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Homemade Chicken Broccoli Alfredo photo

Chicken Broccoli Alfredo

This Chicken Broccoli Alfredo is a comforting creamy pasta dish loaded with tender chicken, vibrant broccoli, and a rich homemade Alfredo sauce!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

For the Alfredo Sauce:
  • 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
For the Pasta:
  • 12 ounces cooked rotini pasta (al dente)
  • 2 cups broccoli florets (steamed)
  • 2 cups cubed cooked chicken breast
  • 2 cups shredded mozzarella cheese

Equipment

  • Large pot
  • Whisk
  • Large skillet
  • Measuring cups and spoons
  • Spatula

Method
 

Cooking Instructions:
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.