This high-protein chicken Alfredo with broccoli combines juicy seasoned chicken, tender pasta and crisp broccoli in a silky Parmesan sauce. It is creamy, comforting and properly filling, with around 62 g of protein per serving. Best of all, the whole thing is ready in just 35 minutes.
This high-protein chicken Alfredo with broccoli delivers everything you want from Alfredo: creamy sauce, plenty of Parmesan and pasta coated in glorious garlicky goodness.
The difference is that each serving also provides 62 g of protein!
It takes around 35 minutes using a large frying pan and a saucepan, making it ideal for busy weeknights when everyone is hungry and patience has officially left the building.
I cook the sauce in the same pan as the chicken, scraping up the browned bits for extra flavour, while the broccoli cooks with the pasta to save another pan. Efficient and delicious. A rare double victory.
One serving contains approximately 760 calories, so this is a generous main meal rather than a suspiciously tiny “diet portion”. Browse my other high-protein chicken recipes and high-protein pasta recipes for more filling family dinners.
It can also fit into a sensible approach to weight loss during menopause, particularly when portion size and your overall daily intake are considered.
Why You’ll Love This High-Protein Recipe
Around 51 g of protein per serving, helping make this creamy pasta dinner genuinely satisfying.
Ready in 35 minutes, including the time spent staring into the fridge and hoping dinner makes itself.
Uses familiar supermarket ingredients, with no obscure cheese that requires a small mortgage.
Chicken, pasta and broccoli cook simultaneously, keeping preparation and washing-up manageable.
Family-friendly flavours that are creamy and comforting without being aggressively garlicky or spicy.
Easy to adjust, whether you want to reduce the calories, add more vegetables or increase the protein further.
Key Ingredients
Chicken Breast. The main protein source and the reason this Alfredo provides considerably more protein than a traditional bowl of creamy pasta. Searing the chicken separately also gives it a properly golden crust.
Fettuccine or Tagliatelle. Wide pasta ribbons hold onto the thick Parmesan sauce beautifully. Spaghetti, linguine or penne will also work, so there is no need to alert the pasta police.
Broccoli. Adds colour, fibre and a bit of freshness to an otherwise unapologetically creamy dinner. Adding it during the final three minutes of the pasta cooking time keeps it bright and slightly firm.
Elmlea Double Plant-Based Alternative. Creates a rich, silky sauce without the risk of ordinary cream splitting easily. Despite being plant-based, remember that the finished recipe is not dairy-free because it contains Parmesan.
Parmesan. Provides saltiness, savoury depth and the unmistakable Alfredo flavour. Finely grated Parmesan melts much more smoothly than thick shavings or pre-grated cheese.
Garlic. Briefly cooked in the chicken pan, it flavours the entire sauce. Keep the heat low because burnt garlic tastes less “Italian restaurant” and more “kitchen-related incident”.
Paprika and Italian Seasoning. Give the chicken colour and flavour before it is seared. Seasoning the chicken directly also prevents it from tasting like a bland protein attachment placed on top of the pasta.
How to Make High-Protein Chicken Alfredo with Broccoli
Pat the chicken breasts dry with kitchen paper, then place them in a shallow bowl. Sprinkle over the paprika, garlic powder, onion powder, Italian seasoning, salt and plenty of freshly ground black pepper. Turn the chicken until every piece is evenly coated.
Heat the olive oil in a large frying pan over a medium-high heat. Add the chicken breasts and cook for 4–5 minutes on each side until deeply golden.
Reduce the heat to medium, cover the pan and continue cooking for another 5–8 minutes, or until the thickest part of each breast reaches 75°C. Transfer the chicken to a plate and leave it to rest while you prepare the sauce.
Meanwhile, cook the fettuccine or tagliatelle in a large saucepan of salted boiling water according to the packet instructions.
Add the broccoli florets during the final 3 minutes so they become tender while still keeping a little bite. Before draining, carefully scoop out around 100 ml of the pasta water and set it aside.
Return the frying pan used for the chicken to a low heat. There is no need to scrub it clean – those golden bits stuck to the bottom are flavour, not evidence of wrongdoing.
Add the minced garlic and cook for around 30 seconds, stirring continuously, until fragrant. Do not let it brown or burn.
Pour the Elmlea Double Plant-Based Alternative into the pan. Stir and gently scrape the bottom with a wooden spoon to loosen all the caramelised chicken seasoning.
Allow the sauce to simmer gently for 2–3 minutes. Keep the heat fairly low so the sauce thickens gradually rather than bubbling like a dairy volcano.
Add the finely grated Parmesan and stir until it has melted into the cream, creating a smooth Alfredo sauce.
If the sauce looks too thick, stir in a splash of the reserved pasta water. Add it gradually – loosening a sauce is easy, but trying to remove an accidental swimming pool is considerably trickier.
Add the drained pasta and broccoli to the Alfredo sauce. Toss everything together until the pasta ribbons and broccoli are evenly coated, adding another splash of pasta water if needed.
Slice the rested chicken into thick strips and arrange it over the creamy pasta. Finish with chopped parsley, extra Parmesan and a little black pepper before serving.
Serving & Storage: Keeping Chicken Alfredo with Broccoli Fresh for Later
To Store
Allow the chicken Alfredo to cool before transferring it to an airtight container. Refrigerate it promptly and eat it within two days.
Storing the chicken and pasta together is absolutely fine. The sauce will thicken in the fridge as the pasta absorbs some of the liquid, but a splash of milk or water will sort that out.
To Reheat
Add the pasta and chicken to a frying pan over a low heat with one or two tablespoons of milk or water. Stir gently until the sauce becomes creamy again and the chicken is steaming hot throughout.
