Chicken and Broccoli Penne Alfredo

Name: Chicken and Broccoli Penne Alfredo
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 8 ounces penne pasta; 3 cups broccoli florets, (cut into small pieces (approximately 1 inch)); 2 tablespoons olive oil; 1 ½ pounds boneless skinless chicken breasts, (cut into 1-inch bite-size pieces (approximately 2 large chickens)); 1 teaspoon salt, (divided (½ teaspoon to season chicken pieces before cooked and ½ teaspoon for the Alfredo sauce)); ½ teaspoon black pepper; 5 tablespoons salted butter; 1 tablespoon minced garlic; 2 tablespoons all-purpose flour; ¾ teaspoon garlic powder; 1 ½ cups whole milk; 1 cup heavy cream; 1 cup grated parmesan cheese

A bowl of food on a plate, with Chicken and Penne

Chicken and broccoli penne Alfredo is a quick, delicious meal featuring tender chicken, fresh broccoli, and a creamy Alfredo sauce. Ready in just 30 minutes, this easy recipe is perfect for busy weeknights or family dinners.

Jump to Recipe

Prep Time10

Cook Time20

Total Time30

Servings

Table of Contents

Chicken and Broccoli Penne Alfredo Ingredients
How To Make This Chicken and Broccoli Penne Alfredo Recipe
Chicken Broccoli Alfredo Penne Substitutions and Additions
Chicken Broccoli Penne Alfredo Troubleshooting Tips
How To Serve Penne With Chicken and Broccoli
How To Store Chicken and Broccoli With Alfredo Sauce
Why This Chicken and Broccoli Penne Alfredo Is The Best
Chicken and Broccoli Penne Alfredo Frequently Asked Questions
More Pasta Dishes You’ll Love
JUMP TO RECIPE
Even More Recipes You’ll Love

Chicken and broccoli penne alfredo is a comforting and satisfying dish that combines tender chicken, crisp broccoli, and penne pasta all coated in a rich and creamy Alfredo sauce. This recipe is perfect for a weeknight dinner when you want something hearty yet simple to make.

The best part? It’s a complete meal in itself, with protein, veggies, and pasta all in one dish, making it a convenient and family-friendly option.

a skillet of Chicken and Broccoli Penne Alfredo

There’s something undeniably comforting about a bowl of chicken and broccoli penne alfredo. The creamy Alfredo sauce, with its buttery garlic flavor, clings to every piece of tender chicken and al dente penne, while the bright green broccoli adds a pop of color and freshness.

This dish is a surefire way to turn a regular dinner into a special occasion, yet it’s easy enough to prepare on a busy weeknight.

Chicken and Broccoli Penne Alfredo Ingredients

Chicken and Broccoli Penne Alfredo raw ingredients that are labeled

It’s easy to create a mouthwatering chicken and broccoli penne Alfredo, and our recipe is sure to bring the whole family to the table. With just a few simple ingredients, you can whip up a restaurant-quality dinner that tastes like it took hours to prepare.

You’ll need:

8 ounces penne pasta
3 cups broccoli florets, cut into bite-size pieces
2 tablespoons olive oil
1 ½ pounds boneless skinless chicken breasts, cut into bite-size pieces
1 teaspoon salt, divided
½ teaspoon black pepper
5 tablespoons salted butter
1 tablespoon minced garlic
2 tablespoons all-purpose flour
¾ teaspoon garlic powder
1 ½ cups whole milk
1 cup heavy cream
1 cup grated Parmesan cheese

How To Make This Chicken and Broccoli Penne Alfredo Recipe

Creating a delicious chicken and broccoli penne Alfredo at home is straightforward with these clear, detailed steps. This recipe is perfect for a cozy family dinner or a quick weeknight meal.

Follow along to bring this creamy, flavorful dish to your table.

STEP ONE: Begin by boiling a large pot of water. Once the water is boiling, add eight ounces of penne pasta.

Cook according to the package directions, typically nine to eleven minutes, until the pasta is al dente. Stir occasionally to prevent the pasta from sticking together.

STEP TWO: About two to three minutes before the pasta finishes cooking, add three cups of broccoli florets to the boiling water. This will blanch the broccoli, making it bright green and tender.

Drain the pasta and broccoli together in a colander and set aside.

STEP THREE: While the pasta is cooking, heat a large nonstick skillet over medium-high heat. Add the olive oil to the hot skillet.

Once the oil is hot and shimmering, add the cubed boneless, skinless chicken breasts. Season the chicken with a half teaspoon salt and the black pepper.

