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serving broccoli chicken alfredo in a bowl showing how creamy it is
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Chicken Alfredo with Broccoli

This Chicken Broccoli Alfredo recipe is a quick and easy cozy dinner homerun on your table in 30 minutes!  It combines juicy bites of chicken, tender broccoli and al dente penne with the dreamiest, creamiest homemade Parmesan garlic Alfredo sauce. This recipe can be made indulgent with heavy cream, half and half or save calories with evaporated milk! Serve this cozy Chicken and Broccoli Alfredo with Caesar salad or roasted Parmesan broccoli along with some Parmesan breadsticks for a dizzyingly delicious weeknight meal.
Course Main Course, Main Dish
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6 servings

Ingredients

CHICKEN

  • 1 pound chicken breasts, chopped into large bite size pieces
  • 1/2 tsp EACH paprika, salt, pepper
  • 2 tablespoons olive oil

PASTA

  • 1 pound penne
  • 5 cups broccoli florets (uncooked)

Alfredo Sauce

  • 2 tablespoons unsalted butter
  • 6 cloves garlic, minced (1 ½ TBS) (may sub 1 tsp ground)
  • ¼ teaspoon red pepper flakes
  • 2 cups low sodium chicken broth
  • 2 tablespoons cornstarch
  • 2 cups heavy cream (or half and half or evaporated milk + 1 TBS cornstarch)
  • 2 ounces cream cheese, very soft
  • 1 teaspoon chicken bouillon or better than bouillon
  • 1 tsp EACH dried basil, dried parsley
  • 1/2 tsp EACH onion powder, dried oregano, salt, pepper
  • 1 1/2 cups FRESHLY grated Parmesan cheese (like powder)

Instructions

Pasta and Broccoli

  • Bring a large pot of salted water to a boil. Once boiling, add the broccoli florets. Cook for 2 minutes. Remove with a sieve/slotted spoon and place in an ice bath or run cold water overtop until it's cooled.
  • Bring the same pot of water back to a boil. Add the pasta and cook al dente according to package directions. Reserve ½ cup pasta water, then drain. Toss pasta with a drizzle of olive oil if not adding to the Alfredo sauce immediately.

Chicken

  • While the cubed chicken is still on the cutting board, pat it dry and season with 1/2 teaspoon paprika, 1/2 teaspoon salt and 1/2 teaspoon pepper; toss to coat.
  • Heat 2 tablespoons olive oil in a large saucepan or braiser (this is the exact one I use) over medium-high heat. Add the chicken and cook until golden and just cooked through. Remove to a plate with a slotted spoon.

Alfredo Sauce

  • Whisk the chicken broth with the cornstarch in a liquid measuring cup (or bowl) until completely smooth; set aside. If using half and half or evaporated milk, whisk in the 1 extra TBS cornstarch.
  • Melt the butter in the chicken drippings over medium heat. Add the garlic and red pepper flakes and sauté for 30 seconds. Whisk in the broth/cornstarch, heavy cream, cream cheese and all seasonings. Reduce heat to medium-low and cook until the cream cheese is melted and smooth, whisking often.
  • Add the grated Parmesan cheese a handful at time in batches, whisking until smooth in between each addition. Bring the sauce to a gentle simmer and continue to cook for about 3-5 minutes or until it starts to thicken and the Parmesan is completely melted. Keep in mind the sauce will continue to thicken once you add the starchy pasta and it's removed from heat.

Combine

  • Stir in the chicken and broccoli, followed by the pasta (if you're not serving immediately, wait to add the pasta). If at any time the Alfredo sauce gets too thick, just add a little splash of the reserved pasta water to loosen it up. Taste and season with additional freshly cracked salt and pepper to taste (we like both).

Video

Notes

  • Parmesan: Use real Parmigiano-Reggiano right off of the block and not any powdered or pre-shredded cheeses.  Pre-shredded cheeses are coated with anti-clumping chemicals which prevent them from melting completely, leaving your sauce grainy no matter how long you cook it. 
  • Chicken bouillon: Use granulated chicken bouillon, bouillon cubes, or better than bouillon. Add the bouillon to the sauce dry, do not dissolve it into water first. If using a cube, crush before adding to the sauce.
  • Alfredo lumps:  If you think your Alfredo has lumps but it's been simmering for 5 minutes, it's probably just the fresh garlic! 
  • Recipe variations: See post for all sorts of ideas to mix up this recipe.

To Store and Make Ahead

  • Storage: Transfer to an airtight container and store in the refrigerator for 4-5 five days.
  • To reheat the pasta: Reheat in the microwave for 1-2 minutes or over medium-low heat on the stove, stirring frequently. You may want to add a splash of milk if the pasta seems dry.
  • Make ahead: You can make all of the elements ahead of time and refrigerate separately, or combine the Alfredo sauce, chicken and broccoli (not the pasta) and refrigerate until ready to serve. When ready, gently rewarm in a skillet, stir in the penne, then a splash of milk if needed to thin.