Broccoli Chicken Alfredo Recipe

A delicious and easy Chicken Broccoli Alfredo pasta dish with golden brown chicken bites, crisp tender broccoli, rotini pasta, and homemade alfredo sauce.

Course main meal chicken

Cuisine Italian

Keyword alfredo chicken with broccoli, chicken alfredo with broccoli, chicken and broccoli alfredo, chicken and broccoli alfredo recipe

Prep Time 5

Cook Time 25

Servings servings

Calories 989kcal

Author Beth Pierce

Ingredients

2 tablespoons vegetable oil
1 1/2 lbs. boneless skinless chicken breasts cut in bite-sized pieces
Kosher salt and fresh ground black pepper to taste
1 lb. rotini pasta
1 large broccoli crown cut in bite size florets
½ cup butter
2 cloves garlic minced
2 cups heavy cream
1 teaspoon Italian seasoning
¼ teaspoon salt
¼ teaspoon fresh ground black pepper
2 cups grated fresh Parmesan Cheese
chopped fresh parsley

Instructions

Heat the vegetable oil in a Dutch Oven over medium heat. Add the chicken to the skillet. Season with a little salt and pepper while in the skillet. Work in batches browning the chicken on both sides and cooking it through. Plate the chicken and cover to keep warm. Carefully wipe any oil out of the pan.
Meanwhile bring a large pot of salted water to boil. Add the pasta and cook al dente according to the package directions. Add the broccoli to the boiling pasta in the last 2-2 1/2 minutes of cooking. Reserve 1/2 cup of the pasta water. Drain the cooked rotini and broccoli in a colander.
Melt the butter in the Dutch oven or pan over medium low heat. Add the garlic and cook for 1 minute while stirring. Whisk in the cream, Italian seasoning, salt, and pepper. Simmer until slightly thickened stirring several times.
Reduce the heat as low as it will go and stir in the Parmesan Cheese until melted. Add the drained pasta, broccoli, and cooked chicken to the pot with the alfredo sauce and stir to coat. Garnish with shredded fresh Parmesan Cheese and chopped fresh parsley.

Notes

Toss the broccoli in with the boiling pasta in the last couple minutes of boiling. It works out perfect and you kill two birds with one stone.
Reserve 1/2 cup of the pasta water. Use it sparingly to thin the dish if it become too dry or the sauce too thick.
Cook the chicken pieces until they are golden brown and cooked through.
Carefully wipe the Dutch oven out after cooking the chicken and use it to make the alfredo sauce. Or use the pot that you boiled the pasta and broccoli in. Either way it is a win win situation not having a third pot to wash.
Do not hard boil the cream. Simply simmer it until it reduces by about 1/4 to 1/3 stirring several times.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave at a reduced power.

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