Best 20 Chicken Broccoli Alfredo Recipes

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Chicken broccoli alfredo is a classic dish that many people enjoy. The creamy, cheesy sauce pairs perfectly with tender chicken and broccoli. This dish is usually made with fettuccine noodles, but you can use any type of pasta you like. With a few simple ingredients and some easy-to-follow instructions, you'll be able to whip up this delicious meal in no time.

Check out the recipes below so you can choose the best recipe for yourself!

CHICKEN AND BROCCOLI ALFREDO RECIPE BY TASTY



Chicken and Broccoli Alfredo Recipe by Tasty image

Here's what you need: salt, penne pasta, broccoli floret, olive oil, boneless, skinless chicken breasts, pepper, butter, garlic, heavy cream, salt, nutmeg, black pepper, grated parmesan cheese, red pepper flake

Provided by Hector Gomez

Categories     Dinner

Yield 4 servings

Number Of Ingredients 14

salt, to taste
8 oz penne pasta
2 cups broccoli floret
2 tablespoons olive oil
2 boneless, skinless chicken breasts, cubed
pepper, to taste
¼ cup butter
3 cloves garlic, minced
1 cup heavy cream
1 teaspoon salt
⅛ teaspoon nutmeg
¼ teaspoon black pepper
1 ½ cups grated parmesan cheese, plus extra for garnish
red pepper flake, to garnish

Steps:

  • Bring a quart (950 ML) of water in a large pot to a boil over high heat, and salt to taste.
  • Cook pasta for 8 minutes, or until slightly underdone.
  • Add broccoli to pasta and simmer for 4 minutes with the lid on.
  • Strain the pasta and broccoli in a colander, and run cold water over to prevent the broccoli from over cooking.
  • Heat the olive oil in the pot over medium-high heat, and add the chicken. Season the chicken with season salt and pepper.
  • Once the chicken is cooked through, remove it from the pot and set aside.
  • Add the butter to the pot, and melt it. Once butter is fully melted, add in garlic and stir continuously for 10 seconds.
  • Add the heavy cream, salt, pepper, and nutmeg. Stir often, and cook until sauce starts to bubble slightly.
  • Once the sauce is bubbling and begins to cook down, add in Parmesan cheese and stir until the sauce thickens.
  • Add in the cooked chicken, pasta, and broccoli, and stir until fully combined.
  • Top with Parmesan cheese or red chili flakes.
  • Enjoy!

Nutrition Facts : Calories 828 calories, Carbohydrate 50 grams, Fat 54 grams, Fiber 4 grams, Protein 43 grams, Sugar 4 grams

CHICKEN AND BROCCOLI ALFREDO



Chicken and Broccoli Alfredo image

Linguini is mixed with pieces of tender chicken and broccoli flowerets and coated with a rich, satiny Alfredo sauce featuring Campbell's® Condensed Cream of Mushroom Soup to make a quick and fabulous dish.

Provided by Campbell's Kitchen

Categories     Trusted Brands: Recipes and Tips     Campbell's Kitchen

Time 20m

Yield 4

Number Of Ingredients 8

½ (16 ounce) package linguine
1 cup fresh or frozen broccoli flowerets
2 tablespoons butter
1 pound skinless, boneless chicken breast, cut into cubes
1 (10.75 ounce) can Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)
½ cup milk
½ cup grated Parmesan cheese
¼ teaspoon ground black pepper

Steps:

  • Cook linguine according to package directions. Add broccoli for last 4 minutes of cooking time. Drain.
  • Heat butter in skillet. Cook chicken until browned, stirring often.
  • Add soup, milk, cheese, black pepper and linguine mixture and heat through. Serve with additional Parmesan cheese.

CHICKEN AND BROCCOLI FETTUCCINE ALFREDO WITH HOMEMADE FETTUCCINE



Chicken and Broccoli Fettuccine Alfredo with Homemade Fettuccine image

Provided by Valerie Bertinelli

Categories     main-dish

Time 3h40m

Yield 4 to 6 servings

Number Of Ingredients 16

1 1/2 cups plus 3 tablespoons all-purpose flour (about 8 ounces), plus extra if needed
1/2 teaspoon kosher salt
3 large eggs plus 2 yolks
1 pound broccoli florets, large pieces cut in half or quartered
4 tablespoons extra-virgin olive oil
2 teaspoons lemon zest (2 lemons)
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter
1 1/4 to 1 1/2 pounds boneless, skinless chicken breasts (3 small breasts)
1 tablespoon minced garlic (4 cloves)
3 tablespoons all-purpose flour
4 cups half-and-half
1 cup shredded Asiago cheese
1 cup shredded Parmesan
2 tablespoons fresh lemon juice (1 lemon)
2 tablespoons chopped fresh parsley

Steps:

