Chicken Broccoli Alfredo

This Chicken Broccoli Alfredo recipe is made with pan-seared chicken, steamed broccoli, and pasta all tossed in an amazing Alfredo sauce with cream cheese. This recipe is super easy to make and its a family favorite! 

I love everything about this cozy Chicken Alfredo with Broccoli recipe. It has an amazing flavor that is completely addictive!

Why You’ll Love This Recipe

Chicken Broccoli Alfredo is a delicious indulgent meal. The Alfredo sauce is rich and creamy and has a perfect garlic Parmesan flavor. The pan seared chicken is juicy and flavorful and comes together in a pinch. The broccoli is quickly steamed, so the whole dish comes together in about 20-30 minutes. The combo of ingredients and flavors are SO good,…your whole family will love it!

What You’ll Need To Make It

For The Pan Seared Chicken Breast

• Chicken. We use boneless and skinless chicken breasts for this recipe.
• Seasoning. We season the chicken breasts with a little kosher salt and freshly ground black pepper.
• Olive Oil. We use light olive oil to sear the chicken with.
• Butter. A little butter helps give the chicken breasts a nice golden color.

For The Steamed Broccoli

• Broccoli. You’ll need 1 large broccoli crown or enough for 2 cups of broccoli florets.

For The Alfredo Sauce With Cream Cheese

• Pasta. We use fettuccine pasta, but use whatever pasta you like.
• Butter. We use unsalted butter for this recipe. 
• Garlic. We like to add about 3 finely minced (or grated) garlic cloves to our sauce.
• Cream Cheese. You’ll only need 6 ounces (3/4 cup).
• Cream. You’ll need about 2 cups heavy cream.
• Parmesan Cheese. Use a good Parmesan cheese finely grated for this sauce. Don’t use the package stuff or the powdery stuff in a carton.

Find printable recipe with the measurements below.

How To Make Chicken Alfredo With Broccoli

For The Pan Seared Chicken

1. Prep the Chicken. Pat the chicken with paper towels to thoroughly dry them. Season with salt and pepper.
2. Pan Sear Chicken. Heat oil in large skillet over medium-low heat until the oil is hot. Add the chicken breasts to the skillet with the smooth side down. Cook chicken for 8-9 minutes without moving it. Cook until the smooth side of the chicken looks golden and the chicken can easily be released from the pan.
3. Add Butter. Add the butter to the skillet and swirl, moving the chicken so the butter can get underneath the chicken. Cook another 1-2 minutes or until the chicken turns a rich deep golden brown. Turn chicken over and cook another 5-7 minutes or until the chicken is cooked through.
4. Rest Chicken. Remove skillet from the heat but let the chicken remain in the skillet for another 3-5 minutes.
5. Chop Chicken. Transfer chicken to a plate or cutting board and chop into bite sized pieces.

For The Steamed Broccoli

1. Rinse and Trim Broccoli. Trim away tough portions of the stem and rinse the broccoli under water. Slice larger broccoli florets in half  so each piece will cook evenly.
2. Boil Water. Add about 1-inch of water to a pot and insert a steamer inside. Make sure the water isn’t coming through the steamer basket.
3. Steam Broccoli. Put the broccoli in the steamer inside the pot. Place a lid on the pot and steam for 3-5 minutes. Remove from heat immediately. You can undercook the broccoli just a bit, because when you add it to the hot Alfredo sauce, it will cook a little more.

For The Alfredo Sauce With Cream Cheese

1. Cook Pasta. Bring a large pot of salted water to a boil. Add the fettuccine pasta and cook according to the directions on the package (often between 9-12 minutes), or until pasta is al dente. Transfer pasta noodles to a colander and drain completely. Set aside.
2. Make Sauce. Melt the butter in a large skillet over low heat. Add the minced garlic and saute for about 2 minutes or until soft and aromatic. Add the cubes of cream cheese to the skillet and cook until it melts into the butter. Pour the cream into the skillet and whisk.  Cook the cream over low heat for about 5-6 minutes, whisking constantly until cream is starting to thicken. Add the grated Parmesan cheese about 1/2 cup at a time and whisk until it melts into the sauce.
3. Add Noodles. Add the cooked pasta to the sauce and toss until the noodles are all well coated.
4. Add broccoli. Stir in the broccoli florets.
5. Add Chicken. Top the pasta with the chopped chicken.
6. Season. Season with freshly ground black or white pepper (optional).
7. Garnish. Garnish with extra finely grated Parmesan cheese and finely chopped parsley.

Tips For Making The Best Alfredo Sauce With Cream Cheese

1. Cook sauce slowly over low heat.
2. Cut the cream cheese into cubes so when you add them to the butter, they will melt easily with the butter. Use a wire whisk to whisk the cream cheese and butter together.
3. Using a wire whisk, whisk continuously to keep the cream from clotting.
4. Use freshly grated Parmesan cheese. Don’t use prepackaged cheese or the powdery stuff in the carton.
5. Add the grated Parmesan cheese in slowly and in batches (about 1/2 cup at a time) so you can whisk each addition until it melts into the sauce.
6. Add the cooked pasta to the sauce immediately after the sauce has thickened.
7. If the sauce becomes too thick, you can add more cream, milk or reserved pasta water by the spoonfuls until you reach the desired consistency.

