Chicken and Broccoli Penne Alfredo

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.

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: American

Keyword: Chicken and Broccoli Penne Alfredo Recipe

Servings:

Calories: 996kcal

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