Chicken Broccoli Alfredo made of course with broccoli, caramelized onions, chicken stripes (I use plant based) and everything is dunked in a creamy Alfredo sauce. It is a keeper that comes together in under 30 minutes. Serve plain or with garlic bread for an unforgettable meal in no time.
I tell you this Chicken Broccoli Alfredo recipe will be a family favorite and I tell you why:
Reasons to love this Chicken Broccoli Alfredo
A creamy sauce that once tried you want to come back for more.
Wonderful textures from broccoli and chicken, these makes the final result so good.
The star ingredient are the caramelized onions, because these seriously take everything over the top. Like I make them in Sausage Pizza, Patty Melt, French Onion Dip, Hamburger Steaks, or Bangers and Mash. They add so much flavor and are unmistakably delicious any time.
It is a weeknight meal that feels like you eat in an amazing and fancy restaurant, yet with really little effort to make.
What you need for this Chicken Broccoli Alfredo Recipe
Broccoli: You can use up fresh, or frozen. Steam, cook or blanch the florets, because you really want to soften up the broccoli florets before going up in the Alfredo sauce. Also chop florets evenly (same size) so they can soften up the same time.
Olive oil and dairy free butter: savory and buttery both of them and we won’t miss any amazing flavors. This is what truly makes the result so good and a keeper.
Onions: From there we start and make some beautifully caramelized onions. Let me tell you are going to love this, friends.
Vegan chicken: You can cut it up into strips or cubes. Use filets or bites, along with smoked paprika, oregano truly flavorful.
Garlic is a classic in Alfredo sauce and I use it all the time.
Non dairy cream cheese, vegan parmesan and plant based milk make pretty good foundation for our sauce. You can use any parmesan that you like or make yourself Vegan Parmesan Cheese (3 ingredients, 1 min). For the plant based milk use whatever floats your boat: soy, almond, cashew or oat milk.
How to make Chicken Broccoli Alfredo
Start with preparing the broccoli. Steam, cook or blanche your it, because raw broccoli won’t be delicious for sure.
Sear chicken filets
For this, we first have to make the seasoning. In a small bowl combine oregano, smoked paprika and a pinch salt and pepper.
Now, make sure your chicken is dry and you can do that with kitchen towels. It has to be really dry on both sides, so that your seasoning can really stick to the chicken
Add seasoning to the chicken: on each side add seasoning and rub in so it is evenly distributed.
To your pan, add 1 Tbs olive oil and 1 Tbs butter.Ccook chicken for around 3 minutes each side.
Remove chicken from the pan. To keep it warm you can use a prepared baking sheet and heat up oven to 80F and place chicken into the oven to hold it warm until use.
Making caramelized onions
Into same pan, now add 2 Tbs oil and caramelize onions for around 12 minutes, then remove from pan.
Make Alfredo sauce
We stay with the same pan, yes you won’t need an extra pan, we do everything in the same for easy clean up.
Add 2 Tbs butter to the pan and melt it. Then, add in garlic and cook for 2 minutes. Next mix in cream cheese, parmesan, milk and a pinch of salt and pepper.
To the sauce: mix in caramelized onions and your cooked or steamed broccoli.
Finally, taken the chicken filets from the oven and I cut them up in strips and add them on top of 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 around 5 days.
Reheating is great on the stove or microwave, but I don’t recommend freezing. Here is what happens: the sauce will separate into its components.
You can also make a bigger batch to eat the whole week. Great for meal prep or to feed a larger crowd.
Other broccoli Recipes to try
- 14 oz broccoli, cut into florets
- 2 medium onions, sliced
- 3 cloves garlic
- 3 Tbs olive oil, divided
- 3 Tbs dairy free butter, divided
- 6 oz vegan chicken
- 1/2 tsp smoked paprika
- 1/4 tsp oregano
- 7 oz non dairy cream cheese
- 1/3 cup vegan parmesan
- 1/4 cup plant based milk
- salt, pepper to taste
- Prepare broccoli:
Steam, cook, or blanche your broccoli florets until soft.
- Sear chicken:
Start with mixing the seasoning. To do so, combine in a small bowl oregano, smoked paprika and a pinch of salt and pepper.
- Make sure your chicken is really dry (for example with kitchen towels) on both sides, so that the seasoning can stick. Then season the chicken by rubbing it with the spice mixture.
- Cook chicken:
In a pan heat 1 Tbs of the olive oil and 1 Tbs of the butter. Cook chicken for around 3 minutes each side.
- Remove the chicken from the pan and transfer it to a prepared baking sheet. Keep chicken warm in the oven at 80F.
- Make caramelized onions:
To the same pan add 2 Tbs oil and caramelize onions for around 12 minutes, remove from pan.
- Prepare sauce:
Again in the same pan, melt 2 Tbs butter. Then add garlic and cook for 2 minutes.
- Mix in cream cheese, parmesan, milk and a of pinch salt and pepper. Finally also combine with the broccoli and caramelized onions.
- Serve with chicken:
To finish up, finally add chicken strips on top, and serve.
- Leftovers are great for 5 days, reheating is great on the stove or microwave.
- Do not freeze Chicken Broccoli Alfredo, because the sauce will separate.
- Make a bigger batch to eat the whole week. Great for meal prep or to feed a larger crowd.
Nutrition Information:Yield: 4 Serving Size: 2 cups
Amount Per Serving: Calories: 537Total Fat: 25gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 0mgSodium: 599mgCarbohydrates: 18gFiber: 4gSugar: 2gProtein: 19g