Chicken and Broccoli Penne Alfredo Recipe
If you’re searching for the ultimate weeknight dinner that brings a restaurant-style experience right to your kitchen, this Chicken and Broccoli Penne Alfredo is calling your name! Imagine tender cubes of perfectly seasoned chicken, vibrant broccoli florets, and al dente penne all bathed in an ultra-creamy Alfredo sauce that’s loaded with rich Parmesan. This dish checks all the boxes: it’s satisfying, wonderfully indulgent, and guaranteed to earn cheers from anyone lucky enough to snag a plate.
Ingredients You’ll Need
This Chicken and Broccoli Penne Alfredo proves that a handful of simple ingredients can create a meal that feels truly special. Each one adds something important, from flavor depth to creamy texture and cheerful color.
- Chicken breast: Diced, it cooks up juicy and hearty, making every bite protein-packed.
- Broccoli florets: These bring bright color and a perfect, slightly crisp counterpoint to the rich sauce.
- Olive oil: Use for sautéing the chicken, lending both flavor and golden brown edges.
- Penne pasta: The ridges and tubes capture Alfredo sauce for maximum deliciousness.
- Butter: Two sticks form the luxurious base of the Alfredo, essential for creamy richness.
- Heavy cream: It’s what gives the sauce its decadent, silky texture—don’t skimp!
- Paprika: Adds subtle warmth and a gentle hint of color.
- Garlic: Freshly minced, it infuses the sauce with mouthwatering aroma.
- White pepper (or black pepper): Brings a mild, pleasant heat.
- Freshly grated Parmesan: The cornerstone of Alfredo, it melts in for that unmistakable nutty tang.
- Extra grated Parmesan (optional): For garnishing and a little extra flair—because you can never have too much cheese.
How to Make Chicken and Broccoli Penne Alfredo
Step 1: Cook the Penne Pasta
Begin by filling a large pot with salted water and bring it to a rolling boil. Toss in the penne pasta and cook for 12 to 15 minutes, just until it’s al dente. Drain the pasta well and return it to the warm pot to keep it from sticking. The right pasta texture will help your Chicken and Broccoli Penne Alfredo hold up beautifully to the luxurious sauce.
Step 2: Sauté the Chicken
While your pasta is bubbling away, heat a splash of olive oil in a skillet over high heat. Add your diced chicken breast and let it get a lovely crisp on the edges before lowering the heat to finish cooking through. The quick high-heat sear locks in juiciness and ensures that every bite of chicken is flavorful and tender—absolutely essential for this dish!
Step 3: Cook the Broccoli
For broccoli that stays vibrant and has just the right amount of bite, simmer the florets in boiling water for about 4 to 5 minutes. When they turn bright green and yield softly to a fork, drain them and rinse briefly under cool water. This stops the cooking and keeps them from getting mushy in your final Chicken and Broccoli Penne Alfredo.
Step 4: Make the Alfredo Sauce
Add the butter and heavy cream to a saucepan or skillet and place over medium-high heat. Stir in paprika, minced garlic, and your choice of pepper. Whisk gently as everything melds together. Once the mixture is hot, sprinkle in the freshly grated Parmesan and keep whisking until it melts and the sauce just begins to bubble. The cheese does most of the thickening, so let it sit for a moment if you want a richer sauce—the aroma will be irresistible!
Step 5: Bring It All Together
Pour the hot Alfredo sauce over the drained penne pasta and toss well to coat every piece. Add in your cooked chicken and broccoli, folding gently to distribute everything evenly. The result is a comforting, cohesive Chicken and Broccoli Penne Alfredo that will have everyone clamoring for seconds.
How to Serve Chicken and Broccoli Penne Alfredo
Garnishes
Top your hot pasta bowls with an extra shower of grated Parmesan and a sprinkle of chopped fresh parsley or basil if you have it. A quick crack of fresh black pepper finishes things off with flair—delicious and eye-catching!
Side Dishes
Round out your meal with a crisp green salad dressed lightly in a lemony vinaigrette or a basket of warm, crusty bread for soaking up any extra Alfredo sauce. Garlic knots or oven-roasted asparagus are lovely partners, making your dinner feel even more decadent.
Creative Ways to Present
For a dazzling presentation, serve your Chicken and Broccoli Penne Alfredo in individual pasta bowls and finish each with a twist of lemon or a drizzle of good olive oil. It also looks gorgeous in a large, shallow serving platter, especially for family-style dining. If you’re feeling playful, present the pasta in Parmesan “bowls” made by melting cheese into crisp cups—so fun and totally edible!
