Some days, you just want comfort food without spending all night in the kitchen, and that’s exactly why I love Chicken Alfredo Pasta With Broccoli. It’s creamy, cozy, and comes together fast, making it perfect for busy weeknights or relaxed family dinners. I’ve made this recipe more times than I can count, and it never fails to feel like a warm hug in a bowl—simple, filling, and balanced. Stick with me, and I’ll show you how to make this easy favorite at home so you can enjoy a restaurant-style meal with zero stress.
Why You’ll Love This Chicken Alfredo Pasta With Broccoli
- Ready in about 20–30 minutes: This is one of those meals you can pull together after a long day without feeling rushed or stressed.
- Creamy, rich, and restaurant-quality at home: The sauce is smooth, cozy, and tastes like something you’d order at your favorite Italian spot.
- Balanced meal with protein, carbs, and veggies: You get tender chicken, filling pasta, and fresh broccoli all in one bowl.
- Easy ingredients you likely already have: No fancy items here—just simple, everyday pantry and fridge staples.
- Perfect for beginners and busy cooks: The steps are easy to follow, even if you’re still learning your way around the kitchen.
- Customizable with different pasta or vegetables: You can switch things up based on what you have or what your family loves.
What Kind of Chicken, Pasta, and Broccoli Should I Use?
Boneless, skinless chicken breast is the best choice for this recipe because it cooks fast and stays light with the creamy Alfredo sauce. Butterflying the chicken helps it cook evenly and keeps it juicy, but rotisserie chicken, shrimp, or tofu also work well if you want a quick or different option.
Fettuccine is the classic pasta for Alfredo since it holds the sauce so well, but penne or rotini are great alternatives for extra sauce in every bite. Fresh broccoli gives the best texture and flavor, though frozen broccoli is a handy shortcut—just be sure to cook and drain it well.
Options for Substitutions
This recipe is easy to customize based on what you have. You can swap the chicken for shrimp, tofu, or pre-cooked rotisserie chicken. For a lighter or dairy-free sauce, use half-and-half, milk with a little cornstarch, or a plant-based cream. Gluten-free pasta works fine if cooked carefully, and spinach, peas, or asparagus can replace broccoli without losing flavor.
Ingredients for Chicken Alfredo Pasta With Broccoli
Chicken breast
Boneless, skinless chicken breast cooks fast and stays tender in a creamy sauce. I like to butterfly it so every piece cooks evenly and stays juicy.
Pasta (fettuccine, penne, or rotini)
Fettuccine is the classic choice, but penne and rotini are great for holding sauce in every bite. Use what you have—this recipe is very forgiving.
Broccoli florets
Broccoli adds color, crunch, and balance to the rich sauce. Fresh works best, but frozen broccoli is fine if it’s cooked and drained well.
Olive oil
A little olive oil helps brown the chicken and adds light flavor. You don’t need much—just enough to keep the chicken from sticking.
Unsalted butter
Butter gives the Alfredo sauce its rich base. Using unsalted butter lets you control the salt level better.
Garlic cloves
Fresh garlic adds deep flavor to the sauce. I always suggest fresh cloves instead of garlic from a jar for the best taste.
Heavy cream
Heavy cream makes the sauce smooth and creamy without needing flour. It thickens naturally as it warms.
Whole milk (optional for loosening sauce)
A splash of milk helps thin the sauce if it gets too thick. This is especially helpful when reheating leftovers.
Parmesan cheese
Freshly grated parmesan melts better and gives the sauce a clean, salty flavor. Pre-shredded cheese doesn’t melt as smoothly.
Black pepper
Black pepper adds gentle heat and balance. I like to add it in small amounts and adjust at the end.
Garlic powder
Garlic powder boosts flavor without overpowering the sauce. It works well alongside fresh garlic.
Onion powder
Onion powder adds depth without changing the sauce texture. It’s a simple way to round out the flavor.
Salt
Salt brings everything together. Add it slowly and taste as you go, especially because parmesan is already salty.
