If you’ve ever dreamed of a comforting dish that feels like a warm hug on a plate, then this Chicken and Broccoli Alfredo Pasta Recipe is about to become your new best friend in the kitchen. Creamy, cheesy Alfredo sauce clings lovingly to tender pasta, juicy bites of chicken, and vibrant broccoli florets, creating a harmony of textures and flavors that make every forkful delightful. Whether it’s a cozy weeknight dinner or a special meal to impress guests, this recipe delivers pure satisfaction with every mouthwatering bite.
Ingredients You’ll Need
Getting started with this Chicken and Broccoli Alfredo Pasta Recipe means gathering a handful of simple ingredients that punch well above their weight. Each plays an essential role—from the perfectly cooked pasta and crisp broccoli adding freshness, to the rich cream and Parmesan that form the luscious sauce, and the golden chicken that brings heartiness to the dish.
- 12 oz fettuccine or pasta of choice: Choose your favorite pasta shape to soak up the creamy sauce.
- 2 tablespoons olive oil: Helps to cook the chicken beautifully without drying it out.
- 2 boneless, skinless chicken breasts (cut into bite-sized pieces): The star protein bringing juicy flavor to each bite.
- Salt and black pepper to taste: Essential seasonings that enhance every ingredient.
- 3 cups broccoli florets: Adds a pop of color and a nutritious crunch to the dish.
- 3 tablespoons butter: Creates a rich and velvety base for the sauce.
- 3 garlic cloves (minced): Infuses the sauce with fragrant aromatics.
- 1 1/2 cups heavy cream: The key to that decadent and silky Alfredo texture.
- 1 cup grated Parmesan cheese: Adds tangy depth and savory notes.
- 1/4 teaspoon nutmeg (optional): A subtle warm spice that rounds out the flavors beautifully.
- 1/4 cup pasta water (reserved): Used to loosen the sauce for perfect consistency.
- Chopped parsley for garnish (optional): Offers a fresh herbal touch and vibrant green finish.
How to Make Chicken and Broccoli Alfredo Pasta Recipe
Step 1: Cook Pasta and Broccoli
Start by bringing a large pot of salted water to a boil. Cook the pasta until it’s just al dente—tender but with a slight bite. Toss in the broccoli florets during the last 2–3 minutes of cooking so they stay crisp yet tender and bright green. Drain everything together, reserving about 1/4 cup of the pasta water to help with your sauce later.
Step 2: Cook the Chicken
While the pasta cooks, heat olive oil in a large skillet over medium heat. Season the chicken pieces generously with salt and pepper. Add them to the skillet, cooking for 5 to 7 minutes until golden brown and cooked through, turning occasionally. Once done, remove the chicken and set it aside.
Step 3: Make the Alfredo Sauce
In the same skillet, melt butter over medium heat and sauté the minced garlic until fragrant, about 30 seconds. Pour in the heavy cream and bring it to a gentle simmer. Stir in the Parmesan cheese and nutmeg if using. Cook for 3 to 4 minutes until the sauce becomes smooth and slightly thickened, ready to coat every ingredient beautifully.
Step 4: Combine Pasta, Chicken, and Broccoli
Return the chicken pieces along with the drained pasta and broccoli to the skillet. Toss everything together to combine evenly. If the sauce feels too thick, stir in the reserved pasta water a little at a time until it reaches your desired creaminess. Your Chicken and Broccoli Alfredo Pasta Recipe is now perfectly dressed and ready to enjoy.
How to Serve Chicken and Broccoli Alfredo Pasta Recipe
Garnishes
A sprinkle of freshly chopped parsley adds a burst of color and fresh herbal notes that brighten the rich Alfredo flavors. For an extra touch, cracked black pepper or a dusting of additional Parmesan cheese on top creates an irresistible finish.
Side Dishes
This creamy, hearty dish pairs wonderfully with crisp green salads or garlic bread to cut through the richness. Roasted vegetables or simple steamed asparagus make light and fresh complements that balance the plate.
Creative Ways to Present
Serve this pasta in warm bowls for a cozy, comforting vibe, or get fancy by plating it on large white plates to highlight the creamy sauce and vibrant broccoli. For dinner parties, garnish each portion with a lemon wedge to add a zesty twist that guests can squeeze over their pasta.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors meld beautifully overnight, making for a delicious second helping.
