12 Delicious Chicken and Broccoli Alfredo Recipes

Unlock the secret to turning simple ingredients into creamy, dreamy dinners with our roundup of 12 Delicious Chicken and Broccoli Alfredo Recipes. Whether you’re craving comfort food on a chilly evening or need a quick weeknight meal that feels gourmet, these dishes promise to delight. Dive in and discover your next family favorite that’s sure to earn a permanent spot in your recipe rotation!

Creamy Chicken and Broccoli Alfredo Pasta

Kickstart your dinner with this creamy, dreamy pasta that’s got all the cozy vibes. Perfect for those ‘I need comfort food stat’ nights.

Ingredients

• 2 cups of fettuccine pasta
• 1 big chicken breast, sliced thin
• 2 cups of broccoli florets
• 1 cup of heavy cream
• 1/2 cup of grated Parmesan
• 2 tbsp of butter
• A splash of olive oil
• A couple of garlic cloves, minced
• Salt and pepper, just enough to season

Instructions

1. Boil the fettuccine in salted water until al dente, about 8-10 minutes. Save a cup of pasta water, then drain.
2. While pasta cooks, heat olive oil in a pan over medium-high. Add chicken, season with salt and pepper, and cook until no pink shows, about 5-6 minutes. Tip: Don’t overcrowd the pan for a golden sear.
3. Push chicken to one side, melt butter in the same pan, and sauté garlic until fragrant, about 30 seconds.
4. Toss in broccoli, stir-fry for 2 minutes until bright green but still crisp. Tip: A little crunch adds texture.
5. Pour in heavy cream, bring to a simmer, then stir in Parmesan until the sauce thickens, about 2 minutes. Tip: If too thick, loosen with reserved pasta water.
6. Add the drained pasta, toss to coat evenly, and heat through for another minute.

Lusciously creamy with a hint of garlic, this pasta is a hug in a bowl. Serve it with extra Parmesan and a side of garlic bread for the ultimate comfort meal.

Garlic Butter Chicken and Broccoli Alfredo

Zesty flavors meet creamy comfort in this dish that’s **guaranteed** to steal the spotlight at your dinner table. **Garlic butter chicken** pairs with crisp broccoli and rich Alfredo for a meal that’s **unapologetically indulgent**.

Ingredients

• 2 boneless, skinless chicken breasts
• A couple of cups of broccoli florets
• 2 tbsp of butter
• A splash of olive oil
• 3 cloves of garlic, minced
• 1 cup of heavy cream
• A handful of grated Parmesan
• Salt and pepper, just enough to season
• 8 oz of fettuccine

Instructions

1. **Boil** fettuccine in salted water until al dente, about 8-10 minutes. Drain and set aside.
2. **Season** chicken breasts with salt and pepper. In a skillet, heat olive oil over medium-high heat and **cook** chicken until golden, 6-7 minutes per side. Remove and slice.
3. In the same skillet, **melt** butter and sauté garlic until fragrant, about 30 seconds. **Tip**: Don’t let the garlic burn!
4. **Add** broccoli and a splash of water. Cover and steam for 3-4 minutes until bright green. **Tip**: Keep it crisp for texture.
5. **Pour** in heavy cream and bring to a simmer. Stir in Parmesan until the sauce thickens, about 2 minutes.
6. **Toss** in the cooked pasta and chicken. Mix well to coat everything in that creamy Alfredo goodness. **Tip**: A squeeze of lemon adds a fresh zing.

Whip this up and watch as the creamy sauce clings to every noodle, with the garlic butter chicken adding a savory punch. **Serve** with extra Parmesan and a side of crusty bread to soak up all that deliciousness.

One Pot Chicken and Broccoli Alfredo

Perfect for those nights when you’re craving comfort but short on time—this One Pot Chicken and Broccoli Alfredo is your weeknight hero. Packed with creamy goodness and ready in a flash, it’s a no-brainer for dinner.

