Chicken Alfredo Broccoli Penne Pasta

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

This recipe for chicken alfredo broccoli pasta is a creamy and flavorful dish that’s sure to please. The chicken is seasoned with Cajun spices, smoked paprika, garlic and onion powder, and cayenne pepper, and is cooked with fresh broccoli until tender. The alfredo sauce is rich and velvety, made with heavy cream, cream cheese, garlic, Italian seasoning, and grated parmesan cheese. The penne pasta is cooked to perfection and is combined with the chicken and broccoli, then tossed with the alfredo sauce. The dish is garnished with fresh Italian parsley for a pop of color and extra flavor.



Prep Time

15 minutes

Cook Time

30 minutes

Total Time

45 minutes


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


  • 1/4 cup fresh Italian parsley, chopped


For the Chicken: In a bowl, mix together the 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 the cooking oil over medium heat. Add the seasoned chicken and brown for about 2 minutes. Add the 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 the 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. Whisk until smooth. Add the 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.