Chicken Broccoli Alfredo Recipe

Few dishes in the realm of comfort food manage to strike a balance between indulgence and wholesomeness quite like Chicken Broccoli Alfredo. Rich, creamy Alfredo sauce, tender chicken breast, and crisp-tender broccoli florets come together in a dish that feels both luxurious and nourishing. This beloved classic has graced dinner tables across homes and restaurants for decades, earning a permanent place in the hearts of pasta lovers everywhere.

The appeal of Chicken Broccoli Alfredo lies in its simplicity and versatility. At its core, it is a straightforward pasta dish, but its components each offer layers of flavor, texture, and nutrition. The velvety sauce, made from butter, cream, and Parmesan cheese, adds a decadent richness that coats each bite. The chicken provides hearty protein, while the broccoli contributes a fresh, vegetal note and a vibrant green contrast that lightens the dish and adds balance. When paired with al dente fettuccine or penne, the result is a satisfying, full-bodied meal that feels both classic and modern.

But Chicken Broccoli Alfredo is more than just a recipe—it’s a culinary experience that bridges traditional Italian influences with the convenience and comfort of American home cooking. Alfredo sauce itself has a fascinating history that dates back to early 20th-century Rome, where it was originally created as a simple butter and cheese emulsion to please a pregnant wife with a delicate palate. Over time, particularly in the United States, this minimalist preparation evolved into the creamy, garlic-infused version we know today, often enhanced with proteins and vegetables to make it a complete meal.

In this recipe guide, we’re going beyond the basics. We’ll explore the origins of Alfredo sauce, dive deep into ingredient selection, and provide a detailed, step-by-step method for preparing a Chicken Broccoli Alfredo dish that’s rich in flavor, satisfying in texture, and adaptable for a range of dietary needs and preferences. We’ll discuss techniques for achieving perfectly seared chicken, vibrant green broccoli that retains its crunch, and a sauce that’s neither too heavy nor too thin. We’ll also include tips for making the dish ahead of time, storing leftovers, and transforming it into meal-prep-friendly portions.

Whether you’re a home cook looking to elevate your weekday dinner routine or someone exploring the comforting classics of Western cuisine, this recipe promises to be a valuable addition to your repertoire. And while it’s easy enough for a weeknight, its elegant presentation and creamy richness make it worthy of weekend gatherings and special occasions.

Chicken Broccoli Alfredo also offers room for creativity and personalization. Prefer grilled chicken to pan-seared? Want to incorporate whole-wheat pasta or gluten-free noodles? Curious about how to make a lighter version without sacrificing flavor? This guide will offer you all the tools, variations, and insights needed to tailor the dish to your tastes and dietary goals, without compromising its essential character.

By the end of this guide, you’ll not only have mastered the classic Chicken Broccoli Alfredo but also gained a deeper understanding of the culinary techniques and flavor principles behind it. Cooking is more than just following instructions—it’s about building confidence in the kitchen, learning to adapt, and finding joy in the process. With each step, from selecting the freshest ingredients to swirling that final ribbon of sauce around your fork, you’ll experience why this dish remains a cherished staple in countless kitchens around the world.

Step-by-Step Instructions for Chicken Broccoli Alfredo

1. Ingredient Preparation

Proper mise en place (everything in its place) is the first step to success in any kitchen. Before you turn on the stove, ensure you have everything chopped, measured, and ready to go. Here’s what you’ll need:

Ingredients:

For the Chicken:

• 2 boneless, skinless chicken breasts (about 1 to 1.5 pounds total)

• 1 teaspoon kosher salt

• ½ teaspoon freshly ground black pepper

• ½ teaspoon garlic powder

• 1 tablespoon olive oil

• Optional: 1 tablespoon unsalted butter (for searing)

For the Broccoli:

• 2 cups fresh broccoli florets (bite-sized pieces)

• Salt for blanching water

For the Pasta:

• 12 ounces fettuccine (or penne, linguine, or gluten-free pasta)

• Salt for pasta water

For the Alfredo Sauce:

• 4 tablespoons (½ stick) unsalted butter

• 4 garlic cloves, minced

• 1¾ cups heavy cream

• 1¼ cups freshly grated Parmesan cheese (not the shelf-stable kind)

• ½ teaspoon salt (adjust to taste)

• ¼ teaspoon black pepper (or white pepper, for a smoother look)

• Optional: pinch of nutmeg (adds warmth)

For Garnish:

• Fresh chopped parsley

• Extra grated Parmesan

2. Cooking the Chicken

The goal here is to get chicken that is juicy on the inside and golden brown on the outside.

