Why You’ll Love This this Chicken Broccoli Alfredo
This creamy, dreamy alfredo brings together tender chicken, vibrant broccoli, and perfectly cooked pasta in a sauce so rich it practically hugs your taste buds.
You get a complete meal in one bowl – protein, veggies, and carbs all swimming together in that luscious, homemade cream sauce that beats any restaurant version hands down.
The best part is how the garlic and parmesan create this incredible flavor base that makes even the pickiest eaters suddenly become broccoli fans.
Ingredients List
You’ll need these simple ingredients to create this restaurant-quality alfredo right in your own kitchen.
- 2-3 cooked chicken breasts, diced
- 1-2 cups chopped fresh broccoli, cooked and hot
- 1 (16 ounce) box penne pasta (or your favorite pasta)
- 1/2 cup butter
- 2 cups heavy cream
- 1/8 teaspoon garlic powder
- 1/8 teaspoon ground black pepper
- 1 clove garlic (minced)
- 1/4 cup freshly grated parmesan cheese
Health Considerations:
- This recipe is definitely on the indulgent side with all that butter and heavy cream, so think of it as a comfort food treat rather than an everyday meal
- The broccoli adds fiber, vitamins, and a pop of color that makes you feel slightly better about all that creamy goodness
- You can lighten it up by using half-and-half instead of heavy cream, though the sauce won’t be quite as thick and luxurious
- Fresh garlic beats garlic powder every time for flavor, plus it has some immune-boosting benefits
Step by Step Directions
Making this creamy chicken broccoli alfredo is straightforward when you follow these simple steps in order.
- Steam the broccoli until tender and chop the cooked chicken breasts into bite-sized pieces, then set both aside.
- Boil the penne pasta according to package directions until al dente, then drain thoroughly.
- Melt the butter in a medium saucepan over medium heat, then add the minced garlic and sauté until fragrant and tender.
- Pour in the heavy cream, garlic powder, and black pepper, then simmer exposed for 10-12 minutes, stirring frequently until the sauce thickens.
- Remove the sauce from heat and stir in the freshly grated parmesan cheese until melted and smooth.
- Add the cooked chicken and hot broccoli to the alfredo sauce and stir to combine.
- Toss the drained pasta with the chicken and broccoli alfredo mixture until everything is well coated.
- Serve immediately topped with additional parmesan cheese.
For easier mixing and combining of ingredients, a professional stand mixer can help ensure your alfredo sauce achieves the perfect smooth consistency.
Substitutions and Variations
- Go cheese crazy – Romano, asiago, or a blend of Italian cheeses can replace or complement the parmesan, though to be truthful, more cheese is rarely a bad decision.
- Sneak in extra flavor – Fresh herbs like basil or parsley, a squeeze of lemon juice, or even some sun-dried tomatoes can make this dish feel fancy without much extra effort.
Additional Things to Serve With This Dish
This creamy, rich pasta practically begs for some lighter sides to balance out all that delicious heaviness.
- A crisp green salad – Something simple with mixed greens, cherry tomatoes, and a vinaigrette cuts through the richness like a dream, plus you can pretend you’re being healthy.
- Garlic bread or crusty Italian bread – Because to be frank, carbs with carbs is a beautiful thing, and you’ll want something to soak up every last drop of that alfredo sauce.
- Roasted vegetables – Zucchini, bell peppers, or asparagus add color and a nice contrast to all that creamy pasta, though I won’t judge if you skip them entirely.
- A light white wine – Pinot grigio or sauvignon blanc pairs wonderfully, but honestly, whatever’s open in your fridge works just fine.
- Caesar salad – The tangy dressing and crunchy croutons make a perfect counterpoint to the smooth, creamy pasta, and it feels fancy enough for company.
Cooking Tips & Tricks (Chef’s Notes)
After making this dish more times than I care to admit, I’ve picked up a few tricks that’ll save you from the kitchen disasters I’ve definitely never encountered myself.
- Don’t rush the sauce – Let that cream simmer low and slow, stirring constantly like your life depends on it, because nothing says “amateur hour” like scrambled alfredo sauce that looks like cottage cheese.
- Save some pasta water – Before you drain that pasta, grab a cup of the starchy cooking water because it’s liquid gold for thinning out sauce that got a little too thick while you were distracted by your phone.
- Cook your broccoli just until bright green – Nobody wants mushy, army-green vegetables swimming in their beautiful cream sauce, so steam it until it’s tender-crisp and still has some bite.
- Grate your own parmesan – I know the pre-shredded stuff is convenient, but fresh parmesan melts so much better and doesn’t have that weird coating that makes sauce clumpy.
- Keep everything warm – This dish is best served immediately, so have your chicken warm, your broccoli hot, and your pasta steaming when you combine everything, because cold alfredo is just sad, congealed disappointment.
- Taste as you go – Season that sauce gradually and keep tasting, because you can always add more garlic powder or pepper, but you can’t take it back once it’s in there.
Nutritional Facts
This creamy comfort food packs serious calories and rich flavors, so here’s the nutritional breakdown per serving (recipe serves 4-6):
- Calories: 850-950 per serving, depending on portion size and exact ingredients used
- Total Fat: 45-52g (mostly from heavy cream, butter, and parmesan cheese)
- Saturated Fat: 28-32g (that’s about 140-160% of daily recommended value)
- Cholesterol: 180-220mg from the chicken, cream, butter, and cheese combination
- Sodium: 680-820mg, with most coming from the parmesan cheese and any seasoning added to the chicken
- Total Carbohydrates: 72-85g (primarily from the 16oz box of penne pasta)
- Dietary Fiber: 4-6g thanks to the broccoli and whole grain pasta if used
- Protein: 45-55g from the chicken breasts and parmesan cheese
- Calcium: 25-30% of daily value from the heavy cream and parmesan
- Vitamin C: 60-80mg from the fresh broccoli (about 70-90% of daily needs)
- Iron: 15-20% of daily value from the chicken and enriched pasta
- Vitamin A: 15-20% of daily value from the cream, butter, and broccoli
Fun “Did You Know?”
While you’re savoring that creamy forkful of Chicken Broccoli Alfredo, you’re actually enjoying a dish that didn’t originate in Italy as most people assume.
I find it fascinating that Alfredo sauce was created in 1914 by Roman restaurateur Alfredo di Lelio for his pregnant wife who’d lost her appetite. The original recipe contained only butter, Parmigiano-Reggiano cheese, and pasta water—no cream whatsoever!
American adaptations added heavy cream, transforming it into the rich sauce that’s familiar to us today.
What’s more, traditional Italian pasta portions are typically smaller appetizers, not the generous main courses we’ve grown accustomed to enjoying.
