This homemade Chicken Broccoli Alfredo is creamy, cheesy, and delicious! This pasta dish is perfect for a weeknight meal or a special occasion. The tender chicken, flavorful broccoli, and creamy Alfredo sauce work so well together. Every bite is so tasty. This 30-minute dinner is great for any night of the week!
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Why You’ll Love This Recipe
- This chicken broccoli alfredo is easy to make and can be ready in under 30 minutes.
- The chicken is so tender.
- The homemade alfredo sauce is so creamy and smooth!
- This Italian inspired pasta dish is great for the whole family.
- Kids love it!
- It is a good source of protein and calcium.
- If needed, use gluten-free penne pasta.
- The leftovers are delicious for up to 4 days.
- Check out this Chicken Fettuccine Alfredo or this Tuscan Chicken for another comfort food dinner!
Ingredients & Substitutes
These are the ingredients and substitutes for chicken broccoli alfredo. Scroll down to the recipe card below for the entire recipe.
We prefer using whole wheat penne pasta. If needed, use gluten-free penne pasta.
Olive oil helps cook the chicken and garlic. Use avocado oil if desired.
Choose boneless, skinless chicken breast. Slice into bite-sized pieces. Chicken thighs are another great option.
Minced garlic adds a delicious garlicky flavor.
Chicken broth adds a hearty flavor. Use no sugar added chicken broth. In a pinch, use beef broth or vegetable broth.
Use any type of milk. Whole milk will make the sauce more creamy than skim milk.
Whole wheat flour helps thicken the sauce. If needed, use gluten-free flour.
Grated Parmesan cheese adds a cheesy flavor. In addition, it thickens the sauce.
Season with salt and pepper to taste.
A pinch of nutmeg adds a delicious flavor!
Steam the broccoli to tender but not mushy. We recommend using fresh broccoli, not frozen broccoli. Frozen broccoli will become too mushy.
Taste & Texture
This Chicken Broccoli Alfredo is a rich and creamy pasta dish!
The chicken is tender and juicy while the broccoli is bright and flavorful.
The alfredo sauce is smooth and decadent. It coats the pasta and vegetables perfectly.
How to Make
Step 1
First, cook the whole wheat pasta according to the package instructions until al dente. Drain and set aside.
Step 2
In a large skillet, heat the olive oil over medium-high heat. Add the chicken pieces and cook for 5 to 7 minutes until they are browned and cooked through. Remove the cooked chicken from the skillet and set aside.
Step 3
In the same skillet, add the minced garlic and cook for about 30 seconds until fragrant.
Step 4
Sprinkle the whole wheat flour over the garlic in the skillet and whisk it into the oil to create a roux. Cook for 1 to 2 minutes, stirring constantly, until it becomes lightly golden.
Step 5
Gradually pour in the chicken broth and milk, whisking constantly to avoid lumps. Cook for 5 to 7 minutes, or until the sauce thickens.
Step 6
Stir in the grated Parmesan cheese and continue to cook, stirring until the cheese is fully melted and the sauce is creamy.
Step 7
Season the sauce with salt, black pepper, and nutmeg (if using). Adjust the seasoning to your taste.
Step 8
Add the cooked chicken pieces and steamed broccoli florets to the sauce. Stir to combine and heat them through for a few minutes.
Step 9
Add the cooked whole wheat pasta to the skillet and gently toss to coat the pasta with the Alfredo sauce and chicken and broccoli mixture.
Step 10
Serve your healthy Chicken Broccoli Alfredo with whole wheat pasta immediately. Finally, garnish with additional Parmesan cheese and fresh parsley if desired.
Expert Tips for Success
Here are a few expert tips and tricks to make the best Chicken Broccoli Alfredo.
Cut the chicken into bite-sized pieces.
Use freshly grated Parmesan cheese for the best flavor.
Add a splash of chicken broth or heavy cream to the alfredo sauce if it gets too thick.
Do not overcook the broccoli. It should be bright green and still have a bit of crunch.
Season the dish with salt and pepper to taste.
