Broccoli Chicken Alfredo

Creamy, cheesy, and packed with flavor, this Broccoli Chicken Alfredo is anything but your average pasta dish. Juicy marinated chicken, perfectly cooked linguine, and a rich, garlicky Alfredo sauce come together for a dish that feels fancy but is surprisingly easy to make.

What to Have Ready

The ingredient list is a little long but fear not! They’re all simple ingredients and you probably already have most of them. 

A full list of ingredients with measurements is available in the printable recipe card below.

• Chicken Breasts – This is the perfect protein to toss with Alfredo sauce and pasta.
• Homemade Italian Seasoning – This blend’s mix of herbs and spices adds layers of flavor to the chicken.
• Vegetable Oil – Oil helps the marinade coat the chicken and keeps it from drying out when cooking.
• Red Wine Vinegar – A little acidity goes a long way in tenderizing the chicken and balancing flavors.
• Dried Minced Onions – These add a subtle onion flavor that blends perfectly into the marinade.
• Garlic Powder – Because garlic and Alfredo go hand in hand!
• Butter – This is the base of the rich and creamy Alfredo sauce.
• Garlic Cloves – Mince the cloves freshly for the best flavor in the sauce.
• Heavy Cream – This key to achieving the silky texture in Alfredo sauce.
• Parmesan Cheese – Freshly grated parmesan makes all the difference for the best melt and flavor.
• Broccoli Florets – These add freshness, color, and a bit of crunch to balance the richness.
• Linguine – This is the perfect pasta shape to hold onto the creamy sauce. Make sure to cook it before you prepare the sauce so it all comes together quickly. 
• Parmesan Cheese, Maldon Sea Salt, Freshly Ground Pepper – Use these as finishing touches to round out the dish.

 Ready, Set, Cook!

Chicken:

1. Create the marinade. Mix Italian seasoning, vegetable oil, red wine vinegar, dried minced onions, and garlic powder in a large zip-top bag.
2. Prep the chicken. Pound the chicken breasts to an even thickness, then cut them into smaller pieces for quicker cooking.
3. Marinate. Let the chicken soak up the flavors in the fridge for at least a couple of hours, or up to a full day if you’re planning ahead.
4. Cook the chicken. Spray a skillet with cooking spray, heat it up, and cook the chicken until it’s golden brown and fully cooked. 
5. Slice and set aside. Use a sharp knife to slice the chicken and allow it to rest while you prepare the sauce.

Alfredo Sauce:

1. Steam the broccoli. Microwave the florets with a bit of water until they’re just tender, then drain and set aside.
2. Start the sauce. Melt butter in a large pot, then sauté the garlic until it’s fragrant.
3. Make it creamy. Pour in the heavy cream, sprinkle in the parmesan, and whisk them all together until the mixture is free of any lumps. 
4. Add the broccoli. Toss the florets into the sauce and stir so that they’re all covered in the sauce.
5. Mix in the pasta. Add cooked linguine and stir so that it is covered in the sauce as well.
6. Serve and enjoy. Divide the pasta into bowls, top with sliced chicken, and finish with extra parmesan, Maldon sea salt, and freshly ground pepper.

What Completes the Meal

Garlic bread is a no-brainer, here! Try everything garlic bread, easy garlic breadsticks, or really elevate the meal with truffle garlic bread. A simple salad with a garlicky vinaigrette will tie in the flavors of the sauce. Or, try using a bright vinaigrette to balance out the richness of the dish.

Storage

If you have leftovers, you can easily store them, but keep in mind the pasta may absorb some of the moisture in the sauce. 

Make Ahead

The chicken can be marinated up to a day in advance, and the Alfredo sauce can be made ahead and gently reheated.

Refrigerator

Store leftovers in an airtight container for up to 3 days. Reheat gently with a splash of cream to bring the sauce back to life.

Freezer

While the chicken freezes well, Alfredo sauce can become grainy when frozen. If you must freeze it, reheat it slowly with added cream to help smooth it out.

Your Questions Answered

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Broccoli Chicken Alfredo

4.88 from 8 votes

Broccoli Chicken Alfredo is a quick and easy weeknight meal using pasta, a creamy parmesan alfredo sauce and tender marinated chicken. 

Prep Time: 10 minutes mins

Cook Time: 20 minutes mins

Total Time: 30 minutes mins

Servings: 4

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Equipment

• Garlic press
• Plastic Airtight Containers
• Large Cast Iron Skillet
• Grater Set
• Whisk
• Meat Tenderizer

Ingredients

Chicken:

• 2 boneless skinless chicken breasts
• 2 tablespoons homemade Italian seasoning
• 1/4 cup vegetable oil
• 2 tablespoons red wine vinegar
• 2 teaspoons dried minced onions
• 1 teaspoon garlic powder

Alfredo Sauce:

• 3 tablespoons butter
• 3 garlic cloves , finely minced
• 1 1/2 cups heavy cream
• 1 cup parmesan cheese , finely grated
• 1 head broccoli , cut into florets only
• 1 pound linguine , cooked

Toppings:

• parmesan cheese
• maldon sea salt
• freshly ground pepper

Instructions

Chicken:

• Combine Italian seasoning, vegetable oil, red wine vinegar, dried minced onions and garlic powder in a large airtight plastic bag.
• Using a meat tenderizer, pound chicken breasts until they are uniformly thin, about 1/2 inch thick. Cut into 2-3 smaller pieces.
• Marinate in plastic bag for 2-24 hours.
• When ready to serve, heat large skillet and coat with cooking spray.
• Remove chicken from marinade and discarding any leftover liquid.
• Add chicken to the skillet, cooking 4-5 minutes on each side or until fully cooked. You might have to work in batches.
• Cut chicken against the grain into strips. Set aside while you make the sauce.

Alfredo Sauce:

• Make sure pasta is cooked. It can be cooked ahead of time or in the same pot you intend to make the alfredo sauce.
• Place broccoli florets in a large microwave safe bowl or dish. Add 1 cup water. Microwave on high for 3 minutes. Drain and set aside. Broccoli will be al dente.*
• In a large pot (large enough to accommodate all of your pasta) melt butter.
• Add garlic, sauteing for 3 minutes.
• Stir in heavy cream and parmesan cheese, whisk until smooth.
• Add cooked broccoli florets, tossing to coat.
• Add pasta and toss to coat.
• Serve pasta in large pasta dishes, divide chicken evenly over pasta dishes.
• Garnish with freshly grated Parmesan cheese, Maldon sea salt and freshly ground pepper.
• If you’ve tried this recipe, come back and let us know how it was.

Notes

*You can also steam the broccoli on the stovetop using a steamer basket or even boil it. I prefer to microwave it since this is a quick weeknight meal and I try to limit how many dishes I am making dirty.

Nutrition

Calories: 1149 kcal, Carbohydrates: 101 g, Protein: 42 g, Fat: 65 g, Saturated Fat: 41 g, Cholesterol: 198 mg, Sodium: 633 mg, Potassium: 1081 mg, Fiber: 8 g, Sugar: 6 g, Vitamin A: 2775 IU, Vitamin C: 137.5 mg, Calcium: 499 mg, Iron: 3.9 mg

Author: Chef Jessica Anne

Calories: 1149

Course: Main Course, Main Dish

Cuisine: Italian

Keyword: broccoli chicken alfredo, chicken alfredo, how to make alfredo

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