  • For the homemade fettuccine: Combine the flour and salt in a stand mixer fitted with the dough hook. Add the eggs and yolks and mix on medium speed. Turn the mixer off and scrape down the sides of the bowl, pushing the flour towards the center. Continue to mix on medium speed, repeating these steps until the dough comes together into a ball. If the dough sticks to the sides of the bowl, add flour, 1 tablespoon at a time, until it forms a cohesive ball. Knead the dough on medium-high for 3 to 4 minutes. When the dough is smooth, bright yellow in color and bounces back when pressed, transfer it to a lightly floured work surface. Knead by hand a few more times and then form into a ball. The dough should feel moist but not sticky; knead in more flour, 1 tablespoon at a time, as necessary. Wrap the dough in plastic wrap and refrigerate for at least 2 hours but no more than 4 hours.
  • Fit the stand mixer with the pasta roller attachment and set to the widest setting (No. 1). Position the stand mixer with 2 to 3 feet of counter space to the left. Remove the dough from the refrigerator and divide into three portions. Work with one piece of dough at time, keeping the rest under plastic wrap so it doesn't dry out.
  • With your fingers, press a portion of the dough into a roughly 5-by-2 1/2-inch rectangle. Dust lightly with flour on both sides. Turn the mixer onto low speed and feed the dough through the roller with the 2 1/2-inch parallel to the roller. Next, fold the two ends of the dough into the center so they just meet and then fold one half over the other so the dough closes like a book; this is called laminating the dough. Use your fingers to seal the two edges together, then once again shape the dough into a 5-by-2 1/2-inch rectangle. Dust the dough with flour and feed it through the roller a second time. Repeat by laminating the dough one more time and feeding it through the roller. Dust with flour and feed through the roller three more times, dust with more flour as needed.
  • Adjust the roller to setting No. 3 and feed the dough through the roller twice. Adjust to setting No. 5 and feed the dough through two more times. At this point the dough will be over a foot long. Use your right hand to feed the dough through the roller and your left hand to catch the dough. Always be very gentle with the dough to prevent tearing. Be sure to feed the dough through the machine so that it does not fold onto itself. You can make small adjustments to how the dough is entering the roller by gently guiding it to the left or right. If the dough is too long to handle, simply cut it in half and work with a smaller portion.
  • Finally, adjust the roller to setting No. 7 and feed the dough through another two times. After the dough has gone through the roller for the last time, dust it all over with flour and then fold it over itself and hold under a piece of plastic wrap. Repeat these steps with the remaining two pieces of dough.
  • Replace the roller attachment with the fettucine cutter attachment. Dust a baking sheet with flour. Cut the rolled dough into 12-inch pieces and feed through the fettucine cutter on low speed. Twist the fettucine into a nest and place on the prepared baking sheet. Cover with plastic wrap while you cut the remaining dough. Lightly dust the tops of the fettucine nests with flour, cover with slightly dampened paper towel and then with plastic wrap. Hold at room temperature for no more than an hour or the pasta will dry out. (Makes 1 pound pasta dough.)
  • For the chicken and broccoli alfredo: Place a baking sheet in the oven and preheat the oven to 450 degrees F.
  • Mix the broccoli florets with 2 tablespoons of the olive oil, 1 teaspoon of the lemon zest, and salt and pepper to taste. Add the broccoli to the preheated baking sheet and roast until the lightly charred and tender, 18 minutes. Remove from the oven and let cool.
  • Bring a large pot of water to a boil. Season with salt so that the water tastes like the ocean.
  • Heat a 12-inch, high-sided pan over medium heat. Add the butter and the remaining 2 tablespoons olive oil. Sprinkle the chicken breasts with salt and pepper. When the butter is melted, add the chicken and cook until browned and cooked through, 4 to 5 minutes per side. If the chicken has browned on both sides but isn't cooked through yet, remove to a baking sheet and finish in the oven. Let cool and then cut into 1/2-inch pieces.
  • To the same pan, add the minced garlic; cook until fragrant, 1 minute. Add the flour and stir to combine, scraping up the dark bits from the bottom of the pan. Whisk in 1 cup of the half-and-half, making sure the flour is completely combined, without any lumps. Whisk in the remaining 3 cups half-and-half, bring to a boil and cook for 3 to 4 minutes. When the mixture has thickened around the edges, but before your whisk leaves a trail behind it, add the remaining 1 teaspoon lemon zest and the Asiago and Parmesan, and whisk to combine. Turn the heat to low and season with salt and pepper. The sauce should have the consistency of a thick soup. If the sauce thickens too much, add a little of the pasta water to thin it out. Add the chicken and broccoli to the cheese sauce and hold over low heat.
  • Meanwhile, cook to the pasta: Separate the strands of pasta on the baking sheet and add them to the boiling water. Cook for 30 seconds, or until the pasta floats to the top. Drain and add to the cheese sauce. Add the lemon juice and toss to combine. Garnish with parsley and serve immediately.

EASY CHICKEN AND BROCCOLI ALFREDO



Easy Chicken and Broccoli Alfredo image

Fresh broccoli and tender chunks of chicken breast are combined with a creamy sauce flavored with Parmesan cheese and basil, then mixed with hot cooked fettuccine.

