4.8 from 69 votes
Chicken and Broccoli Alfredo
Chicken and Broccoli Alfredo blends tender rotini pasta and crisp broccoli florets in a creamy sauce made from butter, flour, chicken broth, milk, heavy cream, and Parmesan cheese. Pan-seared chicken breast adds protein, and the sauce is flavored with garlic powder and fresh parsley for a comforting yet balanced texture and flavor.
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings:
4
servings
Course:
Main Course
Ingredients
- 8 ounces rotini pasta
- 12 ounces broccoli florets
- 1 tablespoon olive oil
- 2 boneless skinless thin-sliced chicken breasts
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 2 tablespoons butter unsalted
- 2 tablespoons all-purpose flour
- ¾ cup chicken broth
- ¾ cup milk or more, as needed
- ¼ cup heavy cream
- ¼ teaspoon garlic powder
- ¼ cup Parmesan Cheese freshly grated
- 2 tablespoons parsley chopped fresh leaves
Instructions
- In a large pot of boiling salted water, cook pasta according to package instructions. Within the last 2 minutes of cooking time, add broccoli; drain well.
- Heat olive oil in a large skillet over medium high heat. Season chicken breasts with salt and pepper, to taste. Add to skillet and cook, flipping once, until cooked through, about 3-4 minutes per side. Let cool before dicing into bite-size pieces.
- Melt butter in the skillet over medium heat. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in chicken broth and milk, and cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in heavy cream and garlic powder until slightly thickened, about 1-2 minutes.
- Stir in Parmesan until well combined, about 1 minute. If the mixture is too thick, add more milk as needed.
- Stir in pasta, broccoli and chicken. Gently toss to combine; season with salt and pepper, to taste.
- Serve immediately, garnished with parsley, if desired.
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