Creamy Chicken and Broccoli Alfredo Mac and Cheese: Your New Go-To Homemade Dinner

Tired of the same old weeknight meals? Break away from traditional fettuccine Alfredo and discover the ultimate comfort food with this easy, homemade Chicken and Broccoli Alfredo Mac and Cheese. Ready in just 45 minutes, it features a rich, creamy Alfredo sauce that’s simple to make from scratch, transforming ordinary macaroni and cheese into an extraordinary culinary experience.

Being able to cook well is a skill that comes with a unique set of advantages and disadvantages. On one hand, it’s an undeniable blessing. The ability to whip up delicious, restaurant-quality meals at home means you can enjoy fantastic food whenever the craving strikes, often for a fraction of the cost of dining out. There’s a deep satisfaction in knowing exactly what goes into your food, controlling the ingredients, and tailoring flavors precisely to your liking.

However, this blessing can also be a subtle curse. When you consistently cook exceptional meals for yourself, your expectations for external dining experiences tend to skyrocket. When I do eat out, I find myself meticulously evaluating whether the food truly surpasses what I can create in my own kitchen. This is especially true for dishes I frequently prepare, such as pasta. I often make my Creamy Tomato Mushroom Pasta or Sausage Mushroom Pasta, among many others, leaving little room for error when I’m paying for someone else to cook.

This heightened standard is precisely why I tend to avoid Italian restaurants. Unless a restaurant boasts authentic, fresh, homemade pasta—a rarity, as most serve pasta from a box, just like I do at home—I often find their menu selections surprisingly uninspired. While the dishes might be perfectly “good,” if I’m investing my hard-earned money, the meal needs to be not just good, but *better* than what I can produce, or at the very least, a dish that I rarely have the time or specialized equipment to make myself.

This principle guides my culinary splurges. For instance, I’ll happily buy gourmet doughnuts or indulge in perfectly smoked BBQ ribs because those are labor-intensive items I typically don’t have time to make during the busy week. They represent a treat and a skill set beyond my everyday cooking routine.

A vivid memory that solidified this perspective involved a summer trip to an amusement park. My brother, craving comfort, ordered chicken Alfredo from a cafeteria. While I understood we weren’t in a fine dining establishment, one still expects a decent, edible meal, right? He barely touched his plate, so I, ever the one to avoid food waste, attempted to finish his leftovers. Alas, it was truly terrible. The combination of bland, canned chicken and a watery, flavorless Alfredo sauce was simply not worth the calories. It was a culinary disappointment that lingered.

That disheartening incident, however, sparked an immediate craving for *real*, properly made Alfredo. Determined to rectify the situation, I returned home with a mission. A few days later, instead of the usual fettuccine, I decided to put a comforting twist on the classic: a hearty Alfredo Mac and Cheese. I envisioned a dish that combined the creamy richness of Alfredo with the beloved texture of macaroni and cheese. To elevate it further, I opted for cavatappi, a fun corkscrew-shaped pasta, added vibrant broccoli for a fresh bite and essential nutrients, and savory chicken for a complete, satisfying protein. The result was pure bliss – a far cry from the cafeteria version, and a testament to the power of homemade goodness.

One of the beautiful aspects of cooking at home is the freedom it offers. You’re not stuck with subpar cafeteria food or rigid menu options. This Alfredo mac and cheese is incredibly versatile: you can easily substitute the chicken with succulent shrimp or omit meat entirely for a vegetarian option. Peas can stand in for broccoli, or you can experiment with a different pasta shape to suit your preference. When you’re in your own kitchen, it’s Alfredo mac and cheese, done *your* way.