Provided by Philadelphia

Categories     Trusted Brands: Recipes and Tips     PHILADELPHIA Cream Cheese

Time 22m

Yield 4

Number Of Ingredients 8

8 ounces fettuccine or spaghetti, uncooked
2 cups fresh broccoli florets
¼ cup KRAFT Zesty Italian Dressing
1 pound boneless skinless chicken breasts, cut into bite-sized pieces
1 ⅔ cups milk
4 ounces PHILADELPHIA Cream Cheese, cubed
¼ cup KRAFT Grated Parmesan Cheese
½ teaspoon dried basil leaves

Steps:

  • Cook pasta as directed on package, adding broccoli to the boiling water for the last 2 min. of the pasta cooking time. Drain pasta mixture.
  • Meanwhile, heat dressing in large nonstick skillet on medium-high heat. Add chicken; cook 5 min. or until chicken is cooked through, stirring occasionally. Stir in milk, cream cheese, Parmesan cheese and basil. Bring to boil, stirring constantly. Cook 1 to 2 min. or until sauce is well blended and heated through.
  • Add chicken mixture to pasta mixture; mix lightly.

Nutrition Facts : Calories 626.2 calories, Carbohydrate 60 g, Cholesterol 110.6 mg, Fat 26.5 g, Fiber 3.9 g, Protein 35.9 g, SaturatedFat 10 g, Sodium 543.2 mg, Sugar 6.6 g

CHICKEN AND BROCCOLI ALFREDO CASSEROLE



Chicken and Broccoli Alfredo Casserole image

Make and share this Chicken and Broccoli Alfredo Casserole recipe from Food.com.

Provided by Aunt Sukki

Categories     Chicken

Time 50m

Yield 8 serving(s)

Number Of Ingredients 11

2 1/2 cups uncooked pasta (any kind)
2 tablespoons olive oil
1 1/2 lbs boneless skinless chicken breasts
2 cups broccoli (fresh or frozen)
1 (16 ounce) jar alfredo sauce
2 cups shredded Italian cheese blend
1 teaspoon garlic powder (or to taste)
1/2 teaspoon dried basil (or to taste)
1/2 teaspoon salt, & pepper to taste
1/2 cup plain breadcrumbs
2 tablespoons butter, melted

Steps:

  • Cook pasta per package. Drain & place into large mixing bowl.
  • On Medium-High heat, warm up olive oil in skillet. Cut chicken breasts into bite-sized pieces. Cook 8-10 minutes or until chicken is cooked through.
  • Cut broccoli into bite sized pieces, place in microwave safe bowl, add 2 tablespoons water, cover with plastic wrap. Microwave 4 minutes, stir & microwave an additional 4 minutes or until it reaches your desired crunchiness.
  • Place the chicken, broccoli, alfredo sauce, 1 3/4 cups of cheese & spices into the bowl with the pasta. Mix together.
  • Spray a 9" x 13" pan with cooking spray & dump the pasta/chicken mixture inside.
  • In a small bow mix the bread crumbs, melted butter & remaining 1/4 cup of cheese. Sprinkle over the top of the casserole.
  • Bake for 25-30 minutes or until the cheese is melted & the edges are bubbling.

CHICKEN BACON BROCCOLI ALFREDO RECIPE BY TASTY



Chicken Bacon Broccoli Alfredo Recipe by Tasty image

Here's what you need: canola oil, boneless, skinless chicken breasts, salt, pepper, garlic, broccoli floret, milk, shredded parmesan cheese, fresh parsley, bacon, spaghetti

Provided by Tasty

Categories     Dinner

Time 30m

Yield 2 servings

Number Of Ingredients 11

2 tablespoons canola oil
2 boneless, skinless chicken breasts, diced
½ teaspoon salt
½ teaspoon pepper
2 cloves garlic, chopped
2 cups broccoli floret
2 cups milk
1 cup shredded parmesan cheese
¼ cup fresh parsley, chopped
4 strips bacon, cooked, crumbled
½ lb spaghetti, cooked

Steps:

  • Heat oil in a pot over medium-high heat.
  • Cook the chicken with the salt and pepper.
  • Add the garlic and broccoli, cooking for 1-2 minutes.
  • Add the milk, parmesan, parsley, and bacon, bringing to a boil.
  • Add the spaghetti, and toss until evenly coated and sauce sticks to the noodles.
  • Enjoy!

EASY FETTUCCINE ALFREDO WITH CHICKEN AND BROCCOLI



Easy Fettuccine Alfredo With Chicken and Broccoli image

This is an easy dish with lots of flavor. To save some fat you can use full-fat milk in place of the 18% cream but it will not be as creamy.

