Chicken Broccoli Alfredo made of course broccoli, caramelized onions, chicken strips (I use plant-based) and it’s all drenched in a creamy Alfredo sauce. This is a keeper that comes together in less than 30 minutes. Serve plain or with garlic bread for an unforgettable meal in no time.
I’m telling you that this Chicken and Broccoli Alfredo recipe will be a family favorite and I’ll tell you why:
Reasons to Love This Chicken Broccoli Alfredo
A creamy sauce that once you try, you want to come back for more.
Wonderful textures from broccoli and chicken, which make the end result so good.
The star ingredient is caramelized onions, because they take anything excessive seriously. As if I made them Sausage pizza, Patty Melt, French Onion Dip, Hamburger SteaksOr Bangers and mash. They add so much flavor and are undeniably delicious any time.
It’s a weeknight meal that feels like you’re eating at an amazing, fancy restaurant, but with very little effort to prepare.
What You Need for This Chicken and Broccoli Alfredo Recipe
Broccoli: You can use it fresh or frozen. Steam, bake or blanch the florets, as you really need to soften the broccoli florets before adding them to the Alfredo sauce. Also chop the florets evenly (same size) so they can soften at the same time.
Olive oil And dairy-free butter: tasty and buttery both and we won’t miss any amazing flavors. This is what really makes the result so good and long lasting.
Onions: From there we start and prepare some nicely caramelized onions. Let me tell you, you’re going to love this, my friends.
Vegan chicken: You can cut it into strips or cubes. Use fillets or bites, accompanied by smoked paprika, oregano really tasty.
Garlic is a classic in Alfred’s sauce and I use it all the time.
Dairy-Free Cream Cheese, vegan parmesan And vegetable milk makes a pretty good base for our sauce. You can use any parmesan you like or make your own Vegan Parmesan Cheese (3 ingredients, 1 min). For plant-based milk, use whatever floats your boat: soy, almond, cashew or oat milk.
How to Make Chicken and Broccoli Alfredo
Start by preparing the broccoli. Steam it, bake it, or blanch it, as raw broccoli may not be delicious.
Sear the chicken fillets
To do this, you must first do the seasoning. In a small bowl, combine the oregano, smoked paprika and a pinch of salt and pepper.
Now make sure your chicken is dry and you can do this with kitchen towels. It must be very dry on both sides, so that your seasoning sticks to the chicken.
Season the chicken: on each side, add the seasoning and rub so that it is evenly distributed.
To your pan, add 1 tablespoon of olive oil and 1 tablespoon of butter. Cook the chicken for about 3 minutes on each side.
Remove the chicken from the pan. To keep it warm, you can use a prepared baking sheet, heat the oven to 80F and place the chicken in the oven to keep warm until needed.
Make caramelized onions
In the same pan, now add 2 tablespoons of oil and caramelize the onions for about 12 minutes, then remove them from the pan.
Make the Alfredo sauce
We stick with the same pan, yes you won’t need an extra pan, we do everything the same for easy cleaning.
Add 2 tablespoons of butter to the pan and melt it. Then add the garlic and cook for 2 minutes. Then mix together the cream cheese, Parmesan, milk and a pinch of salt and pepper.
In the sauce: add the caramelized onions and your cooked or steamed broccoli.
Finally, I take the chicken fillets out of the oven, cut them into strips and add them to the mixture in the pan.
Serve on plates or in bowls. Plain is great or wonderful with garlic bread.
Tips and tricks
Leftovers are wonderful for about 5 days.
Reheating is great on the stovetop or in the microwave, but I don’t recommend freezing it. Here’s what happens: the sauce will separate into its components.
You can also prepare a larger quantity to eat throughout the week. Ideal for preparing meals or feeding a larger crowd.
Other Broccoli Recipes to Try
For Chicken Broccoli Alfredo remakes, share them with a tag on Instagram Or Facebook.
14 oz broccoli, cut into florets
2 medium onions, sliced
3 cloves of garlic
3 tablespoons olive oil, divided
3 tablespoons dairy-free butter, divided
6 ounces vegan chicken
1/2 teaspoon smoked paprika
1/4 teaspoon oregano
7 oz dairy-free cream cheese
1/3 cup vegan parmesan
1/4 cup of vegetable milk
salt, pepper to taste
- Prepare the broccoli:
Steam, bake or blanch your broccoli florets until tender.
- Sear the chicken:
Start by mixing the seasoning. To do this, mix the oregano, smoked paprika and a pinch of salt and pepper in a small bowl.
- Make sure your chicken is completely dry (e.g. with kitchen towels) on both sides, so that the seasoning can adhere. Then season the chicken by rubbing it with the spice mixture.
- Cook the chicken:
In a pan, heat 1 tablespoon of olive oil and 1 tablespoon of butter. Cook the chicken for about 3 minutes on each side.
- Remove the chicken from the pan and transfer it to a prepared baking sheet. Keep the chicken warm in the oven at 80F.
- Make caramelized onions:
In the same pan, add 2 tablespoons of oil and caramelize the onions for about 12 minutes, remove them from the pan.
- Prepare the sauce:
Still in the same pan, melt 2 tablespoons of butter. Then add the garlic and cook for 2 minutes.
- Stir in cream cheese, Parmesan, milk and a pinch of salt and pepper. Finally, also mix with the broccoli and caramelized onions.
- Serve with chicken:
To finish, finally add the chicken strips on top and serve.
- Leftovers are great for 5 days, reheating is great on the stovetop or in the microwave.
- Do not freeze chicken and broccoli Alfredo, as the sauce will separate.
- Prepare a larger quantity to eat throughout the week. Ideal for preparing meals or feeding a larger crowd.
Portion: 2 cups
Amount per serving:
Calories: 537Total fat: 25gSaturated fat: 9gTrans fat: 0gUnsaturated fats: 11gCholesterol: 0 mgSodium: 599 mgCarbohydrates: 18gFiber: 4gSugar: 2gProtein: 19g