This broccoli chicken fettuccine alfredo recipe is a quick, 30-minute pasta dinner with a creamy, delicious homemade alfredo sauce!

Fettuccine Alfredo is classic comfort food that tastes like it took all day but is actually really quick and easy to make. Throw in some broccoli and cubed chicken and creamy homemade alfredo sauce, and you have the most delicious chicken alfredo broccoli pasta you never knew you could make so easily! From start to finish in just 30 minutes, this alfredo chicken pasta recipe is a keeper!

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The BEST (& Easiest!) Homemade Alfredo Sauce

Do yourself a favor, and never use a store-bought jar of alfredo sauce. You can make your own alfredo sauce almost as fast as opening a jar, but it tastes a million times better. All you need is some butter, garlic, heavy cream, and grated parmesan cheese. While it’s not exactly the healthiest, I can promise you it is the tastiest. I’ve made “healthier” versions of alfredo sauce, and it’s just not the same. If it’s fettuccine alfredo you want, you’re craving this!

How to Make Chicken Fettuccine Alfredo with Broccoli

This whole recipe takes just under 30 minutes to make. You’ll have a creamy, delicious alfredo chicken & pasta dinner on the table in no time at all!

ingredients to make chicken fettuccine alfredo

Ingredients in Broccoli & Chicken Alfredo

  • Fettuccine Pasta Noodles
  • Boneless Skinless Chicken Breasts: I like to cube my chicken breasts before cooking. This way, they cook much quicker in the skillet. I like to cut my chicken breasts into 1″ bite sized pieces.
  • Broccoli: I use 2 heads of raw broccoli for this recipe, chopped (about 3-4 cups). If you prefer to use frozen broccoli, just be sure to heat them up on the stovetop or microwave and drain the water before putting them in your skillet.
  • Garlic: I recommend using freshly grated or minced garlic for a wonderful deep flavor in your alfredo sauce.
  • Butter
  • Heavy Cream
  • Grated Parmesan: I also include a bit more to garnish my pasta.
  • Olive Oil
  • Salt & PepperBroccoli Chicken Fettuccine Alfredo - 30 minute pasta dinner

Instructions

  1. I start by cooking the broccoli in my beloved cast iron skillet, until crisp and tender.
  2. Then, in the same pan, I sear off cut boneless skinless chicken breasts. I like cutting the chicken breasts first because they cook much faster.
  3. Then it’s time for the good part, my homemade alfredo sauce! Just combine butter, garlic, heavy cream, and parmesan cheese to the same cast iron skillet. It’s flavor heaven.
  4. Add in your cooked fettuccine, chicken, and broccoli, and a little of the pasta cooking water to thin out the pasta sauce to your desired consistency.

(check out the printable recipe below for more detailed instructions!)

Noodles being dipped in homemade alfredo sauce in a cast iron skillet

Making homemade broccoli chicken fettucine alfredo

Pro Tips

Using Frozen Broccoli: You can use frozen broccoli if that’s what you have! About 1 pound. Thaw and add in to warm through.

Pasta: If you don’t have fettuccine on hand, 1 pound of any pasta would work. Even gluten free. Jovial makes my favorite gluten free pasta.

Storing: Leftovers will keep in an airtight container refrigerated for at least 5 days. Reheat in the microwave on in a skillet.

Freezing: Any leftovers can be frozen! Freeze in an airtight container for at least 6 months.

Protein: Chicken breasts are my go-to, but you could also use chicken thighs if that’s what you have. Shrimp, salmon, or steak would be great too!

 

Stirring homemade broccoli chicken fettucine alfredo

FAQs

How to serve fettuccine alfredo? Serve warm, topped with grated parmesan cheese.

How do I store broccoli chicken alfredo leftovers? Leftovers will keep for 5 days refrigerated in an airtight container.

