Quick & Easy Fettuccine Chicken Broccoli Alfredo

5 from 635 ratings

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!

Prep Time5

Cook Time20

Total Time25

Course: Main Course

Cuisine: Italian

Servings: servings

Calories: 1092

Author: Natalie

Equipment

cast iron skillet

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

US - Metric

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 this broccoli chicken alfredo warm, topped with grated parmesan cheese.
See the Recipe Notes below for more tips, FAQ's and ingredient substitutions.

Video

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.

Nutrition