Flavor Variations & Add-Ins
There are many ways to flavor your Chicken Broccoli Alfredo. Here are a few ideas:
Add mushrooms, spinach, or sun-dried tomatoes to the dish for extra flavor and nutrients.
Use a different type of pasta, such as penne, rigatoni, or fettuccine.
Add a squeeze of lemon juice or a pinch of red pepper flakes to the dish for a bit of brightness and heat.
Top the dish with crumbled bacon, grilled chicken, or shrimp for extra protein.
How to Serve & Store
Chicken Broccoli Alfredo is great for family dinners and holidays. It is typically served with a side of bread or salad.
To store Chicken Broccoli Alfredo, let it cool completely before transferring it to an airtight container. It will keep in the refrigerator for up to 4 days.
Frequently Asked Questions (FAQs)
Yes, you can make this recipe ahead of time. Cook and then store it in the refrigerator for up to 24 hours. When you are ready to serve, simply reheat the dish on the stovetop or in the microwave.
The creamy alfredo sauce does not freeze and thaw well. Therefore, we recommend not freezing it.
You can use any type of pasta that you like. However, fettuccine noodles are a classic choice for this dish. Other good options include penne noodles, spaghetti noodles, and linguine noodles.
Flour thickens chicken alfredo sauce. In this recipe, we use whole wheat flour.
For the best texture, use fresh broccoli. Frozen broccoli can become mushy.
Equipment Needed
Wooden Spoon: Mix the alfredo sauce and the chicken with a wooden spoon.
Large Nonstick Skillet: This nonstick skillet is large enough for this chicken broccoli alfredo recipe.
You May Also Enjoy
- Creamy Lemon Shrimp Pasta
- Easy Spaghetti
- Weeknight Tomato Basil Pasta
- Spaghetti Squash Carbonara
- Slow Cooker Spaghetti Bolognese
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Chicken Broccoli Alfredo
Ingredients
- 8 ounces whole wheat penne pasta
- 1 tbsp olive oil
- 1 pound chicken breast (cut into bite-sized pieces)
- 2 cloves garlic (minced)
- 1 cup chicken broth
- 1 cup milk
- 2 tbsp whole wheat flour
- ½ cup grated Parmesan cheese
- ½ tsp salt (adjust to taste)
- ¼ tsp black pepper
- ¼ tsp nutmeg (optional)
- 2 cups broccoli florets (steamed until tender-crisp)
Instructions
- First, cook the whole wheat pasta according to the package instructions until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium-high heat. Add the chicken pieces and cook for 5 to 7 minutes until they are browned and cooked through. Remove the cooked chicken from the skillet and set aside.
- In the same skillet, add the minced garlic and cook for about 30 seconds until fragrant.
- Sprinkle the whole wheat flour over the garlic in the skillet and whisk it into the oil to create a roux. Cook for 1 to 2 minutes, stirring constantly, until it becomes lightly golden.
- Gradually pour in the chicken broth and milk, whisking constantly to avoid lumps. Cook for 5 to 7 minutes, or until the sauce thickens.
- Stir in the grated Parmesan cheese and continue to cook, stirring until the cheese is fully melted and the sauce is creamy.
- Season the sauce with salt, black pepper, and nutmeg (if using). Adjust the seasoning to your taste.
- Add the cooked chicken pieces and steamed broccoli florets to the sauce. Stir to combine and heat them through for a few minutes.
- Add the cooked whole wheat pasta to the skillet and gently toss to coat the pasta with the Alfredo sauce and chicken and broccoli mixture.
- Serve your healthy chicken broccoli alfredo with whole wheat pasta immediately. Garnish with additional Parmesan cheese and fresh parsley if desired!
Notes
- We prefer whole wheat pasta because it is less processed than regular pasta.
- For gluten-free, use gluten-free penne.
- Cut the chicken into small bite-sized pieces.
- Continue stirring to prevent burning.
- The Alfredo sauce will thicken as it cooks.
- Store leftovers in the fridge for up to 4 days.
- Do not freeze.
This was pretty good. The changes I would make would be to halve the pasta and double the brocolli. Way too much pasta .