Three Cheese Chicken Broccoli Alfredo

Delicious homemade three cheese alfredo gets tossed with pasta, broccoli and chicken. It is quick and easy and out of this world good! It will become an instant favorite!

Also try chicken broccoli garlic alfredo shells if you love Italian chicken broccoli alfredo like my family does.

Three cheese chicken broccoli alfredo in a pot.

Three Cheese Chicken Broccoli Alfredo

With the kids home all day, it’s hard trying to keep them busy with activities while still getting my work done.  It can get even more tricky to then cook for the family each night. I totally get that. Life is so busy!  So, isn’t it awesome when you find a delicious meal that is on the dinner table within 30 minutes? This is one of those meals, and you need to make it tonight. Trust me.  I can always tell how my husband really feels about what I cook by when he asks for it again.  If he wants me to cook it again quickly, then I know he liked it! If he doesn’t request it, then I know it wasn’t that great.  Let me just tell you, he asks for this chicken broccoli alfredo every week!

Because I cook so much and our family loves anything alfredo, I have been able to perfect the sauce. I am telling you. This is restaurant quality sauce that is full of flavor and you can make it right at home.  I could eat the sauce with a straw.  Seriously, it’s that good!  The alfredo sauce is literally the best part of this meal. It is hard to find a good alfredo sauce in the jar (yuck!), but this alfredo sauce has been perfected and you won’t ever want to make it any other way!

Chicken Broccoli Ingredients:

So how could I make this alfredo sauce even better? Is that even possible?? Yes it was. Add more cheese. Oh my goodness. The cheese in the sauce. I wish I could have had a video of adding the pasta to this three cheese alfredo. It was so melty and gooey and just coated the pasta, chicken, and broccoli so well. I couldn’t wait to eat it!

  • Penne pasta noodles: Or pasta of choice
  • Chicken: Cooked and diced
  • Broccoli: Steamed

Three Cheese Alfredo Sauce:

  • Butter: Either salted or unsalted work for this alfredo recipe. Just adjust accordingly the amount of salt you add in.
  • Heavy whipping cream: You can also use whipping cream, but I find Heavy whipping cream gives a richer and creamier flavor.
  • Cream cheese: Adds a thick consistency to the sauce. You will love how smooth the sauce gets.
  • Garlic minced: I love garlic!!
  • Garlic powder: Even more rich garlic flavoring, yes!
  • Italian seasoning: Or make your own combination with basil, oregano, rosemary and thyme.
  • Salt and pepper: To taste! Here is where you would put a little less salt if you use salted butter.
  • Parmesan cheese: Fresh grated works best. Store bought can sometimes be a tinge grainy but is still delicious.
  • Mozzarella cheese: This mild tasting cheese will melt very easily into your sauce.
  • Optional- Shredded parmesan cheese: Use for garnish.

How to Make Three Cheese Alfredo:

I can guarantee this will be one of the best meals that you make. And if you love alfredo like we do then you will make it again and again!

  1. Cook pasta: Cook according to package directions, then drain.
  2. Make the three-cheese alfredo sauce: While the pasta is cooking, in a large skillet add butter, heavy whipping cream, and cream cheese. Cook over medium heat and whisk until melted. Add the grated parmesan cheese.
  3. Season: Add the minced garlic, garlic powder, italian seasoning, salt and pepper. Continue to whisk until smooth.
  4. Cheese it up! Slowly mix in the grated parmesan cheese, then bring to a simmer and continue to cook for about 3-5 minutes or until it starts to thicken.
  5. Even more cheese! Stir in the mozzarella until melted.
  6. Add the pasta to the skillet:  Combine cooked pasta with sauce and toss to coat. Finally, add in your cooked chicken and broccoli. Toss to coat and serve immediately. Garnish with shredded parmesan cheese if desired.

three cheese chicken broccoli alfredo in a pot with a wooden spoon.

