Dinner

Chickpea Broccoli Alfredo Skillet Recipe

ByClara Bennett December 23, 2025December 23, 2025

Introduction

This Chickpea Broccoli Alfredo Skillet is a creamy, comforting one-pan meal that combines tender broccoli and crispy chickpeas in a rich Parmesan sauce. It’s easy to prepare and perfect for a satisfying vegetarian dinner.

The image shows a creamy dish in a metal pan with roasted broccoli and chickpeas mixed throughout. The base layer is the creamy sauce with a pale beige color and smooth texture. On top of this, there are bright green broccoli florets roasted to have slightly charred edges, giving them a crisp look. Scattered among the broccoli are golden-brown chickpeas, some with a slightly crispy exterior. The dish is sprinkled with finely shredded white cheese and small red chili flakes, adding texture and specks of color. A wooden spoon is resting inside the pan, partly covered by the creamy mixture. The pan sits on a surface with a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 Tbsp. unsalted butter, divided
2 (14-oz.) cans chickpeas, drained, rinsed
Kosher salt
4 cups broccoli florets (from 1 large head broccoli)
1 shallot, finely chopped
2 cloves garlic, grated or finely chopped
1 1/2 cups heavy cream
1 cup shredded Parmesan, plus more for serving
Zest of 1 lemon (optional)
Pinch of crushed red pepper flakes
Crusty bread, for serving

Instructions

Step 1: In a large stainless steel or cast-iron skillet over medium heat, melt 2 Tbsp. butter. Add chickpeas and 3/4 tsp. salt and stir to coat. Cook chickpeas, tossing occasionally, until starting to brown and slightly crisp on the outside, 10 to 12 minutes. Transfer to a plate.
Step 2: In the same skillet over medium heat, melt 1 Tbsp. butter. Add broccoli and a pinch of salt and cook, stirring frequently, until broccoli is crisp-tender and starting to char, 3 to 4 minutes. Transfer to plate with chickpeas.
Step 3: In the same skillet over medium heat, melt remaining 1 Tbsp. butter. Add shallots and a pinch of salt and cook, stirring frequently, until starting to soften, about 2 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute more. Whisk in cream and bring to a simmer. Reduce heat to low and simmer, stirring occasionally, until cream is slightly thickened, about 5 minutes. Whisk in Parmesan until melted, then stir in lemon zest (if using).
Step 4: Heat broiler to high. Return chickpeas and broccoli to skillet and stir to coat in sauce.
Step 5: Broil, watching closely, until sauce starts to bubble and chickpeas slightly brown, 2 to 3 minutes.
Step 6: Top with red pepper flakes and more Parmesan. Serve with crusty bread alongside.

Tips & Variations

For extra flavor, add a splash of white wine to the cream sauce before simmering.
Use freshly grated Parmesan for a smoother melt and richer taste.
Swap broccoli for cauliflower or asparagus for a different twist.
If you prefer less heat, omit the red pepper flakes or use smoked paprika instead.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring frequently to prevent the sauce from separating. Add a splash of cream or milk if the sauce thickens too much.