Chicken Broccoli Alfredo

pasta, chicken and broccoli in a white round plate with black fork.

This Chicken Broccoli Alfredo Pasta is easily made in one pot and is on the table in under 30 minutes. Aldente penne pasta, succulent chicken and tender broccoli smothered in a silky creamy, ultra luxurious alfredo sauce makes a complete meal perfect for busy weeknights that your whole family will love.

Course Dinner

Cuisine American

Keyword chicken broccoli alfredo, chicken broccoli pasta, penne alfredo

Prep Time 12

Cook Time 30

Servings Servings

Calories 778kcal

Author Maria Doss

Ingredients

3 tablespoons unsalted butter, divided
3 boneless skinless chicken thighs, cut unto bite sized pieces (or use breasts)
2 garlic cloves, minced
2 tablespoons all purpose flour
2 cups chicken stock (use one 14.5 ounce can), I used 33% sodium
1 cup whole milk
1 cup heavy cream
1 teaspoon dried parsley
¾ teaspoon salt (or to taste, depends on the stock used)
¼ teaspoon ground black pepper
8 ounces penne pasta
8 to 10 ounces broccoli, cut into small florets
¾ cup shredded parmesan cheese

Instructions

Heat 2 tablespoons butter in a large skillet over medium high heat. Add chicken in a single layer, cook until golden in color on the bottom (2 to 4 minutes), flip pieces and cook for an additional 2 minutes. Remove chicken onto a plate, leaving any juices in the pan.
Melt remaining 1 tablespoon butter in the same pan and cook garlic for a few seconds until it begins to turn golden and fragrant. Stir in all purpose flour and cook stirring constantly for 30 to 40 seconds, until toasted (don't let it get darker in color).
Add chicken stock, milk, heavy cream, parsley, salt and pepper. Cook stirring constantly until it gets to very gentle simmer (don't let it boil).
Add pasta and chicken (along with any accumulated juices), give a good mix, reduce heat to low-medium and cook for 12 to 14 minutes, stirring occasionally (the pasta tends to settle in the bottom, so it needs to mixed around on an occasional basis) until the pasta is a shy of al dente and the sauce is pretty runny.
Tip: I like to chop broccoli into small florets in the mean time.
Tip: If the pasta is still not tender enough for your taste, add ¼ - ½ cup hot tap water and keep cooking.
Stir in cooked broccoli and let continue to cook for an additional 2 to 4 minutes or until tender. Stir in grated parmesan and serve hot.
Tips: If the dish looks a little dry then add a splash of hot tap water for it to get back to silky consistency.

Video

Notes

You can substitute with milk instead of cream for a lighter option. But it isn't the same!

Make sure to cut the broccoli into small florets so it can cook in about 2 to 3 minutes.

Adjust salt depending on type of stock used.

Nutrition