STEP FOUR: Cook the chicken for 10-12 minutes, stirring occasionally, until golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate.

STEP FIVE: Reduce the heat to medium and add the salted butter to the skillet. Once the butter has melted, add the minced garlic.

Cook until the garlic is fragrant, about 30-45 seconds. Be careful not to burn the garlic.

STEP SIX: Sprinkle the all-purpose flour and garlic powder over the melted butter and garlic. Stir constantly to form a smooth paste, cooking for another 30-45 seconds to remove the raw flour taste.

The mixture should be a pale golden color.

STEP SEVEN: Slowly pour in the whole milk and heavy cream, whisking continuously to combine. Make sure no lumps remain.

Bring the sauce to a gentle boil, then reduce the heat to a simmer. Allow the sauce to thicken, which should take a few minutes.

whole milk and heavy cream added to the skillet

PRO TIP:

Adding the liquids slowly is crucial. Pour a small amount of liquid and whisk it into the flour mixture. Repeat until all the liquid has been added to the pan.

STEP EIGHT: Whisk in the Parmesan cheese until fully melted and integrated into the sauce. Continue to cook for an additional minute, stirring often to prevent the sauce from burning or sticking to the pan.

STEP NINE: Turn off the heat and add the drained penne pasta, broccoli florets, and cooked chicken to the skillet with the Alfredo sauce. Stir well to coat everything evenly with the creamy sauce.

penne pasta, broccoli florets, and cooked chicken added to the skillet with the Alfredo sauce

PRO TIP:

If the Alfredo sauce becomes too thick, you can add 1-2 tablespoons of additional whole milk to thin it out slightly. Stir until the desired consistency is achieved.

STEP TEN: Transfer the chicken and broccoli penne Alfredo to serving plates or a large serving bowl. Serve immediately for the best texture.

Chicken Broccoli Alfredo Penne Substitutions and Additions

Here are some easy substitutions and additions that can help you customize the dish while maintaining its deliciousness. Remember, substitutions might alter the taste and texture, so use them at your discretion.

Penne Pasta: You can use any short pasta like fusilli, rigatoni, or farfalle.

Broccoli Florets: Fresh broccoli is preferred for this recipe, but you can use frozen broccoli florets if necessary. Just warm them according to the package directions before adding them to the Alfredo sauce.

Chicken Breasts: Boneless, skinless chicken thighs are a great alternative if you prefer dark meat. Cook them a minute or two longer to make sure they are cooked through and golden brown.

Whole Milk: You can substitute 2% milk for a lighter sauce. For an even richer sauce, try using half and half.

Heavy Cream: If you want a lighter sauce, use more whole milk instead of heavy cream. Be aware that the sauce might be less creamy.

Parmesan Cheese: Freshly grated Romano or Asiago cheese can be used if you don’t have Parmesan. These cheeses will add a slightly different flavor but will still complement the dish well.

Garlic Powder: If you prefer a stronger garlic flavor, add extra minced garlic instead of garlic powder.

Seasonings: To add additional flavor, add Italian seasoning to the chicken. You can also add a sprinkle of red pepper flakes before serving for some extra heat.

Chicken Broccoli Penne Alfredo Troubleshooting Tips

Our recipe development team compiled even more helpful tips to guide you as you make this recipe. Here’s their best advice:

Cut Chicken Evenly: When cutting the chicken breasts into bite-size pieces, try to make them as uniform as possible. This ensures even cooking so that all pieces are done at the same time.
Keep Ingredients Ready: Have all ingredients measured and ready to go before you start cooking. This makes the process smoother and prevents any ingredients from being forgotten.
Whisk Continuously: When adding the flour to the butter and garlic, whisk continuously to avoid lumps and to ensure a smooth, creamy sauce.
Watch the Garlic: Garlic can burn quickly, and turns the flavor bitter. Keep an eye on it and cook just until fragrant, about 30-45 seconds.
Parmesan Cheese Quality: Use freshly grated Parmesan cheese for the best flavor and texture. Pre-grated cheese often contains anti-caking agents that can affect the sauce’s consistency.
Combine Ingredients Off Heat: After adding the pasta, broccoli, and chicken to the Alfredo sauce, turn off the heat. This prevents the sauce from becoming too thick or separating.

How To Serve Penne With Chicken and Broccoli

This chicken Alfredo pasta is a versatile dish that can be served in various ways to suit different occasions and tastes.

