January 24, 2024
Review RecipeChicken Broccoli Alfredo
Chicken broccoli Alfredo is a delectable Italian-American dish featuring succulent chicken, crisp broccoli, and homemade creamy Alfredo sauce, creating a comforting meal for the whole family.
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Indulge in the creamy comfort of chicken broccoli Alfredo, a classic Italian-American favorite. This easy recipe combines tender chicken, fresh broccoli, and a creamy homemade Alfredo sauce to create a satisfying dish that’s perfect for family dinners.
Chicken Broccoli Alfredo Ingredients
Boneless, skinless chicken breasts take the spotlight, providing a protein base seasoned with salt and pepper for delicious flavor. The star of the show is the luscious Alfredo sauce coating the chicken, broccoli, and fettuccine noodles.
The addition of fresh broccoli florets not only adds a burst of color but also a satisfying crunch, gently steamed to maintain their vibrant green color and crisp texture.
Accompanying the dish are flat, ribbon-like fettuccine noodles, perfectly paired to absorb and showcase the creamy sauce in every delectable bite.
You’ll need:
- 2 tablespoons of olive oil
- 1½ pounds of boneless skinless chicken breasts, cut into 1-inch bite-sized pieces
- 1½ teaspoons of salt, divided into 1 teaspoon and ½ teaspoon
- ½ teaspoon of black pepper
- 6 tablespoons of salted butter
- 1 tablespoon of minced garlic
- 1 teaspoon of garlic powder
- 2 tablespoons of all-purpose flour
- 1½ cups of whole milk
- 1¼ cup of heavy whipping cream
- 1 cup of grated parmesan cheese (plus additional for garnish)
- 8 ounces of fettuccine noodles, cooked and drained according to package directions
- 3 cups of small broccoli florets (from 1 head of fresh broccoli), steamed until slightly tender and bright green in color
Substitutions and Additions
CHICKEN: For a twist, you can use boneless chicken thighs or even pre-cooked rotisserie chicken for added convenience in your chicken broccoli pasta.
BROCCOLI: While fresh broccoli is fantastic, frozen florets work well too. Just be cautious not to overcook them as they tend to cook faster than fresh.
NOODLES: Swap out fettuccine for your favorite pasta shape, such as penne, bow-tie, or rotini pasta, without altering the recipe’s essence.
How To Make This Chicken Broccoli Alfredo Recipe
We will walk you through making sure the chicken is cooked properly before you make the homemade Alfredo sauce and noodles for this broccoli chicken Alfredo recipe.
OUR RECIPE DEVELOPER SAYS
Cook the fettuccine noodles al dente, following the package instructions. They will continue to cook slightly when added to the sauce, so slightly undercooking them ensures they won’t become mushy.
STEP ONE: In a large 12-inch, heavy-duty skillet over medium-high heat, add the olive oil, chicken breast pieces, 1 teaspoon salt, and black pepper.
Cook and brown the chicken pieces until lightly golden and cooked through. This should take between 6-8 minutes. Remove the cooked chicken from the skillet and place onto a plate. Set aside.
PRO TIP:
For tender and juicy chicken, don’t overcrowd the skillet. Cook in batches if needed, allowing enough space between the chicken pieces to ensure even browning. Overcooking can make the chicken dry, so aim for a golden exterior and fully cooked interior.
STEP TWO: Turn the heat to the skillet down to medium and add the salted butter, minced garlic, garlic powder, and remaining ½ teaspoon salt. Cook the garlic just until tender and fragrant.
STEP THREE: To the skillet of garlic butter, sprinkle the all-purpose flour and whisk until the flour is completely absorbed by the butter.
STEP FOUR: Slowly pour in the whole milk and heavy cream while whisking continuously until no lumps of flour and butter remain.
Bring the mixture to a bubble, then reduce the heat to low and simmer the Alfredo sauce for 2-3 minutes or until thickened. Be sure that you are whisking often to ensure that the sauce does not burn.
PRO TIP:
To achieve a silky-smooth Alfredo sauce, be patient while whisking. Ensure the flour is fully absorbed by the butter before adding the milk and cream. Whisk continuously to prevent lumps and keep the heat on low to simmer gently until thickened.
STEP FIVE: Once the sauce has thickened, whisk in the grated parmesan cheese until fully incorporated.
STEP SIX: Add the cooked pasta, steamed broccoli florets, and chicken pieces to the skillet of Alfredo sauce.
Using tongs, gently fold all the ingredients into the sauce until all the chicken, pasta, and broccoli are coated in Alfredo sauce. Remove from the heat. You can add a sprinkle of additional parmesan cheese if desired for garnish.
How To Serve
Pair this dish with a crisp Caesar salad and garlic bread for a complete Italian-inspired feast.
Serve the chicken broccoli Alfredo with a side of asparagus or roasted vegetables for a veggie-packed meal.
If you are a fan of creamy pasta recipes, don’t forget to try our creamy mushroom pasta recipe and our chicken Alfredo bake.
MORE PASTA RECIPES
Storage
Check out our guidelines for storing this delicious pasta dish so that you can enjoy the rest later.