Parsley (fresh or dried)
Parsley adds a fresh finish and a little color. Fresh parsley tastes brighter, but dried works just fine for busy nights.
How to Make Chicken Alfredo Pasta With Broccoli
Cooking this Chicken Alfredo Pasta With Broccoli is easier than it sounds, and once you get the steps down, it becomes a go-to weeknight favorite. Let me walk you through it in a way that feels like we’re cooking together in the kitchen.
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil and cook your pasta until it’s al dente—tender but with a slight bite. Drain it, toss it lightly with a little olive oil to prevent sticking, and set it aside. I usually taste a piece just to make sure it’s perfect—it makes all the difference!
Step 2: Prepare and Cook the Chicken
Season your chicken with salt, pepper, and a little garlic powder. Heat olive oil in a pan over medium heat and sear the chicken until golden on both sides. Once cooked, let it rest for a few minutes before slicing—it keeps the chicken juicy and tender.
Step 3: Cook the Broccoli
While the chicken rests, steam or microwave your broccoli until it’s bright green and fork-tender. You want it soft enough to eat easily but still crisp to provide that fresh, vibrant texture in the dish.
Step 4: Make the Alfredo Sauce
In the same pan, melt butter and sauté minced garlic until fragrant. Slowly add heavy cream, a pinch of salt, and freshly grated parmesan, stirring gently over low heat. Keep the heat low to avoid curdling and stir until the sauce is smooth, creamy, and luscious.
Step 5: Assemble the Dish
Finally, toss the cooked pasta and broccoli into the Alfredo sauce, coating everything evenly. Top it with the sliced chicken and a sprinkle of parsley. Serve immediately while it’s warm, creamy, and indulgent—you’ll have a restaurant-quality meal on the table in under 30 minutes!
This approach keeps the steps simple, and the results are always rich, creamy, and satisfying. It’s one of those dishes that feels fancy but comes together effortlessly—perfect for both busy weeknights and special dinners.
How Long to Cook Chicken Alfredo Pasta With Broccoli
Timing is key to getting this Chicken Alfredo Pasta With Broccoli just right. The pasta usually takes about 10–12 minutes to cook to al dente perfection. Chicken breasts need around 6–8 minutes per side depending on thickness, while steaming or microwaving the broccoli takes about 4–5 minutes until tender but still crisp. Making the Alfredo sauce only requires 5–7 minutes on low heat to get it smooth and creamy.
Altogether, you’re looking at a total cooking time of roughly 25–30 minutes, making it a fast, weeknight-friendly meal without sacrificing flavor or texture. Keeping these timing tips in mind helps ensure every component—pasta, chicken, broccoli, and sauce—is cooked perfectly and ready to serve at the same time.
Tips for Perfect Chicken Alfredo Pasta With Broccoli
To get the best results, butterfly your chicken so it cooks evenly and stays juicy. Always use freshly grated parmesan for a richer, smoother sauce—pre-shredded cheese can clump. Keep the heat low when combining cheese and cream to avoid curdling, and don’t overcook the pasta so it holds up well with the sauce. If your sauce gets too thick, a splash of milk or cream will loosen it without losing creaminess.
Watch Out for These Mistakes While Cooking
Overcooking the chicken can make it dry, so let it rest after searing. Boiling the sauce after adding cheese can cause it to separate. Avoid pre-shredded parmesan for the best texture. Don’t drown the pasta in sauce—coat it lightly for perfect balance. Lastly, adjust with pasta water if needed to get the sauce consistency just right.
What to Serve With Chicken Alfredo Pasta With Broccoli
Garlic Bread
Crispy, buttery, and loaded with garlic flavor, garlic bread is perfect for soaking up any extra Alfredo sauce. It’s a simple side that feels indulgent without extra fuss.
Side Salad
A fresh side salad with light greens adds crunch and balances the richness of the pasta. A simple vinaigrette keeps it bright and refreshing.
Roasted Vegetables
Roasted veggies like bell peppers, zucchini, or carrots bring texture and a slightly sweet flavor that contrasts nicely with the creamy sauce.
