By Creamy Tuscan Chicken Pasta with Broccoli Alfredo is a comfort-food classic made simpler for home cooks. With everyday ingredients and reliable technique, it delivers big flavor with little effort.
Creamy Tuscan Chicken Pasta with Broccoli Alfredo captures the essence of meals|chicken while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Creamy Tuscan Chicken Pasta with Broccoli Alfredo becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
For the Chicken and Pasta
1 lb (16 oz) pasta (penne, fettuccine, or rigatoni work well)
2 cups broccoli florets
1 lb boneless, skinless chicken breasts or thighs
1 teaspoon Italian seasoning
1 teaspoon garlic powder
½ teaspoon paprika
½ teaspoon kosher salt
½ teaspoon black pepper
2 tablespoons olive oil
For the Tuscan Alfredo Sauce
3 tablespoons unsalted butter
3 garlic cloves, minced
2 cups heavy cream
1 cup freshly grated Parmesan cheese
1 teaspoon dried basil
1 teaspoon dried oregano
½ teaspoon red pepper flakes (optional for heat)
½ cup sun-dried tomatoes, chopped
2 cups baby spinach
For Garnish
Fresh basil leaves
Extra Parmesan cheese
PREPARATION STEPS
1. Cook the Pasta and Broccoli:
Bring a large pot of salted water to a boil. Cook the pasta according to package instructions.
During the last 2 minutes of cooking, add the broccoli florets to the boiling water. Drain and set aside.
2. Season and Cook the Chicken:
Pat the chicken dry and season with Italian seasoning, garlic powder, paprika, salt, and pepper.
Heat olive oil in a large skillet over medium heat. Add the chicken and cook for 4–5 minutes per side, until golden brown and fully cooked (internal temperature should reach 165°F).
Remove the chicken from the skillet, let it rest for a few minutes, and then slice into strips.
3. Prepare the Tuscan Alfredo Sauce:
In the same skillet, melt butter over medium heat. Add the minced garlic and sauté for 1–2 minutes, until fragrant.
Stir in the heavy cream and bring to a gentle simmer. Add Parmesan cheese, dried basil, oregano, and red pepper flakes (if using). Stir until the cheese is melted and the sauce thickens slightly.
Fold in the sun-dried tomatoes and spinach, cooking until the spinach wilts.
4. Combine Everything:
Add the cooked pasta and broccoli to the skillet with the Alfredo sauce, tossing to coat.
Top with the sliced chicken and gently mix.
5. Serve:
Garnish with fresh basil and additional Parmesan cheese. Serve immediately while warm.
ORIGIN
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 15 min | Cook: 20 min | Total: 35 min | Servings: 4 | Calories: ~350 kcal | Difficulty: Easy
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRINGS
Green salad; Roasted vegetables; Rice or bread
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
