This Chicken Broccoli Alfredo is the perfect easy pasta dinner! Tender Cavatappi pasta and cooked broccoli are tossed in a rich and cheesy cream sauce, then topped with juicy slices of chicken.
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You all know how much we love anything alfredo here.
This Chicken Alfredo Pizza, Chicken Alfredo Bake, Chicken Alfredo Dip, and these Chicken Alfredo Quesadillas are already favorites, and this Chicken Broccoli Alfredo is quickly becoming one!
Throwing broccoli into the mix makes this Chicken Broccoli Alfredo is the perfect complete meal. It’s made with tender Cavatappi pasta (but you can use any kind!), broccoli florets, and juicy chicken all tossed in a simple, rich, and creamy Alfredo sauce!
We love to round out our meal with homemade Garlic Bread or Homemade Breadsticks — who needs takeout?
Got extra broccoli? Try this Broccoli Cheddar Soup next!
Ingredients Needed:
- Pasta: I used Cavatappi, but any pasta shape will work.
- Broccoli: you’ll need 2 cups of cooked broccoli florets. You can start with fresh or frozen and cook it briefly with the pasta, but you can also roast it in the oven, or even cook it in the air fryer if you like more crispy edges.
- Oil: any cooking oil with a neutral flavor will work to brown the chicken.
- Salt and Pepper: we’re keeping the chicken seasoning simple with just a little salt and pepper.
- Chicken: use boneless and skinless, thinly sliced chicken breast. Boneless chicken thighs also work! To make it easier, whip up a batch of Shredded Chicken early in the week to get a head start on easy dinners.
- Garlic: I like to use freshly minced garlic for the best flavor.
- Seasonings: Italian seasoning, salt, black pepper, red pepper flakes
- Chicken Broth: I use low sodium chicken broth so I can control the saltiness of the sauce. If you use regular chicken broth, you may want to adjust the salt you add yourself.
- Heavy Whipping Cream: you can use a lighter cream, but the sauce won’t be as thick or flavorful.
- Cornstarch and Water: if needed, you can whisk together cornstarch and water to make a slurry which helps thicken the sauce.
- Parmesan: be sure to use freshly shredded parmesan for the best texture.
How to Make Chicken Broccoli Alfredo
This Chicken Alfredo recipe takes just over 30 minutes to make!
- Cook the pasta: Cook the pasta according to package instructions in a large pot of salted, boiling water. Add the broccoli for the last 2 minutes. Once cooked, reserve 1 cup of pasta water and drain.
- Brown the chicken: Heat oil in a skillet and season the chicken with salt and pepper. Cook on both sides until browned and cooked through. Remove from the skillet.
- Make the sauce: To the same pan, add garlic, Italian seasoning, salt, pepper, and pepper flakes. Cook for 1 minutes, then stir in the chicken broth followed by the cream. Cook until thickened, adding the cornstarch slurry if needed.
- Combine and serve: Add in cooked pasta, broccoli, chicken, and parmesan. Use the reserved pasta water to thin the sauce enough for it to coat the pasta, then serve and enjoy!
Chicken Broccoli Alfredo FAQs
The differences between chicken Alfredo and chicken fettuccine are in both the sauce and the pasta. Chicken Alfredo can be made with any type of pasta, but is always made in a creamy sauce. Chicken fettuccine can be made with any type of sauce, but is always made with fettuccine noodles.
I keep it classic with Italian seasoning, salt, pepper, and a sprinkle of red pepper flakes for some extra heat. However, you can totally spice up your Alfredo sauce with other seasonings if you like. Kick the heat up even more with cayenne pepper, add a sprinkle of lemon pepper, or give it a complete flavor twist with Cajun seasoning or even taco seasoning. You can’t really go wrong!
Chicken Alfredo goes great with any number of side dishes! I like to pair this Chicken Broccoli Alfredo with a simple side salad, Roasted Veggies, Easy Broccoli Salad, or Honey Glazed Carrots!
Leftover Chicken Broccoli Alfredo will last in an airtight container in the fridge for 3-4 days. You can also freeze the chicken Alfredo for up to 3 months, but the texture of the cream sauce and the pasta will be affected. To enjoy again, thaw overnight in the fridge if frozen, then warm in the microwave or on the stove with a splash of cream or broth to thin.
