Classic Broccoli Chicken Alfredo Recipe

This is a straightforward homemade version of Chicken Broccoli Alfredo — it’s creamy, garlicky, and comes together fast. Works well as an easy weeknight meal or a cozy treat that doesn’t feel like work.

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Quick Summary

• Prep time: 15 mins
• Cook time: 20 mins
• Flavor: rich, cheesy, garlicky
• Great for: busy nights, leftovers, family dinners

Why I Like This Recipe

Honestly? I didn’t plan a fancy meal—I just wanted pasta with some veggies and chicken. It kinda fell together, and turns out it’s the perfect “standing-over-the stove, spoon-in-mouth” kind of dinner. I’ve made it a bunch—never gets old.

Ingredients

• 1 lb chicken breasts, cubed
• ½ tsp paprika, salt & pepper
• 2 Tbsp olive oil
• 1 lb penne pasta
• 5 cups broccoli florets
• 2 Tbsp butter
• 1½ Tbsp minced garlic (≈6 cloves)
• ¼ tsp red pepper flakes
• 2 cups chicken broth
• 2 Tbsp cornstarch
• 2 cups heavy cream (or half‑and‑half/evap milk mix)
• 2 oz cream cheese, softened
• 1 tsp chicken bouillon
• 1 tsp each dried basil & parsley
• ½ tsp each onion powder, oregano, salt, pepper
• 1½ cups freshly grated Parmesan cheese
• (Optional: reserved pasta water to adjust sauce)

How To Make Classic Broccoli Chicken Alfredo

1. Cook the pasta & broccoli: Boil broccoli 2 mins, shock in cold water. Then cook pasta al dente, reserve ½ cup pasta water, drain.
2. Cook the chicken: Pat dry, season cubed chicken. Sauté in olive oil until golden, remove.
3. Make the sauce: Whisk cornstarch with broth (and evap milk if used). In chicken drippings, melt butter, sauté garlic + flakes 30 sec. Add broth mix, cream, cream cheese, bouillon, dried herbs. Simmer until smooth.
4. Cheese it up: Whisk in Parmesan a handful at a time until silky. Let simmer 3–5 mins until slightly thickened.
5. Finish: Stir in chicken, broccoli, then pasta (or add just before serving). Thin sauce with pasta water if needed. Taste and salt/pepper.

Tips for Success

• Use real Parmesan — freshly grated melts better than pre‑shredded.
• Reserve pasta water — perfect fix if sauce seems too thick.
• Don’t skip the broccoli blanch — keeps it bright and crisp, not mush.
• Adjust heat — red pepper flakes give a subtle kick, just enough.

Frequently Asked Questions

• Can I swap penne for another noodle?
  Sure—fettuccine or rigatoni work great; cooking time might vary a bit.
• What if I want lighter sauce?
  Use half‑and‑half or even evaporated milk with extra cornstarch like we describe.
• Can I leave out the cream cheese?
  You can—just expect a slightly thinner sauce. It still works.
• How to reheat leftovers?
  Add a splash of milk when microwaving or warming on stove—makes it creamy again.
• Can I prep this ahead?
  Yeah—cook chicken, broccoli, pasta separately, refrigerate, then rewarm and mix for easy leftovers.

Common Mistakes and How to Dodge Them

• Skipping the broccoli blanch = limp veggies and dull color—don’t skip it.
• Adding cheese too fast can clump—go slow, whisk between batches.
• Sauce gets too thick? Use pasta water to loosen it.
• Using pre‑grated cheese? Coating stops it from melting well—use fresh.
• Boiling cream? Keep the heat moderate to avoid separation.

Nutrition Facts (Per Serving)

• Calories: ~650 kcal
• Total Fat: 38 g
• Saturated Fat: 22 g
• Cholesterol: 125 mg
• Sodium: varies
• Potassium: ~600 mg
• Total Carbs: 45 g
• Dietary Fiber: 3 g
• Sugars: 3 g
• Protein: 34 g