Classic Broccoli Chicken Alfredo Recipe

This Classic Broccoli Chicken Alfredo is a real show stopper, perfect for a hearty weeknight meal or a cozy date night. It isn’t usually made with cream cheese and chicken broth—classic Alfredo is often just butter and Parmesan—but we’ve added them to stabilize the sauce and make it velvety smooth without separating. To make it extra zesty, you can add a squeeze of fresh lemon juice right at the end to cut through the richness. Not traditional, maybe, but very delicious.

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Classic Broccoli Chicken Alfredo Recipe Ingredients

• The Protein & Pasta:
  • 1 lb chicken breasts, cubed
  • 1/2 tsp paprika
  • Salt & pepper (for seasoning chicken)
  • 2 Tbsp olive oil
  • 1 lb penne pasta
  • 5 cups broccoli florets
• The Sauce:
  • 2 Tbsp butter
  • 1 1/2 Tbsp minced garlic (approx. 6 cloves)
  • 1/4 tsp red pepper flakes
  • 2 cups chicken broth
  • 2 Tbsp cornstarch
  • 2 cups heavy cream (or a mix of half-and-half/evaporated milk)
  • 2 oz cream cheese, softened
  • 1 tsp chicken bouillon
  • 1 tsp dried basil
  • 1 tsp dried parsley
  • 1/2 tsp onion powder
  • 1/2 tsp dried oregano
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 1/2 cups freshly grated Parmesan cheese
  • Reserved pasta water (optional, to adjust consistency)

How To Make Classic Broccoli Chicken Alfredo Recipe

1. Blanch the broccoli: Bring a large pot of water to a boil. Add the broccoli florets and boil for exactly 2 minutes. Remove them with a slotted spoon and immediately shock them in a bowl of ice water to stop the cooking and lock in the bright green color. Drain and set aside.
2. Cook the pasta: In the same boiling water, cook the penne pasta until al dente. Before draining, carefully reserve about 1/2 cup of the starchy pasta water. Drain the pasta.
3. Sauté the chicken: Pat the cubed chicken dry with paper towels. Season with paprika, salt, and pepper. Heat the olive oil in a large deep skillet or Dutch oven over medium-high heat. Sauté the chicken until golden brown and cooked through. Remove the chicken from the pan and set aside.
4. Start the sauce: In a small bowl or jug, whisk the cornstarch into the chicken broth until dissolved. In the same skillet used for the chicken (don’t clean it!), melt the butter. Add the minced garlic and red pepper flakes, sautéing for 30 seconds until fragrant.
5. Simmer the base: Pour in the broth/cornstarch mixture, heavy cream, softened cream cheese, chicken bouillon, and all the dried herbs (basil, parsley, onion powder, oregano, salt, pepper). Whisk constantly until the cream cheese melts and the sauce is smooth. Simmer for a few minutes.
6. Melt the cheese: Reduce heat to low. Whisk in the freshly grated Parmesan cheese a handful at a time until the sauce is silky. Let it simmer gently for 3-5 minutes until it has thickened slightly.
7. Combine: Stir the cooked chicken and broccoli into the sauce. Finally, toss in the pasta. If the sauce is too thick, splash in a little of the reserved pasta water to loosen it up. Taste and adjust salt and pepper if needed.

Recipe Tips

• The Cornstarch Safety Net: Traditional Alfredo can split easily. The cornstarch and chicken broth mixture acts as a stabilizer, ensuring your sauce stays creamy and emulsified even if you reheat it later.
• Grate Your Own: You must grate the Parmesan cheese yourself. Pre-shredded cheese is coated in anti-caking agents that will make your sauce grainy and gritty instead of smooth.
• Room Temp Cream Cheese: Ensure your cream cheese is completely softened at room temperature before adding it to the pan. If it’s cold, it will stay in little white lumps rather than melting into the sauce.
• Shock the Broccoli: Don’t skip the ice water bath for the broccoli. If you just drain it hot, it will continue to cook and turn into mushy, olive-drab florets by the time you serve dinner.

What To Serve With Classic Broccoli Chicken Alfredo Recipe

This Classic Broccoli Chicken Alfredo Recipe is a rich, carb-heavy meal that satisfies on its own, but it pairs wonderfully with lighter sides. A big bowl of crisp Caesar Salad or a mixed green salad with Italian vinaigrette helps cut through the heavy cream sauce. Garlic Knots or a slice of crusty French Bread are perfect for scooping up any extra sauce left on the plate. For a beverage, a glass of acidic white wine like Pinot Grigio or an un-oaked Chardonnay balances the buttery richness perfectly.

How To Store Classic Broccoli Chicken Alfredo Recipe

• Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat: To reheat, place the pasta in a saucepan over low heat. You will likely need to add a splash of milk or chicken broth to loosen the sauce, as Alfredo hardens in the fridge.
• Freeze: Freezing is not recommended for this dish as the cream sauce tends to separate and the broccoli becomes soggy when thawed.

Classic Broccoli Chicken Alfredo Recipe Nutrition Facts

• Calories: 850 kcal
• Fat: 48g
• Carbohydrates: 65g
• Protein: 45g

Nutrition information is estimated per serving.

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