I’m so excited to post one of my favorite recipes today! This Chicken Broccoli Alfredo Sauce cooks up so quickly, and can be used in a variety of different recipes. We’ve used it on pasta, spaghetti squash, zoodles, and in a zucchini lasagna. My very favorite is to use it on a chicken alfredo pizza! At our house, I usually make a double recipe and use half for zucchini lasagna for me and half over pasta for my husband and son. I grew up on Alfredo Sauce from a packet, and I tried a lot of different recipes until I could find a Chicken Broccoli Alfredo Sauce that had the exact flavor I was looking for from scratch! We usually make this sauce 2-3 times a month.
Ingredients
For the roasted broccoli:
- 1-2 heads of broccoli, cut into florets
- 1 tablespoon of oil
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon of garlic powder
- ½ teaspoon of onion powder
For the sauce:
- 1 tablespoon oil
- 2-3 boneless, skinless chicken breasts, cut into small strips
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons unsalted butter
- 2 tablespoons flour
- 3/4 cup chicken broth
- 3/4 cup milk or more, as needed
- 1/4 cup heavy cream
- 1/2 teaspoon garlic powder
- 1/3 cup freshly grated Parmesan
- 2 tablespoons chopped fresh parsley leaves
Instructions
- Roast broccoli for 20 minutes on a large sheet pan in a 400 degree oven, drizzled with oil and seasoned well with salt, pepper, garlic powder, and onion powder. (See my full recipe for roasted broccoli)
- Heat olive oil in a large, deep pan on medium high heat. Season chicken breasts well with salt and pepper. Cook the chicken in the oil until cooked through. Remove to a separate bowl.
- Melt the butter in the same pan on medium heat. Add the flour to the butter and whisk until a paste forms. Let this cook until lightly browned, about 2-3 minutes, whisking regularly.
- Slowly whisk in chicken broth and milk, and cook, whisking regularly, about 2-3 minutes.
- Add heavy cream and garlic powder, and cook until thickened, usually takes 4-5 minutes.
- Add the Parmesan cheese and stir until completely combined. If the sauce gets too thick, add more milk. Stir in chopped fresh parsley.
- Stir in the roasted broccoli and cooked chicken and season with a little more salt and pepper, to taste. Serve over spaghetti squash or zoodles, or bake into a lasagna with zucchini lasagna noodles.
I’ve starting figuring out the cost of my recipes per serving. My Chicken Broccoli Alfredo Sauce only costs $1.74 per serving! You will also need to add in the cost of what you eat with the sauce (pasta, spaghetti squash, zucchini, etc.). Note: I calculate my cost per recipe by using the price of the portion USED of an ingredient, rather than the total purchase price of the ingredient. I do my absolute best to have zero food waste and use any unused portions in other recipes. The prices for most of the ingredients are in this grocery haul post.
Chicken Broccoli Alfredo Sauce recipe details
Check out this post for the recipe for Easy Roasted Broccoli. You can cook the broccoli another way if you want, but I firmly believe that the flavor is SO much better when you roast the broccoli in the oven.
Cook the chicken strips in the olive oil heated in a large, deep pan over medium heat. Don’t forget to season the chicken well with salt and pepper! Once the chicken is cooked through, transfer it to a separate bowl.
Melt the butter in the same pan on medium heat. 
Add the flour and and whisk until a paste forms. Let this cook until it is a nice light brown color.
Slowly whisk in the chicken broth and milk and cook for 2-3 minutes.
Add the heavy cream and garlic powder and cook until the sauce thickens up.
Add the Parmesan cheese and melt it in. If the sauce ends up too thick, add in a little milk. This sometimes happens if the sauce has to sit for a little while.
Add the roasted broccoli and chicken and season with a little more salt and pepper if it needs it. Serve however you want – over pasta, spaghetti squash, zoodles, or in zucchini lasagna!
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