This Chicken and Broccoli Alfredo Pasta is a delicious weeknight meal made with pasta, broccoli, and seared chicken pieces in a homemade alfredo sauce.
From start to finish, this recipe is ready in less than 30 minutes, and the combination of pasta, sauce, and chicken is one that both kids and adults enjoy.
Best Homemade Chicken Broccoli Alfredo
This creamy chicken and broccoli alfredo is made in one skillet with pantry staples, fresh vegetables, and a pound of chicken. The homemade alfredo sauce adds amazing flavor, and it’s so easy to make it’s worth ditching the jarred sauce.
And don’t think you have to use fresh chicken and broccoli. I often use frozen chicken and broccoli florets since they’re always in my freezer and taste just as good in the finished dish.
If you want to make this tonight, but your chicken is in the freezer, check out my post on how to quickly and safely defrost chicken.
Broccoli Chicken Alfredo Ingredients
Here’s everything you need to make this simple broccoli chicken alfredo:
- Rotini pasta: or any shelled/tube pasta like macaroni, penne, and shells.
- broccoli florets: save time and use pre-cut broccoli or frozen florets.
- olive oil: to brown the chicken.
- chicken breasts: adds protein and makes this pasta super hearty.
- butter: the base to the alfredo sauce.
- all-purpose flour: helps thicken the sauce.
- chicken broth: adds flavor to the alfredo and helps stretch it without adding extra calories or fat.
- whole milk: cuts down on the amount of heavy cream needed.
- heavy cream: just enough to make the alfredo super creamy.
- seasoning: garlic powder and Italian seasoning.
- freshly grated Parmesan: stir into the alfredo sauce and top over the finished pasta.
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How to Make Broccoli Chicken Alfredo
Grab a large, deep-rimmed skillet, and let’s make this creamy pasta recipe!
- Boil the pasta
Cook the pasta according to package directions.
- Steam the broccoli
In the final 3 minutes of cooking the pasta, add the broccoli florets. Cook until the pasta is al dente and the broccoli is tender. Drain and set aside.
- Cook the chicken
In a large skillet, heat the oil over medium-high heat. Add the chicken and brown on both sides. Remove from the skillet and set aside.
- Brown the butter and flour
In the same skillet, melt the butter over medium heat. Add the flour and whisk until lightly browned.
- Make the cream sauce
Slowly pour the chicken broth and milk into the browned butter and flour. Whisk until smooth, stir in the heavy cream, garlic powder, and Italian seasoning.
- Stir it all together
Whisk ⅓ cup Parmesan into the sauce and cook for an additional minute before adding the pasta, broccoli, and chicken. Stir to combine and remove from heat.
- Time to eat
Serve the pasta topped with additional Parmesan cheese.
You can also watch how this skillet pasta is made in the video below:
If your kids aren’t fans of broccoli, you can substitute it with cauliflower florets, bell peppers, peas, carrots, or zucchini. Boneless, skinless thighs also make a great swap for the chicken breasts. I find they are more flavorful and forgiving to cook.
How to Meal Prep Chicken Broccoli Alfredo
There are a couple of steps in this recipe for chicken and broccoli alfredo that can be prepped ahead to save you time later in the week.
- Chop the broccoli into florets and refrigerate in an airtight container for up to 5 days.
- Slice the chicken breasts and refrigerate in a zip bag or airtight container for up to 2 days.
Knocking these two steps out days ahead will shave off a good 10-15 minutes in the recipe’s cook time, meaning you can get dinner on the table faster.
What to Serve with Broccoli Chicken Alfredo
Below you’ll find some side dish recipes that would make a great addition to this hearty pasta! You could also toss mixed greens and tomatoes with my Homemade Balsamic Vinaigrette for a quick salad.
Quick Chicken and Broccoli Alfredo
- 8 ounces rotini pasta
- 12 ounces broccoli florets, chopped
- 2 tablespoons oil
- 1 pound boneless skinless chicken breasts, cut into thin diagonal slices
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1 cup whole milk, or more, as needed
- ¼ cup heavy cream
- ¼ teaspoon garlic powder
- ½ teaspoon Italian seasoning
- ½ cup freshly grated Parmesan, divided
- In a large pot of boiling salted water, cook the pasta according to package directions. In the final 3 minutes of cooking, add the broccoli florets to the pasta and cook for the remaining time. Drain and set aside.
- In a large 12-inch skillet, heat the oil, over medium-high heat. Add chicken to skillet and cook for 2 mintues or until the bottoms are browned. Flip and cook for an additional 2 minutes or until the chicken reaches an internal temperature of 165F.
- Remove the chicken from the skillet and set it aside on a plate.
- Melt the butter in the skillet over medium heat. Add the flour and whisk until lightly browned, about 1 minute.
- Gradually add the chicken broth and milk, whisking constantly, until incorporated. Stir in heavy cream, garlic powder, and Italian Seasoning until slightly thickened, about 1-2 minutes.
- Add ⅓ cup Parmesan and stir to combine with the sauce. Cook for an additional minute or until the sauce is smooth. If the mixture is too thick, add more milk as needed.
- Add the pasta, broccoli and chicken to the sauce and stir to combine. Serve and sprinkle with additional Parmesan cheese.