Chicken Broccoli Alfredo is the kind of comforting, creamy pasta that feels like a warm kitchen hug. It pairs tender chicken, crisp-tender broccoli, and a rich, garlicky Parmesan sauce with perfectly cooked penne. This recipe is straightforward enough for a weeknight dinner but elegant enough for company. Below you’ll find everything you need: an ingredient list, step-by-step instructions rewritten for clarity, helpful tips for the best texture and flavor, and suggestions for easy variations.

Why you’ll love this Chicken Broccoli Alfredo

This version balances richness and brightness. Whole milk and a little heavy whipping cream keep the sauce luscious without being overly heavy, while chicken broth deepens the savory profile. Freshly grated Parmesan adds nutty, salty depth, and garlic brings aromatic warmth. The penne holds the sauce beautifully, and the broccoli gives a fresh pop of color and texture.

Ingredients

2 tbsp olive oil extra-virgin
2 chicken breasts skinless, boneless
salt and pepper to taste
2 cups whole milk
1 1/2 cups chicken broth low-sodium
2 tsp minced garlic
12 oz. penne
1 1/2 cups broccoli florets
1/2 cup heavy whipping cream
1 cup Parmesan cheese freshly grated
parsley for garnish, optional
garlic salt (with parsley flakes) season to taste

Equipment

Large pot for boiling pasta
Large skillet or sauté pan
Tongs or slotted spoon
Measuring cups and spoons
Cutting board and sharp knife
Grater for the Parmesan

Step-by-step Instructions

Follow these clear, ordered steps to make the Chicken Broccoli Alfredo. The sequence mirrors the original approach but has been rewritten for improved clarity and flow. Ingredient amounts are unchanged.

Prep the chicken: Pat the 2 chicken breasts dry with paper towels. Season both sides with salt and pepper to taste.
Cook the chicken: Heat 2 tbsp extra-virgin olive oil in a large skillet over medium-high heat. When the oil shimmers, add the chicken breasts. Sear until golden brown on the first side, about 4–5 minutes, then flip and cook until the internal temperature reaches 165°F (74°C) and the juices run clear, about another 4–6 minutes depending on thickness. Remove the chicken from the pan and set aside on a plate to rest for 5 minutes. Once rested, slice or chop into bite-sized pieces.
Start the sauce base: Reduce the heat to medium and return the skillet to the stove if removed. Add 2 tsp minced garlic to the pan and sauté for about 30 seconds until fragrant, being careful not to brown it. Pour in 1 1/2 cups chicken broth (low-sodium) and 2 cups whole milk, stirring to combine and scraping any browned bits from the bottom of the pan. Bring the mixture to a gentle simmer.
Cook the pasta: While the sauce base warms, bring a large pot of salted water to a boil. Add 12 oz. penne and cook according to package directions until al dente, usually 9–11 minutes. Reserve a cup of the pasta cooking water, then drain the pasta.
Cook the broccoli: When the pasta water is boiling (you can do this before or after starting the sauce), add 1 1/2 cups broccoli florets to the pot for the last 2–3 minutes of the penne’s cooking time so the broccoli becomes crisp-tender. Drain the pasta and broccoli together and set aside.
Finish the sauce: To the simmering milk-and-broth mixture, stir in 1/2 cup heavy whipping cream. Allow the sauce to simmer gently for 2–3 minutes to thicken slightly. Gradually stir in 1 cup freshly grated Parmesan cheese, a little at a time, whisking or stirring constantly until the cheese is fully melted and the sauce is smooth. If the sauce becomes too thick, add small amounts of the reserved pasta cooking water or additional milk to loosen it to your desired consistency.
Adjust seasoning: Taste the sauce and season with garlic salt (with parsley flakes) and additional salt and pepper as needed. Keep in mind the Parmesan is salty, so season gradually.
Combine everything: Add the drained penne and broccoli to the skillet with the Alfredo sauce, tossing gently to coat each piece evenly. Fold in the sliced or chopped cooked chicken and heat through for a minute or two so everything is hot and well combined. If the sauce needs a little thinning, stir in reserved pasta water by tablespoons until it looks glossy and coats the pasta.
Garnish and serve: Transfer the pasta to individual bowls or a large serving dish. Sprinkle with a little extra freshly grated Parmesan and chopped parsley, if desired. Serve immediately while warm.

