Chicken Broccoli Alfredo

This Chicken Broccoli Alfredo Recipe is a crave-worthy dinner loaded with juicy chicken, crisp bacon, tender pasta, and bright broccoli without the heavy cream.

author’s note

This Is How I Get My Kids to Eat Broccoli!

When I want something comforting but quick, I always go for creamy pasta. And when there’s broccoli, chicken, and Alfredo sauce involved? Even better. This Broccoli and Chicken Alfredo is one dinner everyone in my house agrees on. No complaints, no picking around the veggies, and usually no leftovers.

I came up with this version on a weeknight using leftover grilled chicken and a head of broccoli. I tossed everything with pasta and a reliable Alfredo sauce recipe, and it quickly became a regular. It’s creamy, savory, and satisfying with just the right amount of garlic and Parmesan.

Lightened Alfredo Sauce

Ingredient	Tip or Swap
Olive oil & butter	Use both to start the sauce for balanced flavor and richness.
Fresh minced garlic	Use fresh garlic for the best flavor. Avoid jarred or pre-minced.
Flour	Helps thicken the sauce when combined with the fat.
Chicken broth	Replaces cream to lighten the sauce and adds flavor.
1% milk	Keeps it light. Use 2% or whole for a richer result.
Seasonings	Adjust all to taste.
Neufchâtel cheese	A lighter version of cream cheese. Same taste, less fat.
Fresh Parmesan cheese	Use freshly grated cheese from a block for the best flavor.

Let’s Talk Chicken

There are three ways to prepare the chicken for this Chicken Broccoli Alfredo Recipe:

• Grilled: Make extra grilled chicken during the week and save some for this dish.
• Rotisserie: Use leftover rotisserie chicken or buy it pre-shredded for a quick option.
• Pan-seared:
  • Cut 1–2 chicken breasts into 1-inch pieces.
  • Season with salt, pepper, and a chicken blend.
  • Cook in a skillet with oil for 6–10 minutes until cooked through.
  • move to a plate and tent with foil.
  • Don’t wipe the skillet—use it to build the sauce.

Chicken Broccoli Alfredo Recipe Tips

To save dishes, time, and calories in this recipe, the broccoli is cooked along with the pasta. About 2 minutes before the pasta will be done, add the broccoli to the pot. Drain both together and you’re done!

Quick Tip

Don’t forget to season the water with plenty of salt before adding in the pasta and broccoli; otherwise the entire dish will taste under-seasoned. As a general rule of thumb, I add 1 teaspoon salt per 4 cups of water.

Expert Tips For Success

• Season as you go: Salt the pasta water, season the chicken, and taste the sauce as it cooks. If it tastes flat, add more salt or a pinch of chicken bouillon.
• skippable additions: Brighten the sauce with lemon juice or parsley. For heat, add red pepper flakes. For more flavor, try a garlic herb blend.
• Loosen sauce: If too thick, mix in a splash of milk or reserved pasta water to thin and coat the noodles.

Serve This Pasta With:

Side Dishes

Roasted Vegetables

Salads

Italian Salad Recipe

Salads

Winter Fruit Salad

Appetizers

Life-Changing No-Knead Dinner Rolls

Ingredients

• 1-1/2 cups cooked chicken (see note 1)
• 2-1/2 cups uncooked broccoli
• 8 ounces uncooked linguine (not the entire box)
• 1-1/2 tablespoons olive oil
• 1 tablespoon unsalted butter
• 1/2 tablespoon minced garlic
• 1/4 cup flour
• 1 cup chicken broth (or chicken stock)
• 1-1/2 cups 1% milk (not skim)
• 1 teaspoon Italian seasoning
• 1/4 teaspoon chicken bouillon powder
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/16 teaspoon nutmeg (skippable)
• 2 ounces cream cheese (1/3 reduced-fat, room temperature)
• 3/4 cup freshly grated Parmesan cheese (divided)
• 6 to 8 slices turkey bacon (or regular bacon)
• 1 lemon (skippable)

Method

1. Prepare the chicken (see note 1). Chop the chicken into bite-size pieces.
2. Fill a large pot with water and bring to a boil. Chop the broccoli into bite-size pieces. Once water is boiling, generously salt the water with 1 teaspoon salt to every 4 cups of water. Add in the linguine and cook according to package directions for al dente. Add the broccoli 2 minutes before the pasta will be done. Drain both together.
3. While pasta is boiling, add the bacon to a large dry pan or griddle. Cook and turn strips every 2–3 minutes, adjusting heat as necessary, until bacon is browned and crispy, about 8–10 minutes. Let cool, then chop coarsely.
4. If you pan seared your chicken, use the same pan to heat the olive oil and butter over medium-a hot burner. Add the minced garlic and stir until fragrant, about 30 seconds. Then, add the flour and whisk briskly until a thick paste forms. Cook for about 1 minute over a medium burner. Slowly pour in the chicken broth while whisking vigorously until completely smooth.
5. Again, very slowly add in milk, whisking constantly. Whisk until mixture is slightly thickened. Add Italian seasoning, chicken bouillon, salt, and pepper . If desired, add in a tiny pinch of nutmeg. mix in the softened cream cheese and freshly grated Parmesan. Reduce heat to medium low and stir until cream cheese is smooth and Parmesan is melted. check the seasoning and adjust sauce to preference, adding in any additional seasonings to your preference. If the sauce tastes too heavy, add a squeeze of lemon juice.
6. Add the chicken, pasta, bacon, and broccoli to the Alfredo sauce. Toss with tongs until combined. If desired, add fresh parsley and a sprinkle of red pepper flakes. Enjoy immediately.