Ingredients

• 1 lb chicken breast, cubed
• 2 cups broccoli florets
• 2 cups heavy cream
• 1 cup grated Parmesan
• 2 cloves garlic, minced
• 8 oz fettuccine
• A splash of olive oil
• A couple of pinches of salt and pepper

Instructions

1. Heat a splash of olive oil in a large pot over medium-high heat. Tip: Use a pot that’s big enough to hold all ingredients comfortably.
2. Add the cubed chicken and a pinch of salt and pepper. Cook until no longer pink, about 5-7 minutes. Tip: Don’t overcrowd the pot to ensure even cooking.
3. Toss in the minced garlic and cook for another minute until fragrant.
4. Pour in the heavy cream and bring to a gentle simmer. Tip: Keep the heat medium to prevent the cream from separating.
5. Add the fettuccine and broccoli, stirring to submerge the pasta in the cream.
6. Cover and cook for 10 minutes, stirring occasionally, until the pasta is al dente and the broccoli is tender.
7. Stir in the grated Parmesan until the sauce is smooth and creamy. Season with another pinch of salt and pepper if needed.

Alfredo’s at its best here—creamy, rich, with just the right bite from the broccoli. Serve it straight from the pot for that rustic, family-style vibe, or plate it up fancy with an extra sprinkle of Parmesan and a twist of black pepper.

Healthy Whole Wheat Chicken and Broccoli Alfredo

Skip the guilt with this creamy, dreamy whole wheat pasta twist. Swap in chicken and broccoli for a protein-packed punch that’ll keep you coming back for more.

Ingredients

• 2 cups whole wheat penne
• A couple of boneless, skinless chicken breasts, diced
• 2 cups broccoli florets
• A splash of olive oil
• 2 cloves garlic, minced
• 1 cup low-fat milk
• A handful of grated Parmesan
• A pinch of salt and pepper

Instructions

1. Boil the penne in salted water until al dente, about 8 minutes. Drain and set aside.
2. Heat a splash of olive oil in a pan over medium heat. Add the chicken, season with a pinch of salt and pepper, and cook until no longer pink, about 6 minutes. Tip: Don’t overcrowd the pan for even cooking.
3. Toss in the broccoli and garlic, sautéing for another 3 minutes until the broccoli is bright green. Tip: Keep the crunch for texture.
4. Pour in the milk, bring to a simmer, then stir in the Parmesan until the sauce thickens, about 2 minutes. Tip: Constant stirring prevents clumps.
5. Combine the pasta with the sauce, tossing until everything is evenly coated.

Heavenly creamy with a satisfying bite, this dish is a weeknight hero. Serve it with an extra sprinkle of Parmesan or a side of garlic bread for that extra oomph.

Spicy Chicken and Broccoli Alfredo

Kick your dinner up a notch with this creamy, spicy twist on a classic. Perfect for those nights when you crave something indulgent yet easy.

Ingredients

• 2 boneless, skinless chicken breasts, sliced thin
• 2 cups of broccoli florets
• 8 oz fettuccine
• 1 cup heavy cream
• 1/2 cup grated Parmesan
• 2 tbsp butter
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp red pepper flakes
• A splash of lemon juice
• Salt and pepper, just a pinch

Instructions

1. Bring a large pot of salted water to a boil and cook the fettuccine according to package directions. Drain and set aside.
2. While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the chicken slices, season with salt and pepper, and cook until golden, about 5 minutes per side. Tip: Don’t overcrowd the pan to get a nice sear.
3. Push the chicken to one side of the skillet, add the broccoli, and sauté for 3 minutes until bright green. Tip: A splash of water helps steam the broccoli quickly.
4. Add butter, garlic, and red pepper flakes to the skillet, stirring for 30 seconds until fragrant.
5. Pour in the heavy cream and bring to a simmer. Let it thicken slightly, about 2 minutes.
6. Stir in the Parmesan until melted and smooth. Add the cooked pasta and toss to coat. Tip: Reserve some pasta water to adjust the sauce’s consistency.
7. Finish with a splash of lemon juice, then serve immediately.

Alfredo gets a fiery makeover with tender chicken and crisp broccoli. The sauce clings to every noodle, offering a creamy bite with a spicy kick. Try topping with extra Parmesan and red pepper flakes for an Instagram-worthy finish.

