Chicken Broccoli Alfredo - Flavorful bites of chicken, tender broccoli and rotini pasta tossed in a classic, creamy Parmesan garlic Alfredo sauce.
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If you love a creamy, cheesy pasta dish, look no further than this Chicken Broccoli Alfredo. This classic comfort food is easy to make and always hits the spot. Top it off with some Parmesan cheese and you'll have a delicious meal that everyone will love.
Plus, it's perfect for busy weeknights when you need something quick and easy.
HOW TO MAKE CHICKEN BROCCOLI ALFREDO
To make this scrumptious Alfredo pasta dish, you'll need:
- Rotini pasta
- Broccoli florets
- Olive oil
- Boneless, skinless chicken breasts
- Pepper
- Butter
- Flour
- Chicken broth
- Milk
- Heavy cream
- Garlic powder
- Garlic salt
- Grated Parmesan
- Fresh parsley leaves
PREPARING THE CHICKEN BROCCOLI ALFREDO
- In a large pot, cook pasta according to package instructions. In the last 2 minutes of cooking time, add broccoli. Drain well.
- Heat olive oil in a large skillet over medium high heat. Add chicken to skillet in an even layer and season with salt and pepper. Cook for 4 minutes. Flip and cook for an additional 3 minutes until the chicken reaches an internal temperature of 165F. Remove chicken and set aside.
- Melt butter in the skillet over medium heat. Whisk in flour until lightly browned for about 1 minute.
- Slowly whisk in chicken broth and milk. Stir continuously until mixture is incorporated. Stir in heavy cream, garlic powder, and garlic salt until slightly thickened.
- Stir in Parmesan until it is melted. If the mixture is too thick, add more milk as needed.
- Add in the broccoli and pasta.
- Toss in the chicken.
- Garnish with parsley and serve immediately.
CAN CHICKEN BROCCOLI ALFREDO BE ADAPTED FOR DIETARY NEEDS?
One of the best things about this dish is that it can be easily adapted to different dietary needs. For example, if you are trying to eat low-carb, you can simply swap out the pasta for zucchini noodles.
If you are dairy-free, you can use a vegan cheese sauce in place of the traditional Alfredo sauce.
However you make it, Chicken Broccoli Alfredo is a delicious and hearty meal that is perfect for any night of the week.
CAN I USE FROZEN BROCCOLI IN PLACE OF FRESH?
Yes, you can! Just add it to the pasta a few minutes before the chicken is done cooking.
WHAT'S THE BEST WAY TO COOK THE CHICKEN?
We like to pan-fry our chicken, but you could also bake it or grill it. Just make sure that it’s cooked through before adding it to the pasta.
HOW TO STORE LEFTOVER CHICKEN
Once you've made your dish, there are a few different ways to store it. If you're planning on eating it within the next few days, simply place it in an airtight container and store it in the fridge. It will last for up to four days in the fridge.
If you want to freeze your Chicken Broccoli Alfredo, place it in a freezer-safe container and it will last for up to six months. When you're ready to eat it, simply thaw it overnight in the fridge and reheat it on the stove top.
OTHER ITALIAN DISHES YOU'LL LOVE
- Crockpot Italian Garlic Chicken
- Italian Parmesan Chicken
- Caprese Bowtie Pasta Salad
- Breadcrumb Spaghetti
Chicken Broccoli Alfredo
Ingredients
- 8 ounces rotini pasta
- 12 ounces broccoli florets
- 1 tablespoon olive oil
- 2 boneless (skinless chicken breasts, cut into 1-inch chunks 1 teaspoon salt)
- ½ teaspoon pepper
- 2 tablespoons butter
- 2 tablespoon flour
- ¾ cup chicken broth
- ¾ cup milk
- ¼ cup heavy cream
- ¼ teaspoon garlic powder
- ½ teaspoon garlic salt
- ¼ cup freshly grated Parmesan
- 2 tablespoons chopped fresh parsley leaves
Instructions
- In a large pot, cook pasta according to package instructions.
- In the last 2 minutes of cooking time, add broccoli. Drain well.
- Heat olive oil in a large skillet over medium high heat.
- Add chicken to skillet in an even layer and season with salt and pepper.
- Cook for 4 minutes. Flip and cook for an additional 3 minutes until the chicken reaches an internal temperature of 165F.
- Remove chicken and set aside.
- Melt butter in the skillet over medium heat. Whisk in flour until lightly browned for about 1 minute.
- Slowly whisk in chicken broth and milk. Stir continuously until mixture is incorporated.
- Stir in heavy cream, garlic powder, and garlic salt until slightly thickened.
- Stir in Parmesan until it is melted. If the mixture is too thick, add more milk as needed.
- Stir in pasta, broccoli and chicken.
- Garnish with parsley and serve.
Notes
- For a dairy free version, substitute your sauce for a vegan alfredo sauce.
- You can use either fresh or frozen pasta for this recipe. Frozen will need less time to cook so add in a few minutes before your chicken is done cooking.
- Store your leftovers in an airtight container for up to four days in the fridge.
Nutrition
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