Provided by Kittencalrecipezazz

Categories     Vegetable

Time 45m

Yield 4 serving(s)

Number Of Ingredients 13

12 ounces uncooked fettuccine pasta
3 cups fresh broccoli florets (can use less)
2 tablespoons oil
1 tablespoon butter
1 1/2 lbs boneless skinless chicken breasts (cut into 1-inch pieces)
seasoning salt or white salt
black pepper
1 -2 tablespoon minced fresh garlic (or to taste)
2 tablespoons flour
1 pinch dried thyme (rubbed between fingers to release flavor)
1 pinch cayenne pepper (optional)
1 1/2 cups 18% table cream
1/4 cup grated parmesan cheese (or to taste)

Steps:

  • Cook the pasta in boiling water according to package directions, adding in the fresh broccoli florets the last minute of cooking time; drain (do not rinse) then transfer to a large bowl and toss with 1-2 tablespoon oil or butter to prevent sticking; cover lightly with foil to keep warm.
  • Heat oil and butter in a large skillet over medium heat.
  • Season the chicken cubes with salt and pepper; add to the skillet and cook for 4-5 minutes or until the chicken is cooked and browned (adding in the garlic the last 3 minutes of cooking time).
  • Add in flour, pinch dried thyme and cayenne pepper (if using); stir with wooden spoon for 1 minute.
  • Add in table cream and grated parmesan cheese; bring to a simmer, stirring constantly and cook 1-2 minutes and until smooth and thickened.
  • Add in salt and pepper to taste.
  • Pour the sauce over the cooked pasta and broccoli; toss to coat.
  • Pass more Parmesan cheese at the table.

Nutrition Facts : Calories 762.3, Fat 33.2, SaturatedFat 15.6, Cholesterol 235.8, Sodium 300.5, Carbohydrate 58.4, Fiber 0.2, Sugar 0.2, Protein 56.3

BROCCOLI CHICKEN ALFREDO



Broccoli Chicken Alfredo image

What a fast and simple weeknight supper! This lighter take on Alfredo pasta offers all the comforting flavor families long for-but in a reduced-fat meal. Broccoli and whole wheat pasta boost nutrition. Terrie Fontenot - Fresno, Texas

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 7

2 cups uncooked whole wheat penne pasta
3 cups frozen chopped broccoli
1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
2 garlic cloves, minced
1 cup reduced-fat Alfredo sauce
1/4 cup grated Parmesan cheese
1/4 teaspoon pepper

Steps:

  • Cook pasta according to package directions, adding the broccoli during the last 5 minutes of cooking., Meanwhile, in a large nonstick skillet coated with cooking spray, saute chicken until lightly browned. Add garlic; saute 1-2 minutes longer or until chicken is no longer pink and garlic is tender., Drain pasta mixture; add to the pan. Stir in the Alfredo sauce, cheese and pepper; cook and stir until heated through.

Nutrition Facts : Calories 470 calories, Fat 11g fat (6g saturated fat), Cholesterol 92mg cholesterol, Sodium 599mg sodium, Carbohydrate 51g carbohydrate (4g sugars, Fiber 10g fiber), Protein 39g protein.

CHICKEN AND BROCCOLI ALFREDO ORZO



Chicken and Broccoli Alfredo Orzo image

Chicken, broccoli, and orzo are simmered in creamy Alfredo sauce for this easy, family-pleasing one-skillet meal.

Provided by RAGÚ®

Categories     Trusted Brands: Recipes and Tips     Ragu®

Time 28m

Yield 5

Number Of Ingredients 7

1 ½ tablespoons butter
1 clove garlic, minced
1 pound boneless, skinless chicken breasts, cut into bite-size pieces
2 cups fresh broccoli florets
8 ounces orzo pasta
2 cups low-sodium chicken stock
1 (24 ounce) jar Ragu® Classic Alfredo Sauce

Steps:

  • Melt butter in skillet over medium-high heat. Add garlic, and cook for about 1 minute.
  • Stir in chicken and saute until the surface of the chicken loses most of its pink color. Add the broccoli; stir to coat. Stir in orzo.
  • Pour in the chicken stock and Ragu® Classic Alfredo Sauce. Stir well. Cover and reduce heat to medium. Cook until orzo is cooked, about 12 minutes.
  • Turn off heat and uncover. Stir and allow to rest for 1 to 2 minutes before serving.

Nutrition Facts : Calories 554.2 calories, Carbohydrate 41.2 g, Cholesterol 124.5 mg, Fat 28.5 g, Fiber 2.8 g, Protein 28.4 g, SaturatedFat 10.9 g, Sodium 903.2 mg, Sugar 2.8 g

CREAMY CHICKEN BROCCOLI ALFREDO OVER ANGEL HAIR PASTA



Creamy Chicken Broccoli Alfredo over Angel Hair Pasta image

Fresh from scratch Alfredo sauce with Chicken and Broccoli served over angel hair pasta. This creamy recipe is different from the jarred sauce and not the same as restaurant style which tends to be a little thinner. This sauce is so good you might just want to double it. But be assured this recipe is perfect for just two people

Provided by tabasco0697

Categories     Spaghetti

Time 50m

Yield 2 bowls, 2 serving(s)

