Super Easy Cheesy Chicken And Broccoli Pasta Dish With Creamy, White Cheese Alfredo Sauce

All the most delicious flavors ever in a wonderful quick recipe!
Penne pasta mixed with pieces of moist and tender chicken and broccoli florets and smothered in a creamy, white cheese homemade Alfredo sauce to make a quick and fabulous dish.

Leftover chicken could be transformed into a stylish dinner with this simple recipe from Julia’s Album.

Quite easy and quick to make with very little mess, this dish will impress your dinner guests! There’s no doubt about it.

Featured image: Chicken Broccoli Alfredo by Julia, Julia’s Album.

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Chicken Broccoli Alfredo

Photo at the top by Julia's Album.

At a glance

• Serves: 4
• Time: about 30 minutes
• You’ll need: broccoli, butter, chicken breast, garlic, heavy cream, milk, olive oil, Parmesan (or mozzarella or Monterey Jack), penne pasta, salt and pepper

Good to know

• Gluten-free option. Julia’s recipe notes that gluten-free brown rice penne works in place of regular penne.
• Which cheese? Parmesan gives the classic Alfredo flavor. Mozzarella or Monterey Jack make it milder and stretchier.
• Bright green broccoli. Cook the broccoli just until tender. Overcooked broccoli turns olive-colored and soft.
• Use leftovers. Cooked chicken from another meal, or a rotisserie chicken, makes this even faster.
• Reheating. Cream sauces thicken in the fridge. Add a splash of milk when you warm it up, and eat leftovers within 3 days.

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Get your full written Chicken Broccoli Alfredo recipe, with the amounts and helpful tips, at Julia’s Album →

Thanks to Julia for this amazing recipe and featured image.