Quick & Easy Fettuccine Chicken Broccoli Alfredo
There is truly nothing better than pasta drenched in a creamy sauce and served with cooked chicken and broccoli florets. Pasta, protein, and veggies all in one! My chicken broccoli alfredo recipe is a quick, 30-minute pasta dinner with a creamy, delicious, homemade alfredo sauce that the whole family will love- even the kids!
Table of Contents
What Makes This Recipe Great
Fettuccine Alfredo is a classic comfort food that tastes like it took all day but is actually really quick and easy to make. Throw in some fresh broccoli, chicken breasts, and creamy homemade alfredo sauce, and you have the most delicious Chicken Broccoli Alfredo recipe loved by kids and adults.
This broccoli chicken pasta is the perfect 30-minute dinner! It’s ideal for busy weeknights, date nights, or a big batch for Sunday family dinner. An easy recipe loved by the whole family!
Watch The Recipe Video
Note: You can also watch this recipe video on YouTube.
The BEST (& Easiest!) Homemade Creamy Sauce
After learning to make my super easy alfredo sauce, you will never use a store-bought jar of alfredo sauce again. You can make your own creamy 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!
Ingredient Notes
- Pasta: If you don’t have fettuccine on hand, 1 pound of your favorite pasta would work. Even gluten-free. Jovial makes my favorite gluten-free pasta. This chicken broccoli alfredo is all about the sauce, so the pasta part is up to you!
- Boneless Skinless Chicken Breasts: I like to cube my chicken breasts before cooking. This way, they cook much quicker in the skillet. I 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 fresh garlic or minced garlic for a wonderful deep flavor in your alfredo sauce.
- Grated Parmesan: I also include a bit more to garnish my pasta. Feel free to use a little or a lot, depending on your preference.
- Salt & Pepper: Season to taste. You can use grated black pepper if you prefer it.
- Olive Oil: I recommend only using olive oil and not a different oil for this recipe.
- Heavy Cream
- Butter
Step-by-Step Instructions
- Heat a large pot of salted water over high heat. Once boiling, add your pasta, reduce the heat, and cook according to package instructions. If al dente is preferred, cook for one minute less.
- While the pasta cooks, 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 and tender. Transfer the cooked and tender broccoli florets to a medium-sized bowl.
- 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 through, turning the chicken several times. Transfer the cooked chicken to the same bowl as the broccoli.
- 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.
- 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 tender chicken and broccoli and toss to combine. If necessary, add pasta water to thin the sauce to the desired consistency.
- Serve your chicken broccoli fettucini alfredo warm and garnish with parmesan cheese on top!
Expert Tips
- Frozen Broccoli: You can use frozen broccoli if that’s what you have! About 1 pound. Thaw first, then add in to warm through.
- Protein: Chicken breasts are my go-to, but you could also use chicken thighs for this chicken broccoli alfredo if that’s what you have. Shrimp, salmon, or steak would be great, too! Even better, if you have leftover chicken breasts from the night before, use them!
Serving Tips
Serve warm, topped with additional parmesan cheese! This dish is perfect by itself or with a side salad and some crusty garlic bread.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave or in a skillet. Add a little water or butter to break up the pasta and restore its creamy texture.
To freeze, store in an airtight container for up to 6 months. Defrost overnight in the fridge, then reheat in a large skillet over medium heat until warmed through.
Recipe FAQs
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 the ingredients I’ve used in the past!
If you’re really looking to make this recipe 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!
More Creamy Pasta Dishes
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Quick & Easy Fettuccine Chicken Broccoli Alfredo
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
Equipment
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.
- Add the fettuccine to the boiling water, and cook according to manufacturers instructions.
- 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.
- 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.
- 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 this broccoli chicken alfredo warm, topped with grated parmesan cheese.
- See the Recipe Notes below for more tips, FAQ's and ingredient substitutions.
Notes
Expert Tips
- Frozen Broccoli: You can use frozen broccoli if that’s what you have! About 1 pound. Thaw first, then add in to warm through.
- Protein: Chicken breasts are my go-to, but you could also use chicken thighs for this broccoli chicken alfredo if that’s what you have. Shrimp, salmon, or steak would be great, too! Even better, if you have leftover chicken breasts from the night before, use them!
161 Comments on “Quick & Easy Fettuccine Chicken Broccoli Alfredo”
I made this recipe and the sauce was really thin and runny. Probably would have been better if I made a rue with the butter. Flavor was good though
Gosh I am sorry this turned out thin and runny for you Trina. I haven’t had that happen, but I can offer some tips that may prevent that next time. Make sure you completely drain both the pasta and broccoli. Do not add the 1 cup of reserve pasta water unless the sauce is too thick. Also as the sauce cooks it will continue to reduce. Reduce heat to med-low and let the sauce slowly reduce. You can add more parmesan which will also help the sauce thicken. I sure hope this helps.