Number Of Ingredients 15

1 lb boneless skinless chicken breast
1 teaspoon bottled garlic (minced)
1 teaspoon onion powder
1/2 teaspoon sea salt
fresh ground black pepper
2 tablespoons extra virgin olive oil
8 ounces frozen broccoli florets
8 ounces heavy whipping cream
3 tablespoons margarine
1/2 teaspoon sea salt
fresh ground black pepper
1/2 cup parmesan cheese (good quality shredded cheese)
1 egg (Separated)
1 teaspoon bottled garlic (minced)
8 ounces angel hair pasta

Steps:

  • Defrost baby broccoli florets.
  • Cut chicken tenders into bite sized pieces about 1/2 - 1 inch long.
  • Heat extra virgin olive oil in large skillet.
  • Add minced garlic, onion powder, 1/2 tsp sea salt, 4 grinds fresh ground black pepper and chicken pieces.
  • Cook chicken until no longer pink stirring and turning chicken constantly. About 10 - 15 minutes depending on how big you cut the chicken.
  • Once chicken is done add baby broccoli florets and heat through.
  • Remove chicken and broccoli from pan and place in large glass bowl and cover with foil to keep warm.
  • Boil salted water in large sauce pan and make Angel Hair pasta to box specifications.
  • Rinse pasta in cold water (so it doesn't stick together while making sauce) then drain well. Cover sauce pan and sit aside while making sauce.
  • Making Alfredo sauce.
  • Separate egg putting yolk in small dish.
  • Add heavy whipping cream stirring constantly making sure it doesn't scorch.
  • Stir in 1/2 tsp sea salt, 1 tsp minced garlic and 4 grinds fresh ground black pepper and 1/2 c shredded Parmesan cheese (use quality cheese).
  • Stir constantly until cheese is melted between 10-15 minutes.
  • Temper egg yolk by adding small amount of hot liquid cheese/cream mixture in dish with the egg yolk stirring constantly until well incorporated.
  • Slowly add yolk mixture into sauce pan containing the cheese/cream mixture stirring constantly.
  • Simmer over medium low heat for 3-5 minutes until it reaches desired consistency. Don't worry it will thicken up quickly while simmering.
  • Add chicken and broccoli and mix well until heated through.
  • Place equal amounts of pasta in 2 bowls and top each with Alfredo Chicken and Broccoli sauce.

CHICKEN, BROCCOLI, AND SPINACH ALFREDO



Chicken, Broccoli, and Spinach Alfredo image

Verrrry creamy and filling perfect for a family meal. Serve with Parmesan cheese and a loaf of crusty bread.

Provided by Caaaandycane.

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Creamy     Alfredo Pasta Sauce Recipes

Time 43m

Yield 4

Number Of Ingredients 14

1 (12 ounce) package linguine pasta
2 ½ cups chopped broccoli florets
10 slices bacon
¼ cup boiling water
4 cubes chicken bouillon
1 cup sliced fresh mushrooms
6 cloves garlic, minced
4 skinless, boneless chicken breast, cut into bite-size pieces
1 (8 ounce) package cream cheese, softened
¾ cup milk
½ cup grated Parmesan cheese
½ teaspoon dried basil
½ teaspoon dried parsley
2 cups fresh baby spinach

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until almost tender, about 9 minutes. Add broccoli; continue cooking until linguine is tender, about 2 minutes more. Drain.
  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Drain grease.
  • Combine boiling water and chicken bouillon cubes in a bowl; mix until dissolved.
  • Pour chicken bouillon mixture into the same skillet used to cook the bacon. Bring to a simmer. Add mushrooms and garlic; cook for 1 minute. Add chicken; cook and stir until no longer pink in the center, about 5 minutes. Stir in cream cheese, milk, Parmesan cheese, basil, and parsley; cook until melted together and heated through, about 5 minutes.
  • Place spinach in a microwave-safe bowl. Fill bowl halfway with water. Cook in the microwave until wilted, about 2 minutes.
  • Stir wilted spinach into the cooked linguine. Pour chicken and sauce on top. Crumble bacon on top.

Nutrition Facts : Calories 845.9 calories, Carbohydrate 73.2 g, Cholesterol 158.5 mg, Fat 37.7 g, Fiber 5 g, Protein 55 g, SaturatedFat 18.9 g, Sodium 2105.6 mg, Sugar 6.6 g

BROCCOLI CHICKEN FETTUCCINI ALFREDO



Broccoli Chicken Fettuccini Alfredo image

This is a simple recipe that is very good. Broccoli lends an added shade and taste of 'vitamin green' to a classic chicken and pasta dish.

Provided by Brenda Loop

Categories     World Cuisine Recipes     European     Italian

Yield 4

Number Of Ingredients 7

½ pound dry fettuccine pasta
1 cup fresh chopped broccoli
2 tablespoons butter
1 skinless, boneless chicken breasts
1 (10.75 ounce) can condensed cream of mushroom soup
½ cup milk
½ cup grated Parmesan cheese

Steps:

  • Bring a large pot of salted water to a boil. Add fettuccini pasta and cook for 8 to 10 minutes or until al dente, adding broccoli for the last 4 minutes of cooking. Drain.
  • Cut chicken breast meat into bite size pieces, trimming any fat off in the process. In a large skillet melt butter or margarine over medium heat. Add chicken and saute until well browned. Add soup, milk and cheese and stir all together. Add pasta/broccoli mixture and heat through. Serve hot.

