Overview
This is a simple, creamy pasta with chicken and broccoli. It cooks fast and tastes rich. You can also try a similar dish like a creamy rotisserie chicken broccoli pasta for another quick meal.
introduction
This recipe makes a smooth Alfredo sauce with tender chicken and bright broccoli. It uses common ingredients and cooks in one pan for the sauce. The pasta and broccoli cook together to save time. For another version with rotisserie chicken, see rotisserie chicken broccoli pasta.
why make this recipe
- It is quick and filling.
- Kids and adults usually like the creamy sauce.
- You get protein and a vegetable in one plate.
- It uses simple pantry items and fresh broccoli.
how to make Creamy Chicken Alfredo with Broccoli
Follow the steps below. For ideas on a different comfort meal, you can look at smothered chicken and rice.
Ingredients :
- 2 boneless, skinless chicken breasts
- 1 tbsp olive oil
- Salt and pepper, to taste
- 1/2 tsp garlic powder (optional)
- 200g fettuccine or linguine
- 1 heaping cup broccoli florets
- Salt for pasta water
- 2 tbsp butter
- 2 garlic cloves, minced
- 200ml heavy cream
- 50g grated Parmesan cheese
- Salt & pepper to taste
- 1 tbsp chopped parsley (for garnish)
Directions :
- Cook pasta: Bring salted water to a boil. Add pasta and cook until al dente. Add broccoli in the last 2–3 minutes. Drain and set aside.
- Grill chicken: While pasta cooks, season chicken with salt, pepper, and garlic powder. Heat oil in a skillet and cook chicken for 6–7 minutes per side until golden and fully cooked. Rest for 5 minutes, then slice.
- Make Alfredo sauce: In the same pan, melt butter over medium heat. Add garlic and sauté for 30 seconds. Stir in cream and simmer for 2 minutes. Add Parmesan and stir until melted. Season to taste.
- Combine: Add drained pasta and broccoli to the sauce. Toss gently to coat.
- Serve: Plate pasta and top with sliced chicken. Drizzle extra sauce and garnish with parsley.
how to serve Creamy Chicken Alfredo with Broccoli
Serve hot on warm plates. Put pasta first, then sliced chicken on top. Add more Parmesan if you like. A simple green salad or garlic bread goes well with it.
how to store Creamy Chicken Alfredo with Broccoli
Cool the dish to room temperature (no more than 2 hours). Store in an airtight container in the fridge for 3–4 days. Reheat on the stove over low heat. Add a splash of milk or cream to loosen the sauce.
tips to make Creamy Chicken Alfredo with Broccoli
- Do not overcook the pasta; it should be al dente.
- Save some pasta water if the sauce is too thick. A little water helps the sauce coat the pasta.
- Use freshly grated Parmesan for best taste.
- Let chicken rest after cooking so juices stay inside.
variation (if any)
- Use shrimp instead of chicken for a seafood version.
- Swap heavy cream for half-and-half for a lighter sauce (it will be thinner).
- Add mushrooms or spinach to the sauce for extra veggies.
FAQs
Q: Can I use frozen broccoli?
A: Yes. Add frozen broccoli in the last 3–4 minutes of pasta cooking. Do not thaw first.
Q: Can I make the sauce ahead?
A: You can make the sauce and chill it. Reheat gently and add a bit of cream or water to thin it.
Q: How do I know chicken is done?
A: Slice the thickest part. It should be white with no pink. Or use a meat thermometer: 75°C (165°F).
Q: Can I freeze this dish?
A: Freezing cream sauces can change texture. It is okay but may separate. Reheat slowly and stir well.
Q: Can I use low-fat milk instead of heavy cream?
A: Low-fat milk will make a thinner sauce. Add a small spoon of flour or cornstarch to thicken if you use milk.
Conclusion
For another quick fettuccine version with chicken and broccoli, see Quick & Easy Fettuccine Chicken Broccoli Alfredo. (https://www.tasteslovely.com/broccoli-chicken-fettuccine-alfredo/)
Creamy Chicken Alfredo with Broccoli
Ingredients
Method
- Bring salted water to a boil. Add pasta and cook until al dente. Add broccoli in the last 2–3 minutes. Drain and set aside.
- While pasta cooks, season chicken with salt, pepper, and garlic powder. Heat oil in a skillet and cook chicken for 6–7 minutes per side until golden and fully cooked. Rest for 5 minutes, then slice.
- In the same pan, melt butter over medium heat. Add garlic and sauté for 30 seconds. Stir in cream and simmer for 2 minutes. Add Parmesan and stir until melted. Season to taste.
- Add drained pasta and broccoli to the sauce. Toss gently to coat.
- Plate pasta and top with sliced chicken. Drizzle extra sauce and garnish with parsley.