You can also microwave individual portions. Cover loosely, heat in short intervals and stir between each one. Only reheat the dish once.
To Freeze
This recipe can be frozen, although creamy pasta sauces are never quite as silky after defrosting. For the best results, freeze the chicken and sauce separately from freshly cooked pasta.
Defrost overnight in the fridge, then reheat gently. Avoid boiling the sauce, which can cause the fats to separate and create an Alfredo with the complexion of a badly maintained road.
Serving Suggestions
This is already a complete meal, but you could serve it with:
A crisp green salad with lemon dressing.
Roasted asparagus, courgette or green beans.
Garlic mushrooms for an extra savoury hit.
A smaller pasta portion with extra broccoli for a lighter plate.
Steamed peas or edamame for more vegetables and additional protein.
It also works well as a substantial post-workout meal after a demanding training session.
Variations & Tips
Increase the protein: Add 150 g of frozen peas or edamame with the broccoli. You could also increase the chicken to 700 g if you need particularly large portions.
Make it lighter: Replace the double cream alternative with Elmlea Single, reduced-fat crème fraîche or a combination of light cream cheese and milk. Browse these high-protein, lower-calorie recipes for more lighter dinner ideas.
Use chicken thighs: Boneless, skinless chicken thighs stay especially juicy. They contain more fat than chicken breast, so the calorie estimate will increase slightly.
Add some heat: Sprinkle chilli flakes into the sauce or add Cajun seasoning to the chicken. Leave it mild for children, then add chilli oil to the adult portions.
Do not skip the pasta water: Its starch helps the sauce cling to the pasta and loosens it without making it watery. Reserve it before draining, not three minutes afterwards while staring sadly into the sink.
Rest the chicken: Give it at least five minutes before slicing. This helps retain the juices and prevents them flooding into the Alfredo sauce.
FAQ
Can I use a different type of pasta?
Yes. Linguine, spaghetti, penne and rigatoni all work well. Short pasta is particularly handy for meal prep because it is easier to portion and less likely to form one enormous refrigerated pasta knot.
Can I replace the Elmlea Double Plant-Based Alternative?
You can use ordinary double cream, Elmlea Single, reduced-fat crème fraîche or light cream cheese loosened with milk. Lower-fat alternatives should be heated gently to reduce the chance of splitting.
Is this chicken Alfredo dairy-free?
No. Although the specified Elmlea product is plant-based, Parmesan contains dairy. Use a suitable dairy-free hard cheese alternative to make the entire dish dairy-free.
How do I stop Alfredo sauce becoming grainy?
Use finely grated Parmesan, reduce the heat before adding it and stir until just melted. Avoid boiling the sauce once the cheese has been added, as excessive heat can make the cheese separate and turn grainy.
This high-protein chicken Alfredo with broccoli combines juicy seasoned chicken, tender pasta and crisp broccoli in a silky Parmesan sauce. It is creamy, comforting and properly filling, with around 51 g of protein per serving. Best of all, the whole thing is ready in just 35 minutes.
Total Time:35 mins
Yield:41x
Ingredients
UnitsScale
4 chicken breasts (about 600 g total)
300g dried fettuccine or tagliatelle
250-300gbroccoli florets
270mlElmlea Double Light (50% less fat)
50g finely grated Parmesan
2 cloves garlic, minced
1 tbsp olive oil
1 tsp paprika
1 tsp garlic powder
1 tsp Italian seasoning
1/2 tsp onion powder
Salt and freshly ground black pepper
Chopped fresh parsley, to garnish (optional)
Instructions
Pat the chicken breasts dry. Season both sides with the paprika, garlic powder, onion powder, Italian seasoning, salt and black pepper.
Heat the olive oil in a large frying pan over a medium-high heat. Sear the chicken for 4–5 minutes per side until golden brown. Reduce the heat to medium, cover with a lid and cook for a further 5–8 minutes, or until the thickest part reaches 75°C. Transfer to a plate and leave to rest.
Meanwhile, cook the pasta in a large pan of salted boiling water. Add the broccoli during the last 3 minutes of cooking. Reserve 100 ml of the pasta water before draining.
Using the same pan the chicken was cooked in, reduce the heat to low and add the garlic. Cook for 30 seconds until fragrant.
Pour in the Elmlea and gently simmer for 2–3 minutes, scraping up any browned bits from the bottom of the pan for extra flavour.
Stir in the Parmesan until melted and smooth. Add a splash of the reserved pasta water if needed to loosen the sauce. Add the drained pasta and broccoli to the sauce and toss until well coated.
Slice the rested chicken into thick strips and arrange it over the pasta. Garnish with chopped parsley and extra Parmesan if desired.
Great recipe! I'm diabetic, so replaced the pasta with finely sliced cabbage. Obviously not the same, but it adds even more fibre and a similar mouth feel. And tasted soooo good! Thank you for the recipe!
Scott is the owner and founder of Food For Fitness. He is a fat loss coach, speaker and fitness writer with a masters (MSc) degree in Applied Sports Nutrition.
I'm a Nutritionist and Sunday Times Bestselling recipe book author who makes high-protein recipes for busy families, fitness enthusiasts or people just trying to eat healthier!
I bought the high protein handbook 6 and it has been a great slow cooker recipe book that the whole family has enjoyed. The recipes always come out well with a good consistency for the sauce and taste delicious. I have now purchased the remaining books and can’t wait to try new recipes! Thanks
Scott
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Great recipe! I'm diabetic, so replaced the pasta with finely sliced cabbage. Obviously not the same, but it adds even more fibre and a similar mouth feel. And tasted soooo good! Thank you for the recipe!