Can I make this recipe dairy-free and low carb? I’ve tried to adjust the alfredo sauce with healthier alternatives, and it just never has turned out quite as delicious. If want to try it yourself, I recommend using Miyokos Vegan Butter, Silk Dairy-Free Heavy Cream, and Trader Joe’s Dairy Free Shredded Parmesan Cheese. These are all newer alternatives that I have not tried myself, but I bet would be closer to the real version than ingredients I’ve used in the past! If you’re really looking to make this lower-carb, try Natural Heaven Hearts of Palm Linguine as your pasta swap! Maybe one of these days I will perfect a healthy version, but in the meantime, let me know how this works for you in the comments!

 

Broccoli chicken fettucine alfredo on a white plate

 

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Broccoli Chicken Fettuccine Alfredo

This broccoli chicken fettuccine alfredo recipe is a quick 30 minute pasta dinner with a homemade creamy alfredo sauce.
4.86 from 35 ratings
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Main Course
Cuisine Italian
Servings 4 servings
Calories 1092

Ingredients
 
 

  • 1 pound fettuccine pasta
  • 2 heads of broccoli chopped, about 3-4 cups
  • 24 ounces boneless skinless chicken breasts cut into 1" cubes
  • 4 tablespoons butter
  • 3 cloves of garlic grated or finely minced
  • 2 cups heavy cream
  • 1 cup grated parmesan cheese plus more for garnish
  • 2 tablespoons olive oil divided
  • salt + pepper

Instructions
 

  • Bring a large pot of water to a bowl. Season the water with salt.
  • While waiting for the water to boil, heat a cast iron skillet (or any large skillet) over medium high heat with 1 tablespoon olive oil. Add the broccoli, season with a pinch of salt and pepper, and cook the broccoli uncovered for 4 minutes until bright green. Add in 1/4 cup water, and cook uncovered until the water has evaporated, and the broccoli is crisp tender. Transfer the cooked broccoli to a medium size bowl.
    2 heads of broccoli, 2 tablespoons olive oil
  • Add the fettuccine to the boiling water, and cook according to manufacturers instructions.
    1 pound fettuccine pasta
  • In the same skillet you cooked the broccoli, heat another tablespoon of olive oil, and cook the chicken in an even layer. Season with salt and pepper. Cook about 5-7 minutes, or until the chicken is golden brown and cooked thru, turning the chicken several times. Transfer the cooked chicken to the same bowl as the broccoli.
    24 ounces boneless skinless chicken breasts, 2 tablespoons olive oil, salt + pepper
  • In the same skillet, melt the butter, then cook the garlic for 30 seconds, or until fragrant. Then add the heavy cream, and scrape up any brown bits from the bottom of the skillet. Add the grated parmesan cheese, and cook until melted and just starting to bubble. Turn the heat to low.
    4 tablespoons butter, 3 cloves of garlic, 2 cups heavy cream, 1 cup grated parmesan cheese
  • When the pasta is done cooking, reserve 1 cup of the pasta cooking water. Drain the pasta from the water, then add the cooked pasta to the skillet with the sauce, and toss to coat the noodles. Add in the cooked chicken and broccoli, toss to combine. If necessary, add in pasta water to thin the sauce to desired consistency.
  • Serve warm, topped with grated parmesan cheese.
  • See the Recipe Notes below for more tips, FAQ's and ingredient substitutions.

Recipe Video

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Recipe Notes

Using Frozen Broccoli: You can use frozen broccoli if that's what you have! About 1 pound. Thaw and add in to warm through.
Pasta: If you don't have fettuccine on hand, 1 pound of any pasta would work. Even gluten free. Jovial makes my favorite gluten free pasta.
Storing: Leftovers will keep in an airtight container refrigerated for at least 5 days. Reheat in the microwave on in a skillet.
Freezing: Any leftovers can be frozen! Freeze in an airtight container for at least 6 months.
Protein: Chicken breast are my go to, but you could also use chicken thighs if that's what you have. Shrimp, salmon or steak would be great too!

Nutrition

Calories: 1092Total Carbs: 90.8gProtein: 63.9gFat: 52gFiber: 4.9gNet Carbs: 86g

Nutrition facts are calculated as a courtesy and not guaranteed.

Author: Natalie Gruendl from www.tasteslovely.com
Keyword alfredo sauce, broccoli, chicken fettuccini alfredo, fettuccine, pasta
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