Chicken Broccoli Alfredo

Easy to make, this one-pot Chicken Broccoli Alfredo is perfect for family dinner. Chicken and broccoli make this pasta dish a full meal, but you'll find some extra veggie side dish options listed below as well. This recipe is made with gluten-free pasta, but you can use any pasta brand you'd like.

Prep Time10

Cook Time20

Total Time30

Author : Kari Peters

Cuisine: Amercian

Servings:

Calories: 549kcal

Ingredients

1 pound boneless skinless chicken breasts or chicken thighs, cut into 1" cubes
2 tbsp salted butter or ghee
1 clove garlic minced
12 ounces gluten-free 100% brown rice farfalle pasta or your choice of pasta
1/2 cup heavy cream
3 cups water
1/2 tsp sea salt
5 cups broccoli florets 1/2"-1" pieces, 1 head, 1 pound

Finishing Ingredients:

1/2 cup heavy cream
1/8 tsp nutmeg
1 cup parmesan cheese freshly grated, plus more for serving
Sea salt and freshly ground black pepper to taste

Instructions

Start by heating a large pot, I use a Dutch oven over medium-high heat. When the pan is hot but not smoking, add 1 tbsp of the butter and sauté the chicken until it's almost done.
Remove the chicken from the pan and set it aside. The residual heat will continue to cook the chicken, and you can make sure it's fully cooked when you add it back to the pan.
Add the remaining tbsp of butter to the pan and cook the garlic until fragrant, about 30 seconds. Add the pasta and stir to coat it in the garlic-butter mixture.
Add the 1/2 cup heavy cream, water, and 1/2 tsp sea salt, and stir to combine. Bring the mixture to a boil, then lower the heat to maintain a light simmer and cover the pot.
Cook for 2-3 minutes, then add the broccoli. Stir to combine, then cover and cook until the pasta and broccoli are tender. Stir occasionally to prevent sticking, adding water if necessary.
When the broccoli is cooked and the pasta is just tender, about 8 minutes, add the chicken back to the pot. Stir to combine and make sure it's fully cooked.
Add the remaining cream, starting with 1/4 cup and adding the full 1/2 cup as necessary to create enough sauce.
Add the nutmeg and parmesan and stir to combine. Season to taste with sea salt and pepper. Alfredo sauce should not be bland; add salt until it tastes right to you!
Serve immediately with more freshly grated parmesan and black pepper.

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Notes

Chicken thighs are more forgiving than chicken breasts if you're worried about overcooking them.

I love making this a one-pot dinner, but the timing can be easier to steam the broccoli on the side and add it with the finishing ingredients. Steaming broccoli takes about 6 minutes or 8 minutes for very tender. I find a softer texture to be better in pasta, but the broccoli should still be bright green.

You can also steam the broccoli, drain it, and shock it in ice water. Then, set it aside while you make the recipe. That way, the broccoli is ready to go when you're ready and won't overcook.

Nutrition