Slow Cooker Chicken and Broccoli Alfredo

Get ready to ditch the takeout menu because this Slow Cooker Chicken and Broccoli Alfredo is about to become your weeknight hero. Creamy, dreamy, and packed with flavor, it’s the ultimate set-it-and-forget-it meal.

Ingredients

• 2 boneless, skinless chicken breasts
• a couple of cups of broccoli florets
• a splash of olive oil
• 2 cups of heavy cream
• a cup of grated Parmesan cheese
• 2 minced garlic cloves
• a teaspoon of salt
• a half teaspoon of black pepper
• a box of fettuccine pasta

Instructions

1. Drizzle olive oil into your slow cooker and lay the chicken breasts at the bottom.
2. Season the chicken with salt and pepper, then sprinkle minced garlic on top.
3. Pour heavy cream over the chicken, ensuring it’s fully submerged.
4. Cover and cook on low for 4 hours. Tip: Resist the urge to peek; keeping the lid on ensures even cooking.
5. After 4 hours, shred the chicken directly in the slow cooker using two forks.
6. Add broccoli florets and Parmesan cheese, stirring gently to combine.
7. Cover and cook for another 30 minutes. Tip: The broccoli should be tender but still vibrant green.
8. Meanwhile, cook fettuccine according to package instructions until al dente.
9. Drain pasta and toss it into the slow cooker, mixing well with the Alfredo sauce. Tip: For extra creaminess, reserve a cup of pasta water to adjust the sauce consistency.

Rich and velvety, this dish pairs perfectly with a crisp white wine or a simple side salad. Try topping it with extra Parmesan and a sprinkle of red pepper flakes for a kick.

Keto Chicken and Broccoli Alfredo

Kickstart your keto journey with this creamy, dreamy Chicken and Broccoli Alfredo that’s as easy to make as it is delicious. Perfect for those nights when you’re craving comfort food without the carbs.

Ingredients

• 2 cups of shredded chicken (leftovers work great!)
• 2 cups of broccoli florets (fresh or frozen, no judgment)
• 1 cup of heavy cream (for that lush, velvety sauce)
• 1/2 cup of grated Parmesan (the real deal, please)
• 2 tbsp of butter (because flavor)
• A splash of olive oil (for sautéing)
• A couple of garlic cloves, minced (fresh is best)
• Salt and pepper (to make it pop)

Instructions

1. Heat a splash of olive oil and the butter in a large skillet over medium heat until the butter melts.
2. Toss in the minced garlic and sauté for about 30 seconds, just until it’s fragrant—don’t let it burn!
3. Add the broccoli florets to the skillet and stir them around for 2 minutes to get them slightly tender.
4. Pour in the heavy cream and bring the mixture to a gentle simmer, letting it thicken for about 3 minutes.
5. Stir in the grated Parmesan until the sauce is smooth and creamy. If it’s too thick, a little water can loosen it up.
6. Fold in the shredded chicken and let everything heat through for another 2 minutes. Season with salt and pepper to taste.
7. Serve hot, garnished with extra Parmesan if you’re feeling fancy.

Get ready to dive into a bowl of rich, creamy Alfredo with tender chicken and crisp-tender broccoli. It’s a keto dream that’ll have you forgetting all about pasta. Try topping it with crispy bacon bits for an extra crunch!

Gluten-Free Chicken and Broccoli Alfredo

This gluten-free twist on a classic is creamy, dreamy, and packed with protein. **Whip it up** in under 30 minutes for a weeknight win.

