A rich, creamy, and comforting pasta dish featuring tender chicken, fresh broccoli, and a decadent homemade Alfredo sauce.
In Austin, sometimes you just need pure comfort food, and nothing delivers like a classic Alfredo. This Chicken Broccoli Alfredo Pasta takes the traditional creamy sauce and makes it a complete, balanced weeknight meal. The secret to this recipe's success is building the flavor directly in the skillet: searing the chicken and then using those savory drippings to sauté the garlic and build the cream sauce. This ensures every bite of the pasta is infused with flavor, creating a dish that feels hearty and indulgent but is ready in about 30 minutes.
Jump to:
The key to a silky, non-clumpy Alfredo sauce is managing the temperature. After boiling the heavy cream, immediately lower the heat and add the cheese. Then, add the milk slowly, bit by bit, while constantly stirring. This gentle process ensures the cheese melts smoothly into the dairy base, preventing a grainy texture.
Why You'll Love This Recipe
- Deep Flavor Base: Searing the chicken in the skillet creates fond (browned bits) that are scraped up into the sauce, giving it incredible depth compared to jarred sauces.
- Complete Meal: It contains protein, vegetables, and starch, making it a perfectly balanced dinner without needing a side dish.
- Customizable Cheese: The recipe works beautifully with traditional Parmesan, or you can use shredded Mozzarella or Monterey Jack for a milder, stretchier sauce.
- Juicy Chicken: The unique "sear and rest" covered technique ensures the chicken breast cooks through without drying out.
Ingredients
- Chicken: $1.5$ lbs chicken breast (about 1 large breast). You will sear it whole and slice it after cooking.
- Pasta: 8 oz Penne. The tube shape holds the thick sauce well. Brown rice penne works perfectly for a gluten-free option.
- Broccoli: 10 oz, cut into small florets.
- Dairy: 1 cup heavy cream and 1 cup milk (whole milk is best for richness).
- Cheese: $1\frac{1}{4}$ cups shredded Parmesan, Mozzarella, or Monterey Jack cheese.
- Aromatics: 4 cloves minced garlic.
- Fats: 1 tablespoon butter and 1 tablespoon olive oil.
- Seasoning: Salt and pepper.
How to Make Chicken Broccoli Alfredo Pasta
1. Prep the Broccoli and Pasta
Cook the broccoli florets in boiling water for 5 minutes until tender-crisp. Drain well and set aside. Cook the penne pasta in salted water according to package instructions until al dente. Drain the pasta.
2. Sear and Rest the Chicken
In a large skillet, heat the olive oil and butter on medium-high heat until hot but not smoking. Season the chicken breast generously with salt and pepper on both sides. Sear the chicken for about 5 minutes on each side until golden brown.
Crucial Step: Remove the skillet from the heat. Cover it tightly with a lid and let the chicken rest in the pan, off the heat, until it is no longer pink in the center and completely cooked through. This uses residual heat to finish the chicken gently. Once cooked, remove the chicken from the pan and cut it into bite-size pieces.
3. Sauté Garlic and Broccoli
Add the minced garlic to the same skillet, utilizing the remaining chicken juices and oil. Cook on medium heat for about 30 seconds until the garlic is fragrant, scraping up the browned chicken bits from the bottom of the pan. Add the cooked broccoli florets and mix well with the garlic. Remove the broccoli mixture from the pan and set aside.
4. Make the Creamy Sauce
To the same skillet (do not wash it), add 1 cup of heavy cream and heat until it boils. Immediately add the shredded cheese and stir until melted and creamy. Reduce the heat to medium-low. Slowly, in small portions, add the milk while constantly stirring and simmering. Continue until a smooth, creamy consistency is reached.
5. Assembly
Add the cooked pasta to the creamy sauce and toss to coat. Stir in the garlic-broccoli mixture. Taste and season with salt and pepper. Top the dish with the sliced, cooked chicken and serve immediately.
Common Mistakes to Avoid
- Cold Dairy Shock: Adding cold milk rapidly to the hot cheese mixture can cause the sauce to seize or become grainy. Add the milk slowly and whisk constantly.
- Burning the Garlic: Garlic burns in seconds. Since the pan is already hot from the chicken, watch it closely and cook for only 30 seconds.
- Overcooking Chicken: If you keep the heat on while the chicken rests, it will turn tough. Trust the residual heat of the covered pan to finish the cooking process gently.