Whether you’re planning a family dinner, a casual get-together, or a more formal event, here are some ideas to enhance your dining experience.

Classic Serving: Serve the chicken Alfredo penne pasta in a large serving bowl, garnished with freshly chopped parsley and a sprinkle of extra Parmesan cheese. This presentation not only looks appealing but also adds a touch of freshness to the dish.

With a Fresh Salad: Pair this creamy pasta with a crisp Caesar salad or a tasty Olive Garden copycat salad.

With Garlic Bread: Complement the dish with warm, crispy garlic bread. It’s perfect for soaking up any leftover sauce.

As a Casserole: Transform the chicken and broccoli penne Alfredo into a baked casserole. Simply transfer the cooked pasta, broccoli, and chicken mixture to a baking dish, top with a layer of mozzarella cheese, and bake at 375°F until bubbly and golden brown. This makes for a comforting and hearty meal.

For Meal Prep: Divide the penne Alfredo into individual meal prep containers. This dish reheats well, making it an excellent option for lunch throughout the week.

Buffet-Style: If you’re hosting a larger gathering, serve the broccoli and chicken Alfredo as part of a buffet. Arrange it alongside other Italian dishes like lasagna, antipasto platters, and Dutch oven bread with olive oil dip.

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How To Store Chicken and Broccoli With Alfredo Sauce

Properly storing your chicken and broccoli penne Alfredo ensures it stays fresh and delicious for future meals. Here’s how to make sure your dish is stored and reheated correctly.

MAKE AHEAD: You can prepare the components of this recipe ahead of time. Cook the pasta, broccoli, and chicken as directed, and store them separately in airtight containers in the fridge. Make the Alfredo sauce and store it in a separate container. When ready to serve, reheat each component, combine them, and heat through.

IN THE FRIDGE: Store any leftovers in an airtight container in the refrigerator. Your chicken and broccoli penne Alfredo will last for up to two days. Make sure to cool the dish completely before refrigerating to maintain the best texture and flavor.

IN THE FREEZER: Freezing this dish is not recommended as the sauce can separate, and the texture of the pasta and broccoli may change.

HOW TO REHEAT: To reheat, place the pasta in a skillet over medium-low heat, adding a couple of tablespoons of whole milk to help thin the sauce and prevent it from becoming too thick. Stir occasionally until warmed through.

For microwave reheating, place a portion in a microwave-safe dish, add a splash of milk, cover, and heat on medium power in one minute intervals, stirring in between until hot.

Why This Chicken and Broccoli Penne Alfredo Is The Best

Chicken and broccoli penne Alfredo is a favorite for many reasons. It’s not just delicious; it’s also versatile, quick, and perfect for any occasion.

Easy to Make: The straightforward steps make this recipe easy for even beginner home cooks to make.

Quick and Convenient: Ready in just 30 minutes, it’s perfect for busy weeknights.

Family-Friendly: Kids and adults alike enjoy the creamy, comforting flavors.

Chicken and Broccoli Penne Alfredo Frequently Asked Questions

Can I use pre-cooked chicken for this chicken broccoli Alfredo pasta recipe?

Yes, you can use pre-cooked chicken. Add it to the sauce with the pasta and broccoli to warm it through.

Can I use a different type of cheese to make this broccoli chicken Alfredo recipe?

While Parmesan is traditional, you can use Romano or Asiago cheese for a different flavor.

What if my sauce is lumpy?

Whisk the sauce vigorously to break up any lumps, or use an immersion blender for a smooth consistency. If you need to thin the sauce, add a bit more milk or a touch of pasta water.

Can I add other vegetables to this dish?

Absolutely! Feel free to add vegetables like bell peppers, mushrooms, or spinach.

Can I make this recipe Cajun chicken Alfredo?

You can add Cajun spices when you cook the chicken, or you can make our Cajun Chicken Pasta instead!

Is there a way to make the sauce richer?

Use half and half or increase the amount of heavy cream for a richer sauce.

How can I make this dish lighter?

Substitute whole milk with 2% milk and reduce the amount of butter for a lighter version.

Do I need to use fresh garlic?

Fresh garlic is recommended for the best flavor, but you can use garlic powder in a pinch.

Can I make this dish gluten-free?

Yes, use gluten-free pasta and substitute the flour in the sauce with a gluten-free flour blend.

