Creamy Chicken Broccoli Alfredo

Author’s Note

The Secret to Getting My Kids to Eat Broccoli!

There are some dishes that just hit all the right notes for a comforting, yet quick, weeknight meal. For me, that’s often a creamy pasta. And when you introduce tender broccoli, savory chicken, and a luscious Alfredo sauce into the mix? It becomes an instant classic. This Broccoli and Chicken Alfredo has become *the* dinner everyone in my house eagerly anticipates. Seriously, no complaints, no artful maneuvering around the veggies, and almost never any leftovers.

The inspiration for this particular version struck me on a busy weeknight. I had some leftover grilled chicken and a head of broccoli that needed using. I simply tossed everything with perfectly cooked pasta and my go-to Alfredo sauce recipe, and it quickly earned a permanent spot in our meal rotation. It’s incredibly creamy, deeply savory, and profoundly satisfying, with just the right balance of aromatic garlic and rich Parmesan cheese.

What sets this recipe apart is its ingenious approach to a traditionally rich dish. By making a few smart substitutions, we achieve all the indulgent flavor and texture of classic Alfredo, but with a lighter profile that you can feel good about serving. It’s a testament to the fact that you don’t need heavy cream to create an unforgettable pasta dish.

Equipment Needed

• Large pot: Essential for cooking your pasta and broccoli simultaneously.
• Large pan (or deep skillet): Perfect for cooking bacon, searing chicken, and preparing the creamy Alfredo sauce.

Ingredients

• 1-1/2 cups cooked chicken (shredded or chopped into bite-size pieces; see recipe note 1 for preparation options)
• 2-1/2 cups uncooked broccoli florets (fresh or frozen, chopped into bite-size pieces)
• 8 ounces uncooked linguine (approximately half a standard box, or your preferred pasta shape)
• 1-1/2 tablespoons olive oil (for sautéing and building the sauce)
• 1 tablespoon unsalted butter (adds richness to the sauce base)
• 1/2 tablespoon fresh minced garlic (about 1-2 cloves, for intense flavor)
• 1/4 cup all-purpose flour (to create the roux and thicken the sauce)
• 1 cup chicken broth or chicken stock (low sodium preferred, for a flavorful and light liquid base)
• 1-1/2 cups 1% milk (not skim; provides creaminess without excessive fat)
• 1 teaspoon Italian seasoning (a classic blend for aromatic depth)
• 1/4 teaspoon chicken bouillon powder (enhances savory chicken notes in the sauce)
• 1/4 teaspoon salt (adjust to taste, essential for balancing flavors)
• 1/4 teaspoon black pepper (freshly ground preferred)
• 1/16 teaspoon nutmeg (optional, a tiny pinch adds warmth and depth to creamy sauces)
• 2 ounces 1/3 reduced-fat cream cheese (Neufchâtel, at room temperature for smooth melting)
• 3/4 cup freshly grated Parmesan cheese (divided; use fresh from a block for best results)
• 6 to 8 slices turkey bacon or regular bacon (cooked until crispy and crumbled)
• 1 lemon (optional, for a squeeze of fresh juice at the end)
• Fresh parsley (optional, for garnish)
• Red pepper flakes (optional, for a hint of spice)

Instructions

1. Prepare the Chicken: Begin by preparing your chicken using one of the methods described in “Recipe Note 1” below. Once cooked, chop the chicken into bite-size pieces and set aside.
2. Cook Pasta and Broccoli: Fill a large pot with water and bring it to a rolling boil. While waiting, chop your broccoli into uniform bite-size florets. Once boiling, generously salt the water (approximately 1 teaspoon of salt per 4 cups of water). Add the linguine and cook according to package directions until it’s al dente. About 2 minutes before the pasta is done, add the chopped broccoli to the pot. Continue to cook for the remaining 2 minutes. Drain both the pasta and broccoli together thoroughly.
3. Cook the Bacon: While the pasta is boiling, place the bacon slices in a large, dry pan or on a griddle over medium heat. Cook, turning the strips every 2-3 minutes, adjusting the heat as necessary, until the bacon is beautifully browned and crispy, typically taking 8-10 minutes. Transfer the cooked bacon to a paper towel-lined plate to drain excess fat, then chop it coarsely once cooled.
4. Start the Alfredo Sauce Base: If you pan-seared your chicken, use the same pan (do not wipe it clean, as the fond adds immense flavor). Otherwise, use a clean large pan. Heat the olive oil and butter over medium-high heat until the butter is melted and sizzling. Add the minced garlic and sauté for about 30 seconds until it becomes fragrant but not browned. Sprinkle in the flour and whisk briskly for about 1 minute until a thick, smooth paste (roux) forms. This cooks out the raw flour taste.
5. Build the Creamy Sauce: Slowly pour in the chicken broth while whisking vigorously to ensure the sauce remains completely smooth and lump-free. Once fully incorporated, gradually add the milk, again whisking constantly until the mixture begins to thicken slightly. Stir in the Italian seasoning, chicken bouillon powder, salt, and pepper. If using, add a tiny pinch of nutmeg. Reduce the heat to medium-low. Add the softened cream cheese and the majority of the freshly grated Parmesan (reserve a small amount for garnish). Continue to stir until the cream cheese is fully melted and smooth, and the Parmesan cheese has incorporated into a luscious sauce. Taste and adjust the seasoning to your preference. If the sauce feels too heavy, a squeeze of fresh lemon juice can brighten it considerably.
6. Combine and Serve: Add the prepared chicken, cooked pasta, crispy bacon, and steamed broccoli to the Alfredo sauce in the pan. Use tongs to gently toss everything together until all the ingredients are evenly coated with the rich, creamy sauce. If desired, garnish with fresh chopped parsley and a sprinkle of red pepper flakes for an extra pop of color and flavor. Serve immediately and enjoy!

Recipe Notes

Nutrition Information

Nutrition information is automatically calculated and should be used as an approximation. Actual values may vary based on specific brands and preparation methods.