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Chicken and Broccoli Alfredo

Classic comfort food. Tender chicken, pasta, and broccoli with creamy, cheese, luxurious Alfredo sauce. Easily adapted to use whatever pasta, protein and vegetables you have on hand. Always a fan favorite!


Servings: 4

Cooking time: 60 minutes

Cooking level: Beginner


8 Ounces Penne Pasta (1/2 of a box)

2-3 Chicken Breasts

2 cups Broccoli Florets

½ cup Onion, chopped

3 cloves Garlic, minced

4 TBS Butter

4 TBS Flour

2 cups Milk

½ cup Heavy Cream

1 tsp Italian Seasoning


Handful of flat Italian Parsley, chopped

½ cup Parmesan Cheese, grated


1. Preheat oven to 400°.

2. In a large pot, bring water to a boil and add a generous pinch of salt.

3. Add Penne and cook until almost al dente, 7-8 minutes.

4. Add Broccoli to boiling pasta and cook for another 4 minutes.

5. Drain pasta and broccoli and set aside.

6. While pasta is cooking, heat a large oven safe sauté pan over medium-high heat.

7. Season Chicken on both sides with salt, pepper, and Italian seasoning.

8. Sear Chicken on both sides until golden brown, about 4 minutes per side.

9. Add pan with Chicken to hot oven and roast until it reaches 165°, about 10 minutes. Remove to a plate and let cool. When cool enough to handle, slice chicken and set aside. Reserve pan.

10. For the sauce, heat a medium saucepan over medium heat.

11. Add butter and onions and saute until softened, about 5 minutes.

12. Add garlic and continue cooking for 2-3 minutes.

13. Stir in flour and cook for 1-2 minutes, stirring frequently.

14. Slowly pour in milk and heavy cream, whisking constantly, until mixture is well combined. Bring to a simmer, whisking frequently, until thickened.

15. Turn off the heat and whisk in half of the parmesan cheese (1/4 cup).

16. Return pan used to cook chicken to medium-low heat, and add pasta, broccoli, chicken and Alfredo sauce. Stir to combine. Top with parsley and remaining cheese. Mangia!

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