From time to time, I crave something creamy and satisfying, but I still want to sneak in some veggies. That’s when my go-to recipe is this Chicken Alfredo Broccoli Bowl — it’s hearty, filling, and balanced. The tender chicken, perfectly cooked pasta, and velvety Parmesan sauce come together to create a dish that’s both indulgent and easy to make. The sauce wraps around each piece of pasta, while the broccoli adds a nice crunch and a pop of green freshness that cuts through the richness. It’s a dish that comforts both your stomach and your soul, especially after a long day.

I have made this recipe so many times for my family, and it never fails to bring smiles. I use heavy cream for that luxurious texture, freshly grated Parmesan for the best flavor, and olive oil to give the chicken a lovely golden crust. Always use fresh garlic — it makes all the difference in the sauce. The fragrance it gives off while cooking is simply irresistible.

You can serve this Chicken Alfredo Broccoli Bowl with a warm slice of garlic bread, some roasted vegetables, or even a light salad with lemon dressing. It also pairs beautifully with sparkling water or a glass of chilled white wine for a more elegant dinner.

It’s Perfect For:

• A quick yet elegant dinner when you want comfort food.
• Weeknight family meals everyone will enjoy.
• Impressing guests without spending hours in the kitchen.
• Meal prep for a creamy but balanced lunch.
• Pairing with a simple salad for a wholesome dinner.

Ingredients

• 2 boneless, skinless chicken breasts, sliced into strips
•  2 cups broccoli florets (fresh or frozen)
•  2 tablespoons olive oil
•  3 cloves garlic, minced
•  2 cups heavy cream
• 1 cup grated Parmesan cheese
•  1 tablespoon butter
•  ½ teaspoon salt
•  ¼ teaspoon black pepper
•  ¼ teaspoon Italian seasoning
•  8 oz fettuccine or penne pasta (or your preferred pasta)
•  Fresh parsley, chopped (for garnish)

Kitchen Equipment You’ll Need

• Large skillet or sauté pan
• Medium saucepan
• Mixing spoon or spatula
• Sharp knife and cutting board
• Cheese grater
• Measuring cups and spoons
• Serving bowls

How to Make Chicken Alfredo Broccoli Bowl

Step 1

Cook the pasta: Start by boiling water in a large pot with a pinch of salt. Add the pasta and cook according to package instructions until al dente. Drain and set aside, reserving about ½ cup of the pasta water.

Step 2

Prepare the chicken: In a large skillet, heat olive oil over medium-high heat. Add the chicken strips and season them lightly with salt, pepper, and Italian seasoning. Cook for about 5–6 minutes per side, or until golden brown and cooked through. Remove from the pan and set aside on a plate.

Step 3

Cook the broccoli: In the same skillet, add the broccoli florets with a splash of water. Cover and steam for 3–4 minutes, just until bright green and tender-crisp. Remove and set aside with the chicken.

Step 4

Make the Alfredo sauce: Reduce heat to medium. Melt butter in the same pan, then add minced garlic and sauté for about 30 seconds until fragrant. Pour in the heavy cream and bring it to a gentle simmer, stirring constantly. Slowly whisk in the Parmesan cheese until smooth and creamy. If the sauce is too thick, stir in a bit of the reserved pasta water until it reaches your desired consistency.

Step 5

Combine everything: Return the cooked pasta, chicken, and broccoli to the skillet. Toss gently to coat everything evenly in the creamy Alfredo sauce. Let it cook together for 2–3 minutes so the flavors blend beautifully.

Step 6

Serve: Spoon the creamy mixture into bowls, making sure each portion has plenty of chicken and broccoli. Sprinkle with chopped parsley and a little extra Parmesan on top for the perfect finishing touch. Serve immediately while warm and creamy.

Tips for the Best Chicken Alfredo Broccoli Bowl

• Use freshly grated Parmesan. Pre-grated cheese doesn’t melt as smoothly, so grate your own for a silky sauce that clings perfectly to the pasta.
• Don’t overcook the pasta. Keep it slightly firm (al dente) so it holds up when mixed with the hot Alfredo sauce.
• Steam broccoli lightly. Bright green and slightly crisp broccoli adds texture and keeps the dish from feeling too heavy.
• Brown the chicken well. A nice golden crust adds flavor and contrast to the creamy sauce. Avoid crowding the pan so it sears, not steams.
• Use a heavy cream base. It gives the sauce richness and prevents it from curdling when reheated later.
• Season at every stage. Add salt and pepper to your chicken, pasta water, and sauce for a well-rounded flavor.
• Finish with pasta water. A splash of the starchy cooking water helps the sauce cling better to the pasta and prevents it from drying out.

Optional Ingredients to Enhance Flavor

• Crumbled bacon for a smoky, salty bite.
• A pinch of nutmeg to deepen the creamy sauce.
• Red pepper flakes for a little heat.
• Sun-dried tomatoes for tangy sweetness.
• Sautéed mushrooms for earthy flavor.
• Fresh basil or parsley for an herby finish.

How to Serve Chicken Alfredo Broccoli Bowl

I love serving this dish in deep bowls so the creamy sauce stays luscious and doesn’t spill over. The warmth of the bowl helps keep the pasta cozy, and the sauce clings perfectly to each strand of pasta. I often sprinkle a little extra Parmesan on top and add freshly chopped parsley to make it look beautiful on the table.

I also enjoy pairing it with something crunchy, like warm garlic bread or breadsticks. The crispness of the bread balances the richness of the sauce, and it’s perfect for dipping into any leftover Alfredo. A simple green salad with a light vinaigrette adds freshness and cuts through the creamy heaviness, making it a more balanced meal.