Steamed Green Beans
Lightly steamed green beans are quick, fresh, and add a pop of color. They’re a simple way to get extra veggies on the plate.
Caesar Salad
Classic Caesar salad with crisp romaine, parmesan, and a tangy dressing pairs beautifully with Alfredo pasta, adding a savory, familiar flavor.
Bruschetta
Tomato bruschetta adds a zesty, acidic note that cuts through the richness of the dish. It’s a refreshing, flavorful side for variety.
Sauteed Mushrooms
Earthy sautéed mushrooms complement the creamy sauce and add depth to the overall flavor. They’re quick to make and feel gourmet.
Storage & Reheating Instructions
Leftover Chicken Alfredo Pasta With Broccoli keeps well in an airtight container in the fridge for 3–4 days. For freezing, skip the broccoli to avoid sogginess and store portions in airtight containers for up to 2 months, thawing overnight in the fridge. Reheat gently on the stovetop over low heat with a splash of milk or cream to keep the sauce smooth, or microwave in 30–45 second intervals, stirring and adding a little milk to prevent drying or separating.
Estimated Nutrition (Per Serving, Approximate)
-
- Calories: 480–520 kcal
- Protein: 28–30 g (from chicken and cheese, supporting muscle repair and satiety)
- Carbohydrates: 40–45 g (mainly from pasta, providing energy)
- Fat: 24–26 g (from butter, cream, and cheese; mostly saturated fat—moderation advised)
- Fiber: 4–5 g (from broccoli and optional vegetables, aiding digestion)
Tip for health-conscious readers: Using whole wheat pasta or swapping heavy cream for half-and-half can reduce calories and increase fiber, making this dish a bit lighter while keeping it creamy and satisfying.
FAQs for Chicken Alfredo Pasta With Broccoli
Can I make chicken alfredo pasta ahead of time?
Yes! You can prepare the pasta, chicken, and sauce separately and store in the fridge for up to 3–4 days. Reheat gently before serving.
Can I use frozen broccoli for this recipe?
Absolutely. Frozen broccoli works well if cooked and drained properly. Avoid overcooking to keep it bright and slightly crisp.
Why did my Alfredo sauce turn grainy?
Grainy sauce usually happens when the heat is too high or cheese is added too quickly. Always melt cheese slowly over low heat.
What’s the best pasta shape for Alfredo sauce?
Fettuccine is classic for holding the creamy sauce, but penne or rotini also work well to catch every bite of sauce.
How do I make this recipe lighter?
Use half-and-half or milk instead of heavy cream, reduce butter, and add more broccoli for a lighter, healthier version without losing flavor.
Conclusion
Chicken Alfredo Pasta With Broccoli is creamy, comforting, and ready in under 30 minutes—perfect for busy weeknights or family dinners. Tender chicken, fresh broccoli, and a smooth, cheesy sauce make it a reliable crowd-pleaser that’s easy to customize.
Try it tonight, and you’ll have a new favorite for your weekly meal rotation. Stay tuned for more simple, delicious recipes!
Chicken Alfredo Pasta With Broccoli
Ingredients
Equipment
Method
- Bring a large pot of salted water to a boil and cook the pasta until al dente according to package instructions. Drain, toss lightly with olive oil, and set aside.
- Season the chicken breasts evenly with salt, black pepper, and garlic powder.
- Heat olive oil in a large skillet over medium heat. Sear the chicken for 6–8 minutes per side until golden and fully cooked. Remove from pan, rest for 5 minutes, then slice.
- Steam or microwave the broccoli until bright green and fork-tender. Set aside.
- In the same skillet, melt the butter over low heat. Add minced garlic and sauté for 30 seconds until fragrant.
- Slowly pour in the heavy cream and onion powder, stirring gently. Keep heat low.
- Add Parmesan cheese gradually, stirring until the sauce becomes smooth and creamy. Add milk if sauce is too thick.
- Add cooked pasta and broccoli to the sauce and toss until evenly coated.
- Top with sliced chicken and sprinkle with parsley. Serve immediately.
