Quick & Easy Fettuccine Chicken Alfredo with Broccoli
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 broccoli chicken 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 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 and broccoli alfredo pasta loved by kids and adults.
From start to finish this broccoli chicken pasta recipe takes just 30 minutes! It’s ideal for a weeknight meal, date night, or making a big batch for Sunday family dinner.
Watch The Recipe Video
Note: You can also watch this recipe video on YouTube.
The BEST (& Easiest!) Homemade Alfredo 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 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!
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. This broccoli chicken 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 freshly grated 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.
Olive Oil: I recommend only using olive oil and not a different oil for this recipe.
*check out the full list of ingredients in the recipe card below.
Recipe Step by Step
- Start by cooking the broccoli in my beloved cast iron skillet, until crisp and tender.
- Then, in the same pan, sear off the cut boneless skinless chicken breasts. I like cutting chicken breasts first because they cook much faster.
- Then it’s time for the good part, my homemade alfredo sauce! Just combine butter, garlic, heavy cream, and parmesan cheese in the same cast iron skillet. It’s flavor heaven.
- Add in your cooked fettuccine, chicken, broccoli, and a little of the pasta cooking water to thin out the pasta sauce to your desired consistency.
- Serve your broccoli chicken fettucini alfredo warm and garnish with parmesan cheese on top!
(check out the printable recipe below for more detailed instructions!)
Using Frozen Broccoli: You can use frozen broccoli if that’s what you have! About 1 pound. Thaw and add in to warm through.
Storing: Leftovers will keep in an airtight container refrigerated for at least 5 days. Reheat in the microwave or in a skillet.
Freezing: Any leftover broccoli alfredo chicken 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 for this broccoli chicken alfredo if that’s what you have. Shrimp, salmon, or steak would be great too!
Serve warm, topped with grated parmesan cheese.
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!
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Quick & Easy Fettuccine Chicken Alfredo with Broccoli
- 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
- 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.