Quick Chicken Broccoli Alfredo

  • Prep Time: 5 mins
  • Cook Time: 15 mins
  • Total Time: 20 mins
  • Yield: 6 1x


This Quick Chicken Broccoli Alfredo is rich and delicious and goes on the table in about 15 minutes!



  • 1 box of Penne pasta, cooked (or your favorite shape pasta)
  • 1 jar HemisFares Truffle Alfredo Pasta Sauce
  • 1 lb cooked chicken
  • 1 14 oz bag of frozen broccoli
  • 2 shallots
  • 23 TBSP olive oil
  • Kosher salt and Pepper to taste
  • Top with grated Parmesan Cheese and Parsley


  1. Cook pasta according to package directions, drain the water but reserve a cup of the starchy, salty pasta water and sit it aside.
  2. Cook chicken breasts or thighs in the oven at 350 degrees for 25-30 minutes or until it reaches 165 degrees. Slice chicken into bite size pieces and set aside.
  3. Heat the olive oil in large, deep skillet or Dutch oven over medium heat. When the oil looks shimmery, add sliced shallots and cook until tender, about 2-3 minutes. Add frozen broccoli and cook until the broccoli is tender. Add chicken and HemisFares Truffle Alfredo Pasta Sauce and stir gently to combine ingredients.If the sauce seems too thick, add a little of the pasta water at a time until it is the consistency you desire.
  4. Salt and pepper to taste. (Remember the pasta is salted too.)
  5. Add cooked pasta to the sauce and fold it in until well coated.
  6. Serve hot with fresh Parmesan Cheese and chopped parsley on top.