11 Delicious Chicken and Broccoli Alfredo Recipes

Zesty, creamy, and utterly comforting, chicken and broccoli Alfredo is the weeknight hero we all crave. Whether you’re in the mood for a classic twist or something boldly innovative, our roundup of 11 delicious recipes promises to satisfy every palate. Perfect for busy evenings or cozy dinners, these dishes are sure to become staples in your culinary repertoire. Dive in and discover your next favorite meal!

Creamy Chicken and Broccoli Alfredo Pasta

Mondays are for comfort food, and nothing says comfort like a bowl of creamy, dreamy pasta. I remember the first time I made this dish; it was a chilly evening, and I was craving something rich and satisfying. That’s when this Creamy Chicken and Broccoli Alfredo Pasta was born, and it’s been a staple in my kitchen ever since.

Ingredients

• 8 oz fettuccine pasta
• 2 cups heavy cream
• 1 cup freshly grated Parmigiano-Reggiano cheese
• 2 tbsp unsalted butter
• 1 tbsp extra virgin olive oil
• 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
• 2 cups broccoli florets
• 3 cloves garlic, minced
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 tsp nutmeg, freshly grated

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the fettuccine and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
2. In a large skillet, heat the olive oil over medium-high heat. Add the chicken pieces, season with salt and pepper, and cook until golden brown and cooked through, about 6-8 minutes. Remove from the skillet and set aside.
3. In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds.
4. Pour in the heavy cream, bring to a simmer, and let it reduce slightly, about 3-4 minutes. Stir in the Parmigiano-Reggiano cheese and nutmeg until the sauce is smooth and creamy.
5. Add the broccoli florets to the sauce, cover, and cook until the broccoli is tender-crisp, about 4-5 minutes.
6. Return the cooked chicken and pasta to the skillet, tossing everything together until well coated and heated through, about 2 minutes.

This dish is a beautiful harmony of textures, from the tender chicken to the crisp-tender broccoli, all enveloped in a velvety sauce. Try serving it with a sprinkle of extra Parmigiano-Reggiano and a side of crusty bread for dipping into that luxurious sauce.

Garlic Parmesan Chicken and Broccoli Alfredo

Just last week, I found myself staring into the fridge, pondering what to make for dinner that would satisfy my craving for something creamy, cheesy, and utterly comforting. That’s when the idea for this Garlic Parmesan Chicken and Broccoli Alfredo came to mind—a dish that’s as nourishing as it is indulgent.

Ingredients

• 1 lb boneless, skinless chicken breasts, cubed
• 2 cups broccoli florets, blanched
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup unsalted butter
• 1 cup freshly grated Parmesan cheese
• 8 oz fettuccine pasta
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 tbsp extra virgin olive oil

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the fettuccine pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
2. While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Add the cubed chicken breasts, seasoning with sea salt and black pepper. Cook until the chicken is golden brown and reaches an internal temperature of 165°F, about 6-8 minutes. Remove from the skillet and set aside.
3. In the same skillet, melt the unsalted butter over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds, being careful not to burn it.
4. Pour in the heavy cream, stirring constantly to combine with the butter and garlic. Bring the mixture to a gentle simmer, then reduce the heat to low.
5. Gradually whisk in the freshly grated Parmesan cheese until the sauce is smooth and creamy. Tip: For a smoother sauce, grate the Parmesan cheese finely.
6. Add the blanched broccoli florets and cooked chicken to the skillet, stirring to coat them evenly with the Alfredo sauce. Cook for an additional 2-3 minutes until everything is heated through.
7. Combine the cooked fettuccine with the Alfredo sauce, chicken, and broccoli in the skillet, tossing gently to ensure the pasta is well coated. Tip: Reserve a little pasta water to adjust the sauce’s consistency if needed.
8. Serve immediately, garnished with extra Parmesan cheese and a sprinkle of black pepper. Tip: For an extra touch of elegance, serve with a side of garlic bread and a crisp white wine.

Lusciously creamy with a perfect balance of garlic and Parmesan, this dish is a testament to the magic of simple ingredients coming together. The tender chicken and crisp-tender broccoli add texture and depth, making it a meal that’s as visually appealing as it is delicious. Try serving it over a bed of spinach for a pop of color and an extra serving of greens.