Variations for Making Three Cheese Alfredo:

  • Alfredo: Use my original alfredo recipe!  Restaurant quality and rich flavor.  You will not be disappointed!  Or if you are in a rush use a jar and add Italian seasoning (sometimes store bought can be very bland!)
  • Broccoli: When I am short on time, I buy frozen broccoli and steam it in the microwave
  • Protein:  I often buy pre-cooked chicken from the store to really make this a quick meal!  Another way my girls love this is with shrimp!  Diced ham even makes a great addition to this dish!
  • Add ins: Chopped bacon or california blend frozen veggies.
  • Out of heavy cream?  You can make alfredo sauce with half-and-half or milk instead of heavy cream. If you do use half-and-half or milk, you will have to use more butter.

Three cheese chicken broccoli alfredo in a white bowl.

Storing Chicken Broccoli Alfredo:

  • I like to half the recipe and freeze the other half in a casserole dish. Then when I am ready to make it I can just top it with extra cheese and bake it.
  • Cover in an airtight container or heavy-duty freezer bags then place in freezer or refrigerator.  It will last in your refrigerator 4-5 days or in the freezer for up to a month.  If cooking from frozen, thaw the alfredo sauce by placing in the refrigerator overnight before reheating on the stovetop or microwave.
  • Refrigerate within two hours of cooking.
  • Troubleshooting: If you sauce is breaking when you reheat it, don’t panic.  Simply add a little bit of water or cream and mix well. Your sauce will smooth right back out!

three cheese chicken broccoli alfredo in a pot.

More 5 star Alfredo Recipes:

Three Cheese Chicken Broccoli Alfredo

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Author Alyssa Rivers
Servings 6 Servings

Delicious homemade three cheese alfredo gets tossed with pasta, broccoli and chicken.  It is quick and easy and out of this world good!   It will become an instant favorite!

Course Dinner, Main Course
Cuisine American, Italian American
Keyword Alfredo, Alfredo Recipe, Chicken Broccoli Aflredo, Three Cheese Chicken Broccoli Alfredo

Ingredients

  • 1 pound penne pasta noodles or pasta of choice
  • 2 cups chicken cooked and diced
  • 2 cups broccoli steamed

Three Cheese Alfredo Sauce:

  • ½ cup butter
  • 1 pint heavy whipping cream 2 cups
  • 4 ounces cream cheese
  • ½ teaspoon garlic minced
  • 1 teaspoon garlic powder
  • 1 teaspoon italian seasoning
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 1 cup parmesan cheese grated
  • 1 cup mozzarella cheese
  • optional- shredded parmesan cheese for garnish

Instructions

  1. Cook pasta according to package directions. Drain.
  2. While the pasta is cooking, make the three cheese alfredo sauce. In a large skillet add butter, heavy whipping cream, and cream cheese. Cook over medium heat and whisk until melted. Add the grated parmesan cheese.

  3. Add the minced garlic, garlic powder, italian seasoning, salt and pepper. Continue to whisk until smooth.

  4. Add the grated parmesan cheese. Bring to a simmer and continue to cook for about 3-5 minutes or until it starts to thicken.

  5. Add mozzarella cheese and stir until melted.

  6. Add the pasta to the skillet and toss to coat. Add cooked chicken and broccoli. Toss to coat and serve immediately. Garnish with shredded parmesan cheese if desired.

  7. *When I am short on time I buy frozen broccoli and steam it in the microwave, and pre cooked chicken from the store and this delicious meal comes together in 15 minutes! I also half the recipe and freeze the other half in a casserole dish and top with extra cheese and bake it for another night.

Recipe Notes

Updated on April 21, 2020

Originally Posted On: September 7, 2015

Nutrition Facts
Three Cheese Chicken Broccoli Alfredo
Amount Per Serving
Calories 926 Calories from Fat 567
% Daily Value*
Fat 63g97%
Saturated Fat 38g190%
Cholesterol 209mg70%
Sodium 734mg31%
Potassium 419mg12%
Carbohydrates 63g21%
Fiber 3g12%
Sugar 4g4%
Protein 27g54%
Vitamin A 2356IU47%
Vitamin C 28mg34%
Calcium 403mg40%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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  1. Just wondering, when you say “I also half the recipe and freeze the other half in a casserole dish and top with extra cheese and bake it for another night.” Are you mixing it altogether them putting half in another casserole dish to freeze? Then all you do take it out and thaw it and warm it up?
    I making this more difficult then I should, and I am sorry for that.
    Thanks

    1. Lori Jones – The only thing I would do differently is add the Broccoli the night I wanted to serve it so it doesn’t go mushy.
      I just found this site, and the recipes look amazing!
      Looking forward to trying this recipe!!

