Cheesy chicken broccoli Alfredo pasta is a go-to dinner meal in our house. It’s a one-pot meal that the whole family will enjoy!
Chicken broccoli Alfredo is perfect for entertaining dinner guests. It pairs perfectly with Olive Garden Breadsticks and Arugula Salad. For a crowd pleasing dessert whip up a Chocolate Sheet Cake!
Perfect for company
I love to find new and delicious dinner recipes! This next one was such a hit that we made it again a week later. I think your whole family will enjoy this Cheesy Chicken Broccoli Alfredo! In fact, we had company over to enjoy this dish and they loved it too.
If you love chicken and pasta dishes like we do, then you will want to give this a try asap. 😉 Seriously – SOOO good!! I admit, the kids weren’t HUGE fans of the broccoli but they loved the chicken and pasta.
Fortunately, the hubby and I loved it all. We were glad our guests like the recipe too. As we prepared for having company it made me think of a few TIPS I wanted to share for throwing a little dinner party, and I wanted to share those with you today.
Making Chicken broccoli Alfredo
CHICKEN. Add oil to a large skillet and heat on medium-high heat. Season the chicken with salt and pepper and cook on skillet until cooked through (about 7-8 minutes per side). Let the chicken rest for about 10 minutes and then slice – set aside.
SAUCE. Make your alfredo sauce by adding milk, broth and garlic to the skillet. Add salt and pepper and bring to a simmer. Add the heavy cream and Parmesan to the sauce and stir until combined. Simmer for a few additional minutes until the sauce thickens.
PASTA. Add dry penne noodles and broccoli to the sauce making sure to stir often for about 3 minutes. Cook for an additional 8 minutes.
SERVE. Stir in chicken and serve or add noodles to a plate and add sliced chicken on top. Garnish with fresh chopped parsley and/or additional Parmesan cheese.
Tips + Storing Info
To thicken the sauce, then the easiest way is to add a bit more parmesan cheese. If you don’t have any extra, then you can also use flour. Scoop some sauce out into a bowl and mix in it 1-2 tbsp of flour. Once smooth return the sauce back to the pan. Stir.
STORE the leftover Alfredo pasta in an airtight container in the fridge for up to 5 days. You can also freeze it for 1-2 months.
The pasta will have absorbed some of the liquid while it was stored. To revive it add about a tablespoon of milk to the pasta before reheating. For best results reheat slowly over low heat on the stove, but if needed you can use the microwave.
For More Alfredo Recipes:
- Chicken Alfredo Stuffed Shells
- Chicken Alfredo Pizza
- Easy Chicken Alfredo Soup
- Zucchini Chicken Alfredo Roll Ups
- Cheesy Spinach Alfredo Lasagna
- Alfredo Sauce
Chicken Broccoli Alfredo Recipe
Ingredients
- 2 tbsp olive oil extra-virgin
- 2 chicken breasts skinless, boneless
- salt and pepper to taste
- 2 cups whole milk
- 1 1/2 cups chicken broth low-sodium
- 2 tsp minced garlic
- 12 oz. penne
- 1 1/2 cups broccoli florets
- 1/2 cup heavy whipping cream
- 1 cup Parmesan cheese freshly grated
- parsley for garnish, optional
- garlic salt (with parsley flakes) season to taste
Instructions
- Add oil to a large skillet and heat on medium-high heat. Season the chicken with salt and pepper and cook on skillet until cooked through (about 7-8 minutes per side).
- Let the chicken rest for about 10 minutes and then slice – set aside.
- Make your alfredo sauce by adding milk, broth and garlic to the skillet. Add salt and pepper and bring to a simmer.
- Add dry penne noodles and broccoli to the sauce making sure to stir often for about 3 minutes. Cook for and additional 8 minutes.
- Add the heavy cream and Parmesan to the sauce and stir until combined. Simmer for a few additional minutes until the sauce thickens.
- Stir in chicken and serve or add noodles to a plate and add sliced chicken on top. Garnish with fresh chopped parsley and/or additional Parmesan cheese.