Essential Ingredients for Your Perfect Alfredo Mac and Cheese

Crafting this delightful chicken broccoli Alfredo pasta requires a selection of simple, high-quality ingredients that come together to create a truly irresistible dish. Here’s a breakdown of what you’ll need and why each component is crucial:

• Pasta: I personally love using cavatappi for its wonderful texture and ability to capture the creamy sauce in its corkscrew ridges. However, classic elbow macaroni, shells, or even penne will work beautifully. Choose a shape that holds sauce well and provides a satisfying bite.
• Broccoli: Whether you prefer fresh or frozen, broccoli adds a fantastic pop of color, a tender-crisp texture, and a dose of healthy greens to balance the richness of the Alfredo sauce. If using fresh, ensure it’s cut into small, bite-sized florets.
• Vegetable Oil: A neutral oil is essential for browning the chicken and onion, helping them develop a golden crust and deeper flavor without imparting any unwanted tastes.
• Chicken: For a lean and tender result, boneless, skinless chicken breast is an excellent choice. If you prefer a richer, more succulent dark meat, boneless, skinless chicken thighs are a delicious alternative. Ensure it’s cut into uniform, 1-inch pieces for even cooking.
• Onion: A finely chopped white or yellow onion serves as an aromatic foundation for this dish. When sautéed with the chicken, it releases sweet and savory notes that significantly enhance the overall flavor profile of your mac and cheese.
• Butter: Unsalted butter is the glorious fat base for your homemade Alfredo sauce. It contributes to the sauce’s luxurious texture and rich flavor. Using unsalted butter allows you to control the overall saltiness of the dish.
• Garlic: It’s simply not Italian-inspired food without garlic! Freshly minced garlic provides an indispensable pungent and savory kick that elevates the Alfredo sauce from good to extraordinary. Don’t skimp on this essential aromatic.
• Heavy Whipping Cream: This is the undisputed star of any authentic Alfredo sauce. The high fat content of heavy cream is what allows the sauce to thicken beautifully as it reduces, creating that signature silky, rich consistency without the need for any flour or cornstarch. Do not substitute this with lighter creams or milk if you want the true Alfredo experience.
• Parmesan Cheese: The quality of your Parmesan makes all the difference. Always use freshly grated Parmesan cheese, preferably Parmigiano-Reggiano. The pre-grated variety from a green can contains anti-caking agents that can make your sauce gritty and less flavorful. Freshly grated Parmesan melts smoothly and imparts a superior, nutty, salty flavor.
• Lemon Juice: A small splash of fresh lemon juice is a secret weapon in rich sauces like Alfredo. Its acidity cuts through the richness of the cream and cheese, brightening the flavors and preventing the dish from feeling too heavy. It adds a subtle tang that balances the entire meal.

Got a little extra time to cook dinner and looking for another comforting pasta dish? My Chicken and Broccoli Stuffed Shells with Alfredo sauce is also a big hit for dinner! This impressive dish is perfect for a more elaborate weekend meal and pairs wonderfully with small batch honey-butter dinner rolls and a refreshing green onion salad. For a delightful autumnal twist, consider making a batch of butternut squash Alfredo for a seasonal variation.

The Magic of Homemade Alfredo Sauce: Why Heavy Cream Matters

One common concern people have when making creamy pasta dishes is wanting to make them “healthier,” often by substituting heavy cream with lighter alternatives like whole milk. While this might seem like a good idea on the surface, it fundamentally changes the nature of a classic Alfredo sauce, and not for the better.

The secret to a truly luscious, silky Alfredo sauce lies in the high fat content of heavy whipping cream. As the cream gently simmers and reduces, the fat molecules emulsify with the Parmesan cheese, creating a naturally thick, stable, and incredibly smooth sauce. This process eliminates the need for any flour or cornstarch, which can often result in a sauce with a pasty or gloopy texture, rather than the desirable velvety finish.

If you substitute whole milk for heavy cream, you’ll find your sauce will be considerably thinner. To achieve any semblance of thickness, you’ll almost certainly need to introduce a thickening agent like flour or cornstarch. While this might technically make the sauce thicker, it won’t have the same rich mouthfeel or depth of flavor that only heavy cream can provide. The extra fat in heavy cream is paramount for that luxurious reduction and the authentic Alfredo experience you’re after. Embrace the cream; it’s what makes this dish so utterly comforting and delicious!

