Introduction

Creamy, aromatic, and deeply comforting, Chicken and Broccoli Alfredo is the kind of dish that fills your kitchen with rich garlic notes and makes everyone hover near the stove. Tender chicken, crisp-tender broccoli, and silky Alfredo sauce cling to every strand of pasta for a restaurant-style experience at home. This classic Chicken and Broccoli Alfredo stands out because it balances indulgence with freshness, delivering bold flavor without feeling heavy. Whether you cook for a busy weeknight or a cozy weekend dinner, you’ll learn how to create a foolproof, crave-worthy plate from start to finish.

Why You’ll Love This Recipe

There’s a reason Chicken and Broccoli Alfredo remains a timeless favorite. The contrast between juicy chicken and vibrant broccoli creates a satisfying bite, while the velvety sauce wraps everything in comforting richness. This recipe keeps things approachable, so you don’t need advanced skills or specialty tools. You’ll appreciate how quickly it comes together, yet it tastes like something you’d order at a trattoria. The garlic-forward cream sauce adds depth without overpowering the dish, and the broccoli brings a welcome freshness that cuts through the cream. If you love creamy chicken alfredo that still feels balanced and family-friendly, this dish hits every note.

Ingredients

To make Chicken and Broccoli Alfredo, you’ll need simple, well-chosen ingredients that work together seamlessly. Use 12 ounces (340 g) fettuccine or pasta of choice for the ideal sauce-to-noodle ratio. For the protein, 1 pound (450 g) boneless, skinless chicken breast delivers lean tenderness. Fresh broccoli florets, about 3 cups (300 g), add color and bite. The sauce starts with 3 tablespoons (45 g) unsalted butter and 3 cloves garlic, minced, for aromatic depth. Heavy cream, 1 ½ cups (360 ml), creates that classic Alfredo texture, while 1 cup (100 g) freshly grated Parmesan cheese adds nutty richness. Season with 1 teaspoon salt, ½ teaspoon black pepper, and optional red pepper flakes for gentle heat.

Pro Tips

Mastering Chicken and Broccoli Alfredo comes down to a few key techniques. First, season the chicken generously before cooking. Proper seasoning builds flavor early and keeps the meat juicy. Second, avoid boiling the broccoli too long. You want it bright green and slightly crisp so it contrasts the creamy sauce instead of turning mushy. Third, add Parmesan gradually off the heat. This prevents clumping and keeps the sauce smooth and glossy. Stir patiently and let the cheese melt naturally. These small adjustments elevate your broccoli alfredo pasta from good to unforgettable.

Instructions

Step 1

Bring a large pot of salted water to a rolling boil. Cook the pasta according to package directions until al dente. Reserve ½ cup of pasta water, then drain and set aside.

Step 2

While the pasta cooks, season the chicken with salt and black pepper. Heat a large skillet over medium heat and melt 1 tablespoon of butter. Add the chicken and cook for 5–6 minutes per side until golden and fully cooked. Transfer to a plate and slice into strips.

Step 3

In the same skillet, add the remaining butter and minced garlic. Sauté for about 30 seconds until fragrant, stirring constantly to avoid browning.

Step 4

Pour in the heavy cream and bring it to a gentle simmer. Reduce the heat to low and let the cream thicken slightly, about 3–4 minutes. Stir often to maintain a smooth texture.

Step 5

Add the grated Parmesan cheese in small handfuls, stirring continuously. The sauce should turn silky and cohesive. If it feels too thick, loosen it with a splash of reserved pasta water.

Step 6

Meanwhile, steam or blanch the broccoli for 2–3 minutes until bright green and tender-crisp. Drain well.

Step 7

Add the cooked pasta, sliced chicken, and broccoli to the skillet. Toss gently to coat everything evenly in the sauce. Taste and adjust seasoning as needed. Serve immediately for the best texture and flavor.

Variations

You can easily customize Chicken and Broccoli Alfredo to suit different tastes. For a lighter option, substitute half-and-half for heavy cream and use whole wheat pasta. If you enjoy bold flavors, add crispy bacon bits for a garlic parmesan pasta twist that feels indulgent. For a vegetarian version, skip the chicken and add sautéed mushrooms or spinach. You can also swap broccoli for asparagus or peas, keeping the dish fresh and seasonal. These variations keep the recipe flexible without losing its creamy soul.

Storage and Serving

Store leftover Chicken and Broccoli Alfredo in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of milk or cream to revive the sauce. Avoid high heat, which can cause separation. Serve this dish with warm garlic bread, a crisp green salad, or roasted vegetables for balance. For entertaining, garnish with extra Parmesan and cracked black pepper to elevate presentation without extra effort.

FAQs

Can I use pre-cooked chicken?
Yes, rotisserie chicken works well. Add it during the final toss to avoid drying it out.

Is frozen broccoli okay?
Absolutely. Thaw and drain it well before adding to prevent excess moisture.

What pasta works best?
Fettuccine is classic, but penne or linguine also hold the sauce nicely.

How do I prevent grainy sauce?
Keep the heat low and add cheese gradually while stirring.

Can I freeze leftovers?
Freezing isn’t ideal for cream sauces, as texture may change when reheated.

Conclusion

This Chicken and Broccoli Alfredo is comfort food at its finest — rich, creamy, and perfectly balanced with tender chicken and fresh broccoli. It’s the kind of dish that brings people together around the table, whether you’re serving a quick family dinner or sharing a relaxed weekend meal with friends.