Nutrition Facts : Calories 417.4 calories, Carbohydrate 49.7 g, Cholesterol 43.6 mg, Fat 15.5 g, Fiber 2.5 g, Protein 21.1 g, SaturatedFat 7.2 g, Sodium 727.5 mg, Sugar 4.9 g

CHICKEN AND BROCCOLI ALFREDO CASSEROLE RECIPE



Chicken and Broccoli Alfredo Casserole Recipe image

Number Of Ingredients 12

2 1/2 cups uncooked pasta (not quite the entire box- I used shells, but any kind would work! Whole wheat works great too)
2 cups broccoli (fresh or frozen)
1 1/2 lbs chicken breasts, cooked and chopped into bite-size pieces
1 (16 oz) jar alfredo sauce
1/2 cup shredded Parmesan cheese
1 1/2 cups mozzarella cheese
1/2 teaspoon garlic salt
1/4 teaspoon dried basil
salt and pepper to taste
1/2 cup Panko bread crumbs
2 tablespoons butter, melted
1/4 cup shredded Parmesan cheese

Steps:

  • Preheat oven to 350 degrees.
  • Prepare pasta as directed on package. Remove from heat, drain water, and dump pasta in a large bowl.
  • If using fresh broccoli, cut into bite-size pieces and place in a microwaveable-safe bowl. Add 2-3 tablespoons of water and cover the bowl with plastic wrap. Microwave for 3-4 minutes or until it reaches your desired crunchiness. If using frozen broccoli, prepare according to directions on package. Once finished cooking, place broccoli in the bowl with the pasta.
  • Dump the chicken, alfredo sauce, 1/2 cup Parmesan cheese and mozzarella cheese into the bowl and mix with the pasta and broccoli. Season with garlic salt, basil, and salt and pepper.
  • Spray a 9x13" pan with non-stick cooking spray and dump pasta/chicken mixture inside.
  • In a small bowl, mix the bread crumbs, melted butter, and 1/4 cup Parmesan cheese together. Sprinkle over the top of the casserole.
  • Bake for 25-30 minutes or until the cheese is melted and the edges are bubbling.

CHICKEN AND BROCCOLI ALFREDO



Chicken and Broccoli Alfredo image

Provided by Celeste Kuch

Categories     Chicken     Dairy     Pasta     Poultry     Vegetable     Kid-Friendly     High Fiber     Broccoli     Winter     Bon Appétit     Pennsylvania     Small Plates

Yield Serves 4

Number Of Ingredients 8

4 to 5 cups broccoli florets (from about 1 large bunch)
2 tablespoons olive oil
4 skinless boneless chicken breast halves, cut crosswise into 1/2-inch-wide strips
1 large red bell pepper, thinly sliced
1 2/3 cups whipping cream
1 1/2 cups grated Parmesan cheese
1/2 cup grated Monterey Jack cheese
3/4 pound penne or mostaccioli, freshly cooked

Steps:

  • Steam broccoli florets until just tender, about 3 minutes; set aside.
  • Preheat broiler. Butter 13x9x2-inch broilerproof baking dish. Heat 2 tablespoons olive oil in heavy large Dutch oven over medium-high. Working in batches, sauté chicken strips until just cooked through, about 4 minutes. Transfer chicken strips to bowl. Add sliced red bell pepper to Dutch oven and sauté until just tender, about 5 minutes. Add whipping cream, 1 cup grated Parmesan cheese and all of Monterey Jack cheese. Simmer until sauce thickens slightly, about 5 minutes. Add chicken strips and any juices in bowl to sauce. Add freshly cooked pasta and steamed broccoli florets and toss until sauce coats mixture, about 3 minutes. Season to taste with salt and pepper. Transfer pasta mixture to prepared baking dish. Sprinkle remaining 1/2 cup grated cheese over. Broil until just golden on top, about 3 minutes, and serve.

PULL-APART BROCCOLI CHICKEN ALFREDO LASAGNA ROLLS RECIPE BY TASTY



Pull-Apart Broccoli Chicken Alfredo Lasagna Rolls Recipe by Tasty image

Here's what you need: nonstick cooking spray, shredded chicken, broccoli, shredded mozzarella cheese, shredded parmesan cheese, salt, pepper, garlic powder, alfredo sauce, wide lasagna noodles, fresh parsley

Provided by Julie Klink

Categories     Appetizers

Yield 8 servings

Number Of Ingredients 11

nonstick cooking spray
2 cups shredded chicken, cooked
2 cups broccoli, finely chopped
2 cups shredded mozzarella cheese, divided
½ cup shredded parmesan cheese
1 teaspoon salt
½ teaspoon pepper
1 teaspoon garlic powder
2 cups alfredo sauce, divided
12 wide lasagna noodles, cooked
1 tablespoon fresh parsley, chopped, for garnish

