This Chicken Broccoli Alfredo Penne is loaded with big pieces of chicken breast, broccoli florets, and a crave-worthy homemade Alfredo sauce. It is hearty, flavorful, and sure to be a hit at any dinner table. If you are looking for a quick pasta that is great for meal prep, this recipe is everything you are looking for!
Quick Look: Chicken Broccoli Alfredo Penne
- ⏱ Prep Time: 10 minutes
- 🔥 Cook Time: 20 minutes
- ⏳ Total Time: 30 minutes
- 🍲 Servings: 6 servings
- ⚡ Calories: 1030 calories per serving
- 🍂 Flavor Profile: A perfect trio of tender chicken, fresh broccoli, and rich Alfredo sauce
- 👌 Difficulty: Easy - A true Alfredo sauce that's impossible to resist
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As the self-proclaimed queen, I am always looking for new ways to elevate chicken Alfredo. Don't get me wrong, it is one of my favorite recipes! But, it can also be so much more. I am talking about adding bold flavors and fresh veggies to provide an elevated feel in every bite.
My chicken broccoli Alfredo pasta is perfect for big gatherings too! You can easily double this recipe to make it work at any birthday party, backyard barbecue, or for keeping up with your macros. Penne Chicken and Broccoli is truly one of the most versatile options.
If you like this Alfredo recipe, make sure to check out my Gluten Free Chicken Alfredo, Blackened Chicken Alfredo, and my Chicken and Pasta Alfredo Bake. Each one features my signature Alfredo sauce but with its own unique twist. I also have a Dairy Free Alfredo Sauce you can use as a substitute to avoid any dairy allergies!
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Why You'll Love This Recipe
- Simple Ingredients: This dinner is all about healthy, whole ingredients. Avoid the more processed ingredients to ensure this dish is a healthy option.
- Easy To Make: Chicken Alfredo with broccoli can be made in less than 30 minutes. Perfect for busy nights with hungry mouths to feed.
- An Affordable Option: We’ve all seen grocery and gas prices lately! This easy chicken broccoli Alfredo recipe keeps the flavor without breaking the bank.
Ingredients
See the recipe card at the end of the post for a full list of ingredients and their exact amounts.
- Chicken: I made chicken one day ahead and then shredded it to save time. You can cook it at the same time or you can buy rotisserie chicken at the store when in a pinch.
- Noodles: Use whatever pasta shape you have in the house! I used penne pasta because it is my favorite shape. Fettuccine and farfalle are also good options.
- Dairy: This dish focuses on grated parmesan cheese and heavy cream as the base for the sauce. You can easily substitute dairy-free options.
Flavor Variations
- Switch Your Protein: Boneless skinless chicken breast, steak, and ground turkey are all other meats to try! Be aware this will change the total cooking time. See my Steak Pasta Alfredo recipe for inspiration!
- Add New Vegetables: You can trade broccoli florets for fresh peppers, green beans, or asparagus.
- Try Other Cheeses: Try mozzarella cheese for a creamier and slightly sweeter finish on the sauce. Pecorino Romano is another great option. Go with freshly grated parmesan for an authentic broccoli penne Alfredo pasta.
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"I made this for dinner tonight and it was incredible. It felt like a restaurant-quality meal right in my own kitchen, and it was surprisingly easy to pull together!"
- Aria V.
How to Make Chicken Broccoli Alfredo Penne
Step 1. Cook the pasta in a large pot of boiling water according to the package directions for al dente. Then, drain the pasta while keeping about ¼ cup of the pasta water. Next, in a large pan, melt the butter over medium heat. Add your Italian seasoning, garlic powder, salt, and shallots to the pan and mix well.
Step 2. Allow this to cook for about one minute. Then add the flour. Stir well while it begins to thicken for about 15 seconds.
Step 3. Next, add in the heavy cream and chicken broth. Allow this to cook for 5 to 7 minutes while stirring occasionally to break up the seasonings until the sauce begins to bubble.
