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!

Try This Next Spicy Paprika & Lime Chicken Tenderloins

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!

1. Cook pasta: Cook according to package directions, then drain.
2. 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.
3. Season: Add the minced garlic, garlic powder, italian seasoning, salt and pepper. Continue to whisk until smooth.
4. 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.
5. Even more cheese! Stir in the mozzarella until melted.
6. 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:

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Spicy Paprika & Lime Chicken Tenderloins

These Spicy Paprika and Lime Grilled Chicken Tenderloins are a great addition to your BBQ repertoire. Take your taste buds to the Caribbean, Mexico or Spain on a little holiday! Can be cooked outdoors or on a stove. Paleo, Whole30, Keto, gluten-free.

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Paprika & Lime Grilled Chicken Tenderloins

Whether you’re heating up the BBQ on a warm summer’s day or you need to give your skillet a bit of a workout, this is a fabulous chicken recipe that I know you will love.

My paprika lime chicken tenderloins are tender and juicy. The spices and citrus used in the marinade will take your taste buds on a little holiday to the Caribbean, Mexico or Spain – your pick!

I used chicken tenderloins because I find the meat more tender than the rest of the chicken breast and it’s easier to work with than the chicken thighs. You can use any chicken meat you like, just adjust the cooking time depending on the size of the pieces. This marinade will also work well with turkey, pork, quail, prawns and even beef.

What Are Chicken Tenderloins?

Still confused about what chicken tenderloins are? They are short, thin cuts taken from beneath the breast of the bird. You might find that some grocers will sell thinner slices of breast meat and call it chicken tenderloins or tender. They tend to be softer than chicken breast when cooked BUT should not be overcooked, they don’t need as long as the chicken breast.  

Nutritionally speaking, they are the same as chicken breast meat – high in protein, minerals, low in calories and fat. 

Popular Recipe Sesame Orange Chicken | The Recipe Critic

Make-Ahead Tip For Paprika Lime Chicken

The chicken tenderloins can be marinated ahead of time for an even more robust flavour; keep uncooked in the fridge for maximum of 3 days and freeze for up to 2 months and simply defrost overnight in the fridge before you want to use it.

 

More Delicious Chicken Recipes:

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Description

Grilled paprika and lime grilled chicken tenderloins are great with any side dish and can be used in salads, tacos, and wraps. Can be cooked outdoors or on a stove.

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1. Mix the marinade ingredients in a large bowl. Rinse the chicken and cut larger pieces in half.
2. Using your hands, rub the chicken with the marinade. Leave in the bowl, wrap with cling wrap and set aside in the fridge for at least one hour before grilling.
3. If using a grill plate or a skillet on your stove, heat one teaspoon of coconut oil until sizzling hot. Fry the chicken pieces for 4 minutes on each side and then remove to a plate to rest. Make sure not to overcrowd the frying pan or you will end up with too much meat juice and stewed rather than grilled chicken.
4. If using a BBQ, heat the plate to sizzling hot and either spray with olive oil or brush with coconut oil. Place chicken pieces on the plate with a little space in between and cook for 4 minutes on each side on medium/high heat with the lid on.
5. Remove cooked chicken to a serving plate and drizzle with lime juice before serving.

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Nutrition

• Serving Size: 2-3 tenderloins
• Calories: 331
• Sugar: 1 g
• Sodium: 783.6 mg
• Fat: 16.4 g
• Carbohydrates: 4.4 g
• Fiber: 1.3 g
• Protein: 41.3 g
• Cholesterol: 131.4 mg

Keywords: Tenderloins, Chicken, Paprika, Lime, BBQ, Grilling, Low-Carb, Paleo, Whole30

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