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Chicken Broccoli Alfredo

A comforting and creamy dish that combines tender chicken, vibrant broccoli, and a smooth alfredo sauce over perfectly cooked pasta, ideal for busy weeknights.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 650
Ingredients Method Notes

Ingredients
  

Pasta and Broccoli
  • 8 ounces dry fusilli or rotini These pasta shapes hold onto the sauce beautifully.
  • 12 ounces broccoli florets (chopped small) Adds a fresh touch and nutritional boost.
Chicken
  • 2 boneless skinless chicken breasts (1 to 1¼ pounds) Juicy chicken pieces are the star protein of this dish.
  • 2 tablespoons olive oil For a light, aromatic base that perfectly cooks the chicken.
  • ¾ teaspoon all-purpose seasoning A blend of spices that elevates the chicken’s taste.
  • to taste Freshly ground black pepper Adds a subtle kick to the dish.
Alfredo Sauce
  • 3 tablespoons butter Enhances the alfredo sauce, making it silky smooth.
  • 1 heaping teaspoon minced garlic Provides depth and richness to the sauce.
  • ⅓ cup all-purpose flour Helps create a creamy base for the alfredo sauce.
  • 2 cups milk (2%, whole, or half-and-half) Forms the luscious alfredo sauce.
  • ½ teaspoon garlic powder Adds an extra layer of garlic flavor.
  • ½ teaspoon onion powder Delivers subtle sweetness.
  • ½ teaspoon salt Enhances all flavors.
  • ½ cup grated Parmesan cheese Adds a nutty flavor and creamy texture to the sauce.

Method
 

Preparation
  1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente.
  2. During the last two minutes of the cooking time, add the chopped broccoli florets.
  3. Once cooked, drain the pasta and broccoli using a colander and set aside.
Cooking the Chicken
  1. Cut the chicken breasts into bite-size pieces, about ½ inch.
  2. In a large skillet, heat olive oil over medium heat.
  3. Add the chicken pieces and season with all-purpose seasoning and freshly ground black pepper.
  4. Sauté the chicken until cooked through and lightly golden, about 5-7 minutes. Transfer to a plate and keep warm.
Making the Alfredo Sauce
  1. In the same skillet, wipe it clean and add butter over medium-low heat.
  2. Once melted, add minced garlic and cook for about one minute, stirring until fragrant.
  3. Whisk in the flour, cooking for 1-2 minutes until it forms a paste.
  4. Gradually add milk (or half-and-half), whisking constantly until the mixture thickens into a sauce.
  5. Reduce the heat to low and stir in garlic powder, onion powder, and salt.
  6. Remove from heat and mix in grated Parmesan cheese until the sauce is smooth and creamy.
Combining Ingredients
  1. Add cooked pasta, broccoli, and sautéed chicken back into the skillet.
  2. Toss everything together until well coated with the creamy sauce.
  3. Garnish with remaining Parmesan cheese before serving.

Notes

For an extra flavor boost, marinate the chicken in olive oil and lemon juice before cooking. Consider adding red pepper flakes for subtle heat. You can use rotisserie chicken to save time.