Spicy Chicken and Broccoli Alfredo Bake

Whenever I’m craving something creamy, cheesy, and with a bit of a kick, this Spicy Chicken and Broccoli Alfredo Bake is my go-to. It’s the perfect dish for those nights when you want comfort food but still need to sneak in some greens.

Ingredients

• 2 cups heavy cream
• 1 cup freshly grated Parmesan cheese
• 2 tbsp clarified butter
• 1 lb boneless, skinless chicken breasts, cubed
• 1 tbsp olive oil
• 2 cups broccoli florets, blanched
• 1 tsp red pepper flakes
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 8 oz fettuccine pasta, cooked al dente
• 1/2 cup mozzarella cheese, shredded

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish with olive oil.
2. In a large skillet over medium heat, warm the clarified butter until it shimmers. Add the cubed chicken, seasoning with sea salt and black pepper. Cook until the chicken is golden brown and reaches an internal temperature of 165°F (74°C), about 6-8 minutes. Remove and set aside.
3. In the same skillet, pour in the heavy cream and bring to a gentle simmer. Whisk in the Parmesan cheese until the sauce is smooth and slightly thickened, about 3-4 minutes.
4. Stir in the red pepper flakes, blanched broccoli, and cooked chicken into the Alfredo sauce, ensuring everything is evenly coated.
5. Combine the sauce mixture with the cooked fettuccine pasta, then transfer to the prepared baking dish. Sprinkle the shredded mozzarella cheese on top.
6. Bake for 20-25 minutes, or until the cheese is bubbly and golden brown.
7. Let the bake rest for 5 minutes before serving to allow the sauce to thicken slightly.

Kick back and enjoy the creamy texture and the perfect balance of spice from the red pepper flakes. For an extra touch, serve with a side of garlic bread to soak up the delicious Alfredo sauce.

One-Pot Chicken and Broccoli Alfredo

Every now and then, I stumble upon a recipe that not only simplifies my weeknight dinners but also brings a touch of elegance to the table. This One-Pot Chicken and Broccoli Alfredo is one of those gems, combining creamy comfort with the freshness of broccoli, all in one pot for minimal cleanup.

Ingredients

• 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
• 2 cups broccoli florets, blanched
• 2 tbsp clarified butter
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1 cup chicken broth
• 8 oz fettuccine pasta
• 1/2 cup grated Parmesan cheese
• 1/4 tsp freshly grated nutmeg
• Salt and freshly ground black pepper, to taste

Instructions

1. In a large pot, melt the clarified butter over medium heat until it shimmers.
2. Add the chicken pieces, seasoning lightly with salt and pepper, and sauté until golden brown, about 5-7 minutes. Tip: Avoid overcrowding the pot to ensure even browning.
3. Stir in the minced garlic and cook until fragrant, about 30 seconds, being careful not to burn.
4. Pour in the heavy cream and chicken broth, bringing the mixture to a gentle simmer.
5. Add the fettuccine pasta, submerging it completely in the liquid. Cook for 8 minutes, stirring occasionally to prevent sticking. Tip: The pasta should be al dente, with a slight bite to it.
6. Fold in the blanched broccoli florets and grated Parmesan cheese, stirring until the cheese is fully melted and the sauce is creamy.
7. Season with freshly grated nutmeg, and adjust salt and pepper to taste. Tip: Nutmeg adds a warm depth to the Alfredo sauce, so don’t skip it!
8. Remove from heat and let it sit for 2 minutes to thicken slightly before serving.

Yield a dish that’s creamy yet balanced, with the tender chicken and crisp-tender broccoli adding texture. For a twist, serve it garnished with extra Parmesan and a sprinkle of red pepper flakes for a bit of heat.

Low-Carb Chicken and Broccoli Alfredo Zoodles

Mondays are my cheat days, but that doesn’t mean I abandon my low-carb lifestyle entirely. This Chicken and Broccoli Alfredo Zoodles recipe is my go-to for a satisfying meal that keeps me on track without feeling like I’m missing out.

