Description
This creamy Chicken and Broccoli Penne Alfredo combines tender chicken breasts, vibrant broccoli florets, and perfectly cooked penne pasta in a rich, homemade Alfredo sauce made with butter, heavy cream, garlic, and freshly grated Parmesan cheese. Infused with a hint of paprika and pepper, this comforting Italian-American dish is perfect for a hearty family dinner or gathering, delivering a delicious balance of protein, vegetables, and indulgent flavor.
Ingredients
Scale
Chicken and Vegetables
- 3 boneless skinless chicken breasts, diced or cubed
- 3–4 cups broccoli florets
- Olive oil, as needed for cooking
Pasta
- 16 oz penne pasta
Alfredo Sauce
- 2 sticks butter (1 cup)
- 2 cups heavy cream
- 3 cloves garlic, minced
- 2 teaspoons paprika
- 2 teaspoons white pepper (or black pepper)
- 2 cups freshly grated Parmesan cheese
- Extra grated Parmesan for garnish (optional)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the penne pasta and cook for 12-15 minutes until al dente. Drain the pasta and pour it back into the pot.
- Prepare the Chicken: While the pasta cooks, heat a skillet with a little olive oil over high heat. Add the diced chicken and cook for a few minutes to crisp the edges, then reduce to medium heat and continue cooking until the chicken is cooked through and no longer pink inside.
- Cook the Broccoli: In a separate pot, add the broccoli florets to boiling water and cook for 4-5 minutes until tender and bright green. Drain and rinse gently with cool water to stop cooking. Set aside.
- Make the Alfredo Sauce: In a saucepan or skillet, combine butter and heavy cream. Add minced garlic, paprika, and white pepper. Whisk together and heat over medium to high heat until hot but not boiling.
- Incorporate Parmesan: Gradually add the grated Parmesan to the sauce, whisking continuously until the cheese melts and the sauce thickens slightly. Raise heat to bring sauce to a gentle boil, then turn off the heat and whisk again. The sauce should be creamy and coat the back of a spoon but not overly thick.
- Combine Everything: Pour the Alfredo sauce over the drained pasta and toss to coat evenly. Add the cooked chicken and broccoli and gently stir to combine all ingredients.
- Serve and Garnish: Serve immediately with extra grated Parmesan cheese sprinkled on top if desired.
Notes
- After refrigerating leftovers, the Alfredo sauce tends to thicken. Adding a splash of milk or cream before reheating will restore its creamy consistency.
- To save time, you can steam broccoli instead of boiling it.
- For a spicier kick, consider adding crushed red pepper flakes to the sauce.
- Ensure not to overcook the pasta; al dente texture holds better when tossed in sauce.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Boiling, Sautéing, Simmering
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 cup
- Calories: 520 kcal
- Sugar: 2 g
- Sodium: 680 mg
- Fat: 35 g
- Saturated Fat: 20 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 125 mg
Keywords: chicken alfredo, broccoli penne, creamy pasta, homemade alfredo sauce, Italian dinner, comfort food, easy chicken pasta