Choosing the Right Pasta for Your Broccoli Alfredo Pasta

While traditional Alfredo is often paired with fettuccine, the beauty of a dish like Alfredo Mac and Cheese is the freedom to experiment with pasta shapes that bring their own unique character to the meal. For this recipe, I initially gravitated towards cavatappi—a delightful, spiraled macaroni that’s incredibly fun to eat. Interestingly, as I was double-checking the spelling on the box, I noticed my particular brand labeled it “cellentani.” And even more amusingly, I’ve seen similar shapes marketed as “scoobi doo” pasta (what an imagination!). Regardless of the quirky name, look for those lovely, long corkscrew macaroni shapes; their ridges are fantastic for trapping creamy sauce.

Beyond cavatappi, you have a wealth of options. Classic elbow macaroni is always a winner, providing that familiar, comforting mac and cheese feel. Shells are another excellent choice, as their cup-like shape perfectly cradles the rich Alfredo sauce. Penne, with its ridged tubes, also works wonderfully, ensuring every bite is coated in creamy goodness. Of course, you could revert to traditional fettuccine, but I personally find that mac and cheese with Alfredo offers a more playful and satisfying eating experience. The key is to choose a pasta shape that you enjoy and that has enough surface area or nooks and crannies to hold onto that delectable sauce.

How To Make Mac and Cheese with Alfredo Sauce: A Step-by-Step Guide

Creating this flavorful pasta Alfredo with chicken and broccoli is surprisingly straightforward. Follow these steps for a perfect, creamy dinner:

1. Cook the Pasta and Broccoli: Begin by bringing a large pot of generously salted water to a rolling boil. Adding salt at this stage seasons the pasta from the inside out, making a significant difference in flavor. Once boiling, add your chosen pasta and cook according to package directions until it’s perfectly al dente—tender with a slight bite. During the last 3-5 minutes of the pasta’s cooking time, add the chopped broccoli florets directly into the boiling water. This method cleverly cooks the broccoli to tender-crisp perfection alongside the pasta, saving you an extra pan to wash. Once both are cooked, drain them thoroughly in a colander and set aside.
2. Sauté the Chicken and Onion: While your pasta is cooking, heat the vegetable oil in a large skillet over medium heat. Add the chicken pieces and chopped onion. Cook for about 3 minutes, stirring occasionally, until the chicken begins to brown slightly. Flip the chicken and cook for another 3-4 minutes, or until the chicken is fully cooked through and no longer pink in the center. Transfer the cooked chicken and onion to a separate bowl and keep it warm.
3. Build the Flavor Base: There’s no need to clean the skillet! The browned bits left behind from the chicken are packed with flavor. In the same skillet, melt the unsalted butter over medium heat, gently scraping up any flavorful brown bits from the bottom of the pan as it melts. Add the minced garlic and cook for about 1 minute, stirring constantly, until fragrant. Be careful not to burn the garlic, as it can turn bitter.
4. Craft the Creamy Alfredo Sauce: Slowly whisk in the heavy whipping cream into the butter and garlic mixture. Continue whisking as you gradually add the freshly grated Parmesan cheese. Bring the mixture to a gentle boil, then reduce the heat to a simmer. Cook, stirring frequently, for about 3-5 minutes, or until the sauce begins to visibly thicken to your desired consistency. Remember, the sauce will continue to thicken slightly as it cools, so it’s often best to pull it off the heat just before it reaches its peak thickness. If your sauce becomes too thick, simply stir in a tablespoon or two of extra heavy cream to thin it out.
5. Finish the Sauce: Remove the skillet from the heat. Stir in the fresh lemon juice. This crucial step brightens the sauce and balances its richness. Taste the sauce and adjust the seasoning as needed. If it’s not salty enough, you can add a bit more freshly grated Parmesan cheese, which provides both saltiness and flavor. A pinch of black pepper at this stage is also excellent.
6. Combine and Serve: Add the drained pasta, cooked broccoli, and the warm chicken and onion mixture back into the skillet with the Alfredo sauce. Toss everything together gently until all the ingredients are thoroughly coated in the creamy sauce. Serve immediately, garnished with a generous crack of fresh black pepper and, if desired, a sprinkle of fresh parsley or more Parmesan cheese. Enjoy your homemade, comforting Alfredo Mac and Cheese!

