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A pan of chicken broccoli Alfredo pasta with a serving spoon in it.

Chicken Broccoli Alfredo

This chicken broccoli Alfredo pasta is sauteed chicken breast pieces and fresh broccoli, all tossed in a homemade creamy sauce. A quick and easy dinner option that's always a big hit with both kids and adults.
Course Main
Cuisine Italian
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4
Calories 686kcal
Author Sara Welch


  • 10 ounces rotini pasta
  • 1 1/2 cups broccoli florets
  • 6 tablespoons butter divided use
  • 1 pound boneless skinless chicken breast cut into 1 inch pieces
  • 1 teaspoon minced garlic
  • 1/2 teaspoon Italian seasoning
  • 1 1/4 cups heavy cream
  • 3/4 cup parmesan cheese freshly grated
  • salt and pepper to tastee
  • 2 tablespoons chopped parsley


  • Cook the pasta in salted water according to package directions. Add the broccoli during the last 3 minutes of the cooking time.
  • Heat 2 tablespoons of the butter in a large pan over medium high heat. 
  • Add the chicken to the pan and season with salt and pepper. 
  • Cook the chicken for 5-6 minutes, stirring occasionally, until chicken is browned and cooked through.
  • Add the garlic and Italian seasoning to the pan and cook for an additional 30 seconds.
  • Remove the chicken from the pan and cover to keep warm. Wipe out the pan with a paper towel.
  • Melt the remaining 4 tablespoons of butter in a saucepan over medium low heat. 
  • Add the cream and simmer for 4-5 minutes or until just thickened - do not let it boil.
  • Whisk in the parmesan cheese, stirring continuously, until cheese has melted. 
  • Season the sauce with salt and pepper to taste.
  • Place the pasta, broccoli and chicken in the pan with the sauce. Toss to coat. Sprinkle with parsley, then serve.



Calories: 686kcal | Carbohydrates: 58g | Protein: 43g | Fat: 34g | Saturated Fat: 32g | Cholesterol: 232mg | Sodium: 626mg | Potassium: 758mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2011IU | Vitamin C: 32mg | Calcium: 316mg | Iron: 2mg