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Delicious creamy chicken and broccoli alfredo is a restaurant quality meal in under 30 minutes from simple ingredients you probably have on hand. Family friendly and hearty dinner quick!
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At Sweet C’s, I add lots of tips in all of my recipes – because I am a home cook without any formal training, and I find I am more confident making dishes when I understand why it works, and what each ingredient means to the flavor of a recipe. My goal is for even the most beginner home cook to feel empowered in the kitchen.
Creamy Chicken and Broccoli Alfredo
When I got home I had a major hankering for some alfredo like we had in little Italy one night at Fresh Catch – and I decided to adjust a few recipes I found for a classic alfredo and come up with a bit of my own. (PS- my friend Alyssa has quite a few alfredo recipes on her site if you’re dying for more!) This creamy chicken and broccoli alfredo is one of the best pastas we’ve had in a very long time- and it is so easy to make!
The best part is, we’re using simple ingredients you might already have on hand (no buying extra stuff you’ll hardly ever use!) and for the most part, it can be made in one pot.
What to enjoy with your Creamy Chicken and Broccoli Alfredo
Click here to see all our chicken recipes!
You can even keep this low(ish) carb by swapping out the penne for a spaghetti squash or zoodles!
For a lower calorie kick, reduce cream by half (you can also use milk, but it obviously won’t be as velvety rich), and add 1/2 cup low sodium stock. Swap clarified butter for regular butter, or skip it and opt for olive oil. While the recipe I am outlining below is what is the most delicious, if you have health or calorie concerns, you can certainly make healthier swaps so this isn’t extremely fat and calorie heavy.
Of course, if you aren’t a fan of broccoli, you can swap out other veggies. Try asparagus, artichoke hearts, green beans – anything you really love.
I hope you love this dinner as much as my family does! If you’d like to save a version of this quick and easy video to your Facebook page, you can use this one: And be sure to follow me on Instagram where you can get a sneak peak into my tasty travels (which often inspire the meals I cook at home!) or check out some of my other favorite pastas: Creamy Chicken Tortellini Pasta Chicken Bruschetta Pasta Low Carb Carbonara
Creamy Chicken and Broccoli Alfredo Recipe
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Creamy Chicken and Broccoli Alfredo
Equipment
Ingredients
- 2 tbsp sunflower oil or olive oil
- 1 lbs chicken, cut into 1″ bites
- 24 oz broccoli crowns, rinsed and tough ends trimmed
- 2 tbsp butter
- ½ cup Parmesan cheese, fresh
- 6 garlic cloves, diced
- ½ cup sun dried tomatoes, chopped
- 1 tbsp dried oregano
- 1 tbsp dried basil
- 1 cup heavy cream
- ½ cup stock, if needed to loosen sauce
- ½ tsp sea salt plus more as needed
- ¼ tsp black pepper
Instructions
- In a heavy pan on high heat, add oil and heat until shimmery (but not smoking).
- Add diced chicken, cook on high 5 minutes, stirring occasionally to prevent burning.
- Add broccoli and cook until soft and bright green, another 5 minutes.
- Remove chicken and broccoli from pan and reduce heat to medium low.
- Add butter and garlic, let soften and very slightly brown (about 2 minutes.)
- Add sundries tomatoes and spices, stir to incorporate.
- Add cream, cheese, and stock and stir, slowly raise heat to medium- lower heat if sauce starts to boil.
- Let sauce thicken, stirring occasionally, about 5 minutes.
- Add chicken and broccoli back to pan and toss to coat.
- Let chicken and broccoli cook in sauce until sauce is thick and reduced by half. Add the salt and pepper.
- When done, serve immediately over penne, spaghetti, squash, or zoodles.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
this looks yummy im going to try this right now,thanks for sharing
I’m trying to make more meals for my family. I cook the same 4 things. I tried this recipe and everyone ate it! I have a very picky wife and two toddlers so that’s hard to do. I picked the tomatoes and broccoli out of the kids and they loved it. I will make this again. We didn’t have any leftovers but I wonder if they would be greasy reheated.
So – yes and no. I make this reheated, and the sauce does fall apart a bit when reheating. My tips to reheat- try to separate as much of the sauce as you can (or take the chicken and broccoli out when you make the sauce, setting some aside for leftovers, and then box up some of the sauce.) The main issue is that you’ll need to cook the broccoli and chicken back to temperature a lot longer than the sauce, which will make it seem oily (but doesnt taste greasy.) It is still delicious reheated, but separating them and then just adding the sauce at the end to bring to temp will keep it from looking weird and oily. 🙂