More Easy Pasta Recipes to Delight Your Taste Buds

If you’ve enjoyed this creamy chicken and broccoli Alfredo pasta, you’re in luck! Here are even more fantastic and easy pasta recipes from my kitchen to make for your next dinner:

• Hearty Pulled Pork Mac and Cheese
• Flavorful Bacon and Pesto Macaroni and Cheese
• Cozy Pumpkin Mac and Cheese
• Spicy Chicken Fajita Pasta
• Comforting Chicken Pot Pie Pasta
• Zesty Buffalo Chicken Mac and Cheese
• Elegant Prosciutto Pasta

Chicken and Broccoli Alfredo Mac and Cheese

Yield:
4 servings

Prep Time:
30 minutes

Cook Time:
15 minutes

Total Time:
45 minutes

Enjoy a comforting, quick, and easy homemade Alfredo Mac and Cheese with tender chicken and crisp broccoli. Perfect for a weeknight dinner!

Ingredients

• 1/2 pound (8 ounces) uncooked cavatappi pasta or elbow macaroni
• 2 cups chopped fresh or frozen broccoli florets
• 1 teaspoon vegetable oil
• 1 large boneless, skinless chicken breast or 2 chicken thighs, cut into 1-inch pieces and lightly seasoned with salt and pepper
• 1/4 cup finely chopped white or yellow onion
• 2 tablespoons unsalted butter
• 1 clove garlic, minced (or 1 teaspoon pre-minced)
• 1 cup heavy whipping cream (do not substitute for lighter alternatives for best results)
• 1 1/4 cup freshly grated Parmesan cheese (Parmigiano-Reggiano preferred, avoid pre-grated from a can)
• 1 tablespoon fresh lemon juice
• Freshly ground black pepper, to taste

Instructions

1. Bring a large pot of water to a boil. Add a generous handful of salt to the boiling water, then add the pasta. Cook according to package directions until al dente, approximately 9-11 minutes. During the last 3-5 minutes of cooking, add the broccoli florets to the boiling water with the pasta. Drain the pasta and broccoli into a colander.
2. While the pasta is cooking, heat the vegetable oil in a large skillet over medium heat. Add the chicken pieces and chopped onion. Cook for 3 minutes, stirring occasionally, then flip and cook for another 3-4 minutes, or until the chicken is fully cooked through and golden. Transfer the cooked chicken and onion to a bowl and keep warm.
3. In the same skillet (no need to clean, the browned bits add flavor), melt the unsalted butter over medium heat, scraping up any delicious brown bits left from the chicken. Add the minced garlic and cook for 1 minute, stirring constantly, until fragrant.
4. Slowly whisk in the heavy whipping cream, followed by the freshly grated Parmesan cheese. Bring the sauce to a gentle boil, then reduce the heat to a simmer. Cook, stirring often, for 3-5 minutes until the sauce begins to thicken to your desired consistency. Keep in mind that the sauce will continue to thicken slightly as it cools. If it becomes too thick, stir in an additional tablespoon or two of heavy cream.
5. Remove the skillet from the heat. Stir in the fresh lemon juice to brighten the flavors and balance the richness. Taste the sauce and adjust for seasoning; if it needs more salt, add a little more Parmesan cheese.
6. Return the drained pasta, cooked broccoli, and the warm chicken and onion to the skillet with the Alfredo sauce. Toss everything together until thoroughly coated. Serve immediately, garnished with freshly ground black pepper to taste.

Notes

• For a complete and well-rounded meal, serve your Alfredo Mac and Cheese with a side of Small Batch Honey-Butter Dinner Rolls and a refreshing Green Onion Salad.
• If you loved this recipe, be sure to explore my Chicken and Broccoli Stuffed Shells with Alfredo Sauce for another delightful pasta dish.
• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.
• Reheating: Gently reheat on the stovetop over low heat, adding a splash of milk or cream to loosen the sauce if it has thickened too much.
• Variations: Experiment with other proteins like shrimp or sausage. For a vegetarian option, omit the chicken and add extra vegetables like spinach or mushrooms.

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First published October 3, 2016