chicken broccoli alfredo in white casserole dish on wooden cutting board

chicken and broccoli alfredo in white bowl

Don't let the homemade alfredo sauce intimidate you. It's really easy and only takes a few minutes to make.  It tastes fresher and better than the jar version.  It's very creamy and blends with the chicken and pasta in the most perfect way.  The recipe calls for frozen broccoli.  I used the steam in bag version and it worked just fine.  Use fresh broccoli if that's what you prefer. 

Also, for this recipe, I chose to use shaved parmesan instead of shredded, just for a change of pace!  If you're not a fan of parmesan cheese, try mozzarella.  I love penne pasta, but I've used fettuccine as well.  So use your favorite pasta, too.

chicken broccoli alfredo in blue dish

I hope your family loves this chicken broccoli alfredo dinner as much as we do!  Give it a try and let me know what you think, I'd love to hear from you!

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AuthorlifeloveandblogCategoryDifficultyBeginner
chicken broccoli alfredo in white casserole dish on wooden cutting board
Yields4 Servings
 8 oz Penne pasta, cooked and drained
 10 oz Frozen broccoli florets, steamed per directions
 3 cups Chicken breasts, seasoned as desired, cooked and diced
 2 ½ cups Whole milk
 ½ cup Shaved or shredded parmesan cheese
 2 tbsp Butter
 2 tbsp Cornstarch
 1 tsp Garlic, minced
 ½ tsp Basil, dried
 ¼ tsp Rosemary, dried
 Salt to taste
 Black pepper to taste
1

Melt butter in large pan. Stir in cornstarch and seasonings. Add milk. Simmer, stirring constantly, for 2-3 minutes or until thick and bubbly. Remove from heat. Check the flavor and add additional seasonings if needed.

2

Stir in chicken, broccoli, pasta, and cheese. Mix well and pour into a casserole. Cover.

3

Bake at 350F for about 20 minutes, or until heated well. Top with additional parmesan cheese if desired.

Ingredients

 8 oz Penne pasta, cooked and drained
 10 oz Frozen broccoli florets, steamed per directions
 3 cups Chicken breasts, seasoned as desired, cooked and diced
 2 ½ cups Whole milk
 ½ cup Shaved or shredded parmesan cheese
 2 tbsp Butter
 2 tbsp Cornstarch
 1 tsp Garlic, minced
 ½ tsp Basil, dried
 ¼ tsp Rosemary, dried
 Salt to taste
 Black pepper to taste

Directions

1

Melt butter in large pan. Stir in cornstarch and seasonings. Add milk. Simmer, stirring constantly, for 2-3 minutes or until thick and bubbly. Remove from heat. Check the flavor and add additional seasonings if needed.

2

Stir in chicken, broccoli, pasta, and cheese. Mix well and pour into a casserole. Cover.

3

Bake at 350F for about 20 minutes, or until heated well. Top with additional parmesan cheese if desired.

Chicken Broccoli Alfredo Pasta