Chicken and Broccoli Alfredo Penne with Parmesan

Chicken and Broccoli Alfredo Penne with Parmesan is the ultimate comfort meal—creamy, savory, and satisfying. This dish combines tender bites of juicy chicken breast, vibrant broccoli florets, perfectly cooked penne pasta, and a velvety Alfredo sauce enriched with butter, garlic, cream, and plenty of fresh Parmesan cheese.

This crowd-pleasing recipe brings Italian flavors into your kitchen without complexity. It’s perfect for weeknight dinners, cozy weekends, meal prep, or feeding a hungry group. The combination of tender pasta with the richness of Alfredo and the fresh crunch of broccoli makes every bite incredibly enjoyable.

Why I Love This Recipe

I love this dish because it feels like a gourmet restaurant pasta but is surprisingly easy to make at home. It has everything a great pasta dinner should have—texture, richness, balance, and flavor.

The chicken adds protein, the broccoli gives a refreshing contrast and nutrition boost, and the creamy Alfredo sauce ties it all together beautifully.

The leftovers (if there are any!) reheat wonderfully, making it great for lunches and meal-prepped dinners.

Why It’s a Must-Try

This recipe deserves a spot on your table because:

• It’s simple, quick, and incredibly flavorful.
• It’s versatile—adaptable to dietary needs or personal taste.
• The balance of protein, veggies, and pasta makes it a full meal.
• The homemade Alfredo sauce tastes significantly better than store-bought.

If you adore creamy pasta dishes, this one will win your heart.

Recipe Details

• Preparation Time: 15 minutes
• Cooking Time: 20–25 minutes
• Total Time: ~35–40 minutes
• Servings: 4–6
• Course: Main Course
• Cuisine: Italian-American
• Approx Calories per Serving: 540–720 kcal (varies by sauce thickness and portion size)

Ingredients

For the Pasta

• 12 oz (340 g) penne pasta
• 3 cups broccoli florets (fresh or frozen)

For the Chicken

• 2 boneless skinless chicken breasts (about 1 lb)
• 1 tablespoon olive oil
• ½ teaspoon garlic powder
• ½ teaspoon paprika
• Salt and pepper to taste

For the Alfredo Sauce

• 4 tablespoons (½ stick) butter
• 4–5 garlic cloves, minced
• 1 ½ cups heavy cream
• ¾–1 cup freshly grated Parmesan cheese
• Salt and pepper, to taste
• Optional: pinch of nutmeg (traditional Italian touch)

Cooking Directions (Short Version)

1. Cook pasta; add broccoli during last 2–3 minutes.
2. Season and cook chicken, then slice.
3. Make Alfredo sauce with butter, garlic, cream, and Parmesan.
4. Toss all components together and serve warm with extra Parmesan.

Step-by-Step Directions

Step 1 — Cook the Pasta

1. Bring a large pot of salted water to boil.
2. Cook penne according to package instructions until al dente.
3. Add broccoli for the last 2–3 minutes of boiling.
4. Drain and set aside.

Step 2 — Cook the Chicken

1. Season chicken with garlic powder, paprika, salt, and pepper.
2. Heat olive oil in a large skillet over medium-high heat.
3. Cook chicken about 5–6 minutes per side, until golden and fully cooked (internal temp: 165°F / 74°C).
4. Remove from heat and slice or cube.

Step 3 — Make the Alfredo Sauce

1. In the same skillet, reduce heat to medium and add butter.
2. Sauté garlic for 30–45 seconds until fragrant.
3. Pour in heavy cream and simmer 2–3 minutes.
4. Slowly stir in Parmesan cheese until melted and smooth.
5. Season with salt, pepper, and nutmeg (optional).

Step 4 — Combine

1. Add pasta, broccoli, and chicken into the skillet with sauce.
2. Toss gently to coat evenly.
3. Simmer 1–2 more minutes until everything is warmed through.

How to Serve

Serve immediately while warm. Top with extra:

• Freshly grated Parmesan
• Cracked black pepper
• Red pepper flakes
• Fresh parsley

Pair with:

• Garlic bread
• Caesar salad
• Roasted vegetables
• A crisp lemonade or iced tea

Recipe Tips

✔ Use freshly grated Parmesan—pre-shredded doesn’t melt smoothly.
✔ Do not boil the Alfredo sauce after adding cheese (prevents grainy texture).
✔ Reserve ½ cup pasta water—use it if sauce becomes too thick.
✔ Cook the chicken undisturbed to get a crispy golden crust.

Variations

Version	Adjustment
Low-Carb	Use zucchini noodles or cauliflower florets instead of pasta
Spicy Alfredo	Add ½–1 tsp crushed red pepper flakes
Bacon Version	Add crispy bacon pieces or pancetta
Cheesy Alfredo	Mix in mozzarella or Romano cheese
Veggie Lover	Add mushrooms, spinach, cherry tomatoes, or peas

Storage & Freezing

• Refrigerator: Store in airtight container for 3–4 days.
• Freezer: Freeze in portions for up to 2 months (best without broccoli for texture).
• Reheat: Warm gently in skillet with splash of milk or cream—not in a microwave on high.

Special Equipment Needed

• Large saucepan or stockpot
• Large skillet or sauté pan
• Pasta strainer
• Cutting board + sharp knife

FAQ

Q: Can I use jarred Alfredo sauce?
Yes, but homemade tastes much better and is creamier.

Q: Can I substitute the heavy cream?
Half-and-half works, but the sauce will be thinner. Add extra cheese if needed.

Q: Can I make it dairy-free?
Yes—with coconut cream and vegan Parmesan, though flavor changes slightly.

Q: Can I use rotisserie chicken?
Absolutely — a great time-saving shortcut!

Conclusion

Chicken and Broccoli Alfredo Penne with Parmesan is a comforting, creamy, restaurant-quality meal you can easily make at home. With tender pasta, juicy chicken, fresh broccoli, and a silky homemade Alfredo sauce, this recipe is satisfying, kid-friendly, and perfect for any night of the week.