  2. I made this last night using a rotisserie chicken and frozen broccoli. It was very tasty and my family enjoyed it. The sauce is very creamy and cheesy! Using the pre-made, store bought chicken and frozen broccoli made it very quick and easy! This one is a keeper.

  3. I just came across your site on Facebook and saw this recipe for Chicken Broccoli Alfredo. I must say as I am eating this right now, heaven!! This is the first time that I have made Alfredo sauce, super easy, not intimidating at all. There is nothing I would change in your recipe. Well, one thing, I only used about 3/4 of the penne box which was 16oz. I just wanted mine more saucy. So delish!! Will definitely make again!!

  4. I’ve made this a couple times now…delicious. My only changes were a bit less pasta and less parm since some in the family aren’t big fans. Thanks for the recipe!

  5. Hi this looks awesome thanks! Im always craving chicken broccli fettuccini alfredo and this recipe looks prefect. Just wondering when you freeze the other half in a casserol dish do you just cover it with aluminum foil or is it best to have one with a lid?

  6. Family doesn’t like this as leftovers. It seems that the butter separates from everything in the microwave and makes it really greasy/oily. It is FANTASTIC when it’s first made, otherwise.

  7. You are the best homemade
    home chef mother ever!!
    You are so helpful and accommodating
    when it comes to anything that involves food that tastes complicated, but you make everything so much easier and better. Thank you for your time and help.

    1. AWE!! Thank you so much! I really appreciate that! I am so happy that you enjoy my recipes and can find some that are fitting to your family too! Thank you so much for following along with me! XOXO

  8. I love the looks of your Best Alfredo Sauce Ever but I have a question regarding it. Can it be stored or does it have to be eater right away? There are only two of us and one doesn’t like anything Italian. So If I make this I would have to be able to store it for at least a week until I can eat it all. So I would really appreciate a reply as I would love to try this.

  9. Hello, I love your recipes, my favorite foods done simply! I’m not one who has their own page, I’ve just ALWAYS love to cook & bake, & my husband LOVES to eat!
    Thank you!

  10. I want to make this ahead of time an freeze the whole thing. Should I do anything different in the prep? Do you let let frozen casserole thaw or bake from frozen? What is oven temp and how long should I bake for?

  11. This sounds like an easy & delicious recipe. I’m anxious to try it. I would like to know what brand of noodles you use with the alfredo? Are they dried, frozen or bought in the fresh section? I like the thicker noodles, but the only ones I can find are in the frozen & they are too thick. I may need to make my own…. thanks!

  12. How long would it last in the freezer before reheating? Would you make it the same then just stick it in the oven frozen when you’re ready to have it? What temp and for how long?

  13. I want to make this as a second dish for Easter as several family members aren’t ham fans. Can I make the sauce ahead of time and refrigerate it a couple of days?

  14. I normally don’t comment on recipes good or bad but not this time. It was so good I HAVE to comment and say thank you. Fun to make and great tasting!

  15. Wow! Just finished making this recipe for dinner tonight and it was SO GOOD! This was the best alfredo sauce I’ve ever tasted! 🙂

  16. I have never really been an “alfredo” person, but my daughter had me make it for her awhile back. THANKFULLY I came across this recipe and I haven’t looked back since! I make this at LEAST once a month.. it truly is a family favorite! Everyone loves it, including myself. It isn’t too rich (which is the problem I have with most alfredo sauces) and it has the perfect amount of flavor to it. I actually prefer this over ANY restaurant alfredo… AND it’s super easy to make.

    Thank you for sharing such an AMAZING recipe!

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