Ingredients

• 2 cups of gluten-free fettuccine
• A couple of boneless, skinless chicken breasts, sliced thin
• 2 cups of broccoli florets
• A splash of olive oil
• 2 cloves of garlic, minced
• 1 cup of heavy cream
• 1/2 cup of grated Parmesan cheese
• A pinch of salt and pepper

Instructions

1. **Boil** the gluten-free fettuccine in salted water according to package instructions, then drain and set aside.
2. **Heat** a splash of olive oil in a large skillet over medium-high heat. Add the chicken slices, seasoning with a pinch of salt and pepper, and cook until golden brown, about 5-7 minutes.
3. **Toss** in the broccoli florets and minced garlic, stirring for another 3 minutes until the broccoli is bright green and slightly tender.
4. **Pour** in the heavy cream, bringing to a gentle simmer. Let it thicken slightly, about 2 minutes.
5. **Stir** in the grated Parmesan cheese until the sauce is smooth and creamy.
6. **Combine** the cooked fettuccine with the chicken, broccoli, and Alfredo sauce in the skillet, tossing everything together until well coated.

You’ll love the creamy texture with just the right amount of crunch from the broccoli. **Serve it up** with an extra sprinkle of Parmesan for that Instagram-worthy finish.

Vegan Chicken and Broccoli Alfredo

Unbelievably creamy and packed with flavor, this Vegan Chicken and Broccoli Alfredo is your next weeknight hero. **Whip it up** in minutes and watch it disappear even faster.

Ingredients

• 8 oz of your favorite vegan chicken strips
• 2 cups of broccoli florets
• 2 cups of fettuccine noodles
• 1 cup of cashews, soaked overnight
• 1 cup of unsweetened almond milk
• 2 cloves of garlic, minced
• 1 tbsp of nutritional yeast
• A splash of lemon juice
• A couple of pinches of salt and pepper
• 1 tbsp of olive oil

Instructions

1. **Boil** the fettuccine noodles according to package instructions until al dente, then drain and set aside.
2. **Heat** olive oil in a large pan over medium heat, then **add** the vegan chicken strips and cook until golden, about 5 minutes. Tip: Don’t overcrowd the pan to get a nice sear.
3. **Toss** in the broccoli florets and minced garlic, sautéing for another 3 minutes until the broccoli is bright green.
4. **Blend** the soaked cashews, almond milk, nutritional yeast, lemon juice, salt, and pepper until smooth. Tip: For extra creaminess, blend for a full minute.
5. **Pour** the cashew sauce over the chicken and broccoli, stirring to coat everything evenly. Let it simmer for 2 minutes to thicken.
6. **Mix** in the cooked fettuccine, ensuring every noodle is luxuriously coated with the Alfredo sauce. Tip: If the sauce is too thick, add a splash of pasta water to loosen it up.

Heavenly creamy with a satisfying crunch from the broccoli, this dish is a dream. **Serve it** with a sprinkle of red pepper flakes for a spicy kick or alongside a crisp salad for contrast.

Cheesy Chicken and Broccoli Alfredo Bake

Craving comfort food that’s easy to whip up? This cheesy, creamy bake combines tender chicken, crisp broccoli, and rich Alfredo sauce under a golden crust.

Ingredients

• 2 cups of shredded chicken (grab a rotisserie chicken to save time)
• 3 cups of broccoli florets (fresh or frozen, no judgment here)
• 2 cups of heavy cream (because we’re not skimping on flavor)
• 1 cup of grated Parmesan (the real deal, please)
• 2 cups of shredded mozzarella (for that gooey top layer)
• 1 tbsp of minced garlic (or more, we’re not the garlic police)
• A splash of olive oil (just enough to coat the pan)
• 1 tsp of salt (to bring all the flavors together)
• 1/2 tsp of black pepper (for a little kick)
• 12 oz of fettuccine (because Alfredo needs its best friend)

Instructions

1. Preheat your oven to 375°F and grease a 9×13 baking dish with that splash of olive oil.
2. Boil the fettuccine according to the package instructions, then drain and set aside. Tip: Salt the water like the sea for flavor-packed pasta.
3. In a large skillet over medium heat, sauté the minced garlic in olive oil until fragrant, about 30 seconds.
4. Add the heavy cream, Parmesan, salt, and pepper to the skillet. Stir until the sauce thickens slightly, about 5 minutes. Tip: Keep the heat medium-low to avoid curdling.
5. Toss in the cooked pasta, chicken, and broccoli, stirring until everything is coated in that creamy Alfredo goodness.
6. Transfer the mixture to the prepared baking dish and top with mozzarella. Tip: For extra crispiness, broil for the last 2 minutes of baking.
7. Bake for 20-25 minutes, or until the cheese is bubbly and slightly golden.

