Chicken & Broccoli Alfredo Penne Recipe

Cook pasta

Bring a large pot of salted water to a rolling boil. Add 12 oz penne and cook until very al dente (about 1–2 minutes less than package directions). Reserve 1 cup pasta cooking water, then drain pasta and set aside.

Make a roux

In a large wide skillet or sauté pan over medium heat, melt 3 tbsp unsalted butter. Add 2 tbsp all-purpose flour and whisk constantly for 1–2 minutes until the raw flour smell is gone and the mixture is bubbling but not browned.

Build the sauce

Slowly whisk in 1 cup low-sodium chicken broth until smooth, then whisk in 1 cup heavy cream and 1 cup whole milk. Bring the mixture to a gentle simmer, stirring often, and cook 3–4 minutes until slightly thickened.

Finish the Alfredo

Reduce heat to low. Whisk in 1 cup freshly grated Parmesan cheese and 2 oz cream cheese (if using) until melted and smooth. Season with 1 tsp freshly ground black pepper, 1 tsp kosher salt (adjust to taste), and a pinch of nutmeg. If sauce is too thick, stir in up to 1/2 cup reserved pasta water a little at a time to reach desired consistency.

Prepare chicken

While the pasta water heats, pat 1 lb boneless skinless chicken breasts dry and season both sides lightly with salt and pepper. Slice breasts into 1/2-inch strips or bite-size pieces for quick cooking.

Cook chicken

Heat 1 tbsp olive oil in a separate large skillet over medium-high heat. Add the chicken in a single layer and cook undisturbed 2–3 minutes per side until golden and cooked through (internal temperature 165°F / 74°C). Remove chicken to a plate and tent with foil to keep warm.

Cook broccoli & garlic

In the same skillet, add the trimmed broccoli florets and 2–3 tbsp of the reserved pasta water (or a splash of broth). Cover and steam 2 minutes until bright green and just tender. Remove lid, add 3 minced garlic cloves and cook 30–45 seconds until fragrant. Add lemon zest if using, toss to combine, then remove from heat.

Combine chicken and vegetables

Add the cooked chicken back to the broccoli skillet, toss to combine and keep warm while finishing the sauce.

Combine pasta and sauce: Add the drained penne to the skillet with the Alfredo sauce. Toss gently over low heat until pasta is evenly coated. If necessary, add more reserved pasta water, a tablespoon at a time, to loosen the sauce so it clings to the pasta.

Add chicken and broccoli: Fold the chicken and broccoli mixture into the sauced pasta until everything is evenly distributed and heated through (1–2 minutes). Taste and adjust seasoning with salt and pepper and a pinch more nutmeg if desired.

Finish and serve: Divide between 4 plates. Sprinkle each serving with 1/4 tsp red pepper flakes (adjust to taste), about 1/2 tbsp chopped fresh parsley, and extra Parmesan (about 1/4 tbsp). Serve immediately.