Chicken And Broccoli Alfredo

Easy, creamy, cheesy and gluten-free! This Chicken and Broccoli Alfredo recipe will take only 30 minutes from stove to table for a quick weeknight dinner.

Chicken and Broccoli AlfredoNote: This post contains Amazon affiliate links.

I love pasta and I love cheese, but mostly I love a quick dinner that I can pull together with minimal effort, and this one is it. I use gluten-free fettuccini here, but I’ve also been known to use gluten-free rotini or penne. TIP: If you don’t need the gluten-free option, just replace that with your favorite fettuccini brand.

Chicken and Broccoli Alfredo

I like to use fresh broccoli whenever possible, but I have used frozen broccoli florets and they work, too. I always use boneless, skinless chicken breasts and cook them myself because the yummy drippings and seasonings from the chicken get incorporated into the Alfredo sauce, adding to the yumminess.

Most of the work is done in my stainless steel skillet (all except the boiling/cooking of the pasta.) Do you have a workhouse stainless steel skillet? If not, may I suggest this one:

Chicken and Broccoli Alfredo

Give this recipe a try and add it to your easy weeknight dinner rotation!

Chicken And Broccoli Alfredo
Cook time
Total time
Chicken and Broccoli Alfredo - easy, creamy, cheesy and gluten-free pasta dinner ready in 30 minutes.
Serves: 2-4
  • 1 package gluten-free fettuccine pasta, cooked according to package instructions
  • 12 ounces broccoli florets, fresh or frozen
  • 2 boneless, skinless thin-sliced chicken breasts
  • ¾ cup chicken broth
  • ¾ cup ½ and ½ (or milk)
  • ¼ cup heavy cream
  • ¼ cup freshly grated Parmesan
  • ¼ teaspoon garlic powder
  • 1 Tablespoon extra-virgin olive oil
  • Himalayan sea salt and freshly ground black pepper, to taste
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour (I use gluten-free)
  1. In a large pot, bring salted water to a boil and cook pasta according to package instructions. Before the pasta has reached al dente, and during the last 3 minutes of cooking, add broccoli florets (frozen or fresh) and finish cooking. Remove from heat and drain well. Set aside. (TIP: Try to cook the pasta during the last 10 minutes of making the Alfredo sauce so that the pasta will be fresh and not sitting and clumping together while you finish the sauce.)

  2. In a large skillet, heat 1 Tablespoon extra virgin olive oil over medium heat. Season chicken breasts with salt and pepper. Add chicken to skillet, cooking each side about 4 minutes or until center is cooked through. Remove from heat and cut into bite-size chunks.

  3. Return skillet to the burner and melt butter over medium heat. Add flour to skillet and whisk until lightly browned. Slowly whisk in chicken broth and ½ and ½, stirring constantly, until incorporated. Add garlic powder and pour in heavy cream, stirring constantly until slightly thickened.

  4. Add Parmesan cheese and stir until well combined. If mixture becomes too thick, just add a little more more ½ and ½, as needed.

  5. Finally, stir in the pasta, broccoli and chicken. Gently toss to combine; season with salt and pepper, to taste.

  6. Serve immediately.


Gluten-Free Chicken Broccoli Alfredo


Pasta With Cannellini Beans And Asparagus

This pasta with cannellini beans and asparagus bowl comes together quickly and with little effort. The most difficult part is boiling the water. I bet you have most of the ingredients in your pantry already.

Pasta With Cannellini Beans And Asparagus

I used a gluten free penne pasta, but spirals or elbows would be great, too. I opened a jar of my favorite organic pasta sauce, opened a can of organic cannellini beans, raided the freezer for a bag of frozen organic asparagus and used some freshly grated parmigiano-reggiano cheese as a finishing touch.

Pasta With Cannellini Beans And Asparagus

Seriously. That easy. That fast.

Pasta With Cannellini Beans And Asparagus

Bonus points if you feel inclined to toast some garlic bread to go with it. 🙂

Pasta With Cannellini Beans And Asparagus

Pasta With Cannellini Beans And Asparagus
Prep time
Cook time
Total time
Pasta With Cannellini Beans And Asparagus
Serves: 2-4 servings
  • 1 box Penna pasta
  • 1 jar pasta sauce
  • 1 can cannellini beans
  • 1 bag frozen asparagus
  • Salt
  • Italian seasoning blend
  • Garnish: freshly grated parmigiano-reggiano cheese
  1. Prepare pasta according to package directions. Make sure you salt your pasta water for optimal pasta taste.

  2. Drain and rinse cannellini beans. Set aside.

  3. Drain pasta, reserving a little pasta water and return both pasta and reserved water to pan.

  4. Add pasta sauce, cannellini beans and frozen asparagus to pasta. Sitr and heat through.

  5. Season to taste with salt, and/or Italian seasoning blend.

  6. Serve with garnish of freshly grated parmigiano-reggiano cheese.


0 comment