How To Store Leftovers

Store leftovers in an airtight container in the refrigerator. If properly stored, it should last up to 3 days. Reheat in a skillet with a little milk or cream to regain a creamy consistency. Store leftover chicken cutlets separately (if they haven’t already been tossed in Alfredo sauce) in an airtight container in the refrigerator as well. Leftover cutlets should also last up to 3 days if properly stored.

Serving Suggestions

• Garlic Bread. We usually serve this Chicken Alfredo with Broccoli with plenty of bread. Either a warm and crusty baguette or our Italian Garlic Bread.
• Salad. We also like to balance this rich and decadent dish by serving it with a big salad like our Lemon Arugula Salad, Lemon Parmesan Lettuce Salad, Romaine Salad, Everyday Mediterranean Salad, or our Spring Mix Salad.

More Dinner Recipes

• Grilled Chicken Sandwich
• Easy Parmesan Crusted Chicken
• Lemon Chicken Piccata
• Chicken Shawarma
• Chicken Continenta

Continue to Content

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Yield: 6 Servings

Chicken Broccoli Alfredo

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

This Chicken Broccoli Alfredo recipe is made with pan-seared chicken, steamed broccoli, and pasta all tossed in an amazing Alfredo sauce with cream cheese. This recipe is super easy to make and its a family favorite! 

Ingredients

For The Pan Seared Chicken Breast

• 2 large chicken breasts, skinless and boneless
• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• Pinch Kosher salt
• Pinch freshly ground black pepper

For the Steamed Broccoli

• 2 cups broccoli florets

For The Alfredo Sauce With Cream Cheese

• 1/2 cup unsalted butter
• 3/4 cup (6 ounces) cream cheese
• 2 cloves garlic, finely minced or grated
• 2 cups heavy cream
• 1-1/2 cup Parmesan cheese, finely grated
• Freshly ground black pepper
• 1 pound Rigatoni of Fusili pasta

Garnish

• 1/4 cup Parmesan cheese, finely grated
• 2 tablespoons parsley, finely chopped

Instructions

For The Pan Seared Chicken

1. Pat the chicken with paper towels to thoroughly dry them.
2. Season with salt and pepper.
3. Heat oil in large skillet over medium-low heat until the oil is hot.
4. Add the chicken breasts to the skillet with the smooth side down. Cook chicken for 8-9 minutes without moving it. Cook until the smooth side of the chicken looks golden and the chicken can easily be released from the pan.
5. Add the butter to the skillet and swirl, moving the chicken so the butter can get underneath the chicken.
6. Cook another 1-2 minutes or until the chicken turns a rich deep golden brown.
7. Turn chicken over and cook another 5-7 minutes or until the chicken is cooked through.
8. Remove skillet from heat but let the chicken remain in the skillet for another 3-5 minutes.
9. Transfer chicken to a plate or cutting board and chop into bite sized pieces.

For The Steamed Broccoli

1. Trim away tough portions of the stem and rinse the broccoli under water. Slice larger broccoli florets in half  so each piece will cook evenly.
2. Add about 1-inch of water to a pot and insert a steamer inside. Make sure the water isn’t coming through the steamer basket.
3. Put the broccoli in the steamer inside the pot. Place a lid on the pot and steam for 3-5 minutes. Remove from heat immediately. You can undercook the broccoli just a bit, because when you add it to the hot Alfredo sauce, it will cook a little more.

For The Alfredo Sauce

1. Bring a large pot of salted water to a boil. Add the fettuccine pasta and cook according to the directions on the package (often between 9-12 minutes), or until pasta is al dente. Transfer pasta noodles to a colander and drain completely. Set aside.
2. Melt the butter in a large skillet over low heat. Add the minced garlic and saute for about 2 minutes or until soft and aromatic. Add the cubes of cream cheese to the skillet and cook until it melts into the butter. Pour the cream into the skillet and whisk.  Cook the cream over low heat for about 5-6 minutes, whisking constantly until cream is starting to thicken. Add the grated Parmesan cheese about 1/2 cup at a time and whisk until it melts into the sauce.
3. Add the cooked pasta to the sauce and toss until the noodles are all well coated.
4. Stir in the broccoli florets.
5. Top the pasta with the chicken pieces.
6. Season with freshly ground black or white pepper (optional).
7. Garnish with extra finely grated Parmesan cheese and finely chopped parsley.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 989Total Fat: 76gSaturated Fat: 44gTrans Fat: 1gUnsaturated Fat: 25gCholesterol: 244mgSodium: 924mgCarbohydrates: 44gFiber: 4gSugar: 5gProtein: 36g

theharvestkitchen.com attempts to provide accurate information, however, this nutritional information is provided as a courtesy and is an estimate only. The nutritional information provided comes from online sources and calculations. See full disclaimer on About page.