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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 in a pot.

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!

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.

three cheese chicken broccoli alfredo in a pot with a wooden spoon.

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.

Three cheese chicken broccoli alfredo in a white bowl.

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!

three cheese chicken broccoli alfredo in a pot.

More 5 star Alfredo Recipes:

  • Chicken Bacon Alfredo Roll Ups
  • One Pot Cajun Chicken Alfredo Pasta
  • Pesto Alfredo Chicken Spinach Casserole
  • Creamy Garlic Shrimp Alfredo Pasta
  • Parmesan Garlic Crusted Chicken with Garlic Alfredo Shells
  • 1 pound penne pasta noodles or pasta of choice
  • 2 cups chicken cooked and diced
  • 2 cups broccoli steamed

Three Cheese Alfredo Sauce:

  • ½ cup butter
  • 1 pint heavy whipping cream 2 cups
  • 4 ounces cream cheese
  • ½ teaspoon garlic minced
  • 1 teaspoon garlic powder
  • 1 teaspoon italian seasoning
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 1 cup parmesan cheese grated
  • 1 cup mozzarella cheese
  • optional- shredded parmesan cheese for garnish

  • Cook pasta according to package directions. Drain.

  • While the pasta is cooking, make the three cheese alfredo sauce. 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.

  • Add the minced garlic, garlic powder, italian seasoning, salt and pepper. Continue to whisk until smooth.

  • Add the grated parmesan cheese. Bring to a simmer and continue to cook for about 3-5 minutes or until it starts to thicken.

  • Add mozzarella cheese and stir until melted.

  • Add the pasta to the skillet and toss to coat. Add cooked chicken and broccoli. Toss to coat and serve immediately. Garnish with shredded parmesan cheese if desired.

  • *When I am short on time I buy frozen broccoli and steam it in the microwave, and pre cooked chicken from the store and this delicious meal comes together in 15 minutes! I also half the recipe and freeze the other half in a casserole dish and top with extra cheese and bake it for another night.

Updated on April 21, 2020

Originally Posted On: September 7, 2015

Serves: 6

Calories 926 kcal (46%) Carbohydrates 63 g (21%) Protein 27 g (54%) Fat 63 g (97%) Saturated Fat 38 g (190%) Cholesterol 209 mg (70%) Sodium 734 mg (31%) Potassium 419 mg (12%) Fiber 3 g (12%) Sugar 4 g (4%) Vitamin A 2356 IU (47%) Vitamin C 28 mg (34%) Calcium 403 mg (40%) Iron 2 mg (11%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Course Dinner, Main Course

Cuisine American, Italian American

Keyword Alfredo, Alfredo Recipe, Chicken Broccoli Aflredo, Three Cheese Chicken Broccoli Alfredo

Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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