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
20 minutes
Cook Time
20 minutes
Total Time
40 minutes
Ingredients
Chicken and Broccoli
2 boneless, skinless chicken breasts, cut into bite-sized pieces
2 cups fresh broccoli florets
½ tsp Italian seasoning
½ tsp paprika
¼ tsp garlic powder
Salt and black pepper, to taste
1 tbsp olive oil (for cooking chicken)
Pasta
6 oz uncooked penne pasta
¼ cup pasta water (reserved)
Salt (for boiling water)
Alfredo Sauce
3 cloves garlic, minced
1 cup heavy cream
1 cup grated Parmesan cheese
1 tbsp olive oil (for sauce)
Garnish
Fresh parsley
Grated parmesan
Red pepper flakes
Instructions
Prep and Season the Chicken
Cut the chicken breasts into bite-sized pieces and season with salt, black pepper, Italian seasoning, paprika, and garlic powder. Set aside to let the seasoning absorb while you prep other ingredients.
Cook the Pasta and Broccoli
Bring a large pot of salted water to a boil. Add 6 oz penne pasta and cook according to package instructions. In the last 2–3 minutes of cooking, add the broccoli florets to the pot. Drain both pasta and broccoli, reserving ¼ cup of pasta water. Set aside.
Cook the Chicken
In a large skillet over medium heat, heat 1 tbsp olive oil. Add the seasoned chicken pieces in a single layer. Cook for 5–7 minutes, stirring occasionally, until golden brown and cooked through. Remove from skillet and set aside.
Make the Alfredo Sauce
In the same skillet, add 1 tbsp olive oil (or butter if preferred). Sauté the minced garlic for about 30 seconds, until fragrant. Pour in the heavy cream and bring to a gentle simmer. Stir in the Parmesan cheese, whisking until smooth and slightly thickened (2–3 minutes). If needed, add a bit of reserved pasta water to loosen the sauce.
Combine and Finish
Return the cooked chicken to the skillet. Add the drained pasta and broccoli. Toss everything together to coat in the sauce. Adjust seasoning to taste.
Serve
Serve hot, topped with extra Parmesan, chopped parsley, and red pepper flakes if desired.
Cut the chicken breasts into bite-sized pieces. In a bowl, toss with the salt, black pepper, Italian seasoning, paprika, and garlic powder. Set aside to let the seasoning absorb while you prep other ingredients.
