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

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

Preparation

  • Cut the chicken into bite-sized pieces and place in a bowl.
  • Season evenly with salt, pepper, Italian seasoning, paprika, and garlic powder. Toss to coat and set aside.
  • Cut the broccoli into small florets so they cook quickly and evenly.
  • Mince the garlic and grate the Parmesan cheese if not pre-grated.
  • Bring a large pot of well-salted water to a boil for the pasta.

Cooking

  • Add penne to the boiling water and cook according to package directions until al dente, about 9–11 minutes.
  • During the last 2–3 minutes, add the broccoli directly to the pasta water to blanch until tender-crisp.
  • Reserve some pasta water, then drain everything and set aside.
  • Meanwhile, heat olive oil in a large skillet over medium heat.
  • Add the chicken in a single layer and cook for 5–7 minutes, stirring occasionally, until golden and cooked through to 165°F internal temperature.
  • Remove chicken from the pan and set aside.
  • In the same skillet, add olive oil and sauté the garlic for 30 seconds until fragrant.
  • Pour in the cream and bring to a gentle simmer over medium-low heat.
  • Stir in Parmesan and whisk for 2–3 minutes until melted and the sauce thickens.
  • Add a splash of reserved pasta water if the sauce needs loosening.
  • Return the chicken to the skillet, then add the drained pasta and broccoli.
  • Toss everything together for 1–2 minutes until evenly coated and heated through.

Serving

  • Spoon into bowls while hot and creamy.
  • Garnish with fresh parsley, extra Parmesan, and red pepper flakes if desired.
  • Serve immediately for best texture.