Ingredients

• 2 boneless, skinless chicken breasts, cubed
• 2 cups broccoli florets
• 3 medium zucchinis, spiralized into zoodles
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 2 tbsp unsalted butter
• 2 cloves garlic, minced
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 1/4 tsp nutmeg

Instructions

1. Heat a large skillet over medium-high heat and add 1 tbsp unsalted butter. Once melted, add the cubed chicken breasts, seasoning with 1/4 tsp sea salt and 1/8 tsp black pepper. Cook for 5-7 minutes until golden brown and cooked through. Remove from skillet and set aside.
2. In the same skillet, add the remaining 1 tbsp unsalted butter and minced garlic. Sauté for 30 seconds until fragrant.
3. Add the broccoli florets to the skillet, cooking for 3-4 minutes until bright green and slightly tender.
4. Pour in the heavy cream, stirring gently to combine with the butter and garlic. Bring to a simmer over medium heat.
5. Stir in the grated Parmesan cheese, remaining sea salt, black pepper, and nutmeg. Continue to simmer for 2-3 minutes until the sauce thickens slightly.
6. Add the spiralized zoodles to the skillet, tossing gently to coat in the Alfredo sauce. Cook for 2 minutes until the zoodles are just tender but still retain a slight crunch.
7. Return the cooked chicken to the skillet, mixing well to combine with the zoodles and sauce. Heat for an additional minute to warm through.

Buttery and rich, this dish delivers all the comfort of traditional Alfredo without the guilt. The zoodles provide a perfect al dente bite, while the nutmeg adds a subtle warmth that elevates the entire meal. Serve it with a sprinkle of extra Parmesan and a side of roasted cherry tomatoes for a pop of color and acidity.

Slow Cooker Chicken and Broccoli Alfredo

Many evenings, after a long day, I find myself craving something creamy, comforting, and utterly satisfying without spending hours in the kitchen. That’s when my trusty slow cooker comes to the rescue, especially for this Chicken and Broccoli Alfredo that’s become a staple in my home.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, trimmed of excess fat
• 3 cups fresh broccoli florets, cut into uniform pieces
• 2 cups heavy cream
• 1 cup freshly grated Parmigiano-Reggiano cheese
• 2 cloves garlic, minced
• 1 tbsp unsalted butter
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1/4 tsp freshly grated nutmeg
• 12 oz fettuccine pasta

Instructions

1. In a slow cooker, combine the chicken thighs, heavy cream, minced garlic, sea salt, black pepper, and nutmeg. Stir gently to ensure the chicken is evenly coated.
2. Cover and cook on LOW for 4 hours, or until the chicken is tender and easily shreds with a fork. Tip: Resist the urge to open the lid frequently, as this can significantly increase cooking time.
3. While the chicken cooks, bring a large pot of salted water to a rolling boil. Add the fettuccine and cook according to package instructions until al dente. Drain and set aside.
4. Once the chicken is cooked, remove it from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker.
5. Add the broccoli florets and Parmigiano-Reggiano cheese to the slow cooker. Stir to combine, then cover and cook on HIGH for an additional 15 minutes, or until the broccoli is tender yet crisp. Tip: For a brighter green color and firmer texture, blanch the broccoli before adding it to the slow cooker.
6. Just before serving, stir in the unsalted butter until fully melted and incorporated. This adds a luxurious sheen and richness to the sauce. Tip: For an extra layer of flavor, consider browning the butter before adding it.
7. Serve the Alfredo mixture over the cooked fettuccine, garnishing with additional Parmigiano-Reggiano if desired.

Hearty and indulgent, this dish boasts a velvety sauce that clings perfectly to each strand of pasta, with the broccoli adding a fresh crunch. For a twist, try serving it over roasted spaghetti squash for a lower-carb option that’s equally delicious.

Gluten-Free Chicken and Broccoli Alfredo

Sometimes, all I crave is a creamy, comforting pasta dish that doesn’t leave me feeling weighed down. That’s how this Gluten-Free Chicken and Broccoli Alfredo came to be—a lighter twist on a classic that doesn’t skimp on flavor.

Ingredients

• 2 boneless, skinless chicken breasts, pasture-raised, cubed
• 1 tbsp extra virgin olive oil
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 2 cups broccoli florets, blanched
• 2 cups gluten-free fettuccine
• 2 tbsp clarified butter
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup freshly grated Parmigiano-Reggiano
• 1/4 tsp nutmeg, freshly grated