Unbelievable how this bake turns out—creamy, cheesy, with just the right amount of crunch from the broccoli. Serve it straight from the dish for that family-style vibe, or plate it up with a side of garlic bread to soak up every last bit of sauce.

Quick and Easy Chicken and Broccoli Alfredo

Ready to whip up a creamy, dreamy dinner in no time? This Chicken and Broccoli Alfredo is your ticket to a fuss-free feast that’s packed with flavor and ready before you can say “bon appétit.”

Ingredients

• 2 cups of fettuccine
• A couple of chicken breasts, sliced thin
• 2 cups of broccoli florets
• A splash of olive oil
• 2 cloves of garlic, minced
• 1 cup of heavy cream
• A handful of grated Parmesan
• A pinch of salt and pepper

Instructions

1. Boil the fettuccine in salted water until al dente, about 8 minutes. Drain and set aside.
2. Heat a splash of olive oil in a pan over medium-high. Add the chicken, seasoning with salt and pepper, and cook until golden, about 5 minutes per side.
3. Toss in the broccoli and garlic, stirring for 2 minutes until the broccoli is bright green but still crisp.
4. Pour in the heavy cream, bringing to a gentle simmer. Let it thicken slightly, about 3 minutes.
5. Stir in the Parmesan until the sauce is smooth and coats the back of a spoon.
6. Add the cooked pasta to the pan, tossing everything together until well combined.

Here’s the deal: the sauce is luxuriously creamy, the chicken tender, and the broccoli adds a fresh crunch. Serve it straight from the pan for that rustic, family-style vibe.

Homemade Chicken and Broccoli Alfredo from Scratch

Unlock the secret to creamy, dreamy Alfredo that’ll make your weeknight dinners feel like a fancy date night. This Homemade Chicken and Broccoli Alfredo from Scratch is your ticket to flavor town—no reservations needed.

Ingredients

• 2 boneless, skinless chicken breasts, sliced into strips
• 2 cups of broccoli florets
• 8 oz fettuccine pasta
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• A splash of milk
• A couple of tbsp butter
• Salt and pepper, just enough to season

Instructions

1. Boil a large pot of salted water and cook the fettuccine according to package directions until al dente. Drain and set aside.
2. While pasta cooks, heat olive oil in a large skillet over medium-high heat. Add chicken strips, seasoning with salt and pepper, and cook until golden and no longer pink inside, about 5-7 minutes. Remove and set aside.
3. In the same skillet, add a bit more olive oil if needed, toss in the broccoli and garlic, sautéing until broccoli is bright green and slightly tender, about 3 minutes.
4. Lower the heat to medium, add butter to the skillet. Once melted, pour in heavy cream and a splash of milk, stirring constantly.
5. Gradually sprinkle in Parmesan cheese, stirring until the sauce is smooth and thickened, about 2 minutes.
6. Return the chicken and pasta to the skillet, tossing everything together until well coated in the Alfredo sauce. Heat through for another minute.
7. Tip: For extra creamy sauce, let the pasta sit in the sauce off the heat for a minute before serving.
8. Tip: If the sauce thickens too much, a little reserved pasta water can loosen it up.
9. Tip: Freshly grated Parmesan melts better than pre-shredded for a smoother sauce.

You’ll love how the tender chicken and crisp broccoli play off the rich, velvety Alfredo. Try serving it with a sprinkle of red pepper flakes for a spicy kick or a side of garlic bread to scoop up every last drop of sauce.

Conclusion

These 12 Delicious Chicken and Broccoli Alfredo Recipes offer a treasure trove of creamy, comforting meals perfect for any night of the week. Whether you’re craving classic flavors or innovative twists, there’s something here for everyone. We’d love to hear which recipe becomes your favorite—drop us a comment below! Don’t forget to share the love by pinning this article on Pinterest for your fellow home cooks to enjoy.