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Chicken and Broccoli Alfredo

  • Non Veg
  • 32 mins
  • Serves 4
  • Easy



Chicken and broccoli alfredo is a linguini pasta that is mixed with pieces of juicy and tender chicken, broccoli blossoms, and coated in a rich and creamy Alfredo sauce. It is an extremely savory dish that pairs well with white wines. Alfredo pastas tend to make for heavy eating due to the thickness of the cream, so be sure to wear a belt with a few extra notches in it; it’s so tasty you might over indulge if you’re not careful.

Health Benefits 

Broccoli, a close relative of cauliflower and cabbage is a wondrous vegetable that is as healthy as it is globally popular. Broccoli has a wide range of health benefits; it helps the body to prevent different types of cancer, regulate cholesterol levels, improve digestive health, detoxify the body, and improve the efficiency of vitamin and mineral intake. That’s just the beginning of broccoli’s amazingness however. Consuming broccoli also contributes to protecting the skin, preventing birth defects, and actually helps improve your vision. Why wouldn’t you eat this? 


Per Serving:

626 calories

26.5 g fat

60 g carbohydrates

35.9 g protein

111 mg cholesterol

543 mg sodium

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How to Make Chicken and Broccoli Alfredo

  1. Cook pasta as directed on package.
  2. Add broccoli to the boiling water for the last 2 minutes of the pasta cooking time.
  3. Drain pasta mixture.
    Heat dressing in a large nonstick skillet over a medium-high heat.
  4. Add chicken.
  5. Cook for 5 minutes or until chicken is cooked through, stirring occasionally.
  6. Stir in milk, cream cheese, Parmesan cheese and basil.
  7. Bring to a boil while stirring constantly.
  8. Cook 1 to 2 minutes or until the sauce is well blended and heated through.
  9. Add chicken mixture to pasta mixture; mix lightly.


Broccoli originated in Italy.

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