This chicken and broccoli penne Alfredo is an easy dinner recipe that combines tender chicken, flavorful broccoli, and a creamy Alfredo sauce for a quick and satisfying meal. Enjoy the ease and deliciousness of this classic dish any night of the week!

a plate of Chicken and Broccoli Penne Alfredo

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Chicken and Broccoli Penne Alfredo

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Prep Time 10

Cook Time 20

Total Time 30

Servings

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Ingredients

8 ounces penne pasta
3 cups broccoli florets, cut into small pieces (approximately 1 inch)
2 tablespoons olive oil
1 ½ pounds boneless skinless chicken breasts, cut into 1-inch bite-size pieces (approximately 2 large chickens)
1 teaspoon salt, divided (½ teaspoon to season chicken pieces before cooked and ½ teaspoon for the Alfredo sauce)
½ teaspoon black pepper
5 tablespoons salted butter
1 tablespoon minced garlic
2 tablespoons all-purpose flour
¾ teaspoon garlic powder
1 ½ cups whole milk
1 cup heavy cream
1 cup grated parmesan cheese

Instructions

To a large pot of boiling water, add the penne pasta and cook to al dente (approximately 9-11 minutes or according to package directions).
Two to three minutes before the end of the cooking time for the penne pasta, add the broccoli florets to the boiling pasta and allow the broccoli to cook for the remaining two to three minutes of the pasta cooking time. The broccoli florets should be bright green and tender. Drain the pasta and broccoli florets into a large colander, in the sink, and set aside.
While the pasta is cooking, heat a large 12-inch skillet over medium-high heat. Add the olive oil to the hot skillet along with the boneless skinless chicken breast pieces. Season the chicken with ½ teaspoon salt and black pepper.
Cook the chicken pieces for 10-12 minutes or until golden brown and no pink remains. Transfer the cooked and browned chicken to a plate and set aside.
Turn the heat to the skillet down to medium and add the butter and minced garlic. Allow the butter to melt and the garlic to become fragrant and tender for 30 – 45 seconds before adding the all-purpose flour, remaining ½ teaspoon salt, and garlic powder. Using a whisk, cook the butter and flour mixture for 30 – 45 seconds or just until no dry pockets of flour remains. The flour mixture should be a pale golden color.
Slowly pour in the whole milk and heavy cream while whisking constantly, until all the flour is incorporated and no lumps remain.
Bring the Alfredo sauce to a boil and allow it to simmer for 2 minutes or until thickened. Whisk in the grated parmesan cheese and cook for an additional 1 minute.Be sure to whisk often to ensure the sauce does not burn.
Turn off the heat to the skillet. Add the al dente penne pasta, broccoli florets, and cooked chicken to the Alfredo sauce. Stir to evenly coat the pasta, broccoli, and chicken with the Alfredo sauce before serving.

Notes

Cut Chicken Evenly: When cutting the chicken breasts into bite-size pieces, try to make them as uniform as possible. This ensures even cooking so that all pieces are done at the same time.
Keep Ingredients Ready: Have all ingredients measured and ready to go before you start cooking. This makes the process smoother and prevents any ingredients from being forgotten.
Whisk Continuously: When adding the flour to the butter and garlic, whisk continuously to avoid lumps and to ensure a smooth, creamy sauce.
Watch the Garlic: Garlic can burn quickly, and turns the flavor bitter. Keep an eye on it and cook just until fragrant, about 30-45 seconds.
Parmesan Cheese Quality: Use freshly grated Parmesan cheese for the best flavor and texture. Pre-grated cheese often contains anti-caking agents that can affect the sauce’s consistency.
Combine Ingredients Off Heat: After adding the pasta, broccoli, and chicken to the Alfredo sauce, turn off the heat. This prevents the sauce from becoming too thick or separating.

Nutrition

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Proudly Prepared by the Spaceships Kitchen

This recipe was developed, tested, cooked and photographed by the Spaceships Kitchen. From our dinner table to yours, we hope you think it's out of this world!

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Layne Kangas Marketing
Lenore Ortyl Editorial Director
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Chicken and Broccoli Penne Alfredo

Chicken and Broccoli Penne Alfredo Ingredients

How To Make This Chicken and Broccoli Penne Alfredo Recipe

Chicken Broccoli Alfredo Penne Substitutions and Additions

Chicken Broccoli Penne Alfredo Troubleshooting Tips

How To Serve Penne With Chicken and Broccoli

Million Dollar Baked Spaghetti

Best Baked Ziti Pasta

How To Store Chicken and Broccoli With Alfredo Sauce

Why This Chicken and Broccoli Penne Alfredo Is The Best

Chicken and Broccoli Penne Alfredo Frequently Asked Questions

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