Chicken and Broccoli Alfredo

10 Servings
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  • 1/2 tablespoon extra-virgin olive oil
  • 1 medium onion, chopped
  • 1 tablespoon minced garlic
  • 2 pounds cooked boneless, skinless chicken breast, cubed
  • 10 ounces mini penne pasta
  • 2 cups water
  • 1 chicken bouillon cube
  • 20 ounces fresh broccoli florets
  • 4 tablespoons butter
  • 1 cup 2% milk
  • 6 ounces reduced-fat cream cheese
  • 1/2 cup shredded Parmesan cheese
  • Pinch of nutmeg
  • Salt and pepper to taste


  1. Place a large pot on medium heat and add olive oil. Add onion, garlic and cubed chicken and cook over medium heat.
  2. Once chicken is cooked through, add the pasta, water and bouillon cube. Stir well.
  3. Immediately place the broccoli over the top and place your lid on. Cook on medium heat, 10-12 minutes or until pasta and broccoli are soft.
  4. Remove from heat and stir in the butter, milk, cheeses, a small pinch of nutmeg, and some salt and pepper.