Chicken and Broccoli Alfredo - Creamy 25-Minute Pasta

This one-pot wonder is a weeknight dinner savior, combining tender chicken, steamed broccoli, and creamy pasta in a rich Alfredo sauce. It's a hearty, satisfying meal that's easier to make than you think.

Start by cooking your pasta, then add broccoli to the pot. Meanwhile, sauté chicken in a bit of oil until golden brown, then set it aside. A flavorful sauce made with butter, garlic, and heavy cream brings everything together.

Step-by-Step Instructions

1. Bring a quart (950 ML) of water in a large pot to a boil over high heat, and salt to taste.

2. Cook pasta for 8 minutes, or until slightly underdone.

3. Add broccoli to pasta and simmer for 4 minutes with the lid on.

4. Strain the pasta and broccoli in a colander, and run cold water over to prevent the broccoli from over cooking.

5. Heat the olive oil in the pot over medium-high heat, and add the chicken. Season the chicken with season salt and pepper.

6. Once the chicken is cooked through, remove it from the pot and set aside.

7. Add the butter to the pot, and melt it. Once butter is fully melted, add in garlic and stir continuously for 10 seconds.

8. Add the heavy cream, salt, pepper, and nutmeg. Stir often, and cook until sauce starts to bubble slightly.

9. Once the sauce is bubbling and begins to cook down, add in Parmesan cheese and stir until the sauce thickens.

10. Add in the cooked chicken, pasta, and broccoli, and stir until fully combined.

11. Top with Parmesan cheese or red chili flakes.

12. Enjoy!

How to Store Chicken and Broccoli Alfredo

Frequently Asked Questions

Chicken and Broccoli Alfredo – Creamy 25-Minute Pasta

Make a rich and creamy Chicken and Broccoli Alfredo in just 20 minutes with penne pasta, chicken, broccoli, and a luscious Parmesan sauce.

10 minPrep time15 minCook time25 minTotal4Servings

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Ingredients

• salt (to taste)
• 8 oz penne pasta
• 2 cups broccoli floret
• 2 tablespoons olive oil
• 2 boneless, skinless chicken breasts (cubed)
• pepper (to taste)
• ¼ cup butter
• 3 cloves garlic (minced)
• 1 cup heavy cream
• 1 teaspoon salt
• ⅛ teaspoon nutmeg
• ¼ teaspoon black pepper
• 1 ½ cups grated parmesan cheese (plus extra for garnish)
• red pepper flake (to garnish)

Instructions

1. 1Bring a quart (950 ML) of water in a large pot to a boil over high heat, and salt to taste.
2. 2Cook pasta for 8 minutes, or until slightly underdone.
3. 3Add broccoli to pasta and simmer for 4 minutes with the lid on.
4. 4Strain the pasta and broccoli in a colander, and run cold water over to prevent the broccoli from over cooking.
5. 5Heat the olive oil in the pot over medium-high heat, and add the chicken. Season the chicken with season salt and pepper.
6. 6Once the chicken is cooked through, remove it from the pot and set aside.
7. 7Add the butter to the pot, and melt it. Once butter is fully melted, add in garlic and stir continuously for 10 seconds.
8. 8Add the heavy cream, salt, pepper, and nutmeg. Stir often, and cook until sauce starts to bubble slightly.
9. 9Once the sauce is bubbling and begins to cook down, add in Parmesan cheese and stir until the sauce thickens.
10. 10Add in the cooked chicken, pasta, and broccoli, and stir until fully combined.
11. 11Top with Parmesan cheese or red chili flakes.
12. 12Enjoy!

Food safety: Check the thickest part with a food thermometer. Poultry must reach 165°F (74°C); color alone is not reliable.

Cook's note: Adjust the amount of garlic and nutmeg to your taste. You can also add other vegetables like bell peppers or mushrooms to the sauce.

Servings: 4

Cuisine: American

Course: Pasta

RecipesCooker10 minutes15 minutes25 minutes

Written by Priya Raman
Priya writes about eggs and breakfast casseroles, cookies and bars, and slow cook breakfasts that feed a crowd without fuss. Her angle is flexible, budget-minded cooking: one base recipe that scales for two or for a holiday table, with clear notes on freezing and reheating. She keeps the writing light and story-first, then lands on a tight recipe card.