Timing and Tips for Success

To save time, start boiling the pasta water as you begin cooking the chicken. Multi-tasking these steps reduces total cook time.
Letting the cooked chicken rest before slicing keeps it juicy. Thin slices or bite-sized pieces distribute better through the pasta.
Freshly grate your Parmesan for smoother melting and better flavor. Pre-grated cheese often contains anti-caking agents that can make the sauce grainy.
If your sauce is grainy or separates, reduce heat and stir in a splash of reserved pasta water or milk; gentle heat and gradual liquid incorporation usually bring it back together.
For an ultra-silky sauce, simmer gently—avoid a rolling boil once the cheese is added, which can make the dairy seize.
Don’t overcook the broccoli. Adding it to the pasta water for the last 2–3 minutes keeps it bright green and crisp-tender.

Make-ahead and storage

You can prepare the components ahead: cook and slice the chicken, blanch the broccoli, and grate the cheese. Store everything separately in the refrigerator for up to 2 days. Reheat gently on the stovetop, adding a splash of milk or reserved pasta water to revive the sauce. Leftovers keep well in an airtight container for up to 3 days; reheat slowly on low heat, stirring until creamy.

Flavor variations

Brighten the dish: Stir in a squeeze of lemon juice or a teaspoon of lemon zest right before serving to cut through the richness.
Herb-forward: Add a tablespoon of chopped fresh basil or thyme to the sauce at the end for an aromatic lift.
Cheesy swap: Replace half the Parmesan with Pecorino Romano for a sharper, saltier edge.
Veggie boost: Add sautéed mushrooms or roasted cherry tomatoes for more color and texture.

Serving suggestions

This Chicken Broccoli Alfredo is wonderful with a simple green salad dressed in a light vinaigrette to contrast the creamy pasta. Crusty bread or garlic bread is also a natural partner for mopping up any leftover sauce.

Nutritional notes

This recipe includes whole milk and heavy whipping cream, which create a rich sauce. If you prefer a lighter dish, you can substitute the heavy whipping cream with an equal amount of additional whole milk, though the sauce will be slightly less velvety. Using low-sodium chicken broth helps control the overall salt level so you can season to taste at the end.

Common questions

Can I use different pasta? Yes. Penne is recommended because its ridges and tube shape hold the sauce well, but fettuccine, rigatoni, or farfalle would also work.

What if I don’t have fresh Parmesan? Pre-grated cheese works in a pinch, but freshly grated Parmesan yields the best texture and flavor. If using pre-grated, add it slowly and be prepared to adjust the sauce with a bit more liquid for smoothness.

Can I cook this on a single pan? The recipe uses one skillet for the sauce and chicken, plus a pot for pasta. You can simplify by cooking the chicken and sauce in the same skillet, as written, and boiling the pasta and broccoli together to save time and cleanup.

Final notes

This Chicken Broccoli Alfredo is a reliably comforting, crowd-pleasing meal. It’s flexible, forgiving, and scales easily if you’re feeding a family or making leftovers for the week. With a handful of good-quality ingredients and a few simple techniques—searing, simmering, and gentle cheese melting—you’ll have a creamy, satisfying dinner that looks and tastes like it took more work than it did.

Enjoy the leftovers or serve it steaming hot at the table—either way, it’s a dish that brings people together. Bon appétit!

Chicken Broccoli Alfredo

Creamy chicken and broccoli tossed with penne in a homemade Alfredo-style sauce.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 6 servings

Ingredients Equipment Method Notes

Ingredients

2 tbsp extra-virgin olive oil
2 pieces chicken breasts skinless, boneless
salt to taste
black pepper to taste
2 cups whole milk
1 1/2 cups low-sodium chicken broth
2 tsp minced garlic
12 oz penne dry
1 1/2 cups broccoli florets
1/2 cup heavy whipping cream
1 cup Parmesan cheese freshly grated
parsley for garnish, optional
garlic salt with parsley flakes season to taste

Equipment

Large Skillet
Knife
Cutting Board
Measuring cups and spoons
Spatula or tongs

Method

Heat 2 tablespoons extra-virgin olive oil in a large skillet over medium-high heat.
Season both sides of the chicken breasts with salt and pepper (and garlic salt if desired).
Add the chicken to the hot skillet and cook until browned and cooked through, about 7–8 minutes per side; transfer to a cutting board and let rest 10 minutes.
Slice the rested chicken into strips or bite-sized pieces and set aside.
In the same skillet, add the milk, chicken broth, and 2 teaspoons minced garlic; season with salt and pepper, then bring to a simmer while scraping up any browned bits.
Stir in the dry penne and the broccoli florets, ensuring the pasta is submerged; cook, stirring often, for about 3 minutes, then continue cooking and stirring for an additional 8 minutes until pasta is tender.
Reduce heat to medium-low, then stir in 1/2 cup heavy cream and 1 cup freshly grated Parmesan until the cheese melts and the sauce thickens, simmering a few minutes more.
Add the sliced chicken back to the skillet and stir to combine and heat through.
Serve immediately, garnished with chopped parsley and additional Parmesan if desired.