Steps:

  • Preheat the oven to 350˚F (180˚C). Grease a 9-inch (23-cm) springform pan with nonstick spray.
  • In a large bowl, add the chicken, broccoli, half of mozzarella, the Parmesan, salt, pepper, garlic powder, and half of alfredo sauce. Mix thoroughly.
  • Place one of the lasagna noodles vertically on a cutting board. Scoop a spoonful of the chicken mixture onto the noodle and spread.
  • Starting with the end closest to you, roll up the noodle, being careful not to squeeze any of the filling out of the sides. Cut the rolled noodle in half crosswise. Repeat with the rest of the noodles and filling.
  • Place the rolls wavy side up in a greased 9-inch (23-cm) springform pan. Sprinkle with the rest of the mozzarella cheese.
  • Bake for 20 minutes, until the cheese starts to brown.
  • Release the pan and garnish the rolls with parsley. Serve immediately, with warm alfredo sauce alongside for dipping.
  • Enjoy!

Nutrition Facts : Calories 369 calories, Carbohydrate 15 grams, Fat 21 grams, Fiber 1 gram, Protein 27 grams, Sugar 2 grams

CHICKEN AND BROCCOLI ALFREDO WITH FETTUCCINE



Chicken and Broccoli Alfredo with Fettuccine image

Also delicious with sliced grilled chicken!

Provided by Food Network

Categories     main-dish

Time 35m

Yield 6 servings

Number Of Ingredients 5

1 Tbsp. Butter
1½ lbs. boneless, skinless chicken breasts, cut into strips
1 jar (1 lb.) Ragú® Classic Alfredo Sauce
1 package (12 oz.) frozen broccoli florets, thawed
1 package of Fettuccine Pasta

Steps:

  • Melt Butter in large nonstick skillet over medium-high heat and cook chicken, in batches if necessary, stirring occasionally, until chicken is thoroughly cooked. Remove chicken and set aside. Stir Sauce and broccoli into same skillet. Bring to a boil over medium-high heat. Reduce heat to low and simmer covered, stirring occasionally, until broccoli is heated through, about 5 minutes. Stir in chicken and cook, stirring occasionally, until heated through, about 2 minutes. Serve over hot fettuccine and sprinkle, if desired, with grated Parmesan cheese.

CHICKEN BROCCOLI AND ZITI ALFREDO



Chicken Broccoli and Ziti Alfredo image

I used to just throw this together for a family dinner, always a favorite. When I started cooking for a living I had to make sure it was consistent so I came up with this. This is the quantity I have used when catering as it makes approximately one half pan. My daughter has been a server in a few restaurants and when we worked...

Provided by gary bannon

Categories     Chicken

Time 40m

Number Of Ingredients 8

1 lb ziti or penne with lines
2 large heads broccoli florets steamed
4 8 oz boneless skinless chicken breasts cubed
1 shallot minced ( if you don't have shallot use finely minced red onion (i won't tell)
3-4 cloves of garlic minced ( or more i like a lot)
1 c cup chicken stock
2 c cups half and half (or you can use light or heavy cream but half and half works for me)
1 c cup grated parmesan cheese (more if freshly grated, or to taste)

Steps:

  • 1. cook ziti in plenty of salted boiling water until just short of al dente
  • 2. Heat olive oil in large sauté pan.
  • 3. Sauté chicken in olive oil until tender but not quite done.
  • 4. Add shallot and sauté until translucent.
  • 5. Add garlic and continue cooking until it is fragrant being careful not to burn.
  • 6. Make sure chicken is cooked thru and deglaze pan with about 3/4 of the stock scraping up any bits from the bottom of the pan and let reduce for a moment or two.
  • 7. Stir in half and half and bring to a simmer.
  • 8. Stir in parmesan cheese and continue stirring. The mixture should start to thicken.
  • 9. Add ziti to the pan and stir to coat with the sauce. The starch in the pasta will continue to thicken the sauce. If it's too thick add remaining chicken stock. Taste for seasoning, I usually add a little salt and pepper at this point
  • 10. Fold in the broccoli
  • 11. When it is hot and thick enough garnish with some fresh chopped parsley and additional parmesan. Serve with crusty bread and enjoy!

ALFREDO FETTUCCINE WITH CHICKEN AND BROCCOLI



Alfredo Fettuccine With Chicken and Broccoli image

To DIE for! I never cared for white pasta sauce until I tried this... Now I'm hooked. My youngest calls it "white spaghetti" and will eat it until she pops!

