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!

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

ingredients to make chicken fettuccine alfredo
  • 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

steps to make broccoli chicken alfredo in 4 quadrants
  1. 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. 
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Serve your chicken broccoli fettucini alfredo warm and garnish with parmesan cheese on top!
Noodles being dipped in homemade alfredo sauce in a cast iron skillet
Making homemade broccoli chicken fettucine alfredo

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. 

Broccoli chicken fettucine alfredo on a white plate

Recipe FAQs

Can I make this chicken broccoli alfredo pasta dairy-free? 

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!

Can I make this chicken broccoli alfredo pasta low-carb?

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!

Stirring homemade broccoli chicken fettucine alfredo

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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!
5 from 592 ratings

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! 

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. 
Calories: 1092, Total Carbs: 90.8g, Protein: 63.9g, Fat: 52g, Fiber: 4.9g, Net Carbs: 86g
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