Instructions

1. Season the chicken cubes with sea salt and black pepper.
2. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Add the chicken to the skillet, cooking until golden brown on all sides, approximately 5 minutes per side. Tip: Avoid overcrowding the pan to ensure even browning.
4. Remove the chicken from the skillet and set aside.
5. In the same skillet, melt clarified butter over medium heat.
6. Add minced garlic, sautéing until fragrant, about 30 seconds. Tip: Keep the heat medium to prevent the garlic from burning.
7. Pour in the heavy cream, stirring constantly to combine with the butter and garlic.
8. Bring the mixture to a gentle simmer, then reduce heat to low.
9. Stir in the Parmigiano-Reggiano and nutmeg until the sauce is smooth and creamy. Tip: For a smoother sauce, grate the cheese finely.
10. Add the blanched broccoli and cooked chicken to the sauce, stirring to coat evenly.
11. Meanwhile, cook the gluten-free fettuccine according to package instructions until al dente.
12. Drain the pasta and immediately toss it with the Alfredo sauce, chicken, and broccoli.

Here’s the result: a dish where the creamy Alfredo clings to every strand of pasta, with tender chicken and crisp-tender broccoli adding texture and freshness. Serve it with a sprinkle of extra Parmigiano-Reggiano on top for an extra touch of luxury.

Vegan Chicken and Broccoli Alfredo

Every time I crave something creamy and comforting without the guilt, I turn to this Vegan Chicken and Broccoli Alfredo. It’s a dish that proves you don’t need dairy to achieve that rich, velvety sauce we all love in a classic Alfredo.

Ingredients

• 8 oz vegan chicken strips
• 2 cups broccoli florets
• 2 tbsp extra virgin olive oil
• 3 cloves garlic, minced
• 1 cup raw cashews, soaked overnight
• 1 cup unsweetened almond milk
• 2 tbsp nutritional yeast
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1/4 tsp ground nutmeg
• 12 oz fettuccine pasta

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the fettuccine and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
2. While the pasta cooks, heat 1 tbsp olive oil in a large skillet over medium heat. Add the vegan chicken strips and cook until golden brown, about 3-4 minutes per side. Remove from the skillet and set aside.
3. In the same skillet, add the remaining olive oil and minced garlic. Sauté until fragrant, about 30 seconds. Tip: To prevent the garlic from burning, keep the heat at medium.
4. Add the broccoli florets to the skillet and sauté until bright green and slightly tender, about 3 minutes. Tip: For extra crisp-tender broccoli, cover the skillet for the last minute of cooking.
5. In a high-speed blender, combine the soaked cashews, almond milk, nutritional yeast, sea salt, black pepper, and nutmeg. Blend on high until completely smooth and creamy, about 1-2 minutes.
6. Return the cooked pasta and vegan chicken to the skillet with the broccoli. Pour the cashew sauce over the top and gently toss to combine. Heat through over low heat for 2-3 minutes, stirring occasionally. Tip: If the sauce is too thick, add a splash of almond milk to reach your desired consistency.

Velvety smooth with a hint of nuttiness from the cashew sauce, this dish is a dreamy twist on the classic. Serve it with a sprinkle of red pepper flakes for a little heat or a side of garlic bread to soak up every last drop of sauce.

Keto Chicken and Broccoli Alfredo Casserole

Unbelievably creamy and satisfying, this Keto Chicken and Broccoli Alfredo Casserole has become a staple in my kitchen, especially on those busy weeknights when I crave something decadent yet healthy. It’s a dish that reminds me of my grandmother’s cooking, but with a low-carb twist that keeps me on track with my keto goals.

Ingredients

• 2 cups shredded cooked chicken breast
• 3 cups fresh broccoli florets
• 1 1/2 cups heavy cream
• 1/2 cup unsalted butter
• 1 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1/2 tsp xanthan gum
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 tsp nutmeg
• 1 cup shredded mozzarella cheese

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish with butter.
2. In a large skillet over medium heat, melt the unsalted butter and sauté the minced garlic until fragrant, about 1 minute.
3. Whisk in the heavy cream, Parmesan cheese, xanthan gum, sea salt, black pepper, and nutmeg. Cook until the sauce thickens, about 5 minutes, stirring constantly to prevent clumping.
4. Add the shredded chicken and broccoli florets to the skillet, stirring gently to coat them evenly with the Alfredo sauce.
5. Transfer the mixture to the prepared baking dish and sprinkle the shredded mozzarella cheese evenly over the top.
6. Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and lightly golden.
7. Let the casserole rest for 5 minutes before serving to allow the sauce to thicken further.

The casserole emerges from the oven with a golden, cheesy crust that gives way to a creamy, flavorful interior. For an extra touch of elegance, garnish with fresh parsley or a sprinkle of red pepper flakes before serving.