Provided by Holley Mc

Categories     One Dish Meal

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 10

2 -2 1/2 lbs chicken tenders, cut into bite size pieces... if you like it extra chunky cut the pieces slightly larger
1 medium onion, quartered
red pepper, quartered 2x
2 tablespoons olive oil
20 ounces buitoni alfredo sauce
15 ounces bertolli alfredo sauce
3 cups broccoli florets, chopped
1/2 tablespoon fresh ground pepper
fresh grated parmesan cheese
1 lb fettuccine pasta

Steps:

  • Get Olive Oil Hot in 12" frying Pan.
  • saute Onion and Pepper until tender.
  • add Chicken and cook until done.
  • Turn heat to low (this will keep the sauce from sticking) and add Alfredo sauce.
  • Boil Broccoli until done.
  • Cook pasta according to package directions.
  • Once broccoli is done, add to the prepared sauce.
  • Once Noodles are done, place into bowl (or plate) and cover with sauce. Top with Parmesan cheese.

Nutrition Facts : Calories 336.9, Fat 7.7, SaturatedFat 1.3, Cholesterol 114.1, Sodium 154.3, Carbohydrate 34, Fiber 0.3, Sugar 0.6, Protein 31.5

CHICKEN & BROCCOLI ALFREDO WITH FETTUCINE



Chicken & Broccoli Alfredo with Fettucine image

This chicken and broccoli dish with Alfredo sauce and fettuccine pasta is ready in less than 30 minutes--perfect for busy weeknight dinners.

Provided by RAGÚ®

Categories     Trusted Brands: Recipes and Tips     Ragu®

Time 25m

Yield 6

Number Of Ingredients 5

1 tablespoon butter
1 ½ pounds skinless, boneless chicken breast halves
1 (16 ounce) jar RAGÚ® Classic Alfredo Sauce
1 (12 ounce) package frozen broccoli florets, thawed
1 (12 ounce) package fettuccine pasta, cooked according to package directions

Steps:

  • Melt butter in large nonstick skillet over medium-high heat and cook chicken, in batches if necessary, stirring occasionally, until chicken is thoroughly cooked. Remove chicken and set aside.
  • Stir sauce and broccoli into same skillet. Bring to a boil over medium-high heat. Reduce heat to low and simmer covered, stirring occasionally, until broccoli is heated through, about 5 minutes. Stir in chicken and cook, stirring occasionally, until heated through, about 2 minutes. Serve over hot fettuccine and sprinkle, if desired, with grated Parmesan cheese.

Nutrition Facts : Calories 460.9 calories, Carbohydrate 46.4 g, Cholesterol 88.4 mg, Fat 15.6 g, Fiber 3.6 g, Protein 32.4 g, SaturatedFat 5.3 g, Sodium 486.8 mg, Sugar 2.7 g

CHICKEN BROCCOLI ALFREDO SOUP



Chicken Broccoli Alfredo Soup image

Here's a scrumptious soup served at Dairy Keen (three-time "Best of State" winner) of Heber City, Utah. This is a recipe I've not had long, but have made over and over and OVER again. It is that good!

Provided by Debs Recipes

Categories     Chicken Breast

Time 30m

Yield 10 cups, 8-10 serving(s)

Number Of Ingredients 14

1/4 cup chopped onion
3 large garlic cloves, minced (or 1/2 Tbsp Minced Garlic)
3/4 cup butter
3/4 cup flour
4 cups low sodium chicken broth
1 quart half-and-half cream
1 1/2 cups freshly-grated parmesan cheese
2 cups water
1 bunch broccoli (tops only, cut into bite-sized pieces)
3 cups boneless chicken breasts, cooked and diced
1 1/4 teaspoons white pepper
1 1/4 teaspoons salt
1 dash nutmeg
6 ounces farfelle bow tie pasta, cooked according to package directions

Steps:

  • In a heavy stockpot over medium heat, sauté onion and garlic in butter for 2-3 minutes; add flour and cook, stirring, for another 2-3 minutes until bubbly; gradually whisk in chicken broth and half & half; cook, stirring frequently, until thickened.
  • Meanwhile, in a separate pan, add water to broccoli and bring just to boiling (the broccoli should be only partially cooked and not soft) then remove from heat; do not drain cooking water from broccoli.
  • Add parmesan cheese to soup-base in stockpot; cook over low heat, stirring, just until cheese is melted; add cooked broccoli along with its cooking water, chicken, seasonings, and bow tie pasta to the stockpot; heat through.
  • NOTES: 6 ounces bow tie pasta equals 2 1/4 cups before cooking and 3 cups diced chicken breast equals 1 ½ pounds before cooking. Also, decrease the salt by half if you happen to substitute full-sodium chicken broth in this recipe.

Tips:

  • Use fresh, high-quality ingredients for the best flavor.
  • Don't overcook the chicken or broccoli, or they will become tough.
  • If you don't have heavy cream, you can use milk and butter instead.
  • Add some grated Parmesan cheese to the sauce for extra flavor.
  • Serve the pasta immediately, while it's still hot and creamy.

Conclusion:

Chicken broccoli Alfredo is a delicious and easy-to-make dish that is perfect for a weeknight meal. It's also a great way to get your kids to eat their vegetables. With its creamy sauce, tender chicken, and crisp broccoli, this pasta dish is sure to be a hit with the whole family.

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