Chicken Broccoli Alfredo

Ingredients

• 2boneless, skinless chicken breasts
• 1 teaspoonItalian seasoning
• Salt and pepper, to taste (about ½ teaspoon salt per breast)salt and pepper
• As neededolive oil
• 270–360 g (3–4 cups)broccoli florets
• 227 g (½ lb)penne pasta
• 85 g (6 tablespoons)unsalted butter
• 4 clovesgarlic, finely minced
• 480 ml (2 cups), plus more as neededheavy cream
• 150 g (1½ cups)freshly grated Parmesan cheese, plus extra for garnish
• To tastesalt and pepper

Instructions

1. 1

   Flatten and season

   Using a meat mallet, pound each chicken breast evenly to about 1.3 cm (½ inch) thick. Season with the Italian seasoning, salt (about ½ teaspoon per breast) and pepper.

2. 2

   Cook the chicken

   Heat about 30 ml (2 tablespoons) olive oil in a skillet over medium heat. Sear the chicken for about 6 minutes per side, or until cooked through in the centre. Leave it to rest for 10 minutes, then slice or cut it into cubes.

3. 3

   Cook pasta and broccoli

   Meanwhile, cook the pasta in a large pot of generously salted water according to the packet directions. Add the broccoli florets 3–4 minutes before the pasta's cooking time is up, and cook until the pasta is al dente and the broccoli is tender-crisp. Reserve 240 ml (1 cup) pasta water, then drain and rinse the pasta and broccoli under cold water to stop them cooking.

4. 4

   Make the sauce

   Wipe the skillet clean. Melt the butter in it and sauté the minced garlic for a few seconds, until fragrant. Add the cream and bring it to a gentle simmer over low heat, stirring for about 2 minutes or until slightly thickened. Stir in the grated Parmesan for 1 minute, then set the sauce aside. If it is too thick, add some reserved pasta water as needed.

5. 5

   Combine and serve

   Return the cooked pasta and broccoli to the skillet and toss with the Alfredo sauce until warmed through. Add the sliced or cubed chicken and toss to combine. Garnish with freshly grated Parmesan and serve immediately.

What is chicken broccoli Alfredo?

Alfredo is an Italian-American pasta dish known for its creamy, cheese-rich sauce. This version turns it into a one-pan-style dinner by adding chicken for substance and broccoli for a fresh, green contrast.

The key to making it work is timing: the broccoli joins the pasta near the end of cooking, while the chicken is seared separately and added back at the finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1060 calories, 45g protein, 55g carbs, 75g fat.

Penne supplies most of the carbohydrates, while the cream, butter and Parmesan contribute much of the fat. Chicken provides a substantial share of the protein, with a smaller amount also coming from the cheese. Balance the plate with a crisp salad or extra non-starchy vegetables on the side.

Choosing the ingredients

Chicken breasts: Pounding them to an even thickness helps them cook at a more consistent rate. Italian seasoning, salt and pepper provide a simple savoury base.

Parmesan: Freshly grated cheese melts more smoothly into the cream than pre-grated cheese. Add it after the cream has simmered gently.

Getting the chicken right

Even thickness: Pound both breasts to about 1.3 cm (½ inch) so thinner edges are less likely to overcook before the middle is done.

Resting time: Leave the cooked chicken for 10 minutes before slicing or cubing. This also gives you time to finish the sauce and pasta.

Pasta and broccoli timing

Broccoli: Add the florets 3–4 minutes before the pasta's cooking time ends. They should be tender-crisp, not soft.

Pasta: Cook it to al dente according to the packet directions. Rinsing with cold water stops the cooking, and the finished pasta is warmed again when tossed with the sauce.

A smooth Alfredo sauce

Gentle heat: Simmer the cream over low heat and stir as it thickens. Once the Parmesan goes in, keep stirring until it is combined.

Reserved pasta water: Keep the cooking water handy and add it a little at a time if the sauce seems too thick. The recipe only calls for using as much as needed.

What to serve alongside

The pasta already includes chicken and broccoli, so it can be served on its own. For a contrasting side, offer a crisp green salad or lightly dressed vegetables.

Bring extra grated Parmesan to the table for anyone who would like more on top. Serve the dish as soon as it is warmed through.

Recipe notes & tips

• Grate the Parmesan finely so it combines readily with the warm cream.
• Reserve the pasta water before draining the pot.
• Cut the broccoli into similarly sized florets for more even cooking.
• Keep the cream at a gentle simmer rather than letting it boil.
• Add pasta water gradually so the sauce does not become too thin.

Variations

• More greens: Add extra broccoli florets, keeping the same cooking timing.
• Different pasta: Use another pasta shape and cook it according to its packet directions.
• Garlic flavour: Adjust the amount of minced garlic to suit your preference.
• Extra Parmesan: Finish each serving with more freshly grated cheese.
• Peppery finish: Add extra black pepper at the table.

Common mistakes to avoid

• Uneven chicken: Pound the breasts to a uniform thickness so they cook more evenly.
• Soft broccoli: Add it only 3–4 minutes before the pasta is due to finish.
• Overcooked pasta: Follow the packet timing and check for al dente before draining.
• Boiling the cream: Keep the sauce at a light simmer over low heat.
• Thick sauce: Stir in reserved pasta water a little at a time as needed.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat gently in a pan or microwave, stirring as needed; add a splash of cream or water if the sauce has thickened.

Frequently asked questions