Step-by-Step:

1. Trim and Prepare the Chicken:

   • Pat the chicken breasts dry with paper towels. This helps ensure a good sear.

   • Optionally, you can slice each chicken breast horizontally into thinner cutlets to speed up cooking and increase surface area for browning.

   • Season both sides generously with salt, pepper, and garlic powder.

2. Heat the Pan:

   • Place a heavy-bottomed skillet (cast iron or stainless steel preferred) over medium-high heat.

   • Add 1 tablespoon olive oil. When the oil shimmers and is just starting to smoke, it’s ready.

3. Sear the Chicken:

   • Place the chicken in the pan. Do not overcrowd; cook in batches if needed.

   • Let it sear without moving it for 4–6 minutes on the first side (depending on thickness).

   • Flip and sear the other side for another 4–5 minutes, or until the internal temperature reaches 165°F (74°C).

4. Rest and Slice:

   • Transfer the chicken to a plate or cutting board and let it rest for 5–10 minutes.

   • Slice into thin strips or bite-sized chunks. Cover loosely with foil to keep warm.

Chef’s Tip: Resting the chicken before slicing allows the juices to redistribute, keeping it tender.

3. Blanching the Broccoli

Blanching preserves the color and crispness of the broccoli without overcooking it.

Step-by-Step:

1. Boil Water:

   • Bring a large pot of salted water to a rolling boil.

2. Add Broccoli:

   • Add the broccoli florets and cook for 1½ to 2 minutes. They should turn bright green and slightly tender but still crisp.

3. Shock in Ice Water:

   • Immediately transfer the broccoli to a bowl of ice water to halt the cooking process.

4. Drain and Set Aside:

   • Drain the broccoli and set it aside. Pat dry if needed to prevent watering down the sauce later.

4. Cooking the Pasta

Pasta is the backbone of this dish. You want it cooked al dente so it holds up to the sauce.

Step-by-Step:

1. Boil Water:

   • Use a large pot with plenty of water. Add a generous amount of salt (about 1–2 tablespoons per gallon).

2. Cook the Pasta:

   • Add your pasta and cook according to the package instructions minus 1 minute. You’ll finish cooking it in the sauce.

3. Reserve Pasta Water:

   • Just before draining, scoop out about 1 cup of pasta water and reserve it.

4. Drain Pasta:

   • Drain the pasta and toss with a tiny bit of olive oil to prevent sticking. Set aside.

5. Preparing the Alfredo Sauce

Alfredo sauce must be creamy, smooth, and well-balanced—not greasy or broken.

Step-by-Step:

1. Melt Butter:

   • In a large sauté pan or skillet over medium heat, melt 4 tablespoons unsalted butter.

2. Sauté Garlic:

   • Add minced garlic and sauté for about 30 seconds, until fragrant but not browned.

3. Add Heavy Cream:

   • Pour in the cream and stir well. Bring to a gentle simmer—don’t let it boil vigorously.

4. Simmer and Thicken:

   • Let the sauce simmer gently for 4–5 minutes to reduce slightly and thicken.

5. Add Cheese:

   • Lower the heat and gradually add grated Parmesan, whisking constantly until it melts smoothly into the sauce.

6. Season:

   • Add salt, pepper, and nutmeg if using. Taste and adjust seasoning.

7. Adjust Consistency:

   • If the sauce is too thick, add a splash of reserved pasta water. If too thin, continue simmering gently.

6. Combining All Components

This is where everything comes together into one cohesive, delicious dish.

Step-by-Step:

1. Add Pasta to Sauce:

   • Add the cooked pasta directly into the Alfredo sauce and toss to coat.

2. Reheat and Combine:

   • Add the cooked chicken and broccoli to the pan. Toss everything together gently to distribute evenly.

3. Finish Cooking:

   • Let the entire mixture simmer for 1–2 minutes to allow the pasta to absorb some of the sauce.

4. Adjust as Needed:

   • If the sauce thickens too much, add more reserved pasta water a tablespoon at a time.

   • Add more cheese or cream if you desire a richer taste.

7. Serving and Garnishing

Presentation enhances the eating experience.

Step-by-Step:

1. Plate the Pasta:

   • Use tongs or a pasta fork to twirl the pasta into a bowl or plate.

2. Top with Chicken and Broccoli:

   • Arrange slices of chicken and broccoli evenly on top for visual appeal.

3. Garnish:

   • Sprinkle with fresh parsley and a generous dusting of Parmesan.

4. Serve Immediately:

   • Alfredo sauce thickens as it sits, so serve the dish hot and fresh from the stove.