Every time I whip up chicken and broccoli penne alfredo, it instantly transports me back to those cozy Sunday dinners I had growing up. The aroma of garlic mingling with the creamy Alfredo sauce, the tender chicken pieces, and that perfect bite of broccoli all wrapped up in pillowy penne—it’s comfort food at its finest. I know, I know, penne alfredo isn’t revolutionary, but this version? It’s a game changer. This recipe strikes exactly the right balance between rich decadence and wholesome goodness, a combo that’s surprisingly simple to pull off. If you’ve ever felt intimidated by homemade Alfredo or thought it takes forever, trust me, this one’s a lifesaver on busy nights. Plus, it’s a family favorite that disappears from my dinner table in minutes—my kids actually ask for seconds!

What is chicken and broccoli penne Alfredo?

Think of chicken and broccoli penne alfredo as the ultimate cozy pasta dish that’s basically comfort food in a bowl. It’s pasta tossed with tender chunks of chicken and vibrant broccoli florets swimming in a luscious, creamy Alfredo sauce. The name is pretty straightforward—penne refers to the tube-shaped pasta, Alfredo is the creamy sauce made from butter, cream, and Parmesan, and our star ingredients, chicken and broccoli, add texture, protein, and just the right fresh notes. It’s essentially a marriage of Italian-American classics, made approachable so even if you’re not a seasoned cook, you can nail it at home without stress. What’s lovely is how adaptable it is—feel free to swap out the broccoli or add a hint of spice if you want. But this core combo? Classic, crowd-pleasing, and delicious.

Why you’ll love this recipe?

What I love most about this chicken and broccoli penne alfredo is how effortlessly it hits that “just right” mark between indulgent and nourishing. First off, the flavor—oh man, the sauce is rich and garlicky with a silky smooth texture that clings to every penne piece, while the chicken adds a savory heartiness that grounds the dish. The broccoli not only brightens it up visually but gives you those satisfying little bursts of freshness with every bite. It’s like a warm hug on a plate.

But here’s the best part: it’s seriously easy to pull together. I’ve had nights where I’m juggling homework, bedtime routines, and work calls, and this comes together in under 30 minutes—total game changer. The ingredients are straightforward and affordable too, so you won’t break the bank. If you’re a fan of simpler pasta dishes like baked ziti or classic spaghetti with meat sauce, this is a creamy alternative that feels fresh but familiar.

Also, it’s incredibly versatile. Make it extra cheesy, spice it up with red pepper flakes, or turn it into a baked casserole with a crispy topping for a family feast. My kids love it served straight from the skillet, but on special Sundays, I toss it into a casserole dish, sprinkle some breadcrumbs and mozzarella on top, then bake until golden. Honestly, this dish has become my go-to for both busy nights and relaxed weekend dinners. Plus, it’s always a hit with unexpected guests—a true crowd-pleaser!

How do I make chicken and broccoli penne Alfredo?

Quick Overview

Let me give you the short and sweet of making this dish: cook the penne until just tender, sauté chicken till golden, steam or blanch the broccoli, then bring it all together with a luscious, homemade Alfredo sauce. The sauce itself is basically butter, garlic, cream, and Parmesan simmered until smooth and dreamy. The method is straightforward, but the beauty lies in the details—like making sure you don’t overcook the broccoli or letting the sauce thicken just right so it coats every bit of pasta. No fancy gadgets, no complicated steps. Just simple ingredients turning into something truly comforting.

Ingredients

For the Main Dish:

• 12 oz penne pasta – I always go for good-quality semolina pasta; it holds up beautifully under the sauce
• 2 boneless, skinless chicken breasts – thinly sliced or cubed; fresh is best, but frozen works if thawed properly
• 2 cups broccoli florets – I prefer fresh because they hold their crunch better, but frozen works in a pinch
• 3 tablespoons unsalted butter – the base for our silky Alfredo sauce
• 3 cloves garlic, minced – can’t skip the garlic; it gives the sauce life
• 1 ½ cups heavy cream – full fat is key for that rich tang
• 1 ½ cups freshly grated Parmesan cheese – freshly grated, not pre-grated; trust me, the flavor difference is huge
• Salt and freshly ground black pepper – to taste, for seasoning throughout
• 1 tablespoon olive oil – to sear the chicken
• Pinch of nutmeg (optional) – a little surprise warmth in the sauce

Optional Enhancements:

• Red pepper flakes – if you like a subtle kick
• Fresh parsley, chopped – for garnish and fresh color
• Grated mozzarella – for a melty twist on top

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

Start by heating a large skillet over medium-high heat and add the olive oil. This is where the magic begins—once the oil shimmers, it’s ready for your seasoned chicken. I always salt and pepper the chicken lightly before it hits the pan to jumpstart the flavor. You want the pan hot enough so the chicken sears beautifully, getting those golden edges without stewing in its juices.

