Chicken Broccoli Alfredo is an easy and tasty meal. It combines cooked chicken, fresh broccoli, and pasta in a creamy Alfredo sauce. This dish comes together fast and makes a great dinner for any night.
Why You’ll Love This Chicken Broccoli Alfredo Recipe
This recipe stands out because it combines simple ingredients into a smooth, flavorful dish that feels indulgent without requiring hours of prep. The creamy sauce clings beautifully to each strand of pasta and every bite of chicken and broccoli, creating a harmonious blend of textures and tastes. Plus, it’s customizable—you can swap the pasta type or add extra veggies to suit your preferences. The balance between the protein, veggies, and carbs also makes it a satisfying and wholesome meal.
Ingredients for Chicken Broccoli Alfredo
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 teaspoon salt and pepper (combined)
- 1 teaspoon garlic powder
- 2 chicken breasts, cut into bite-sized pieces
- 1 head of broccoli, cut into florets (discard the stalk)
- 3 tablespoons butter
- 500 ml (2 cups) heavy cream
- 120 g (1 1/4 cups) freshly grated Parmesan cheese
- A few gratings of nutmeg
- Salt to taste
- 450 g (1 lb) fettuccine or your choice of pasta
How to Make Chicken Broccoli Alfredo
Start by bringing a large pot of water to a boil. Add a pinch of salt, then the pasta, and cook according to the package directions. During the last three minutes of cooking, add the broccoli florets to the pot to soften them just right.
While the pasta cooks, season the chicken pieces with salt, pepper, and garlic powder. Heat a large pan over medium heat and add 1 tablespoon of butter and 1 tablespoon of olive oil. Cook the chicken until it’s fully cooked through, about 5 minutes, then transfer it to a separate plate.
In the same pan, add the remaining 3 tablespoons of butter, the heavy cream, and the Parmesan cheese. Warm the mixture slowly over low heat, stirring occasionally until the cheese melts and the sauce thickens slightly. Add a pinch of freshly grated nutmeg and season with salt as needed.
Once the pasta and broccoli are ready, drain them but save about half a cup of the pasta water. Add the pasta and broccoli to the Alfredo sauce, then return the chicken to the pan. Toss gently to coat everything evenly with the sauce. If the sauce feels too thick, add a little of the reserved pasta water to loosen it up. Taste and adjust the salt if needed.
Serve hot with extra grated Parmesan on top for an added cheesy touch.
How to Serve Chicken Broccoli Alfredo
This dish is best served fresh and warm, straight from the pan. For a complete meal, consider pairing it with a simple side salad dressed with lemon vinaigrette or a crusty bread to soak up the creamy sauce. If you like, add a sprinkle of freshly chopped parsley or basil on top to brighten the flavors and add a bit of color.
Chicken Broccoli Alfredo also works great as leftovers. You can reheat it gently on the stove or in the microwave, adding a splash of cream or milk to restore the creamy texture. For a special occasion, serve it in elegant shallow bowls, garnished with extra Parmesan and freshly cracked black pepper for a restaurant-quality presentation.
Expert Tips for Making Perfect Chicken Broccoli Alfredo
- Use freshly grated Parmesan cheese rather than pre-grated for the best flavor and smooth sauce texture.
- Don’t overcook the broccoli; it should remain bright green and slightly crisp to provide a nice contrast to the creamy sauce.
- When cooking the chicken, make sure your pan is hot enough to sear the pieces quickly, locking in their juices without drying them out.
- Slowly heat the cream and cheese to avoid curdling the sauce and stirring frequently ensures it stays silky.
- Save some pasta water—it contains starch that helps bind the sauce to the pasta perfectly.
How to Store Chicken Broccoli Alfredo
If you have leftovers, store them in an airtight container in the refrigerator. The dish keeps well for up to three days. When reheating, do so gently to avoid drying out the sauce; a low heat on the stove or brief microwaving with a splash of cream or milk works best. Avoid freezing, as the creamy sauce may separate and become grainy once thawed.
Variations on Chicken Broccoli Alfredo
Feel free to experiment with this recipe to match your taste or dietary needs. Swap fettuccine with penne, linguine, or gluten-free pasta to change the texture and appearance. For a veggie boost, add mushrooms, peas, or spinach along with the broccoli. You can also replace chicken breasts with cooked shrimp or turkey for a different protein twist. To lighten the sauce, use half-and-half instead of heavy cream, though the texture will be less rich. For a dairy-free option, try a cashew cream sauce in place of the traditional Alfredo.
Frequently Asked Questions About Chicken Broccoli Alfredo
What pasta works best for Alfredo sauce?
Fettuccine is classic for Alfredo due to its wide, flat shape that holds the sauce well, but you can use other types like penne or linguine too.
Can I make this dish ahead of time?
Yes, you can prepare the sauce and cook the chicken and broccoli in advance, then toss everything together with freshly cooked pasta just before serving.
Is it possible to make a lighter version of this recipe?
Certainly! Use half-and-half or milk instead of heavy cream and reduce the butter to lower calories and fat content.
How do I keep the broccoli bright and crisp?
Add broccoli to the pasta water in the last few minutes of cooking to ensure it stays tender but firm and maintains its vibrant color.
Can I use pre-cooked chicken?
Yes, pre-cooked chicken can be added at the end to warm through, which helps save time on busy days.
Chicken Broccoli Alfredo
Ingredients
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 teaspoon salt and pepper (combined)
- 1 teaspoon garlic powder
- 2 pieces chicken breasts (cut into bite-sized pieces)
- 1 head broccoli (cut into florets)
- 3 tablespoons butter
- 500 ml heavy cream
- 120 g freshly grated Parmesan cheese
- A few gratings of nutmeg
- Salt to taste
- 450 g fettuccine or your choice of pasta
Instructions
- Bring a large pot of salted water to a boil. Add pasta and cook according to package directions. In the last three minutes, add broccoli florets.
- Season chicken pieces with salt, pepper, and garlic powder. Heat a large pan over medium heat and add 1 tablespoon of butter and olive oil. Cook chicken until fully cooked, about 5 minutes, then transfer to a plate.
- In the same pan, add the remaining 3 tablespoons of butter, heavy cream, and Parmesan cheese. Warm over low heat, stirring until cheese melts and sauce thickens. Add nutmeg and season with salt.
- Drain pasta and broccoli, reserving some pasta water. Add to the sauce along with the chicken. Toss gently to coat, adding reserved pasta water if the sauce is too thick.
- Serve hot with extra grated Parmesan on top.
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