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.
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Really delicious! There are so many recipe that I Pin and then realize, when I read them, the author can’t really cook. Your recipes and blog are the real deal.
Kiddo loves Alfredo sauce but doesn’t like jarred sauces and I hadn’t found a homemade sauce that we both liked until now. Made this recipie with half and half tonight and it was great!!! Kiddo was even picking out and earning extra broccoli…lol. I will be adding this to our dinner rotation and can see building other dishes around the Alfredo sauce. Thank you, thank you, thank you.
Sounds delicious (of course!), however, needs a splash of colour. Consider carrots, red and/or yellow peppers, even baby corn (for fun)
Wow! This was the best recipe yet that we’ve tried of yours. Love it!
I do not usually comment on recipes, but I felt compelled to comment on this one. WOW! I made this dish tonight, and both my boyfriend and I loved it!! It’s such a simple recipe, yet it’s so delicious and flavorful. Also, there are plenty of leftovers, which is always a good thing. This recipe is definitely a keeper! 🙂
This looks amazing! I am adding it to my menu this month. 🙂
Wondering if you have made this alfredo sauce and froze it. I am trying to build up my freezer meal stock and thought this would be great to make ahead and only have to cook the pasta on meal night.
Thanks and love your site!
Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself – there were no leftovers left to freeze! Please use your best judgment for freezing and reheating.
Thanks, I will give it a try and report back 😉
I think this would freeze well minus the broccoli. The broccoli would become mush in the reheating.
I particularly love this recipe, because it has ingredients that I normally have on hand.
With a crisp chilled white wine and a salad, I could easily and spontaneously—and of course
proudly—-have someone over for dinner.
This sounds amazing and easy! Can’t wait to try soon!
Yesterday, my cousin suggested I follow you. So, I decided to try one of your recipes for dinner, before I got my hopes up. I’ve seen many sites like this and sometimes they don’t pan out. Mostly, I cook from The Pioneer Woman website, or my own stuff. Well, let me tell you how much my family LOVED this dish! (And, I made the Mini Garlic Monkey Bread cups too) The only thing I did differently, was to use an entire box (1 pound) of Penne and I used store bought grilled chicken breast slices, that I cut up. I only did this as a time saver, being the first day of school and all. This was by far the best Alfredo sauce I’ve come across – and I do not use the jarred stuff – so that’s a big compliment. Thanks bunches and I look forward to trying another dish.
It’s all about moderation. I’ll have two bowls instead of three. Pinned.
I am making this tomorrow! I use greek yogurt as a sub for heavy cream in most of your recipes since I never have heavy cream. They all turn out shall I say “damn delicious”?!! Glad I found this site!
CAN’T go wrong with your recipes Chungah!! I have LOVED everything that i have fixed! I will make this tonight and i am sure that there will be NO exception to this recipe either! Thanks for a source for GREAT recipes!!
This looks so delicious, and I love that you used such a fun pasta shape – what a great idea to capture all those tasty alfredo flavors!
Thank you for showing us you can use broccoli in a dish like this without turning it into an overcooked yucky mess!
I just love your recipes! I tried this one tonight and my family raved about it. It’s easy, yummy, and I even made an alternative version of it for myself with gluten free noodles, fake chicken meat, and tomato sauce instead of the Alfredo sauce. Thank you for your continued great recipes!! 🙂
This looks so good! I love good, white pasta sauces full of flavour, and broccoli? Gimme! x
i will be making this tonight. But i am going to use the jars of alfredo sauce, my family seems to love the jars of alfredo sauce. The rest i will use mushrooms and maybr a gteen pepper is that ok on the pepper. And o usually make my broccili i always steam it. SO i will try this tonight.
I used Bowtie pasta, instead of rotini, used crème fraîche instead of heavy cream, peas in place of broccoli & pounded flat normal chickens breast and lightly flowered before cooking. The dish came out great!
Looks de-lish !! Delicious and quick to make – I LOVE IT !!! (Just Pinned it!)
Awesome recipe. I did one really similar recently except it was all in one pot. Though looking at this one I am thinking that cooking the chicken first and removing it from the pan might be a better idea, for the texture at least.