Step 4. Once it's bubbling, add in the Parmesan cheese and broccoli. Stir everything well until it becomes creamy. Turn the heat down to low, and add in the pasta and cooked chicken. Stir everything together for about one minute and serve. Enjoy!
Expert Tips
- Cook Under Al Dente: Stop your pasta a couple of minutes less than what's listed on the box. It will continue to cook to al dente perfection when you mix it into the sauce.
- Adjust the Thickness: If your creamy chicken broccoli Alfredo penne sauce is too thin, let it simmer for an extra minute at a time until you reach your desired consistency. If it becomes too thick, add more stock to thin it out. Avoid using flour to thicken the sauce!
- Keep at a Light Boil: Only bring your chicken and broccoli penne Alfredo sauce to a very slight boil after adding the noodles to help it from overcooking or getting too thick too fast.
Chicken Broccoli Alfredo Penne FAQ's
You do not have to boil your broccoli. If it is fresh or thawed after being frozen is will cook perfectly in the sauce as it simmers. Save yourself time and simply add it right into the sauce!
Make sure you give your sauce enough time to come together. The key is to keep it over low heat and let it simmer to thicken.
Yes! I used gluten-free pasta to ensure this recipe is safe for anyone with a gluten allergy. You can make this with traditional pasta if you do not have a gluten allergy.
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📖 Recipe
Chicken Broccoli Alfredo Penne
Video
Ingredients
Pasta Sauce Ingredients
- 1 pound Cooked Chicken any chicken will do
- 12 oz gluten free penne cooked, any shape will do
- 4 tablespoon butter
- ¾ teaspoon salt
- 2 teaspoon Italian seasoning
- 2 teaspoon garlic powder
- 2 tablespoon shallots
- 2 tablespoon GF 1:1 flour
- 3 cups heavy cream
- ½ cup chicken broth
- 8 oz shredded Parmesan cheese
- 1 cup diced steamed broccoli
- 2 cups broccoli florets optional
- ¼ cup reserved pasta water incase sauce is too thick
Seared Chicken Ingredients
- 2 tablespoon olive oil
- 1 ½ teaspoon sweet smoked paprika
- 1 teaspoon oregano
- 1 ½ teaspoon garlic powder
- ¾ teaspoon thyme
- ½ teaspoon black pepper
- ½ teaspoon salt
Instructions
Making Seared Chicken:
- season the chicken on both sides with seasonings.
- In a large skillet, heat the olive oil on medium heat. Once hot, sear the chicken for 5 minutes on each side.
- Once both sides are seared, flip the chicken and lower the heat slightly to medium low. Place a lid on the pan and cook for an additional 10-12 minutes.
- Once the internal temperature is 165 degrees, remove the chicken from the pan and place onto a cutting board. Once it has cooled off, dice it into small pieces.
Making the Alfredo Sauce:
- Start by boiling and draining your pasta.
- In a large pan, melt the butter on medium heat.
- Once the butter is melted, add in your shallots and dry pasta seasonings.
- Allow this to cook for about one minute. Then add the flour. Stir well while it begins to thicken for about 15 seconds.
- Next add in the heavy cream and chicken broth. Allow this to cook for 5 to 7 minutes while stirring occasionally to break up the seasonings until the sauce begins to bubble.
- Once it is bubbling, add in the Parmesan cheese and broccoli. Stir everything really well until it becomes creamy.
- Turn the heat down too low, and add in the pasta and cooked chicken.
- Stir everything together for about one minute and serve.
- If your sauce is too thick, you can add a few tablespoons of reserved pasta water.
Notes
- Keep leftovers in the fridge for up to 3-4 days in an airtight container.
- Freezing is not recommended.
- Reheat in a skillet or saucepan over medium-low heat or microwave individual portions at 1-minute intervals.
- If you are having a hard time with the sauce, use a whisk to help it become more even.
- It is best to boil pasta on a medium-high heat. This ensures a even cook throughout.
- Save time by using jarred sauce. This won't taste as good, but sometimes you need the quick option, not the best. As a mom with kids, I get it!
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