Chicken Broccoli Alfredo
There’s something incredibly comforting about a creamy pasta dish, and Chicken Broccoli Alfredo is no exception. This luscious combination of tender chicken, vibrant broccoli, and a rich Alfredo sauce over rotini pasta makes for a satisfying meal any night of the week. Not only is it delicious, but it also packs a nutritious punch with the addition of broccoli. Whether you’re making dinner for the family or prepping a meal for friends, this recipe is sure to impress.
What Makes This Recipe Special
This Chicken Broccoli Alfredo recipe stands out for several reasons. First, it features a homemade Alfredo sauce that is both creamy and packed with flavor. The use of cream cheese along with half-and-half gives the sauce a luxurious texture that coats every piece of pasta. Second, the blend of shredded Parmesan and mozzarella cheeses brings a delightful cheesiness that elevates the dish. Finally, the addition of steamed broccoli not only adds color but also a nutritional boost, making the meal more balanced. This dish is all about comfort and satisfaction, perfect for any occasion.
Shopping List
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups half-and-half (room temperature)
- 4 ounces cream cheese (brick, room temperature)
- 1 cup shredded Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt (or to taste)
- ½ teaspoon ground black pepper
- 12 ounces cooked rotini pasta (al dente)
- 2 cups broccoli florets (steamed)
- 2 cups cubed cooked chicken breast
- 2 cups shredded mozzarella cheese
Tools of the Trade
- Large pot: For cooking the pasta and steaming the broccoli.
- Whisk: Essential for making a smooth Alfredo sauce without lumps.
- Large skillet: For combining the pasta, chicken, broccoli, and sauce.
- Measuring cups and spoons: To ensure accurate ingredient quantities.
- Spatula: For mixing and serving the dish.
Chicken Broccoli Alfredo Cooking Guide
Step 1: Prepare the Ingredients
Start by gathering all your ingredients. Make sure your cream cheese is at room temperature for easy mixing. If you haven’t done so already, cook your rotini pasta until al dente, and steam your broccoli florets until they’re tender but still bright green. Cube your cooked chicken breast into bite-sized pieces.
Step 2: Make the Alfredo Sauce
In a large skillet over medium heat, melt the 3 tablespoons of unsalted butter. Once melted, whisk in the 3 tablespoons of all-purpose flour until it forms a paste, about 1-2 minutes. Gradually pour in the 2 cups of half-and-half, whisking continuously to prevent lumps. Cook until the mixture thickens, about 5-7 minutes.
Step 3: Add Cream Cheese and Cheeses
Once your sauce has thickened, add the 4 ounces of cream cheese and continue to whisk until it’s fully melted and combined. Stir in 1 cup of shredded Parmesan cheese, 1 teaspoon of garlic powder, 1 teaspoon of kosher salt, and ½ teaspoon of ground black pepper. Keep stirring until the cheeses are melted and the sauce is smooth.
Step 4: Combine Pasta, Chicken, and Broccoli
Add the 12 ounces of cooked rotini pasta, 2 cups of cubed cooked chicken breast, and 2 cups of steamed broccoli florets to the skillet. Gently fold everything together, ensuring the pasta and chicken are coated with the creamy Alfredo sauce.
Step 5: Add Mozzarella and Serve
Finally, sprinkle 2 cups of shredded mozzarella cheese over the top of the pasta mixture. Stir gently to combine. If you prefer, you can place the skillet under the broiler for a couple of minutes to melt the mozzarella and create a golden crust. Serve warm, and enjoy this indulgent Chicken Broccoli Alfredo!
Allergy-Friendly Substitutes
- Gluten-free pasta: Substitute the rotini with your favorite gluten-free pasta for a gluten-free option.
- Dairy-free cream cheese: Use a dairy-free cream cheese alternative if you’re lactose intolerant.
- Non-dairy milk: Replace half-and-half with almond or oat milk to keep it dairy-free.
