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    Home » Recipes » Pasta » Chicken and Broccoli Alfredo

    By Amy · Published: Apr 14, 2019 · Updated: Jan 26, 2021 · This post may contain affiliate links. Please read my disclosure policy Leave a Comment

    Chicken and Broccoli Alfredo

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    Front closeup view of Chicken and Broccoli Alfredo in a round white bowl.

    This easy Chicken and Broccoli Alfredo is creamy, comforting and on the table in just 30 minutes from start to finish!

    Front view of Chicken and Broccoli Alfredo in a round white bowl.

    This recipe is nothing short of comfort in a bowl.  Not only is it quick and simple, the cleanup is fairly easy, too.  All you’ll need is a skillet for the chicken and Alfredo sauce and a pot for the pasta and broccoli.

    Overhead view of Chicken and Broccoli Alfredo in a skillet.

    This has the perfect amount of Alfredo sauce – not too dry and not too soupy… just right!

    Can any leftovers be reheated?

    Yes, this reheats very well and the leftovers are delicious (if you have any leftovers!).  When refrigerating leftovers, the pasta will absorb some of the moisture in the sauce (and the sauce will thicken),  so I recommend adding some milk when reheating until your desired consistency of the sauce is met.

    Chicken and Broccoli Alfredo in a white bowl on a white plate.

    How many people does this serve?

    I measured this recipe to be approximately nine cups, so this serves four generous (2-1/4 cup) servings or six (1-1/2 cup) servings.

    I typically eat this as a complete meal because it has starch, protein, dairy and a vegetable.  If you want to spread out the number of servings, serve it with a garden salad and garlic bread.

    Overhead view of a bowl of chicken and broccoli pasta with Alfredo sauce.

    Can I Use Frozen Broccoli Instead of Fresh?

    Yes!  Frozen broccoli works in this recipe as well.

    Enjoy!

    More Pasta Dishes with Chicken

    • Chicken Caesar Pasta Salad
    • Chicken Parmesan Casserole
    • Instant Pot Cheesy Chicken, Noodles and Vegetables

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    Front view of Chicken and Broccoli Alfredo in a round white bowl beside a fork and white kitchen towel.

    Chicken and Broccoli Alfredo

    An easy and comforting dinner the whole family will love!
    Print Pin Rate
    Course: Pasta
    Cuisine: American
    Keyword: chicken broccoli Alfredo, chicken broccoli Alfredo recipe
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Servings: 6
    Author: Amy

    Ingredients

    • 8 ounces rotini pasta
    • 3 cups fresh broccoli florets about 1 large head broccoli
    • 1 ½ pounds boneless, skinless chicken breasts sliced into thin strips or bite size cubes
    • ½ teaspoon kosher salt
    • ½ teaspoon black pepper
    • ⅓ cup plus 1 tablespoon butter divided
    • 2 teaspoons minced fresh garlic
    • 6 ounces cream cheese cubed
    • ½ teaspoon Italian seasoning
    • 1 ½ cups whole milk
    • 1 ½ cups grated Parmesan cheese and extra, for topping (if desired)
    • 1 tablespoon chopped fresh parsley for topping (optional)

    Instructions

    • Cook pasta according to package directions.  Add broccoli florets during the last 4 minutes of cook time.  Drain well.
    • While pasta is cooking, season chicken with salt and pepper.
    • Melt 1 tablespoon of butter in a large skillet over medium high heat (I used a 12 inch skillet).  Add chicken and cook for approximately 6 to 7 minutes (3 to 3 ½ minutes on each side), or until chicken is no longer pink and fully cooked.  Transfer chicken to a plate and set aside.
    • In the same skillet over medium heat, melt the remaining ⅓ cup of butter.  Add garlic and sauté (stirring constantly), until fragrant (about 30 seconds).  Add cream cheese cubes and Italian seasoning.  Whisk to smooth out any large lumps.
    • Slowly pour in milk, about ¼ cup at a time, while continuing to whisk.
    • Add Parmesan cheese and whisk or stir well to combine.  Continue to cook and stir for 2 to 3 minutes, or until sauce reaches desired thickness.
    • Remove from heat and add pasta, broccoli and cooked chicken to skillet with sauce.  Toss to coat evenly.  Season with additional salt and pepper, if desired.
    • Serve sprinkled with grated Parmesan cheese and fresh chopped parsley, if desired.

    Notes

    If reheating and sauce is too thick, add milk to reach desired consistency.

    Nutrition

    Calories: 665kcal | Carbohydrates: 37g | Protein: 44g | Fat: 38g | Saturated Fat: 21g | Trans Fat: 1g | Cholesterol: 173mg | Sodium: 978mg | Potassium: 815mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1546IU | Vitamin C: 43mg | Calcium: 420mg | Iron: 2mg

    If provided, nutritional info is a courtesy, is not guaranteed and should only be considered as a guideline.

    Tried this recipe?Mention @TheBlondCook or tag #theblondcook!

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    Hey, I'm Amy Brinkley! Welcome to my online kitchen. I love cooking simple, family-friendly recipes with everyday ingredients.

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