MAKE AHEAD: You can prepare the Alfredo sauce in advance and store it separately. Cook the chicken, pasta, and broccoli fresh when ready to serve.
IN THE FRIDGE: Store any leftovers in an airtight container in the fridge for up to two days. Add a splash of whole milk when reheating to maintain the sauce’s creamy consistency.
IN THE FREEZER: Avoid freezing this fettuccine Alfredo dish, as Alfredo sauce tends to separate when frozen and thawed.
REHEATING: Reheat in a skillet on low heat, stirring gently. You can also use a microwave, but be sure to add a bit of milk to maintain the sauce’s creaminess.
Why We Love This Recipe
CREAMY COMFORT: Chicken broccoli Alfredo offers a satisfying blend of tender chicken, crisp broccoli, and velvety Alfredo sauce.
EASY ELEGANCE: It’s a dish that effortlessly combines elegance with simplicity, making it suitable for both an easy weeknight meal and special occasions.
This easy chicken broccoli Alfredo pasta is a delightful dish that combines the creamy goodness of Alfredo sauce with juicy chicken and crisp tender broccoli florets. Its versatility makes it suitable for various occasions, from family dinners to date nights. Enjoy the comfort and flavor of this classic Italian-American favorite.
Frequently Asked Questions
Can I use store-bought Alfredo sauce instead?
While homemade sauce is recommended for the best flavor, you can use store-bought as a time-saving option.
Can I use a different type of pasta?
Feel free to substitute your favorite pasta shape. Both long pasta and short pasta would be delicious in this chicken and broccoli Alfredo recipe
Can I make this dish vegetarian?
Yes, omit the chicken and replace it with extra broccoli or your preferred vegetables.
Can I use frozen broccoli?
Yes, but be cautious not to overcook it, as it can become overly soft.
How can I make this fettuccine Alfredo with chicken and broccoli spicier?
Sprinkle red pepper flakes or add a dash of hot sauce to the Alfredo sauce.
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Chicken Broccoli Alfredo
Chicken broccoli Alfredo is a delectable Italian-American dish featuring succulent chicken, crisp broccoli, and homemade creamy Alfredo sauce, creating a comforting meal for the whole family.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6
Ingredients
- 2 tablespoons olive oil
- 1½ pounds boneless skinless chicken breasts, cut into 1” bite-size pieces
- 1½ teaspoons salt, divided into 1 teaspoon and ½ teaspoon
- ½ teaspoon black pepper
- 6 tablespoons salted butter
- 1 tablespoon minced garlic
- 1 teaspoon garlic powder
- 2 tablespoons all-purpose flour
- 1½ cups whole milk
- 1¼ cup heavy whipping cream
- 1 cup grated parmesan cheese, plus additional for garnish
- 8 ounces fettuccine noodles, cooked and drained according to package directions
- 3 cups small broccoli florets, from 1 head of fresh broccoli, steamed until slightly tender and bright green in color
Instructions
- In a large 12-inch, heavy-duty skillet over medium-high heat, add the olive oil, chicken breast pieces, 1 teaspoon salt, and black pepper. Cook and brown the chicken pieces until lightly golden and cooked through. This should take between 6-8 minutes. Remove the cooked chicken from the skillet and place onto a plate. Set aside.
- Turn the heat to the skillet down to medium and add the salted butter, minced garlic, garlic powder, and remaining ½ teaspoon salt. Cook the garlic just until tender and fragrant.
- To the skillet of garlic butter, sprinkle the all-purpose flour and whisk until the flour is completely absorbed by the butter.
- Slowly pour in the whole milk and heavy whipping cream while whisking continuously until no lumps of flour and butter remain. Bring the mixture to a bubble, then reduce the heat to low and simmer the Alfredo sauce for 2-3 minutes or until thickened. Be sure that you are whisking often to ensure that the sauce does not burn.
- Once the sauce has thickened, whisk in the grated parmesan cheese until fully incorporated.
- Add the cooked and drained fettuccine noodles, steamed broccoli florets, and chicken pieces to the skillet of Alfredo sauce. Using tongs, gently fold all the ingredients into the sauce until all the chicken, pasta, and broccoli are coated in alfredo sauce. Remove from the heat. You can add a sprinkle of additional grated parmesan cheese if desired for garnish.
Notes
- Cook the fettuccine noodles al dente, following the package instructions. They will continue to cook slightly when added to the sauce, so slightly undercooking them ensures they won’t become mushy.
- For tender and juicy chicken, don’t overcrowd the skillet. Cook in batches if needed, allowing enough space between the chicken pieces to ensure even browning. Overcooking can make the chicken dry, so aim for a golden exterior and fully cooked interior.
- To achieve a silky-smooth Alfredo sauce, be patient while whisking. Ensure the flour is fully absorbed by the butter before adding the milk and cream. Whisk continuously to prevent lumps and keep the heat on low to simmer gently until thickened.
Nutrition
Calories: 720kcal | Carbohydrates: 39g | Protein: 40g | Fat: 45g | Saturated Fat: 24g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0.5g | Cholesterol: 212mg | Sodium: 1155mg | Potassium: 845mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1664IU | Vitamin C: 43mg | Calcium: 303mg | Iron: 2mg
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