When I’m serving guests, I like to present it with small bowls of grated Parmesan and red pepper flakes on the side. This allows everyone to customize their own bowl with extra flavor. I sometimes add a thin drizzle of olive oil or a tiny squeeze of lemon over the broccoli to brighten the dish even further.

For casual family dinners, I serve it right from the pan in the center of the table. Everyone can help themselves, making it a cozy and inviting experience. The aroma of garlic and Parmesan is irresistible, and I love seeing everyone savoring each creamy bite.

Is Chicken Alfredo Broccoli Bowl Healthy?

This dish is indulgent but can absolutely fit into a balanced diet. It provides lean protein from chicken and fiber from broccoli, making it more nutritious than plain Alfredo pasta. You can also swap heavy cream for light cream or milk to reduce calories while keeping it creamy.

It’s not an everyday meal if you’re watching calories, but it’s perfect for when you want something wholesome yet comforting. The key is portion control — serve it with plenty of broccoli and a small side salad to make it a well-rounded meal.

Variations and Substitutions

• Shrimp Alfredo Broccoli Bowl – Replace chicken with shrimp for a seafood twist. The sweetness of shrimp pairs beautifully with the creamy Parmesan sauce.
• Vegetarian Alfredo Bowl – Skip the chicken and add more veggies like zucchini, peas, or mushrooms for a hearty, meat-free version.
• Low-Carb Version – Use zucchini noodles or cauliflower rice instead of pasta for a lighter, keto-friendly option.
• Spicy Cajun Alfredo – Add Cajun seasoning to the chicken and a pinch of paprika in the sauce for a smoky, spicy kick.
• Lemon Garlic Alfredo – Add a teaspoon of lemon zest and extra garlic for a refreshing twist that brightens up the creaminess.
• Pesto Alfredo Broccoli Bowl – Stir a spoonful of basil pesto into the sauce for a herby, aromatic version that’s absolutely delicious.
• Turkey Alfredo Bowl – Use leftover roasted turkey slices instead of chicken — perfect for post-holiday meals.
• Vegan Alfredo Bowl – Swap cream with coconut milk, chicken with tofu, and Parmesan with nutritional yeast for a dairy-free version.

How to Store and Reheat

To store leftovers, let the Chicken Alfredo Broccoli Bowl cool completely before transferring it to an airtight container. Keep it in the refrigerator for up to 3 days. The sauce will thicken as it cools, so it’s best to store the pasta and sauce together to retain flavor.

When reheating, place it in a pan over low heat with a splash of milk or cream. Stir gently until the sauce loosens and turns creamy again. Avoid microwaving too long — it can make the sauce oily or cause the chicken to dry out.

Frequently Asked Questions About Chicken Alfredo Broccoli Bowl 

Can I use milk instead of heavy cream?
Yes, whole milk or a mix of milk and half-and-half works. The sauce will be slightly lighter, but adding a teaspoon of flour or cornstarch while cooking helps thicken it perfectly.

Can I use frozen broccoli?
Absolutely! Just make sure to steam or sauté it briefly before adding to the sauce. This prevents it from releasing too much water and keeps the sauce creamy.

How do I prevent the sauce from separating?
Keep the heat medium-low when adding Parmesan. Stir constantly and add the cheese gradually. Avoid boiling the sauce to keep it silky.

Can I make this ahead of time?
Yes, you can cook the pasta, chicken, and sauce ahead, but store them separately if possible. Reheat gently on the stovetop and combine before serving for best texture.

Chicken Alfredo Broccoli Bowl Recipe

Recipe by Maria MeyerCourse: Main CourseCuisine: Italian-AmericanDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

25

minutes

This Chicken Alfredo Broccoli Bowl is creamy, comforting, and full of flavor. It’s perfect for a cozy weeknight, a family meal, or a special dinner with friends. With so many variations and simple tips, it’s a recipe you’ll come back to again and again.

Ingredients

• 2 boneless, skinless chicken breasts, sliced into strips

• 2 cups broccoli florets (fresh or frozen)

• 2 tablespoons olive oil

• 3 cloves garlic, minced

• 2 cups heavy cream

• 1 cup grated Parmesan cheese

• 1 tablespoon butter

• ½ teaspoon salt

• ¼ teaspoon black pepper

• ¼ teaspoon Italian seasoning

• 8 oz fettuccine or penne pasta (or your preferred pasta)

• Fresh parsley, chopped (for garnish)

Directions

• Cook the pasta: Start by boiling water in a large pot with a pinch of salt. Add the pasta and cook according to package instructions until al dente. Drain and set aside, reserving about ½ cup of the pasta water.
• Prepare the chicken: In a large skillet, heat olive oil over medium-high heat. Add the chicken strips and season them lightly with salt, pepper, and Italian seasoning. Cook for about 5–6 minutes per side, or until golden brown and cooked through. Remove from the pan and set aside on a plate.
• Cook the broccoli: In the same skillet, add the broccoli florets with a splash of water. Cover and steam for 3–4 minutes, just until bright green and tender-crisp. Remove and set aside with the chicken.
• Make the Alfredo sauce: Reduce heat to medium. Melt butter in the same pan, then add minced garlic and sauté for about 30 seconds until fragrant. Pour in the heavy cream and bring it to a gentle simmer, stirring constantly. Slowly whisk in the Parmesan cheese until smooth and creamy. If the sauce is too thick, stir in a bit of the reserved pasta water until it reaches your desired consistency.
• Combine everything: Return the cooked pasta, chicken, and broccoli to the skillet. Toss gently to coat everything evenly in the creamy Alfredo sauce. Let it cook together for 2–3 minutes so the flavors blend beautifully.
• Serve: Spoon the creamy mixture into bowls, making sure each portion has plenty of chicken and broccoli. Sprinkle with chopped parsley and a little extra Parmesan on top for the perfect finishing touch. Serve immediately while warm and creamy.