Freezing
The Chicken and Broccoli Alfredo Pasta Recipe can be frozen, but cream-based sauces sometimes separate when thawed. If you’d like to freeze it, place the pasta in a freezer-safe container and reheat gently while stirring. For best texture, consider freezing just the cooked chicken and broccoli separately from the sauce and pasta.
Reheating
Reheat leftovers gently on the stove over low heat with a splash of milk or reserved pasta water to restore creaminess. Avoid microwaving on high to prevent the sauce from breaking—slow and steady is key to delicious reheats.
FAQs
Can I use different types of pasta for this recipe?
Absolutely! While fettuccine is traditional, penne, linguine, or even whole wheat pasta work beautifully with this creamy sauce and tender chicken.
Is there a lighter version of this Chicken and Broccoli Alfredo Pasta Recipe?
Yes, you can substitute half-and-half or milk for heavy cream to reduce richness, though the sauce won’t be quite as thick or silky. Adding a bit of flour or cornstarch can help thicken it up.
Can I prepare this dish ahead of time?
You can cook the chicken and pasta separately and make the sauce fresh when ready to serve. This way, you keep everything fresh and creamy without the sauce thickening too much in storage.
What if I don’t have fresh broccoli?
Frozen broccoli florets are a convenient substitute—just add them to the pasta water slightly longer to ensure they cook through nicely.
How do I prevent the Alfredo sauce from separating?
Keep the sauce at a gentle simmer and avoid boiling it vigorously. Stir constantly when adding cheese and never overheat. Adding pasta water slowly also helps maintain a smooth consistency.
Final Thoughts
There’s something undeniably comforting about this Chicken and Broccoli Alfredo Pasta Recipe—it’s creamy, flavorful, and comes together in under 30 minutes. Once you try it, you’ll have a go-to dish that feels special yet simple enough for any night of the week. So grab your skillet, and get ready to cozy up with a bowl full of deliciousness that’s sure to become a favorite in your recipe collection.
Print
Chicken and Broccoli Alfredo Pasta Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Description
This Chicken and Broccoli Alfredo Pasta is a creamy, comforting Italian-American main course perfect for a satisfying weeknight dinner. Tender chicken and fresh broccoli are tossed in a rich Parmesan and garlic Alfredo sauce, served over al dente fettuccine. The sauce is made from scratch using butter, heavy cream, and Parmesan cheese, enhanced by a hint of nutmeg for warmth and depth.
Ingredients
Pasta and Vegetables
- 12 oz fettuccine or pasta of choice
- 3 cups broccoli florets
Chicken
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- Salt and black pepper, to taste
- 2 tablespoons olive oil
Alfredo Sauce
- 3 tablespoons butter
- 3 garlic cloves, minced
- 1 1/2 cups heavy cream
- 1 cup grated Parmesan cheese
- 1/4 teaspoon nutmeg (optional)
- 1/4 cup pasta water (reserved)
Garnish
- Chopped parsley (optional)
Instructions
- Cook Pasta and Broccoli: Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente, adding the broccoli florets during the last 2–3 minutes of cooking. Once cooked, drain the pasta and broccoli, reserving 1/4 cup of the pasta water. Set aside.
- Cook Chicken: While the pasta cooks, heat olive oil in a large skillet over medium heat. Season the bite-sized chicken pieces with salt and black pepper. Add the chicken to the skillet and cook for 5–7 minutes, stirring occasionally, until the chicken is golden brown and cooked through. Remove the chicken from the skillet and set aside.
- Make Alfredo Sauce: In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it. Pour in the heavy cream and bring it to a gentle simmer. Stir in the grated Parmesan cheese and nutmeg, if using, and cook the sauce for 3–4 minutes until it becomes smooth and slightly thickened.
- Combine All Ingredients: Return the cooked chicken, pasta, and broccoli to the skillet with the sauce. Toss everything together to combine thoroughly, adding the reserved pasta water a little at a time if the sauce needs loosening to your desired consistency.
- Serve: Garnish the pasta with chopped parsley if desired and serve warm immediately for best flavor and texture.
Notes
- Use rotisserie chicken for a quicker, no-cook chicken option.
- Substitute half-and-half for heavy cream for a lighter Alfredo sauce.
- Enhance the sauce by adding sautéed mushrooms or sun-dried tomatoes.
- Reserve pasta water carefully to adjust sauce consistency as needed.
