Looking for a restaurant-quality dinner that's easy to make at home? This Grilled Chicken Broccoli Alfredo combines tender grilled chicken, perfectly cooked broccoli, and a rich, creamy homemade Alfredo sauce all tossed with al dente pasta. It's the ultimate comfort food that feels fancy but comes together in just about 30 minutes.
When I first created this recipe, I was trying to recreate my favorite dish from an Italian restaurant near my college. After several attempts and tweaks, I finally perfected this version that my family now requests weekly. The combination of smoky grilled chicken with the creamy Alfredo sauce creates a flavor profile that's simply irresistible.
If you're feeling sad, just eat this. Trust me, it'll help. There's something about the combination of creamy sauce, tender chicken, and perfectly cooked broccoli that soothes the soul while satisfying your hunger. This Grilled Chicken Broccoli Alfredo has become my go-to recipe for both family dinners and entertaining guests.
What you'll love about this Chicken Broccoli Alfredo
- One-pan wonder – After grilling the chicken, you'll use the same pan for the sauce, minimizing cleanup while maximizing flavor
- Perfectly balanced meal – Protein from the chicken, veggies from the broccoli, and satisfying carbs from the pasta make this a complete dinner
- Customizable comfort food – Easily adapt with different pasta shapes, add extra vegetables, or adjust the creaminess to suit your preference
Recipe Ingredients
This Grilled Chicken Broccoli Alfredo comes together with simple ingredients you likely already have in your kitchen:
- Boneless, skinless chicken breasts
- Italian seasoning, salt, and pepper
- Olive oil
- Penne pasta (or your preferred shape)
- Fresh broccoli florets
- Butter
- Fresh garlic
- Heavy cream
- Freshly grated Parmesan cheese
- Reserved pasta water
Our Recommended Equipment
How to make Grilled Chicken Broccoli Alfredo
Follow these simple steps for a delicious dinner, or scroll down for the complete printable recipe card with detailed instructions.
- Prep the chicken: Pound chicken breasts to even thickness, season with Italian seasoning, salt, and pepper.
- Grill the chicken: Cook in olive oil for about 6 minutes per side until internal temperature reaches 165°F.
- Rest the chicken: Allow to rest for 10 minutes before slicing or cubing.
- Cook pasta and broccoli: Boil pasta according to package directions, adding broccoli during the last 3-4 minutes. Reserve 1 cup pasta water before draining.
- Make Alfredo sauce: In the same skillet used for chicken, melt butter, sauté garlic, add cream, and simmer. Stir in Parmesan until melted.
- Combine: Toss pasta and broccoli with sauce, add chicken, and heat through.
- Serve: Garnish with extra Parmesan if desired and serve immediately.
Pro tips
For the creamiest sauce, bring your heavy cream to room temperature before adding it to the pan, and always grate your cheese fresh just before incorporating it into the sauce.
Storage and Reheating
- Refrigerate: Store leftovers in an airtight container for up to 3 days. The sauce may thicken considerably when chilled.
- Reheat: For best results, reheat gently on the stovetop over medium-low heat, adding a splash of milk or cream to restore the sauce's consistency. Check out my guide on perfectly reheating pasta dishes.
- Freeze: While you can freeze this dish for up to 2 months, the sauce may separate when thawed.
Additions & Substitutions
Additions:
- Add sundried tomatoes for a tangy flavor boost and beautiful color contrast
- Mix in sautéed mushrooms for an earthy dimension that pairs perfectly with the creamy sauce
- Sprinkle red pepper flakes for a hint of heat that cuts through the richness
- Toss in fresh spinach during the final minute of cooking for extra nutrients and color
Substitutions:
- Swap chicken for shrimp or salmon for a seafood variation
- Use gluten-free pasta to make this dish suitable for those with gluten sensitivities
- Replace heavy cream with coconut cream for a dairy-free alternative (though the flavor profile will change)
- Substitute broccoli with asparagus, zucchini, or peas depending on what's in season
FAQs about this Grilled Chicken Broccoli Alfredo
Use whole grain pasta, substitute half the heavy cream with chicken broth, and increase the broccoli-to-pasta ratio for a lighter version that still satisfies.
A simple green salad with vinaigrette dressing, garlic bread, or roasted vegetables complement this rich dish perfectly by providing a fresh contrast.
Yes! Thaw frozen broccoli first, pat dry with paper towels, and add it to the pasta during the last 2 minutes of cooking (rather than 3-4 minutes for fresh) to prevent overcooking.
For juicy chicken, pound to even thickness (about ½ inch), cook for 6 minutes on the first side and 5-6 minutes on the second side until internal temperature reaches 165°F, then allow it to rest for 10 minutes before slicing.
What Can I Serve with this Grilled Chicken?
This Grilled Chicken Broccoli Alfredo is hearty enough to stand alone as a complete meal, but if you're feeding a crowd or want to create a more elaborate dinner, consider serving it with garlic bread, a Caesar salad, or some roasted cherry tomatoes for a pop of color and acidity to balance the rich sauce.
Did you try this recipe? I'd love to hear how it turned out! Please leave a rating and comment below to let me know your thoughts. Your feedback helps me improve my recipes and helps other readers decide if they want to try them too!
Recipe:
Grilled Chicken Broccoli Alfredo
Equipment
- Skillet
Ingredients
For the Chicken
- 2 boneless, skinless chicken breasts
- 1 teaspoon Italian seasoning
- Salt and freshly ground black pepper to taste
- Olive oil
For the Pasta and Broccoli
- ½ lb penne pasta (or preferred pasta shape)
- 3 to 4 cups broccoli florets
- Salt for pasta water
For the Alfredo Sauce
- 6 tablespoon unsalted butter
- 4 cloves garlic finely minced
- 2 cups heavy cream plus more as needed
- 1 ½ cups Parmesan cheese freshly grated
- Salt and freshly ground black pepper to taste
- 1 cup reserved pasta water about
Instructions
- Pound chicken breasts to ½ inch thick. Season with Italian seasoning, salt, and pepper.
- Grill chicken in skillet with olive oil over medium heat for 6 minutes per side, until cooked through. Rest 10 minutes before slicing.
- Cook pasta in salted water. In last 3–4 minutes, add broccoli. Reserve 1 cup of pasta water, then drain and rinse pasta and broccoli.
- Melt butter in cleaned skillet. Sauté garlic 30 seconds, add cream and simmer 2 minutes. Stir in Parmesan until smooth. Season with salt and pepper.
- Add pasta and broccoli to sauce, toss to coat and heat through. Add chicken and toss again. Garnish with Parmesan if desired and serve immediately.
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