Chicken Broccoli Alfredo
A creamy, protein-packed pasta dish featuring tender chicken and fiber-rich broccoli in a rich Parmesan Alfredo sauce. Ready in 25 minutes, this easy weeknight dinner satisfies comfort food cravings while keeping meals nutritious.
Equipment
- 1 large pot
- 1 Dutch oven or deep skillet
- Wooden spoon
- Knife and cutting board
- Measuring cups and spoons
Ingredients
- 8 ounces whole wheat penne rotini, or pasta of choice
- 1 medium-large head broccoli cut into florets (about 3 cups)
- 4 tablespoons unsalted butter divided
- 2 medium chicken breasts cut into bite-sized pieces (about 1¼ pounds)
- 1 teaspoon Italian seasoning
- ¾ teaspoon kosher salt divided
- ¼ teaspoon ground black pepper
- 4 cloves garlic minced (about 4 teaspoons)
- 2 tablespoons all-purpose flour
- 12 ounces reduced-fat evaporated milk 1 can
- ⅓ cup freshly grated Parmesan cheese plus more for serving
Instructions
- Prepare the Pasta and Broccoli: Start by bringing a large pot of water to a rolling boil over high heat. Add a generous pinch of salt to season the water, which will enhance the flavor of your pasta. Once boiling, add 8 ounces of whole wheat penne, rotini, or your preferred pasta shape. Allow the pasta to cook according to the package instructions, usually around 9-11 minutes. About 4 minutes before the pasta reaches al dente, carefully add the broccoli florets to the boiling water. Let the broccoli cook together with the pasta so it becomes tender yet retains a slight crunch. Once cooked, reserve 1 cup of the starchy pasta water for later use, then drain the pasta and broccoli together in a colander and set aside.
- Cook the Chicken: While the pasta is cooking, melt 1 tablespoon of unsalted butter in a Dutch oven or a large, deep skillet over medium-high heat. Once the butter is fully melted and slightly foamy, add the bite-sized chicken pieces. Sprinkle 1 teaspoon of Italian seasoning, ½ teaspoon of kosher salt, and ¼ teaspoon of freshly ground black pepper over the chicken. Stir occasionally to ensure each piece browns evenly. Cook the chicken for about 4-5 minutes, or until it is no longer pink in the center and juices run clear. Once done, transfer the chicken to a plate and set it aside temporarily.
- Sauté the Garlic and Make the Roux: In the same Dutch oven, reduce the heat to medium and add the remaining 3 tablespoons of butter. Allow the butter to melt completely, then add 4 cloves of minced garlic. Sauté the garlic for 30-60 seconds, stirring constantly to prevent burning, until it becomes fragrant and slightly golden. Immediately sprinkle 2 tablespoons of all-purpose flour over the melted butter and garlic. Stir continuously for 1-2 minutes, until the flour is fully incorporated and the mixture turns a warm golden color. This creates a roux, which will thicken the Alfredo sauce.
- Create the Creamy Sauce: Slowly pour in 12 ounces of reduced-fat evaporated milk in a steady stream, whisking continuously to prevent lumps. Scrape the bottom of the pot with a wooden spoon to dissolve any flour that might have stuck. Continue stirring as the sauce warms and thickens. Let it simmer gently for about 3 minutes, stirring frequently, until the sauce reduces slightly and achieves a creamy consistency.
- Incorporate the Parmesan and Seasonings: Once the sauce has thickened, reduce the heat to low and stir in ⅓ cup of freshly grated Parmesan cheese along with the remaining ¼ teaspoon of kosher salt. Mix until the cheese melts completely and the sauce becomes smooth and velvety. Taste the sauce and adjust seasoning as needed; a little extra black pepper can enhance the flavor.
- Combine Chicken, Pasta, and Broccoli: Return the cooked chicken to the pot, gently stirring it into the sauce. Then, add the drained pasta and broccoli, folding them carefully into the sauce to avoid breaking the pasta or crushing the broccoli. If the sauce appears too thick, gradually add the reserved pasta water, up to 1 cup, until it reaches your desired consistency.
- Finish and Serve: Allow the combined pasta, broccoli, and chicken to heat together for 1-2 minutes to ensure everything is evenly coated and warm. Serve immediately on plates or in bowls, topping each serving with extra freshly grated Parmesan cheese if desired. The dish is best enjoyed hot, offering a perfect balance of creamy, cheesy goodness with tender chicken and crisp-tender broccoli.
Notes
- Use pasta water to adjust consistency: The reserved pasta water helps loosen the sauce without diluting flavor.
- Don’t overcook broccoli: Cook just until tender-crisp to preserve nutrients and texture.
- Parmesan cheese tips: Freshly grated Parmesan melts more smoothly than pre-grated options, ensuring a creamy sauce.
- Butter alternatives: Unsalted butter is ideal, but ghee or olive oil can work in a pinch.
- Meal prep friendly: This dish reheats well for next-day lunches or dinners if warmed gently.
