Watch me Make Creamy Chicken and Broccoli Pasta
Creamy chicken and broccoli Alfredo, all made in one pan. Dinner is ready in 35 minutes or less, with hardly any washing up. This isn’t your typical chicken and broccoli pasta. The chicken is poached in garlic, onion and lemon water, so it comes out juicy and tender, and that same flavorful water cooks the macaroni. Everything is then tossed in a rich Alfredo cream sauce with plenty of broccoli.
It feeds the whole family for about $20 and is ready in 35 minutes or less.
What makes this chicken and broccoli Alfredo different
Many chicken and broccoli Alfredo recipes sear the chicken or airfry it. I do it differently, and once you try it, I don’t think you’ll want to go back.
Poached chicken that stays juicy
Instead of searing, I poach the chicken in a gentle simmer of garlic, onion and lemon slices. The gentle heat keeps the pieces tender, and honestly, it’s the juiciest chicken I’ve had in a pasta dish. It has a flavor I can’t quite put my finger on, and to me, it tastes better than a lot of restaurant versions.
Flavor built into the water
The cooking water is the secret. Garlic, onion, lemon slices and salt simmer first. The chicken cooks in that water, and then the macaroni cooks in the same flavored water. The pasta soaks up that flavor, so it tastes good before the sauce even touches it.
That means you don’t need a long list of seasonings. If you want big flavor from minimal ingredients, this is an easy way to add depth to a pasta dish.
One pan, with the broccoli first
The broccoli steams first in the same pan, then goes into cold water so it stays bright green and tender. After that, everything else cooks in the same pan, so there’s less to wash. And if you love broccoli, this recipe is for you, because there’s plenty of it.
Why you’ll love this creamy chicken and broccoli pasta
- Ready in 35 minutes or less. It’s quick enough for a busy weeknight.
- Budget-friendly: About $3 to $5 a serving, far less than a restaurant Alfredo.
- One pan. Less cleanup, more time at the table.
- Juicy chicken and flavorful pasta. You get big flavor without a long list of seasonings.
- Creamy and rich. Heavy whipping cream and Parmesan make the sauce silky.
- Family-friendly. My husband and kids love it, and it goes well with garlic bread.
A few notes on the ingredients
The full ingredient list and amounts are in the recipe card below. Here’s what to know.
- Aromatics: The garlic, onion and lemon slices simmer in the water first, and that’s where the flavor comes from. You discard them after poaching the chicken, so the flavor stays in the water and you don’t have to fish them out later. Use lemon slices, not juice, for a gentle brightness instead of a sour taste.
- Salt: Season the water so it tastes like sea water, the way you’d season pasta water. The details are in the recipe notes.
- Cooking water: The water is salty and flavorful, so add it to the sauce a little at a time.
The Parmesan is salty too, so taste before adding any more salt at the end. - Chicken: Cut the breast into 1-inch cubes so the pieces cook evenly.
- Cream: Use heavy whipping cream.
- Parmesan: Shred it fresh and fine so it melts smoothly into the sauce.
- Pasta: Use your favorite pasta. I used macaroni.
- Broccoli: Fresh works best. If you use frozen, thaw it and pat it dry first.
How it comes together
Steam the broccoli and cool it in cold water. Let the aromatic water come to a boil then simmer, poach the chicken in it, then cook the macaroni in the same water. Build the Alfredo sauce in the same pan and fold everything together. The full step-by-step is in the recipe card.
Want to save time? You can steam the broccoli in a separate pan or pot while the aromatic water comes to a boil and simmers. The broccoli finishes faster, and you can move straight on to the chicken without waiting. I cook mine in one pan because I don’t like washing a lot of dishes, but if you’re in a hurry, the extra pot is worth it.
Tips for the creamiest chicken and broccoli Alfredo pasta
- Grate your own Parmesan. Pre-grated cheese often has additives that keep it from melting smoothly.
- Keep the heat low once the cheese goes in. A hard boil can make a cream sauce grainy or oily.
- Save some cooking water. A splash loosens the sauce and helps it cling to the pasta.
- Don’t overcook the broccoli. Cooling it in ice water keeps it bright green, and folding it in at the end keeps it from turning mushy.
- Serve it right away. Alfredo thickens as it sits, so it tastes best fresh from the pan.
Variations and what to serve with it
- Garlic bread. My son loves this with garlic bread, and store-bought is perfect on a busy night.
- Add more broccoli. I use 3 cups, but if you love broccoli, go up to 4.
- Swap the protein. Shrimp or shredded rotisserie chicken both work in a chicken and broccoli pasta like this.
- Add more vegetables. Mushrooms, spinach or peas fit well with the creamy sauce.
- Use your favorite pasta. Any shape works, so use what you like or what’s in the cupboard.
- Add a little brightness. A squeeze of lemon cuts through the richness of the Alfredo.
- Add a salad. A simple green salad rounds out the meal.
How to store and reheat leftovers
- Storing: Cool the pasta, then refrigerate it in an airtight container within two hours of cooking. Eat it within three to four days.
- Reheating: Warm it gently on the stovetop over low heat with a splash of milk or cream to loosen the sauce. The stovetop keeps the texture better than the microwave.
- Freezing: I’d skip it, because dairy-based sauces can separate when they thaw.
Chicken and broccoli Alfredo FAQ
Why poach the chicken instead of searing it?
Poaching uses gentle heat, which keeps the chicken tender and juicy, and the aromatic water adds flavor.
Can I cook the broccoli in a separate pan?
