Easy Chicken Broccoli Alfredo
This easy chicken broccoli Alfredo is a creamy, comforting pasta dish made with tender chicken, fresh broccoli, and a rich homemade Alfredo sauce. It’s perfect for busy weeknights and comes together in just 30 minutes!
Servings: 6 servings
Calories: 723kcal
Ingredients
For the Pasta + Broccoli
- 12 oz penne or fettuccine
- 3 cups broccoli florets
For the Chicken
- 2 chicken breasts
- 1 tablespoon olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
For the Alfredo Sauce
- 3 tablespoons butter
- 4 cloves garlic minced – fresh is best
- 1 ½ cups heavy cream
- 4 oz cream cheese
- 1 cup freshly grated parmesan
- ¼ teaspoon nutmeg optional – subtle flavor enhancer
- ½ teaspoon salt adjust to taste
- ¼ teaspoon black pepper
To Finish
- ½ cup reserved pasta water – helps emulsify the sauce
- Optional: red pepper flakes or fresh parsley
Instructions
Cook the pasta and broccoli
- Bring a large pot of salted water to a boil. Cook pasta according to package directions. During the last 2 minutes of cooking, add the broccoli.
- Reserve ½ cup of pasta water, then drain.
Cook the chicken
- Heat olive oil in a large skillet over medium-high heat. Add chicken and season with salt, pepper, garlic powder, and Italian seasoning.
- Cook for 5–7 minutes until golden and cooked through. Remove from pan and set aside.
Make the Alfredo sauce
- In the same skillet, melt butter over medium heat. Add garlic and cook for 30 seconds until fragrant.
- Stir in heavy cream and cream cheese. Cook, stirring, until smooth and fully melted. Simmer for 2–3 minutes.
Add the cheese
- Reduce heat to low. Stir in parmesan cheese, nutmeg, salt, and pepper.
- If the sauce is too thick, add a splash of reserved pasta water.
Combine everything
- Add cooked pasta, broccoli, and chicken back to the skillet. Toss to coat evenly in the sauce.
- Add additional pasta water as needed until the sauce is smooth and creamy.
Serve
- Taste and adjust seasoning if needed. Serve warm with parsley or red pepper flakes if desired.
Notes
- Use freshly grated parmesan for best results (pre-shredded can make sauce grainy)
- Don’t overcook the broccoli—it should be tender-crisp
- Keep heat low when adding cheese to prevent the sauce from separating
- Pasta water helps create a silky, restaurant-style sauce
Nutrition
Calories: 723kcal | Carbohydrates: 50g | Protein: 34g | Fat: 43g | Saturated Fat: 25g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 161mg | Sodium: 882mg | Potassium: 669mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1747IU | Vitamin C: 42mg | Calcium: 305mg | Iron: 2mg
