Chicken Alfredo Pasta

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Chicken Alfredo Pasta is an American favorite dinner with good reason. The rich, luxurious and flavorful alfredo sauce coats the pasta, with juicy morsels of chicken and crisp broccoli and peppers.


  • 2 Tablespoons oil (olive, avocado, grapeseed, etc.)
  • 1 1/2  – 2 lbs boneless skinless chicken breast or thighs
  • salt, ground black pepper, to taste
  • optional, dry herbs and spices to flavor the chicken (dry parsley, chives,  basil, rosemary, thyme, granulated garlic/onion, paprika, etc. Italian seasoning, poultry seasoning)
  • 12 sweet bell pepper, julienned
  • 1 lb broccoli florets
  • 36 garlic cloves, minced
  • optional, 1/4 – 1/2 cup chicken broth, to steam the vegetables (or just use water)
  • 1 lb pasta (fettuccine, linguine, casarecce, rotini, campanelle, etc)
  • fresh parsley, to garnish

Alfredo Sauce:

  • 8 Tablespoon (1/2 cup) butter
  • 4 oz cream cheese
  • 1 pint heavy cream (2 cups)
  • 11 1/2 cups Parmesan cheese, finely shredded
  • 1 teaspoon garlic powder, optional
  • salt, ground black pepper, to taste


  1. Prep all your ingredients first. It makes the time you spend in the kitchen so much easier. Put a pot of water on to boil for the pasta and cook it according to how you like your pasta, al dente, firm or soft.
  2. Meanwhile, cut the broccoli into florets. Julienne the bell pepper(s). Prep the chicken breast by cutting it horizontally and pounding it out gently so it has an even thickness. 
  3. Season the chicken breast with salt and ground black pepper. I will often sprinkle some dry herbs and my favorite chicken seasoning mix on top of the chicken for extra flavor.
  4. Heat about 1-2 Tablespoons of oil in a large skillet over high heat. When the skillet is hot, add the chicken and cook until golden brown on both sides. Set the chicken aside and cover to keep it warm.
  5. Use the same skillet that you used to cook the chicken. Add more oil, if needed, turn the heat to medium-high, add the broccoli, seasoning with salt and ground black pepper, cook for 1-2 minutes, just until the broccoli gets a bit of color. Add the bell peppers and garlic. Season with salt and pepper. 

  6. Pour in about 1/4 – 1/2 cup water or broth. Scrape the bottom of the skillet to deglaze the skillet. Cover the skillet, reduce heat to medium and cook for about 3 minutes, until the broccoli softens, or as long as you like, so the vegetables are as tender as you prefer. 

  7. For the sauce, combine the butter, cream cheese and heavy cream in a medium pot. Cook on medium-low heat, whisking frequently, until the butter and cream cheese are melted and the sauce has an even consistency.
  8. Off the heat, or at a simmer, add the Parmesan cheese and whisk until it melts too. Season with a bit of salt and pepper. I also like to add some garlic powder for extra flavor.
  9. Toss the pasta with the sauce. Add some of the pasta water if you want to thin out the sauce. Cut the chicken into strips and serve with the broccoli and peppers over the pasta.
  10. Garnish with more Parmesan cheese and fresh minced parsley.


This recipe makes a large portion (8 servings). Feel free to halve the ingredients if you want less servings. Another option is to make the full portion of Alfredo sauce, halve everything else and serve the other half of the Alfredo sauce as a dipping sauce with bread sticks or any sliced bread.