Make Ahead and Storage
Storing Leftovers
Leftover Chicken and Broccoli Penne Alfredo keeps surprisingly well. Transfer cooled portions into airtight containers and store them in the fridge for up to three days. The sauce may thicken slightly, but a splash of milk or cream can easily refresh it when reheating.
Freezing
If you want to freeze your Chicken and Broccoli Penne Alfredo, let it cool completely before packing into freezer-safe containers. While the creamy sauce may separate a bit upon thawing, a gentle reheat and thorough stir will coax it back to richness. For the best quality, enjoy within two months.
Reheating
To bring your leftovers back to life, heat gently on the stovetop or in the microwave, adding a little milk or cream as needed to loosen the sauce. Stir frequently to help everything heat evenly and maintain the creamy texture that makes Chicken and Broccoli Penne Alfredo so comforting.
FAQs
Can I use rotisserie chicken instead of fresh?
Absolutely! Rotisserie chicken is a real timesaver—just shred or cube it, then toss it in with the sauce and pasta as directed. It’s a great shortcut and still gives you delicious results.
Is there a way to make this dish a bit lighter?
Yes, you can use half-and-half in place of some or all of the heavy cream, and try reducing the butter slightly. Just know the sauce might be a little less rich. For an additional health boost, use whole wheat penne and add extra broccoli!
Can I prepare Chicken and Broccoli Penne Alfredo in advance?
You can certainly make the components ahead of time. Keep the pasta, sauce, chicken, and broccoli separate, then combine and reheat just before serving for the best flavor and texture.
What’s the best way to grate Parmesan for Alfredo sauce?
Use a microplane or the fine side of a box grater for the silkiest results. Freshly grated Parmesan melts so much better than the pre-shredded varieties—totally worth the few extra minutes.
Can I add other vegetables or swap the broccoli?
Of course! This dish welcomes additions like spinach, peas, or sautéed bell peppers. If broccoli isn’t your favorite, give asparagus or zucchini a try for a delicious twist on the classic Chicken and Broccoli Penne Alfredo.
Final Thoughts
There’s something truly magical about sitting down to a bowl of homemade Chicken and Broccoli Penne Alfredo. It’s the kind of meal that turns any night into a celebration—so don’t wait for a special occasion! Give this recipe a try, share it with people you love, and savor every creamy, flavorful bite.
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Chicken and Broccoli Penne Alfredo Recipe
- Total Time: 45 minutes
- Yield: 4–6 servings 1x
- Diet: Vegetarian
Description
Creamy and flavorful Chicken and Broccoli Penne Alfredo made with a rich Alfredo sauce, tender chicken, and vibrant broccoli. This comforting pasta dish is perfect for a family dinner or special occasion.
Ingredients
For the Chicken:
- 3 boneless skinless chicken breasts, diced or cubed
- Olive Oil
For the Pasta:
- 16 oz penne pasta
For the Alfredo Sauce:
- 2 sticks of butter (1 cup)
- 2 cups heavy cream
- 2 teaspoons paprika
- 3 cloves of garlic, minced
- 2 teaspoons white pepper (or black pepper)
- 2 cups freshly grated Parmesan
- Extra Grated Parmesan for garnish (optional)
For the Broccoli:
- 3–4 cups broccoli florets
Instructions
- Cook the Pasta: Cook pasta in a large pot filled with salted water. Bring pasta to a boil and cook for 12-15 minutes or until pasta is done. Drain and pour back into pot.
- Cook the Chicken: While the pasta is cooking, add the chicken to a skillet with a little olive oil. Cook on high heat briefly to crisp the sides, then cook over medium heat until fully cooked.
- Cook the Broccoli: Cook the broccoli florets in a pot of water for 4-5 minutes until tender and bright green. Drain, rinse in cool water, and set aside.
- Prepare the Alfredo Sauce: In a saucepan, combine butter, heavy cream, paprika, white pepper, and garlic. Heat over medium to high heat until hot. Whisk in grated Parmesan until melted. Bring to a boil, then remove from heat.
- Combine Ingredients: Add the Alfredo sauce to the cooked pasta. Toss to coat. Add in the cooked broccoli and chicken, stirring to combine.
- Garnish and Serve: Garnish with extra grated Parmesan before serving.
Notes
- You can customize this dish with additional seasonings or vegetables.
- For a lighter version, use half-and-half instead of heavy cream.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 820
- Sugar: 3g
- Sodium: 620mg
- Fat: 56g
- Saturated Fat: 34g
- Unsaturated Fat: 18g
- Trans Fat: 1g
- Carbohydrates: 47g
- Fiber: 3g
- Protein: 33g
- Cholesterol: 220mg
Keywords: Chicken and Broccoli Penne Alfredo, Alfredo pasta recipe, creamy pasta with chicken
