Easy Chicken and Broccoli Alfredo Recipe – Creamy Pasta Dinner with Garlic Parmesan Sauce
This Easy Chicken and Broccoli Alfredo is a creamy, satisfying pasta dish that comes together in just 30 minutes! Juicy chicken, crisp-tender broccoli, and fettuccine noodles are tossed in a rich homemade Alfredo sauce made with garlic, butter, cream, and Parmesan. It’s a comforting one-pan dinner that’s perfect for busy weeknights, picky eaters, or anyone craving a cozy Italian-inspired meal. Serve with garlic bread or a side salad for a complete dinner everyone will love.
Equipment
- Large pot
- Skillet or sauté pan
- Steamer or microwave (for broccoli)
- Mixing bowl
- Whisk
- Knife and cutting board
Ingredients
- 2 cups boneless chicken breast or thighs, diced
- 2 cups broccoli florets (fresh or frozen)
- 8 oz pasta (fettuccine, penne, or rotini)
- 4 oz cream cheese
- 1 cup milk (whole or 2%)
- ½ cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tbsp olive oil
- Salt and pepper to taste
Optional Add-ins:
- ½ cup shredded mozzarella (for baked version)
- 1 tsp red pepper flakes
- 1 tbsp Italian dressing (for marinating chicken)
Instructions
- Cook Pasta Boil pasta in salted water until al dente. Drain and set aside.
- Sauté Chicken Heat olive oil in a skillet over medium heat. Season chicken with salt and pepper. Cook until golden and cooked through (5–7 minutes). Remove and set aside.
- Steam Broccoli Steam or microwave broccoli until bright green and tender (4–5 minutes). Drain excess water.
- Make Alfredo Sauce In the same skillet, melt cream cheese over low heat. Gradually whisk in milk until smooth. Add garlic and Parmesan. Simmer until thickened (5 minutes). Season to taste.
- Combine and Serve Add pasta, chicken, and broccoli to the sauce. Toss gently to coat. Optional: transfer to baking dish, top with mozzarella, and bake at 375°F (190°C) for 10–15 minutes.
Notes
- Use rotisserie chicken for faster prep.
- Substitute shrimp or turkey for chicken.
- Swap broccoli with cauliflower or zucchini.
- Make it spicy with Cajun seasoning or chili flakes.
- Use whole wheat or chickpea pasta for extra fiber.
- Reheat gently with a splash of milk to prevent sauce separation.
- Freeze sauce separately for best texture.