Chicken Alfredo Broccoli Penne Pasta

Seasoned sautéed chicken breast with fresh made alfredo sauce and steamed broccoli over penne pasta.

This Chicken Alfredo Broccoli Pasta is a creamy, flavorful dish with tender, Cajun-spiced chicken and fresh broccoli. The rich Alfredo sauce is made from heavy cream, cream cheese, garlic, Italian seasoning, and grated Parmesan, creating a velvety texture that coats the perfectly cooked penne pasta. Finished with fresh Italian parsley for a pop of color and added flavor, this pasta is a satisfying, comforting meal sure to please.

Servings

2-4

Prep Time

15 minutes

Cook Time

30 minutes

Total Time

45 minutes

Ingredients

For the Chicken

  • 2 chicken breasts, sliced into 2-inch chunks
  • 1 tablespoon coarse kosher salt
  • 1 tablespoon Cajun seasoning
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon cayenne pepper
  • 2 tablespoons cooking oil

For the Pasta

  • 1 1/2 cups uncooked penne pasta
  • 6 cups water
  • 2 teaspoons salt

For the Broccoli

  • 2 cups fresh broccoli florets

For the Alfredo Sauce

  • 2 tablespoons unsalted butter
  • 1/2 cup heavy whipping cream
  • 2 ounces cream cheese (not low fat)
  • 1 garlic clove, minced
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon Italian seasoning blend
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup grated parmesan cheese

Garnish

  • 1/4 cup fresh Italian parsley, chopped

Instructions

For the Chicken

In a bowl, mix together kosher salt, Cajun seasoning, smoked paprika, garlic powder, onion powder, black pepper, and cayenne pepper. Coat the chicken chunks evenly with the seasoning blend. In a saucepan, heat cooking oil over medium heat. Add the seasoned chicken and brown for about 2 minutes. Add broccoli florets and continue cooking until the chicken is fully cooked (internal temperature of 165°F or 74°C) and the broccoli is tender.

For the Pasta

In a pot, bring 6 cups of water and 2 teaspoons of salt to a boil. Add penne pasta and cook until al dente, about 9-10 minutes. Drain and set aside.

For the Alfredo Sauce

In a separate saucepan, combine butter, heavy whipping cream, and cream cheese. Cook over medium heat, whisking until the mixture has melted. Stir in minced garlic, garlic powder, Italian seasoning, salt, and pepper, whisking until smooth. Add grated parmesan cheese and let the mixture simmer for 3-5 minutes or until thickened.

Assembling the Dish

In serving bowls, layer the cooked pasta followed by the Alfredo sauce. Top with the chicken and broccoli mixture. Garnish with freshly chopped Italian parsley.

Serving Suggestions

Serve with a side salad or bread if desired.

Add the butter, heavy cream, and cream cheese to saucepan.

Mix together the seasoning blend.

Prepare the fresh shredded parmesan cheese.

Heat the cream blend over medium heat until melted.

Add the seasonings and whisk until smooth. Then add the grated parmesan cheese. Bring to a simmer and continue to cook for about 3-5 minutes or until it starts to thicken.

Boil the pasta about 9-10 minutes.

Add seasoning blend to chicken.

Toss the seasoning with the chicken until thoroughly coated.

Add the chicken to heated saucepan.

Cook the chicken a few minutes until browned.

Mix in the broccoli to steam and cook with the chicken, adding a few tablespoons of water to create more steam and cover with a lid the last few minutes.

Serve layered with the pasta, then sauce, then chicken, topped with fresh parsley.