Cheesy Chicken and Broccoli Alfredo Stuffed Shells

Very few dishes manage to strike the perfect balance between comfort and elegance quite like these Cheesy Chicken and Broccoli Alfredo Stuffed Shells. I remember the first time I whipped these up on a chilly evening, the aroma filling my kitchen was nothing short of magical. It’s become my go-to recipe when I want to impress without spending hours in the kitchen.

Ingredients

• 12 oz jumbo pasta shells
• 2 cups cooked chicken breast, shredded
• 1.5 cups broccoli florets, blanched and chopped
• 2 cups whole milk ricotta cheese
• 1 cup grated Parmesan cheese
• 1 large pasture-raised egg, lightly beaten
• 2 cloves garlic, minced
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 2 cups heavy cream
• 1/2 cup unsalted butter
• 1 cup grated Asiago cheese
• 1/4 tsp freshly grated nutmeg

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
2. Bring a large pot of salted water to a boil and cook the jumbo pasta shells according to package instructions until al dente, about 9 minutes. Drain and set aside.
3. In a large mixing bowl, combine the shredded chicken, chopped broccoli, ricotta cheese, Parmesan cheese, beaten egg, minced garlic, sea salt, and black pepper. Mix until well incorporated.
4. Carefully stuff each cooked pasta shell with the chicken and broccoli mixture, placing them seam side up in the prepared baking dish.
5. In a medium saucepan over medium heat, melt the unsalted butter. Add the heavy cream and bring to a gentle simmer, stirring occasionally.
6. Whisk in the Asiago cheese and freshly grated nutmeg until the sauce is smooth and slightly thickened, about 5 minutes.
7. Pour the Alfredo sauce evenly over the stuffed shells in the baking dish.
8. Bake in the preheated oven for 25 minutes, or until the sauce is bubbly and the tops of the shells are lightly golden.
9. Let the dish rest for 5 minutes before serving to allow the sauce to thicken slightly.

Silky smooth Alfredo sauce clings to each shell, while the filling offers a delightful contrast with its creamy texture and pops of broccoli. For an extra touch of luxury, garnish with a sprinkle of fresh parsley and a drizzle of truffle oil before serving.

Quick and Easy Chicken and Broccoli Alfredo Skillet

Fridays in my house always call for something comforting yet quick to whip up, and that’s how this Chicken and Broccoli Alfredo Skillet became a staple. It’s the perfect blend of creamy, cheesy goodness with a healthy twist, and the best part? It’s all done in one skillet, meaning less cleanup for me.

Ingredients

• 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
• 2 cups broccoli florets, blanched
• 2 tbsp extra virgin olive oil
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese, freshly grated
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 tsp nutmeg, freshly grated
• 8 oz fettuccine pasta, cooked al dente

Instructions

1. Heat the extra virgin olive oil in a large skillet over medium-high heat until shimmering.
2. Add the chicken pieces, seasoning with sea salt and black pepper, and sauté until golden brown and cooked through, about 6-7 minutes. Tip: Don’t overcrowd the skillet to ensure a good sear.
3. Lower the heat to medium, add the minced garlic, and sauté for 30 seconds until fragrant.
4. Pour in the heavy cream, stirring gently to combine, then bring to a simmer.
5. Stir in the grated Parmesan cheese and nutmeg, continuing to stir until the cheese is fully melted and the sauce is smooth. Tip: Constant stirring prevents the cheese from clumping.
6. Add the blanched broccoli florets and cooked fettuccine to the skillet, tossing gently to coat everything in the Alfredo sauce. Tip: Blanching the broccoli beforehand ensures it’s perfectly tender-crisp.
7. Cook for an additional 2-3 minutes, allowing the flavors to meld together.

Velvety smooth Alfredo sauce clings to every strand of pasta, with the chicken adding a hearty protein punch and the broccoli bringing a fresh, vibrant contrast. Serve it straight from the skillet for a rustic, family-style meal that’s sure to impress.

Conclusion

Absolutely delightful, these 11 Chicken and Broccoli Alfredo recipes offer something for every taste and skill level, proving that comfort food can be both easy and elegant. We hope you’re inspired to whip up one (or more!) of these dishes. Don’t forget to share your favorites in the comments and pin the recipes you love to your Pinterest boards. Happy cooking!