Step 2: Cook the Penne

While the chicken cooks, bring a large pot of salted water to a boil and cook the penne according to the package, but stop when it’s just al dente—usually about 1-2 minutes less than recommended. This little trick ensures the pasta doesn’t go mushy once it mingles with the sauce. Drain, saving a cup of that pasta water just in case your sauce needs thinning later.

Step 3: Steam or Blanch the Broccoli

I pop the broccoli into a steamer basket over boiling water for just 3-4 minutes so it stays bright green with a bit of crunch. If you don’t have a steamer, quickly blanch it in boiling water then plunge it into ice water to stop the cooking. This keeps your broccoli crisp and fresh in the final dish.

Step 4: Make the Alfredo Sauce

Reduce the heat to medium-low and melt butter in the skillet (you can use the same one you cooked the chicken in for extra flavor). Add minced garlic and let it soften for about a minute—don’t let it brown or it’ll turn bitter. Pour in the heavy cream and stir gently as it warms. Then, gradually whisk in the Parmesan. The sauce will start thickening; if it feels too thick, add a splash of your reserved pasta water. A pinch of fresh nutmeg here adds such a cozy layer of flavor, but it’s optional.

Step 5: Combine Everything

Now, stir the cooked penne, chicken, and broccoli right into the Alfredo sauce. Toss gently to coat everything evenly without breaking the pasta. Taste and adjust salt and pepper. If the sauce feels too thick, a little more pasta water helps loosen it up and keeps the sauce clinging perfectly to each bite.

Step 6: Serve Warm

Dish it out right away. A sprinkle of fresh parsley adds a bright, fresh touch, and a crack of black pepper finishes it off perfectly. I like to have extra Parmesan nearby because more cheese is never a bad idea! The smell alone is enough to bring everyone to the table, and the first creamy forkful will win instant praise.

What to Serve It With

For a Casual Family Dinner: A crisp green salad with lemon vinaigrette cuts through the richness beautifully and adds a refreshing crunch. Garlic bread or warm baguette slices are always a hit to sop up any leftover sauce.

For Weekend Brunch: Serve alongside a light arugula salad with shaved Parmesan and cherry tomatoes, plus a mimosa or chilled white wine for a little elegance.

To Impress Guests: Pair with roasted asparagus or caramelized Brussels sprouts and a glass of crisp Chardonnay. A simple dessert like lemon sorbet works wonders to cleanse the palate.

For Cozy Nights In: I love stirring in some caramelized mushrooms or swapping broccoli for spinach when I want a warmer, earthy vibe. A side of roasted baby potatoes or a simple caprese salad on the side rounds it out perfectly.

This dish has become a staple in my kitchen partly because it’s versatile enough for quick midweek meals or fancier get-togethers, and it always hits the spot. My family especially loves when I sneak in extra broccoli—gotta keep everyone happy and healthy, right?

Top Tips for Perfecting Your Chicken and Broccoli Penne Alfredo

Chicken Prep: Slice your chicken thin or into bite-sized pieces so it cooks evenly and quickly. Avoid overcrowding the pan to get that gorgeous golden sear rather than steaming.

Broccoli Tips: Don’t overcook! The broccoli should still have a little snap and vibrant green color when tossed into the sauce. Steaming is my go-to because it locks in nutrients and freshness.

Alfredo Sauce Magic: Use freshly grated Parmesan for best melting and flavor. When adding the cheese, keep the heat low to avoid clumping. If your sauce gets too thick after sitting, a splash of reserved pasta water adds perfect creaminess.

Avoid Overmixing: Toss everything gently when combining so the pasta doesn’t break. A light hand keeps penne looking perfect and maintains texture.

Customize Your Swirl: Want fancy? Stir in a handful of fresh basil or a touch of lemon zest into the sauce before adding pasta for an herbaceous twist.

Ingredient Swaps: Tried this with half-and-half instead of heavy cream—it’s lighter but still creamy enough for weeknight dinners. You can also use chicken thighs for extra flavor but adjust the cooking time accordingly.

Baking Option: Toss it all in a casserole dish, top with mozzarella and breadcrumbs, then bake at 375°F for 15-20 minutes for a bubbly, golden finish.

