Ultimate Creamy Chicken Alfredo with Broccoli

This ultimate creamy chicken Alfredo with broccoli is my go-to comfort meal when I want something rich, satisfying, and full of flavor. Juicy seared chicken, tender broccoli, and perfectly cooked pasta are coated in a luscious, homemade Alfredo sauce that’s silky and cheesy with just the right touch of garlic. It’s a complete dinner in one pan that always leaves me full and happy.

Why You’ll Love This Recipe

I love how this dish comes together in under 30 minutes, yet tastes like something straight from a restaurant. The creamy Alfredo sauce clings to every strand of pasta, and the addition of broccoli not only adds a pop of color and texture but makes me feel a bit better about indulging. I also like how customizable it is—I can use any pasta or protein I have on hand and still get incredible results.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken breasts or thighs

• Olive oil

• Salt and black pepper

• Garlic, minced

• Heavy cream

• Butter

• Parmesan cheese, freshly grated

• Fettuccine or pasta of choice

• Fresh broccoli florets

• Optional: red pepper flakes or Italian seasoning

Directions

1. I season the chicken with salt and pepper, then sear it in a hot skillet with olive oil until it’s golden brown and cooked through. Once done, I slice it into strips and set it aside.

2. I cook the pasta according to package directions, adding the broccoli to the boiling water during the last 2–3 minutes. Then I drain both together and set aside.

3. In the same skillet, I melt the butter and sauté the garlic just until fragrant, then pour in the heavy cream and bring it to a gentle simmer.

4. I stir in the grated Parmesan cheese until the sauce is smooth and creamy. I season with salt, pepper, and a pinch of red pepper flakes for a subtle kick.

5. I return the cooked pasta and broccoli to the skillet, tossing to coat them evenly in the Alfredo sauce.

6. I add the sliced chicken on top, giving it a final toss to combine everything.

7. I serve it hot, garnished with extra Parmesan if I’m feeling fancy.

Servings and timing

This recipe serves about 4 people. It takes roughly 10 minutes to prep and 20 minutes to cook, so I can have it on the table in around 30 minutes total.

Variations

When I want a lighter version, I use half-and-half instead of heavy cream. I also like swapping the chicken for shrimp or using rotisserie chicken for a shortcut. Sometimes I mix in mushrooms or spinach for even more veggies. For a low-carb option, I replace the pasta with zucchini noodles.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. When reheating, I add a splash of milk or cream to help loosen the sauce and warm it gently over low heat or in the microwave in short bursts, stirring in between to keep it smooth.

FAQs

Can I use pre-cooked chicken?

Yes, I often use leftover chicken or rotisserie chicken to save time. I just heat it through in the skillet before tossing it into the sauce.

What’s the best pasta for Alfredo?

I usually go for fettuccine because it holds the creamy sauce well, but penne, linguine, or even spaghetti work great too.

Can I make the sauce ahead of time?

I can, but I find it tastes best fresh. If I do make it ahead, I reheat it gently and stir in a bit of milk or cream to bring back its smooth texture.

How do I keep the sauce from separating?

I make sure not to boil the sauce once the cheese is added. A gentle simmer and constant stirring help it stay silky and cohesive.

Is it okay to freeze this dish?

I don’t recommend freezing it, as cream-based sauces can separate and become grainy when thawed. It’s best enjoyed fresh or within a few days from the fridge.

Conclusion

Creamy chicken Alfredo with broccoli is one of those classic meals I can count on to satisfy any craving. It’s easy enough for a weeknight but indulgent enough for a special dinner. With its rich, garlicky sauce and tender ingredients, it’s no surprise this dish is always a hit in my kitchen.