- Cutting the chicken into bite sized pieces allows it to cook must faster and get dinner done in about 20 minutes. I used chicken breasts, but you can use chicken thighs and they will cook in the same amount of time.
- Make sure to taste the sauce and adjust the salt and pepper level. Depending on the cheese you use, it may not need as much salt or may need more. So taste and adjust to your liking.
- I like to use a short cut pasta like penne, rotini, or bowties so you can easily get a bite of chicken, broccoli and pasta in each bite. But you can use spaghetti or fettuccine if that is what you like, it all works!
What To Serve With Chicken Broccoli Alfredo
More Easy Dinner Recipes
- Chipotle Chicken Bowls
- Pan Seared Salmon
- Sausage Penne Pasta
- Arby’s Beef & Cheddar
- Grilled Avocado Chicken
- Air Fryer Chimichanga
- Chicken Caesar Wrap
- Chicken Chorizo Pasta
Chicken Broccoli Alfredo
Chicken Broccoli Alfredo - get dinner on the table fast with this easy, creamy, cheesy, and delicious alfredo loaded with chicken and lots of broccoli. Great meal for the whole family.
Ingredients
- 8 oz dried pasta
- 10 oz broccoli florets
- 8 oz chicken breast, cut into cubes
- 1 Tablespoon olive oil
- 2 Tablespoons butter
- 2 clove garlic, minced
- 2 Tablespoons all-purpose flour
- 1 cup heavy cream
- 3/4 cup milk
- 1/3 cup grated Parmesan cheese
- salt and pepper
Instructions
- Bring a large pot of water to boil. Cook the pasta according to the package directions. During the last 2 minutes of cooking add the broccoli florets to the water. Drain and set aside.
- Season chicken pieces with salt and pepper.
- In a large skillet heat the oil over high heat. Add chicken and cook for 5-6 minutes until browned and cooked through. Remove from the pan and keep arm.
- Reduce the heat to medium. Add butter to the pan. Once melted sauté garlic for 1 minute until you can start to smell it.
- Whisk in flour and cook for 1-2 minutes until no white streaks remain. Slowly whisk in cream and milk, and stir until it just starts to thicken.
- Add in Parmesan cheese as well as salt and pepper. If the sauce is too thick, you can stir in a little more milk.
- Add pasta, broccoli, and chicken to the sauce and stir until well combined.
- Serve with additional Parmesan cheese if desired.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 565Total Fat 37gSaturated Fat 20gTrans Fat 1gUnsaturated Fat 13gCholesterol 141mgSodium 378mgCarbohydrates 31gFiber 4gSugar 5gProtein 29g
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on dinnersdishesanddesserts.com should only be used as a general guideline.
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Beth says
I love alfredo with broccoli. I can’t wait to give this one a try. I particularly enjoy that you made it with noodles that are easier to eat.
Sandra says
This recipe is my family’s new favorite! Really good and very easy to make! Love it!
Juliane says
Such a perfect meal! SO good!
Erik says
Love the combo of broccoli and alfredo. Perfect dinner!
Amanda says
My kids love this pasta! And it was so easy to put together.
Catalina says
Love how creamy this pasta is! Must make it for my family!