Glaze Variation: If you want to add a cheesy crust or topping, combining Parmesan with panko breadcrumbs and melting it on top under the broiler is pure comfort food heaven.

One thing I learned the hard way: don’t rush the sauce thickening or crank up the heat too fast—it’ll separate and lose that luscious texture. Patience in this step really pays off. Also, don’t be shy with fresh garlic; the sauce gets that lovely depth that way.

Storing and Reheating Tips

Room Temperature: If you’re serving within a couple of hours, keep the dish covered lightly with foil or a clean kitchen towel. It stays delicious without drying out for up to 2 hours.

Refrigerator Storage: Store leftovers in an airtight container for up to 3 days. When reheating, add a splash of cream or milk to loosen the sauce and warm gently on the stove or in the microwave to avoid curdling.

Freezer Instructions: This pasta holds up well frozen. Portion it out into freezer-safe containers and freeze for up to 2 months. Thaw overnight in the fridge, then reheat slowly with added cream or broth to revive the sauce’s creaminess.

Glaze Timing Advice: If you decide to add a cheesy baked topping, it’s best to do it fresh when you’re ready to serve rather than before storing. That keeps the crust crisp and prevents sogginess during refrigeration.

Storing this dish correctly really keeps it tasting as fresh as when it first came off the stove. I’ve found reheating gently with a bit of liquid keeps the sauce silky and the pasta tender without drying out.

Frequently Asked Questions

Final Thoughts

If you ask me, chicken and broccoli penne alfredo is one of those recipes that never gets old—simple, satisfying, and flexible enough to make your own. I love how it feels like a warm welcome after a busy day and the way it fills the kitchen with an irresistible aroma that makes everyone gather around the table. It’s proof that classic comfort food can still be nourishing and fresh. If you’re into creamy pasta, don’t forget to check out my recipes for spinach and mushroom fettuccine or a light lemon garlic shrimp linguine—both are family favorites that belong right next to this one.

Give it a try on a chilly evening when the soul craves cozy vibes. Can’t wait to hear how yours turns out! Drop a comment below with your tweaks or if it becomes your new weeknight go-to—you know I love hearing from you. Happy cooking and truly, happy eating!

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chicken and broccoli penne alfredo

This Chicken and Broccoli Penne Alfredo is a quick, creamy dish perfect for busy weeknights. Tender chicken, fresh broccoli, and perfectly cooked penne pasta are coated in a rich homemade Alfredo sauce for a delicious comfort meal.

Prep : 10 Total : 25 minutes

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Ingredients

  

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Main Ingredients

• 8 ounces penne pasta
• 3 cups broccoli florets cut into bite size (approximately 1 inch) pieces
• 2 tablespoons olive oil
• 1.5 pounds boneless skinless chicken breasts cut into bite size (approximately 1 inch) pieces
• 1 teaspoon salt divided use
• 0.5 teaspoon black pepper
• 5 tablespoons salted butter
• 1 tablespoon minced garlic
• 2 tablespoons all-purpose flour
• 0.75 teaspoon garlic powder
• 1.5 cups whole milk
• 1 cup heavy cream
• 1 cup grated parmesan cheese BelGioioso brand recommended

Instructions

 

Preparation Steps

• Bring a large pot of salted water to a boil. Add the penne pasta and cook until al dente, about 9-11 minutes, following the package directions.
• 2-3 minutes before the pasta is done, add broccoli florets to the pot. Cook together until broccoli is bright green and tender. Drain pasta and broccoli in a colander and set aside.
• While pasta cooks, heat olive oil in a large 12-inch skillet over medium-high heat. Add the chicken pieces, season with 0.5 teaspoon salt and black pepper, and cook for 10-12 minutes until golden brown and cooked through. Remove chicken and set aside.
• Reduce skillet heat to medium. Add butter and minced garlic, cooking for 30-45 seconds until fragrant. Stir in flour, remaining 0.5 teaspoon salt, and garlic powder. Whisk constantly for 30-45 seconds until mixture is pale golden and smooth.
• Slowly whisk in whole milk and heavy cream, continuing to whisk until no lumps remain. Bring sauce to a boil, then simmer for 2 minutes until thickened.
• Whisk in grated parmesan cheese and cook for an additional 1 minute. Stir often to prevent burning.
• Turn off heat and add the cooked penne pasta, broccoli, and chicken to the sauce. Stir gently to coat everything evenly with the Alfredo sauce before serving.

Notes

This recipe is perfect for family dinners or meal prep. Feel free to substitute chicken with shrimp or add mushrooms for extra flavor.