Tips and Notes for Chicken Alfredo
- Cook the pasta al dente. Pasta with a little more bite holds up nicely in the creamy sauce.
- Reserve the pasta water. Don’t forget to save 1 cup of the pasta water after cooking to use in the Alfredo sauce. If you do happen to forget to reserve it, you can use extra broth or cream instead.
- Thinly slice the chicken. Make sure you slice the chicken breasts pretty thinly before cooking so they cook quickly. They should take just 3-4 minutes per side!
- Shred your own parmesan. Pre-shredded parmesan contains an anti-caking agent that can result in a grainy texture. Shred your own cheese for the best texture!
Variations
- Add more veggies. Broccoli isn’t the only vegetable that tastes incredible in Alfredo pasta. Try adding cauliflower, mushrooms, onions, bell peppers, spinach, peas, tomatoes, asparagus, you name it.
- Use another meat. Swap the chicken out for cooked turkey, pork, or even shrimp! These Turkey Meatballs would be a great addition.
- Make it vegetarian. You can easily make this into a vegetarian dinner. Simply leave out the chicken and swap the chicken broth for veggie broth.
- Lighten it up. Make your meal a little lighter by using half-and-half or milk in place of the heavy cream. Keep in mind this will make your sauce less thick and flavorful. It will still be good though!
- Make it in the instant pot. Check out my Instant Pot Chicken Alfredo Pasta instead!
More Creamy Pasta Recipes
Chicken Broccoli Alfredo
written by Ashley Fehr
Ingredients
- 225 grams pasta of any kind* (8 ounces)
- 2 cups broccoli florets
- 2 tablespoons oil
- salt and pepper
- 2 boneless, skinless, chicken breasts (about 1 lb) — thinly sliced
- 1 tablespoon freshly minced garlic
- ½ teaspoon Italian seasoning
- ½ teaspoon salt
- ⅛ teaspoon black pepper
- ⅛-¼ teaspoon red pepper flakes (depending on your spice preference)
- ¾ cup low sodium chicken broth
- 1½ cups heavy whipping cream**
- 1 tablespoon corn starch
- 1 tablespoon water
- ¼ cup freshly shredded Parmesan cheese
Instructions
- Bring a large pot of well-salted water to a boil over high heat. Add the pasta and cook according to package directions. Add broccoli in last 2 minutes of the cook time. Reserve 1 cup pasta water, drain and set aside.
- Meanwhile, heat a large skillet over medium-high heat. Add oil.
- Season chicken with salt and pepper and cook in skillet for about 3-4 minutes per side, until browned and cooked through. Remove from the skillet and keep warm (optional: you can also leave the chicken in the pan!).
- Add the garlic, Italian seasoning, salt, pepper and pepper flakes and cook 1 minute. Add the chicken broth and scrape the bottom of the pan to remove any browned bits.
- Stir in the cream, and cook and stir over medium heat until thickened, about 4-5 minutes. If desired, whisk together corn starch and water and stir in to thicken further.
- Stir in the cooked pasta, broccoli, chicken and Parmesan. If needed, use reserved pasta water to thin the sauce to coat the pasta (if you forgot to reserve pasta water, just use additional broth or cream).
- Serve.
Notes
- Add more veggies. Broccoli isn’t the only vegetable that tastes incredible in Alfredo pasta. Try adding cauliflower, mushrooms, onions, bell peppers, spinach, peas, tomatoes, asparagus, you name it.
- Use another meat. Swap the chicken out for cooked turkey, pork, or even shrimp! These Turkey Meatballs or leftover Crockpot Shredded Chicken would be a great addition.
- Make it vegetarian. You can easily make this into a vegetarian dinner. Simply leave out the chicken and swap the chicken broth for veggie broth.
- Lighten it up. Make your meal a little lighter by using half-and-half or milk in place of the heavy cream. Keep in mind this will make your sauce a little thinner and less rich.
Nutrition Information
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Adrienne says
I made a lightened up version of this using some spaghetti squash in place of the pasta. It was hearty, creamy and delicious!
The Recipe Rebel says
Yay! Thanks Adrienne!