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
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!
- Cook pasta: Cook according to package directions, then drain.
- 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.
- Season: Add the minced garlic, garlic powder, italian seasoning, salt and pepper. Continue to whisk until smooth.
- 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.
- Even more cheese! Stir in the mozzarella until melted.
- 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.
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.
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!
More 5 star Alfredo Recipes:
- Chicken Bacon Alfredo Roll Ups
- One Pot Cajun Chicken Alfredo Pasta
- Pesto Alfredo Chicken Spinach Casserole
- Creamy Garlic Shrimp Alfredo Pasta
- Parmesan Garlic Crusted Chicken with Garlic Alfredo Shells
Three Cheese Chicken Broccoli Alfredo
- 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
- Cook pasta according to package directions. Drain.
- Add the minced garlic, garlic powder, italian seasoning, salt and pepper. Continue to whisk until smooth.
- Add the grated parmesan cheese. Bring to a simmer and continue to cook for about 3-5 minutes or until it starts to thicken.
- Add mozzarella cheese and stir until melted.
- 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.
- *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.
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.
This Alfredo recipe is so easy to make and so delicious! Everyone that I’ve had try it says it’s the best Alfredo they’ve ever tried. Definitely my favorite go to recipe to make. Thank you for this flavorful recipe.
Was using another recipe that lacked flavor. Found this one and it was perfect!
Yay! I’m so glad to hear that you loved it!
Terrific recipe! I made half and it was enough for 4 servings. I saved the leftovers and reheated as follows: Add chicken broth to cover bottom of a high-sided saute pan, add leftovers; break up gently using wooden spoon or spatula. Heat for about 5 minutes over med-low heat until heated through. I added some add’l parm and it was as good as the first night. Thanks for the recipe!
I haven’t tried this yet, but it looks delicious! I was just wondering about the nutrition information? I’m assuming that’s for the whole dish, not per serving?
Unfortunately, it is divided into 6 servings. Not all nutrition is correct. Making it in your own home will always adjust the information.
I use a vintage—40’s-50’s—double boiler on this kind of food—-no danger of over heating—try it–
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!
Delicious and so easy to make. I followed the recipe exactly as stated and my whole family loved it. Definitely a keeper.
Hi! Just wondering if it would be ok to substitute half and half? Had some on hand I wanted to use up.
Yes, you can substitute half and half for the heavy whipping cream. The sauce will be a little thinner but the flavor will still be good.
You can add a little butter to make up for it.
Wow! Just finished making this recipe for dinner tonight and it was SO GOOD! This was the best alfredo sauce I’ve ever tasted! 🙂
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!
That is awesome! Thank you so much for commenting! I am so glad that you enjoyed!
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?
Yes, that is a great idea! Enjoy!
Wow, this was hard to stop eating! Better than any restaurant. We’ll definitely make this again.
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?
It will last in the freezer for about 3 to 6 months. Yes, you would make it the same. 350*. Hope that helps! XOXO
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!
Easy to follow and very tasty; we did it with frozen spinach/defrosted and fettuccine noodles! YUMMY!