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!
185 Comments on “Quick & Easy Fettuccine Chicken Broccoli Alfredo”
My boyfriend and I just made this beautiful dish .If it tastes as wonderful as it smells I’m in heaven.Thank you.Even the kids eat it.
I am looking forward to trying this recipe for a crowd at Christmas. Do you think I can make ahead and refrigerate or freeze? If so how would you recommend to reheat?
I’m so honored you want to make my recipe for entertaining!
I’d make the sauce before hand. Just store in a big mason jar or any airtight container. Will keep in the fridge for at least a week!
Perfection! Easy, and delish! Pleased my 24 year old so much he wants the recipe! Thank you!!!
Made this tonight. Followed the recipe to a “T” but it would not thicken for me. I ended up adding an additional cup of parm to try to thicken it. No luck. Great flavor! But would not thicken.
so do I make this for my family or not
Aw, darn! I’m so sorry this happened!
Very good. Will make again. My son doesn’t care for chicken, so was looking for something with lots of flavor. He loves alfredo sauce, so this was perfect. I did dice up some sautéed shitake mushrooms as I was a little short on the amount of chicken. Also doubled the amount of garlic. Plenty of leftovers for my son, so I don’t have to cook again for a couple of days. It’s hard to please him, so this was definitely a winner. It took just under an hour from start to finish including cutting up broccoli, mushrooms and chicken. I used fresh pasta, so it cooked while I was making the sauce.
Love to hear this! Glad it worked for you!
Easy Peezy, Rich, and creamy A recipe I will use time and time again great comfort food
Aww, love to hear this! Thank you!
I made this for dinner for my family and they all REALLY loved it!! I’m planning on making some for a potluck I’m going to be attending Saturday!
Yea! Love to hear this!
Made tonight for my family and it was a hit! So simple and so tasty! The broccoli was the perfect consistency. The sauce wasn’t too heavy. And the chicken was juicy. Highly recommend.
I am so happy to hear this, Cynthia! Thank you! It means the world to me!
This recipe is amazing; I’ve made it several times and it always turns out delicious, rich, and like I’m eating at an expensive restaurant!
On a side note, this recipe used to have a story about Lou the Havanese dog, and I really miss that story! Wishing Lou the best. :)
Ha! Thank you, Joel! I am so honored to have you here and love that you remember that story! We cleaned up the blog a couple years ago to focus more on recipe specific info, but it warms my heart that you remember!! Means the world to me!
Made this chicken Alfredo today and I can’t wait to see my man’s face when he gets home
Sometimes I make exact recipe. Sometimes add mushrooms and/or shrimp. Cayenne gives it a kick. Amazing!
Oooh! I love these additions! Thank you Nikki!
My guests comments had nothing but thank you for such a great meal, it was a most enjoyable meal. We hope to be invited to your home again so that we can enjoy your cooking.
Love to hear this!! It’s one of my favorites too!
I am super picky about keeping a recipe for rotation dinners. I have tried over 6 recipes online for Chicken fettuccine. Every one of them I have been disappointed with. THIS ONE WAS A 5 STAR WINNER!!! I will not keep a recipe unless I feel it is 5 stars. Thank you so much for this one. We will be making it alot at home for dinner and just maybe for large family gatherings. Also, I loved how you cooked the broccoli. It kept it crisp as it should be-over cooked broccoli is not good.
I am SO honored Jennifer! I am so glad you liked it and so happy to hear it’s worthy of your rotation!
I am super picky about keeping a recipe for rotation dinners. I have tried over 6 recipes online for Chicken fettuccine. Every one of them I have been disappointed with. THIS ONE WAS A 5 STAR WINNER!!! I will not keep a recipe unless I feel it is 5 stars. Thank you so much for this one. We will be making it alot at home for dinner and just maybe for large family gatherings.
I wanted to see if I could make Alfredo successfully for a future meal, so I just made the sauce (no chicken or broccoli) and pasta. i halved the recipe just in case it was a fail. It was incredibly easy and restaurant quality. I am so grateful for this recipe and cant wait to make this recipe as written. Thank you.
Yay! This is so great to hear! I’m so glad it turned out well– it’s one of my favorites!
Family loved this dish! I’ve made many times before and it never disappoints! I added extra garlic and made a bit more sauce. Grilled my chicken too! A+++
Totally makes my day to hear this! Thank you, Shari!
I’ve made this several times with variations, and it is always a hit!
I have mixed 1 cup of cream with 1 cup of milk to cut down calories.
I have used Trader Joes pre-cooked chicken instead of cooking chicken.
Tonight I air fried chicken thighs, cut them up, and added to the pasta, sauce and brocolli.
Love these tips and tricks, Nancy! So honored that you like this recipe!
This was delicious! I didn’t realize making alfredo sauce from scratch could be so simple. My family loved it. The only think I might change was the broccoli cooking method, some of it didn’t get soft enough so I might steam it next time instead of cooking in oil/water.
Thank you so much Miranda! I am so happy to hear your family loved it! Let me know how it goes if you change the broccoli method next time!
This recipes is the best that I have ever tasted and made for friends, I lost the recipe but I am ready to cook this wonderful recipe, it makes me look like a professional.
Thank you, Bob! It’s such an honor to have you say this!
Very tasty. I would add a little more chicken, but other than that, it’s really good and quick to make.
Thank you, Jennette! I am so glad you liked this recipe!
So easy to make and it was delicious! While family loved it! Thank you for sharing ;)
Thanks, Keri! So happy to hear your family loved it!