You all know how much we love anything alfredo here. This Chicken Alfredo Pizza, Chicken Alfredo Bake, Chicken Alfredo Dip, and these Chicken Alfredo Quesadillas are already favorites, and this Chicken Broccoli Alfredo is quickly becoming one! Throwing broccoli into the mix makes this Chicken Broccoli Alfredo is the perfect complete meal. It’s made with tender Cavatappi pasta (but you can use any kind!), broccoli florets, and juicy chicken all tossed in a simple, rich, and creamy Alfredo sauce! We love to round out our meal with homemade Garlic Bread or Homemade Breadsticks — who needs takeout? Got extra broccoli? Try this Broccoli Cheddar Soup next!
Ingredients Needed:
Pasta: I used Cavatappi, but any pasta shape will work. Broccoli: you’ll need 2 cups of cooked broccoli florets. You can start with fresh or frozen and cook it briefly with the pasta, but you can also roast it in the oven, or even cook it in the air fryer if you like more crispy edges. Oil: any cooking oil with a neutral flavor will work to brown the chicken. Salt and Pepper: we’re keeping the chicken seasoning simple with just a little salt and pepper. Chicken: use boneless and skinless, thinly sliced chicken breast. Boneless chicken thighs also work! To make it easier, whip up a batch of Shredded Chicken early in the week to get a head start on easy dinners. Garlic: I like to use freshly minced garlic for the best flavor. Seasonings: Italian seasoning, salt, black pepper, red pepper flakes Chicken Broth: I use low sodium chicken broth so I can control the saltiness of the sauce. If you use regular chicken broth, you may want to adjust the salt you add yourself. Heavy Whipping Cream: you can use a lighter cream, but the sauce won’t be as thick or flavorful. Cornstarch and Water: if needed, you can whisk together cornstarch and water to make a slurry which helps thicken the sauce. Parmesan: be sure to use freshly shredded parmesan for the best texture.
How to Make Chicken Broccoli Alfredo
This Chicken Alfredo recipe takes just over 30 minutes to make!
Tips and Notes for Chicken Alfredo
Cook the pasta al dente. Pasta with a little more bite holds up nicely in the creamy sauce. Reserve the pasta water. Don’t forget to save 1 cup of the pasta water after cooking to use in the Alfredo sauce. If you do happen to forget to reserve it, you can use extra broth or cream instead. Thinly slice the chicken. Make sure you slice the chicken breasts pretty thinly before cooking so they cook quickly. They should take just 3-4 minutes per side! Shred your own parmesan. Pre-shredded parmesan contains an anti-caking agent that can result in a grainy texture. Shred your own cheese for the best texture!
Variations
Add more veggies. Broccoli isn’t the only vegetable that tastes incredible in Alfredo pasta. Try adding cauliflower, mushrooms, onions, bell peppers, spinach, peas, tomatoes, asparagus, you name it. Use another meat. Swap the chicken out for cooked turkey, pork, or even shrimp! These Turkey Meatballs would be a great addition. Make it vegetarian. You can easily make this into a vegetarian dinner. Simply leave out the chicken and swap the chicken broth for veggie broth. Lighten it up. Make your meal a little lighter by using half-and-half or milk in place of the heavy cream. Keep in mind this will make your sauce less thick and flavorful. It will still be good though! Make it in the instant pot. Check out my Instant Pot Chicken Alfredo Pasta instead!
More Creamy Pasta Recipes
Garlic Parmesan Orzo recipe
Creamy Tomato Rigatoni Pasta
Chicken Pesto Pasta
Chicken Bacon Ranch Pasta
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