Crispy Alfredo Chicken and Broccoli Pasta is a rich, comforting dish that brings together tender pasta, creamy Alfredo sauce, crisp-topped chicken, and vibrant broccoli. It’s the perfect balance of indulgent and satisfying, with a golden, crispy finish that makes every bite crave-worthy.
Why You’ll Love This Recipe
I love how this recipe turns a classic Alfredo pasta into something extra special with the addition of crispy chicken. The creaminess of the sauce pairs perfectly with juicy chicken and fresh broccoli, making it feel hearty and complete. It’s one of my favorite go-to meals when I want something cozy but still impressive enough for guests.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
chicken breasts or tenders
salt and pepper
garlic powder
all-purpose flour
eggs
breadcrumbs or panko
olive oil or butter (for frying)
fettuccine or pasta of choice
broccoli florets
heavy cream
Parmesan cheese
cream cheese (optional for extra richness)
garlic (minced)
butter
Italian seasoning (optional)
directions
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I season the chicken with salt, pepper, and garlic powder, then dredge it in flour, dip it in beaten eggs, and coat it in breadcrumbs or panko.
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I fry the chicken in a skillet with olive oil or butter until golden and crispy, then set it aside to rest.
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While the chicken cooks, I boil the pasta according to package instructions and add broccoli florets during the last 2–3 minutes of cooking. I drain everything together and set it aside.
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In a separate pan, I melt butter and sauté garlic until fragrant. Then I pour in the heavy cream and stir in Parmesan cheese (and cream cheese if using) until smooth and thickened.
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I toss the cooked pasta and broccoli in the Alfredo sauce until well coated.
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I slice the crispy chicken and place it on top of the pasta.
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For extra crispiness, I sometimes place the dish under the broiler for a minute or two or sprinkle the top with more Parmesan before serving.
Servings and timing
This recipe serves about 4.
Prep time: 15 minutes
Cook time: 25–30 minutes
Total time: 40–45 minutes
Variations
Sometimes I use rotisserie chicken for a quicker version, skipping the breading and frying. I’ve also added mushrooms or sun-dried tomatoes to the sauce for more depth. If I want a lighter option, I swap the cream for half-and-half or add lemon zest for a fresh twist.
storage/reheating
I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I add a splash of milk or cream and warm it on the stove or in the microwave to keep the sauce from drying out. The chicken coating softens in the fridge, but I crisp it up in a skillet if I want that crunch again.
FAQs
Can I bake the chicken instead of frying?
Yes, I bake the breaded chicken at 400°F (200°C) for about 20–25 minutes, flipping halfway through. It’s a bit lighter but still delicious.
What pasta works best with Alfredo sauce?
I like fettuccine because it holds the sauce well, but penne, linguine, or spaghetti work just as nicely.
Can I use frozen broccoli?
Absolutely—I steam or microwave it first, then add it to the pasta. It’s a great shortcut when I don’t have fresh on hand.
How do I keep the Alfredo sauce from separating?
I stir constantly while heating and avoid boiling it. Using freshly grated Parmesan also helps create a smooth sauce.
Can I make this ahead?
I prepare the sauce and cook the pasta and broccoli ahead of time, then reheat and add the crispy chicken just before serving for the best texture.
Conclusion
Crispy Alfredo Chicken and Broccoli Pasta is the kind of dish I turn to when I want comfort and flavor all in one bowl. The creamy sauce, crunchy chicken, and bright broccoli make a perfect trio—and every bite feels like a little indulgence worth savoring.
Print
Crispy Alfredo Chicken and Broccoli Pasta
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Halal
Description
Crispy Alfredo Chicken and Broccoli Pasta combines tender pasta and creamy Alfredo sauce with golden, breaded chicken and fresh broccoli for a rich, satisfying, and crowd-pleasing meal.
Ingredients
- 2 chicken breasts or 4 chicken tenders
- Salt and pepper, to taste
- 1/2 tsp garlic powder
- 1/2 cup all-purpose flour
- 2 eggs, beaten
- 1 cup breadcrumbs or panko
- 2 tbsp olive oil or butter (for frying)
- 8 oz fettuccine or pasta of choice
- 2 cups broccoli florets
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 oz cream cheese (optional)
- 2 cloves garlic, minced
- 2 tbsp butter
- 1 tsp Italian seasoning (optional)
Instructions
- Season chicken with salt, pepper, and garlic powder. Dredge in flour, dip in eggs, then coat with breadcrumbs.
- Fry chicken in olive oil or butter until golden and cooked through. Set aside to rest.
- Cook pasta according to package directions. Add broccoli during the last 2–3 minutes. Drain and set aside.
- In a pan, melt butter and sauté garlic until fragrant. Add heavy cream, Parmesan, and cream cheese. Stir until smooth and thickened.
- Toss pasta and broccoli in the Alfredo sauce until coated.
- Slice the crispy chicken and serve over the pasta. Optionally, broil for 1–2 minutes or top with more Parmesan before serving.
Notes
- Use rotisserie chicken for a quicker version without frying.
- Add mushrooms or sun-dried tomatoes to the sauce for more flavor.
- Swap cream for half-and-half or add lemon zest for a lighter, fresher option.
- Bake chicken at 400°F (200°C) for 20–25 minutes as a healthier alternative.
- Use freshly grated Parmesan to help the Alfredo sauce stay smooth and creamy.
Nutrition
- Serving Size: 1 serving
- Calories: 620
- Sugar: 3g
- Sodium: 520mg
- Fat: 34g
- Saturated Fat: 15g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 135mg
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