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An easy and quick dinner that always gets devoured is what you should expect from this chicken broccoli Alfredo recipe.
Best Homemade Chicken Broccoli Alfredo
A great Alfredo sauce recipe is one of those back-pocket recipes that never lets you down. With this version, you get a creamy, satisfying pasta dish that feeds the whole family, feels like a complete meal with protein and veggies, and is always a hit at the table. This chicken broccoli Alfredo is the kind of dinner that disappears fast and gets requested again, which is how you know it's a winner. When I’m in a hurry, I make it with rotisserie chicken.
Ingredients
I used fettuccini pasta, but any shape will work. Cubed chicken breasts (or thighs) for protein and broccoli florets (fresh or frozen) will work. The epic Alfredo sauce uses classic ingredients like butter, cream or half-and-half, Parmesan cheese, garlic, salt, and pepper.
How to Make Chicken and Broccoli Alfredo
If it’s your first time making this recipe, you’ll find the simple video in the recipe card helpful. Here are a few things to note in each step:
- Cook the pasta according to the package directions. In the final 3 minutes of cooking, add the broccoli florets to the boiling water. Reserve a little pasta water just in case you want more sauce.
- Cook the chicken in the pan, and leave the tidbits in to add flavor to the sauce. When it’s cooked, move it onto a plate.
- Make the Alfredo sauce at the very end, when the broccoli and pasta are ready, in a large skillet, big enough to combine everything.
- Combine everything with the Alfredo sauce and serve it immediately; the sauce thickens as it cools.
Reheating Leftovers
While leftovers keep for 3 days, the Alfredo will thicken in the fridge. For the best reheated texture, add a couple of tablespoons of milk to reconstitute the sauce.
Easy Chicken Broccoli Alfredo Recipe
Watch how it’s made:
Ingredients
- 12 ounces fettuccini pasta
- 12 ounces broccoli florets
- 1 ½ tablespoons oil
- 2 chicken breasts, cubed
- 3 tablespoons butter
- 2-3 garlic cloves, minced
- 1 ½ cups half & half, or heavy cream
- 1 cup grated Parmesan cheese
- ¼ teaspoon salt
- ¼ teaspoon ground pepper
Instructions
Prep:
- Pat the chicken breasts dry with a paper towel and cut them into 1-inch cubes. Season with salt.
Cook the pasta & broccoli:
- 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 the pasta and broccoli and set aside. It's always a great idea to reserve about ½ cup of pasta water in case you need to thin out the sauce.
Cook the chicken:
- While the pasta cooks, heat the oil in a skillet. Once hot, place the chicken breast pieces and brown them, in batches if needed, until all the sides are browned and the chicken is cooked through, about 5 to 7 minutes.
Make the sauce:
- Meanwhile, over medium heat, melt the butter. Add the garlic and stir to cook it for about 30 seconds, until golden, ensuring it doesn't burn. Pour in the half & half (or cream), stirring constantly. Add the grated Parmesan cheese, salt, and pepper, and stir combine. Reduce the heat to low and continue simmering the Alfredo sauce for about 5 minutes. Turn off the heat if your sauce is ready and you're still waiting on the other ingredients.
Combine:
- Add the cooked broccoli, pasta, and cooked chicken to the Alfredo sauce and toss to combine. If you like it saucier, add a little of the reserved pasta water (make sure it's hot) and stir. Serve it immediately; the sauce thickens as it cools.
Betty says
Wow this was so good.