Broccoli Chicken Fettuccine Alfredo is great! To be honest, I’m not good at cooking but I like them, they give me joy and excitement every time I finish the dishes, which is a great thing. With your recipe, I just need to follow the instructions and the rest is simple. Thanks for sharing!
I am so glad you liked this! I am pleased that the instructions were easy to follow. Give yourself credit, sometimes doing the dishes is the MOST important part of cooking! Happy cooking!
Loved how quick and simple it was to make, instructions were very clear and the video also helped a lot. The people I made this dish for loved it and I’m definitely making it again.
I’m so happy to hear that! Thank you so much for letting me know. You made my day!
I added another 1/4 cup of water to the broccoli, as one was not enough to make it any more tender than raw. Another 1/4 cup, barely did the trick either, but I stopped there. When I transferred to the bowl, I covered it, then covered it again when I later added chicken. I think this helped make the broccoli a little more tender, and actually perfect for the recipe. Nobody wants broccoli falling apart in the dish. When I put it all together it was super. This is an excellent recipe. I highly recommend it! I did not have Parmesan, so I used Locatelli (sharper and saltier) to taste.
These are all great tips and tricks! Thanks for sharing! Will make it helpful for others! And I appreciate your kind words. Makes my day!
Love this recipe! It’s become a regular dish at our house. I never leave comments on recipes but this is AMAZING! Even my little picky eaters LOVE it!
I’m so happy to hear that! Thank you Emily!
HI! Do you have a video of you making this dish? it would be helpful to have a link to a page with all your videos, just an idea!
We actually just made a recipe video for this that should be ready to post later this week! Thanks for the idea!
Recipe looks great! I am craving right now and planning to cook for my snack. I think it also perfect for other occasion. I will keep this recipe for my future gatherings.
I hope you love it when you make it! Thanks Kimberley!
Fettuccine Alfredo with Broccoli and Chicken is a wow. New taste with flavorful of chicken and broccoli. Can’t wait to cook it now. I am waiting for you next recipe.
Thanks Jan! This is such a favorite! Hope you love it when you make it!
Good stuff
So glad you liked it! Thank you!
Love this recipe, easy to make and really good with the chicken, can’t wait to try it:)). My entire family loved it, thanks for this.
I’m so happy to hear you liked it! Thanks Monica!
Great, look at how you do I can say you are very professional. I have bookmarked your page and will try it on the weekend.
Thank you for sharing!
Thank you!
Pretty good. I used frozen chopped broccoli, added extra salt, garlic and a little pepper to spice up the taste some. It was pretty good. My husband said I should make it again!
Glad you liked it Susan! And your husband did too! Frozen broccoli is perfect to use for this. Thanks for taking the time to let me know you liked my recipe. You made my day!
can this be made the day before and heated in the oven?
Yes! That would work! Or reheated in the microwave or on the stovetop. I would add a little water or broth or cream when reheating. The noodles tend to absorb a lot of the moisture as they cool.
Good
This is absolutely delish! I didn’t have heavy cream on hand so I substituted same parts sour cream. Needless to say, you couldn’t tell the difference! So quick and easy to make and my family loved it! Will definitely be making this again.
Oooh, I love the idea of adding in some sour cream. Yum! So glad you liked it Amber. Thanks for letting me know you liked my recipe, you made my day!
Absolutely fabulous! Served it with an italian style, garden salad and lightly toasted, garlic french bread… Super satisfying and delicious!
This recipe is a winner!!
I’m so glad you liked it! Sounds like such a delicious dinner! Thanks for letting me know you liked my recipe, you made my day : )
Made this recipe without the broccoli for my first attempt. I am not a fan of it but, my son liked it, just thought it needed more salt. My cousin said it was perfect. Thanks.
Glad your son and cousin liked it! Big hugs!
Great Recipe
So glad you liked it! Thanks Gabriela!
Thanks Natalie! This is a great recipe! So simple and yet so good. I used 10% cream and took a shortcut by adding the broccoli to the fettuccine to boil for the last couple of minutes then drained all together. Also used Kraft grated Parmesan because I didn’t have a block of cheese. It turned out great anyways!
Oh Natalie! You have to quit making me look good! Grandma called me and said I will take Carly (my daughter) figure skating tonight if you make another wonderful dinner (last Wednesday was the Pork Tenderloin). This was tonight’s pick and again another recipe that failed to fail! The 10, 13, 41, 49 and 70 year olds all loved it, the flavour (sorry, Canadian) was way out there, awesome! Being a garlic loving family I may almost double up next time and maybe just add some fresh crumbled bacon. This is so easy to prepare it will continue to be one of those busy weekday meals. That’s 5 for 5 Natalie I’m so glad I found you!
When I got the comment notification email for this comment last week, I went over and showed my husband and told him how oh so nice you are to me Mark. I’m glad you had another great experience with one of my recipes! This pasta is SO delicious! And I love adding the broccoli. It cuts thru the richness. And makes it feel like it’s the tiniest bit healthy. Ha! I’m a big garlic lover too, and applaud you adding more garlic. And bacon is a great idea too! I need to try that next time I make this!