- Nut-free cheese: Use nut-free cheese alternatives for your shredded cheeses.
What Could Go Wrong
While Chicken Broccoli Alfredo is a straightforward dish, a few things can go awry:
- Clumpy Sauce: If you add the half-and-half too quickly or don’t whisk well, the sauce may become lumpy. Always add it gradually and whisk continuously.
- Overcooked Pasta: Cooking the rotini too long can lead to mushy pasta. Make sure to cook until al dente for the best texture.
- Too Thick Sauce: If your sauce becomes too thick, simply add a splash of additional half-and-half to loosen it up.
Make-Ahead & Storage
This Chicken Broccoli Alfredo makes for excellent leftovers and can be made ahead of time. To prepare it in advance, complete the recipe up to the point of combining everything in the skillet. Allow the dish to cool, then store it in an airtight container in the refrigerator for up to 3 days. When you’re ready to enjoy it, reheat on the stovetop or in the microwave, adding a little extra half-and-half to help restore the creamy texture.
Questions People Ask
Can I use frozen broccoli instead of fresh?
Yes, frozen broccoli is a convenient option and can be used in this recipe. Just make sure to steam it until tender and drain any excess water before adding it to the dish.
Can I substitute the chicken with another protein?
Absolutely! Feel free to use shrimp, turkey, or even tofu for a vegetarian option. Just ensure that whatever protein you choose is cooked before adding it to the pasta.
How can I make this dish spicier?
If you enjoy a bit of heat, consider adding red pepper flakes to the sauce or incorporating diced jalapeños with the chicken and broccoli.
Is Chicken Broccoli Alfredo kid-friendly?
Yes, this dish is generally a hit with kids! The creamy sauce and cheesy flavors make it appealing. You can also customize it by reducing the garlic or adding more cheese to suit their tastes.
Next Steps
Now that you’ve mastered Chicken Broccoli Alfredo, why not explore other pasta dishes? You might enjoy trying a classic spaghetti carbonara or a vibrant vegetable pesto pasta. The world of pasta is vast and delicious, and there’s always something new to discover. Share this recipe with friends and family, and make it a staple in your meal rotation. Happy cooking!
Chicken Broccoli Alfredo
Ingredients
Equipment
Method
- Start by gathering all your ingredients. Make sure your cream cheese is at room temperature for easy mixing. If you haven't done so already, cook your rotini pasta until al dente, and steam your broccoli florets until they're tender but still bright green. Cube your cooked chicken breast into bite-sized pieces.
- In a large skillet over medium heat, melt the 3 tablespoons of unsalted butter. Once melted, whisk in the 3 tablespoons of all-purpose flour until it forms a paste, about 1-2 minutes. Gradually pour in the 2 cups of half-and-half, whisking continuously to prevent lumps. Cook until the mixture thickens, about 5-7 minutes.
- Once your sauce has thickened, add the 4 ounces of cream cheese and continue to whisk until it’s fully melted and combined. Stir in 1 cup of shredded Parmesan cheese, 1 teaspoon of garlic powder, 1 teaspoon of kosher salt, and ½ teaspoon of ground black pepper. Keep stirring until the cheeses are melted and the sauce is smooth.
- Add the 12 ounces of cooked rotini pasta, 2 cups of cubed cooked chicken breast, and 2 cups of steamed broccoli florets to the skillet. Gently fold everything together, ensuring the pasta and chicken are coated with the creamy Alfredo sauce.
- Finally, sprinkle 2 cups of shredded mozzarella cheese over the top of the pasta mixture. Stir gently to combine. If you prefer, you can place the skillet under the broiler for a couple of minutes to melt the mozzarella and create a golden crust. Serve warm, and enjoy this indulgent Chicken Broccoli Alfredo!
Notes
- For gluten-free, substitute rotini with gluten-free pasta.
- Use dairy-free cream cheese for a lactose-free version.
- Store leftovers in an airtight container for up to 3 days.
