A family-friendly, quick and easy, super creamy chicken & broccoli alfredo recipe that’s here to make those picky kids full and ready to go to bed. Those picky, noodle-loving kids.

chicken and broccoli alfredo - Sweet Tea & Thyme

Alfredo was the first recipe I learned in culinary school. No wait, second. First was fresh pasta, which then went into the sauce, which was simmering with the amazing scent of garlic on the flame.

Either way, I suppose it was Chef Paris’ way of trying to impress us with fresh pasta. But while the egg-based pasta was rich and melt-in-your-mouth delicious, I was more into the alfredo.

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Alfredo sauce is simple: cream, butter, parmesan cheese, salt, pepper. And garlic, I love garlic. That’s optional, of course. And lemon, for brightness, but that’s a preference.

I also use chicken broth for more flavor and to make more sauce and I love to toss in mushrooms, peas, broccoli, zucchini, all kinds of veggies. See how customizable this dish is?

And it’s incredibly easy, especially using leftover chicken from last night’s dinner. You’ll only really be making the sauce then tossing all the other ingredients in. So simple, my toddler could do it. Well, he could help.

Chicken & Broccoli Alfredo - Sweet Tea & Thyme

Chicken and Broccoli - Sweet Tea & Thyme
Chicken and Broccoli Alfredo
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
A great family friendly dish to use up leftovers and get veggies into those picky little ones!
Course: Chicken, Pasta, Quick and Easy
Cuisine: American, Italian
Servings: 4 servings
Author: Britt Anne
  • What you need beforehand:
  • 12 oz of cooked angel hair pasta!
  • 6 boneless skinless chicken thighs, roasted and cubed
  • 2 cups broccoli steamed and cut into bite-sized pieces
  • Ingredients:
  • 1 1/2 cup Parmesan cheese shredded
  • 1 1/2 cup heavy cream
  • 4 tbsp unsalted butter
  • 1 cup chicken broth
  • 3 cloves garlic minced
  • Lemon juice to taste
  • 1 tbsp cornstarch optional for slurry
  • 1 tbsp water optional for slurry
  1. In a high sided skillet, melt butter on medium heat. Toss in garlic and cook until fragrant, then pour in chicken broth. Bring to a simmer, then turn down heat to medium-low and pour in cream. Allow to simmer and thicken for about 5-10 minutes, keep an eye on it.
  2. After the cream has thickened, turn the heat to low and throw in cheese and whisk to help it melt into the cream. Season with salt and pepper, then splash in a little bit of lemon juice to taste. Whisk really well.
  3. If your sauce isn't as thick as you like (some people like it thin, some thick) make a cornstarch slurry and whisk in.
  4. Mix your chicken, broccoli, and pasta into the sauce. Make sure to coat every piece!