Yes. Steam it in a separate pan or pot while the aromatic water simmers. The broccoli finishes faster, and you can keep moving through the recipe.
Can I use frozen broccoli?
Yes. Thaw it and pat it dry first so it doesn’t water down the Alfredo sauce.
Can I add more broccoli?
Yes. I use 3 cups, but if you love broccoli, you can go up to 4.
Can I use rotisserie chicken to make it faster?
Yes, it’s a good shortcut. Shred it and stir it in at the end, just long enough to warm it through. You’ll skip the poaching, so the chicken won’t pick up the aromatic flavor, but it still tastes great. I’d still simmer the aromatic water and cook the macaroni in it, so the pasta keeps its flavor.
How do I keep Alfredo sauce from getting grainy?
Keep the heat low after the cheese goes in, and use freshly grated Parmesan.
What pasta is best for chicken and broccoli Alfredo?
Use any pasta you like. I made this batch with macaroni, but I’ve never had a problem with other shapes, so pick your favorite and cook it according to the package directions.
Can I make it ahead of time?
It tastes best fresh, because the sauce thickens as it sits. If you make it ahead, reheat it on the stovetop with a splash of milk or cream.
What goes well with creamy chicken and broccoli Alfredo?
Garlic bread is my favorite, and my son agrees. A green salad and a squeeze of lemon also go well with it.
Make this creamy chicken and broccoli Alfredo tonight
Dinner is handled. 🙌 One pan, creamy sauce, and a house full of people asking for seconds. Garlic bread is optional but highly recommended. (My son would say it’s required.)
Make it, rate it, and tell me what you thought. And if you want more easy weeknight dinners,
Creamy Chicken and Broccoli Pasta
Ingredients
Aromatic cooking water, chicken and pasta
- 8 cups water
- Salt
- 5 garlic cloves smashed
- ½ medium onion thinly sliced
- 4 lemon slices thinly sliced
- 3 cups dry macaroni
- 1 lb chicken breast I used a 546 g package, cut into 1-inch cubes
Alfredo Sauce
- 4 tablespoons butter 56 g
- 1½ cups heavy whipping cream 480 ml, unwhipped
- 1 cup freshly finely shredded Parmesan (about 90 g)
- ¼ teaspoon black pepper plus more to taste
- Reserved cooking water as needed
- Salt only if needed after tasting
Steamed broccoli
- 3 cups broccoli florets cut into evenly sized pieces
- ¼ inch of water in a wide deep pan with a lid, plus cold or ice water for cooling the broccoli
- A small pinch of salt optional
Instructions
- Steam the broccoli. Pour ¼ inch of water into a wide, deep pan with a lid and bring to a boil. Add 3 cups broccoli florets, cover, and cook over medium heat for 4–5 minutes, until a thick stem is fork-tender (1–2 minutes more if needed). Transfer to cold or ice water, drain thoroughly, and set aside. Discard the water in the pan.
- Make the aromatic water. In the same pan, combine 8 cups water, 5 smashed garlic cloves, ½ medium onion thinly sliced, 4–5 thin lemon slices, and 2 teaspoons fine table salt. Bring to a boil, then reduce the heat and gently simmer for 5 minutes.
- Poach the chicken. Add 1–1¼ pounds chicken breast cut into 1-inch cubes. Keep at a gentle simmer. Start checking at 6 minutes; the pieces may take 8–10 minutes after the water returns to a simmer. Check that the largest pieces reach 165°F/74°C.
- Remove the chicken and aromatics. Scoop the cooked chicken onto a clean plate. Remove and discard the lemon, garlic, and onion. Keep the cooking liquid in the pan.
- Cook the macaroni. Bring that liquid back to a boil. Add 3 cups dry macaroni and cook according to the package directions, stirring occasionally.
- Reserve water and drain. Save 1 cup cooking liquid, then drain the macaroni.
- Alfredo sauce. In the same pan, melt 4 tablespoons butter over medium-low heat. Stir in 1 ½ cups heavy whipping cream, ½ teaspoon onion powder, and ¼ teaspoon black pepper. Gently simmer for 2–3 minutes. Turn off the heat and let the bubbling settle. Gradually stir in 1 cup freshly, finely grated Parmesan (about 90 g) until smooth.
- Combine. Add the macaroni, cooked chicken, and any chicken plate juices. Toss, then gently fold in the steamed, well-drained broccoli.
- Adjust and serve. Add reserved cooking liquid 2 tablespoons at a time if the sauce needs loosening. Warm gently over low heat without boiling. Taste before adding more salt, and serve immediately.
Video
Notes
- Grate your own Parmesan. Pre-grated cheese often has additives that keep it from melting smoothly.
- Keep the heat low once the cheese goes in. A hard boil can make a cream sauce grainy or oily.
- Save some cooking water. A splash loosens the sauce and helps it cling to the pasta.
- Don’t overcook the broccoli. Cooling it in ice water keeps it bright green, and folding it in at the end keeps it from turning mushy.
- Serve it right away. Alfredo thickens as it sits, so it tastes best fresh from the pan.
- Garlic bread: My son loves this with garlic bread, and store-bought is perfect when you’re short on time.
- Swap the protein: shredded rotisserie chicken or shrimp both work.
- Add more vegetables: Mushrooms, spinach or peas fit well with the creamy sauce.
- Change the pasta: Fettuccine, penne or any short pasta you have in the cupboard will do.
- Add a little brightness: A squeeze of lemon cuts through the richness of the Alfredo.
- Add a salad: A simple green salad rounds out the meal.
