There’s something extra comforting about a big bowl of creamy Chicken and Broccoli Alfredo. Tender chicken, fresh broccoli, and fettuccine noodles get tossed in a homemade Alfredo sauce that’s silky, cheesy, and full of flavor. It’s the kind of dinner that feels restaurant-worthy but is easy enough to make on a busy weeknight. If you love creamy pasta dishes, you may also want to try our Marry Me Chicken Mac and Cheese.
Why You’ll Love This Recipe
This pasta really checks all the boxes. It’s creamy and satisfying, with a rich Alfredo sauce that clings beautifully to every strand of fettuccine. The broccoli adds a fresh pop of color and nutrition, turning it into a complete meal. Best of all, it’s a true family favorite that both picky eaters and adults will enjoy
Tips for Perfect Chicken Alfredo
- Brown the chicken well – letting it sear without stirring helps lock in flavor and keeps it juicy.
- Use freshly grated Parmesan – pre-shredded cheese can make the sauce grainy, so grate your own for the best texture.
- Reserve pasta water – this starchy water is the secret to loosening a too-thick sauce without watering it down.
- Add broccoli at the right time – tossing the florets in with the pasta for the last few minutes keeps them bright green and tender-crisp.
Ingredient Swaps and Variations
- Protein swap – try shrimp, salmon, or even leftover rotisserie chicken in place of the chicken breasts.
- Add-ins – mushrooms, peas, or spinach are all great additions.
- Extra indulgent – stir in a handful of mozzarella or cream cheese for an even creamier sauce.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of milk or cream and warm gently on the stove to bring the sauce back to life. This dish doesn’t freeze well because cream sauces tend to separate, so it’s best enjoyed fresh.
Chicken and Broccoli Alfredo
Ingredients
- 16 ounces fettuccine pasta
- 2 large heads of broccoli, chopped into small florets (about 3–4 cups)
- 1 ½ pounds boneless skinless chicken breasts, cut into 1-inch cubes
- 2 tablespoons extra virgin olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 cup unsalted butter
- 2 teaspoons minced garlic
- 2 cups heavy cream
- 1 1/4 cups freshly grated Parmesan cheese, divided
Instructions
- Bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente, according to package instructions.
- About 3 minutes before the pasta is done, add the broccoli florets to the same pot. Let them cook together until the pasta is ready. Reserve ½ cup of the pasta water, then drain both the pasta and broccoli and set aside.
- While the pasta is cooking, place the chicken in a medium bowl. Season with kosher salt and black pepper, tossing to coat evenly.
- Heat the olive oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook for 3-4 minutes without stirring, until golden brown. Flip and cook for another 2-3 minutes until cooked through. Do not overcrowd the pan. Work in batches if necessary. Transfer the chicken to a plate and set aside.
- Reduce the heat to medium. In the same skillet, melt the butter. Add the minced garlic and cook for 30 seconds, stirring frequently.
- Pour in the heavy cream and bring to a gentle simmer. Slowly stir in 1 cup of the Parmesan cheese until the sauce is smooth and creamy.
- Return the chicken, pasta, and broccoli to the skillet. Toss gently to coat everything in the Alfredo sauce. If the sauce feels too thick, add a splash of the reserved pasta water until it reaches the desired consistency.
- Serve warm, sprinkled with the remaining ¼ cup Parmesan cheese.
More Delicious Pasta
Asiago Chicken and Gnocchi
Creamy Asiago Chicken and Gnocchi with spinach in a rich sauce, perfect for a quick and flavorful family dinner or special occasion!
Spaghetti
This easy classic spaghetti recipe is a family favorite made with simple pantry ingredients. Perfect for weeknights, with tips for prep, storage, and flavor.
Creamy Tuscan Chicken Pasta
Indulge in rich Creamy Tuscan Chicken Pasta: succulent chicken, sun-dried tomatoes, and spinach in a luscious Parmesan cream sauce.
This look delicious