From-scratch Chicken Broccoli Alfredo is easier (and quicker) than you might think!
While it’s tempting to grab a jar of store-bought sauce, heat it in the microwave, and mix it with pasta for a weeknight dinner, all you get is a quick but boring meal. Why not elevate your weeknight dinner game? You definitely can—without spending a ton of time in the kitchen. Chicken broccoli Alfredo is a great recipe to get in rotation for weeknight dinners, and you might be surprised at how easy and quick it is—even with a homemade sauce.
While I am not above keeping a couple of jars of store-bought marinara sauce in the pantry, once I learned how to make my own creamy Alfredo sauce, I’ve never gone back to store-bought. All you need is butter, garlic, heavy cream (or shelf-stable evaporated milk in a pinch), and grated Parmesan cheese. Sometimes simple is best. You know what you’re putting into the sauce, and there are no additives or preservatives. It’s a win-win!
You will love chicken broccoli Alfredo because it is not only super easy to make, but it also tastes great. The homemade Alfredo sauce sticks to the broad fettuccine noodles and holds the chicken and broccoli pieces together, so you get goodness in every bite. It’s creamy and a little salty without being heavy, and you get protein, carbs, and veggies in a single main dish! Plus, it’s definitely family-friendly. My kids would always eat broccoli if it was cooked tender and covered in a yummy sauce. You can always add extras like sun-dried tomatoes or sautéed mushrooms if you want more flavor variety, too.
Getting the chicken just right
This recipe calls for two boneless, skinless chicken breasts. On average, that’s usually about a pound or so of chicken breast. Since you are just cooking them quickly in the pan, it’s a good idea, when possible, to cut the breasts horizontally so that they cook evenly and fast. That way, you only need to pan-fry the chicken breasts for about three to four minutes per side in the hot olive oil. Always use an instant-read thermometer to double-check that the internal temperature is at least 165 degrees Fahrenheit before removing it from the pan.
How do I store leftovers?
If you have leftovers, simply place the cooled pasta, chicken, and broccoli in an airtight container. Leftovers will keep in the refrigerator for up to 4 days. To reheat, either place in a nonstick skillet coated with a bit of canola oil or butter and toss and cook until heated through, or microwave in 30-second intervals until warm. Freezing is not recommended.
Serving suggestions
Chicken broccoli Alfredo is a great one-pot meal, and you don’t need much to go with it. Our family enjoys garlic bread or Cheese Breadsticks as a side. For additional sides, consider something make-ahead like Butternut Squash Soup in the chillier months or a refreshing Caesar Salad (delicious any time of year!). Another reason why I love this recipe is that you can make last-minute substitutions. For instance, use chopped rotisserie chicken instead of cooking chicken breasts for the protein, or swap it out for thawed, shelled shrimp (follow instructions on the package). Don’t have enough broccoli? Toss in sliced carrots or cauliflower to make up the difference. This is a no-stress dish, and you can use your imagination; it will still be delicious!
Chicken Broccoli Alfredo
Ingredients
- 8 ounces fettuccine pasta
- 2 1/4 cups broccoli florets
- 2 boneless, skinless chicken breasts
- Salt and pepper to taste
- 1 tablespoon olive oil
- 4 tablespoons butter
- 3 cloves garlic minced
- 1 2/3 cups heavy cream
- 1 1/4 cups grated Parmesan cheese
- 1/4 teaspoon ground nutmeg optional
Instructions
- Fill a large pot with salted water and bring it to a boil. Add the pasta and cook according to the package instructions until al dente.
- About 3 minutes before the pasta is done, add the broccoli florets to the boiling water with the pasta.
- Drain the pasta and broccoli together and set aside.
- While the pasta cooks, season the chicken breasts with salt and pepper on both sides.
- In a skillet over medium-high heat, heat olive oil. Add chicken breasts and cook on both sides until cooked to 165°F internally.
- Remove chicken from skillet, let it rest briefly, then slice into strips.
- In the same skillet over medium heat, melt the butter. Add the minced garlic and cook for about 1 minute until fragrant.
- Pour in the heavy cream and bring to a gentle simmer.
- Gradually mix in the grated Parmesan cheese until the sauce is creamy and the cheese melts completely.
- Add ground nutmeg. Taste and adjust seasoning if needed.
- Add the drained pasta and broccoli to the skillet with the Alfredo sauce. Toss to coat.
- Add the sliced chicken to the skillet and stir to combine.
- Serve the chicken broccoli Alfredo warm, garnished with additional Parmesan cheese if desired.
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