Tips and Tricks for Success
Shred Your Own Cheese:Pre-shredded cheeses are coated in cellulose to prevent clumping, which prevents them from melting into a smooth sauce. For the best Alfredo, buy a block of cheese and grate it yourself.
Sauce Thickness : If your sauce is too thick, splash in a little extra milk or reserved pasta water. If it is too thin, let it simmer gently for a few more minutes to reduce.
Seasoning the Layers: Salt the pasta water, season the chicken, and season the sauce. Layering the salt ensures the dish isn't bland.
Variations
- Spicy Kick: Add $\frac{1}{4}$ teaspoon of red pepper flakes or Cajun seasoning to the sauce for a little heat.
- Bacon Lover: Fry a few strips of bacon before the chicken, crumble them, and use the bacon fat to sear the chicken. Top the finished pasta with the crumbles.
- Herb Freshness: Stir in fresh chopped parsley or basil right at the end to cut through the richness of the heavy cream.
How to Serve
This is a very rich dish, so lighter sides work best. A crisp green salad with a vinaigrette dressing helps cleanse the palate. Garlic bread is also excellent for scooping up any extra sauce left on the plate.
Make Ahead and Storage
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Alfredo sauce tends to separate and thicken when cold. Reheat gently on the stovetop over low heat, adding a splash of milk or water to help emulsify the sauce back together.
Freezing: I do not recommend freezing this dish. The dairy-based sauce will curdle and the texture will be unappetizing upon thawing.
Recipe Notes / What I Learned
I learned that the "off-heat" cooking method for the chicken is a game-changer. By covering the pan and letting the chicken finish in the residual heat, the juices redistribute throughout the meat instead of evaporating, resulting in the juiciest chicken breast possible.
Nutrition Snapshot
Estimated per serving (4 servings): 750 calories, 45g fat, 40g protein, 48g carbohydrates.
Chicken Broccoli Alfredo Pasta
Equipment
- 1 Large pot for boiling pasta and broccoli
- 1 Large skillet high-sided
Ingredients
- 10 ounces broccoli cut into small florets
- 8 ounces penne pasta or gluten-free brown rice penne
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1.5 lb chicken breast 1 large, cut into bite-size pieces after cooking
- 4 garlic cloves, minced
- 1 cup heavy cream
- 1 cup milk
- 1 ¼ cups Parmesan cheese, or Mozzarella cheese, or Monterey Jack cheese shredded
- salt and pepper to taste
Instructions
- Cook broccoli in boiling water for **5 minutes**, then drain well and cut into small florets. Cook pasta al dente according to package instructions, then drain.10 ounces broccoli
- In a large skillet, heat olive oil and butter on medium-high heat. Sauté chicken breast (seasoned generously with salt and pepper) for about **5 minutes per side**. Remove the skillet from heat, cover with the lid, and let the chicken rest until cooked through. Remove chicken from the pan and cut into bite-size pieces.10 ounces broccoli
- Add minced garlic to the same skillet and cook it in the chicken juices/oil on medium heat for about **30 seconds** until fragrant, scraping up the chicken bits. Add cooked and sliced broccoli and mix in with garlic. Remove from the pan.10 ounces broccoli
- In the same skillet, heat **1 cup of heavy cream** until it boils. Immediately add the shredded cheese and stir until melted and creamy. Reduce heat to medium-low, and slowly, in small portions, add **1 cup of milk**, constantly stirring and simmering, until a creamy consistency is reached.10 ounces broccoli
- Add cooked pasta to the creamy sauce, then add the broccoli. Taste and season with salt and pepper. Top with the sliced, cooked chicken.10 ounces broccoli
Notes
Nutrition
FAQs
Can I use half-and-half instead of heavy cream?
You can, but the sauce will be thinner. You may need to simmer it longer to reduce it, or add a teaspoon of cornstarch mixed with water to help it thicken.
Can I use frozen broccoli?
Yes. You can add frozen broccoli florets directly to the boiling pasta water during the last 4-5 minutes of the pasta cooking time to save using a separate pot.
What is the best cheese to use?
Parmesan provides the classic salty, nutty Alfredo flavor. Mozzarella makes it stringy and mild. Monterey Jack melts very well and offers a buttery flavor. A mix of Parmesan and Mozzarella is often the crowd favorite.
