Chicken and Broccoli Alfredo
So easy, so creamy and just so simple to whip up in 30 minutes from start to finish – perfect for those busy weeknights!
Alfredo sauce is certainly not one of those “clean-eating” New Years type dish, but with all this broccoli, it all balances out, right?
I should also mention that this is certainly not one of those heavy alfredo sauces either – it’s a light sauce with a thin coating because that’s really all you need here.
There’s just no need to add in those extra calories, especially when it’s only the first week of January!
Chicken and Broccoli Alfredo
So easy, so creamy and just so simple to whip up in 30 minutes from start to finish - perfect for those busy weeknights!
Ingredients
- 8 ounces rotini pasta
- 12 ounces broccoli florets
- 1 tablespoon olive oil
- 2 boneless, skinless thin-sliced chicken breasts
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- ¾ cup chicken broth
- ¾ cup milk, or more, as needed
- ¼ cup heavy cream
- ¼ teaspoon garlic powder
- ¼ cup freshly grated Parmesan
- 2 tablespoons chopped fresh parsley leaves
Instructions
- In a large pot of boiling salted water, cook pasta according to package instructions. Within the last 2 minutes of cooking time, add broccoli; drain well.
- Heat olive oil in a large skillet over medium high heat. Season chicken breasts with salt and pepper, to taste. Add to skillet and cook, flipping once, until cooked through, about 3-4 minutes per side. Let cool before dicing into bite-size pieces.
- Melt butter in the skillet over medium heat. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in chicken broth and milk, and cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in heavy cream and garlic powder until slightly thickened, about 1-2 minutes.
- Stir in Parmesan until well combined, about 1 minute. If the mixture is too thick, add more milk as needed.
- Stir in pasta, broccoli and chicken. Gently toss to combine; season with salt and pepper, to taste.
- Serve immediately, garnished with parsley, if desired.
Did you make this recipe?
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It was very good and I was able to substitute A few things because I didn’t have them available. And rotisserie chicken ready to go! Yum! I did add Parmesan Garlic Salt .
We love this dish! Easy and tasty
I got mixed reviews on this one. My 10 year old daughter, who isn’t the biggest fan of broccoli, cleaned her plate and took leftovers for lunch the next day. My husband, son and I thought it was okay but lacking something. For leftovers for myself I stirred in a pinch of chili powder and of garlic salt and that made it quite tasty. Overall, a quick and easy weeknight supper that was pretty good!
Thanks for sharing!
Delicious!!
Agreed 🙂
Easy to follow recipe and delicious results! We will make this again and again.
Awesome!
Made this last nite…omg! Delicious and so quick to make!
Happy you enjoyed it!
Thank you for a great, easy recipe. I was looking for a simpler alfredo sauce recipe, 1 skillet type meal; this was perfect! My whole family liked it (not easy with 3 children : ). side note: I had to sub something for the heavy cream as I forgot it so used light sour cream and it still came out yummy.
Can this recipe be frozen? If so, what’s the best way to cook it once it’s frozen?
Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself. Please use your best judgment for freezing and reheating.
We loved it! Made exactly as recipe stated…I figured Chungah worked out the recipe better than I could so made no changes! I like this “lighter” version of Alfredo – it was perfect for this dish. I do want to say that I highly recommend using real fresh parmesan (I buy a wedge of good parmesan and finely grate it myself), it’s hugely better than even the kind you buy pre-grated in bags and definitely not that green can stuff lol! The kind in bags has a coating on it and it doesn’t melt as smoothly or have the same flavor. One last thing…also highly recommend fresh Italian Parsley (flat leaf) chopped for garnish, just has so much more flavor than regular parsley. In other words, use everything fresh! Thank you Chungah for the recipe 🙂
Would love to try this recipe, with all the great reviews. However, do I have to add the flour ? I assume it’s there for thickening , but seems it would be fine without it like most Alfredo recipes? thanks so much!
I find that it may not be thick enough without the flour but as always, please use your best judgment regarding substitutions and modifications.
Hi,
I really want to try this recipe but I am having some problems with measurements (if that is how you say it, I am not from USA). In Europe we dont use cups so it would really help if you could tell me how much is that in milliliters approximately.
Thank you and I am excited to try it.
Of course! You can use this conversion chart:
http://startcooking.com/measurement-and-conversion-charts.
Hope that helps!
I made this tonight using chicken cutlets and fresh chopped garlic. It was delicious. As far as prior posts regarding substitutes, I have substituted half and half for heavy cream and for milk in other receipies.
I have dome boneless chicken,broccoli, the jar of ragu parmesan alfredo and rotini pasta and im wanting to make this!!! Only thing is i dont have heavy cream instead can i use whole milk? And do u have to use the flour and chicken broth? I dont have chicken broth can u still make this without it and will it still taste the same if i dont use it?
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
I loved this. This is for two little kids 5 and under and 2 adults. Made this and could not stop licking the spoon. I was beyond satisfied. I followed the recipe to the t with the exception of heavy whipping cream… mine had expired so I tossed it and used a half block of cream cheese. And 1/4 cup more milk to balance out thickness of the cream cheese. This recipe WOWed me. Beyond restaurant quality. This will be a forever staple in my house. I used a whole box of del Cecco farfalle and frozen broccoli. Again…. just wow! Thanks for this!!
This was delicious and way easier than i thought to make!! I am pretty new to cooking and my boyfriend requested this dish! Your recipe was simple and easy to follow and he can’t wait until i make it again! 🙂
Absolutely delicious and so easy. Why had I never thought about throwing the broccoli in with the pasta for the last minute or two? Genius. I also used the broccoli stems (peeled off the outer layer, chopped into a small dice). I happened not to have any cream in the house and used just 2% milk. Still turned out great. This one is going into the permanent rotation. Thank you!
Made this, used gluten free noodles and GF flour, it was delicious and my three kids, including two toddlers, had seconds and thirds! Thank you for making my life easier and taste better with your recipes!!
I made this last night and my family and I really enjoyed it! I love your recipes, excited to try more. Also, love the idea of using Greek yogurt in this to give it a tang, will try that next time. And mushrooms would be so good in here too!
Hi there. I’m making this dish for my firehouse. There are 5 guys and me. Just wondering if I should double all of the ingredients? I wanna make sure I make enough otherwise I’ll never hear the end of it. Thanks for any help you can give. Also, I have made your bang bang chicken and firecracker shrimp for the fellas. They all loved it. Not one bit of leftovers!!
Yes, you can double all ingredients! 🙂
Love your recipe.
For the heavy cream you can leave out, (which I wouldn’t suggest you doing as it really adds to it) substitute greek yogurt (dairy or non-dairy), use creamed cashews, or use the cream from a can of coconut milk (not the lite version)
The coconut cream does not make it taste coconutty at all.