Chicken and Broccoli Fettuccine Alfredo

Name: Chicken and Broccoli Fettuccine Alfredo Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 8 ounces fettuccine pasta; 2 boneless, skinless chicken breasts, (cut into bite-size pieces); 2 cups broccoli florets; 3 Tablespoons salted butter; 3 cloves garlic, (minced); 1 cup heavy cream; 1 cup freshly grated parmesan cheese; Salt & pepper, (to taste); Chopped fresh parsley, (for garnish (optional)); Red pepper flakes, (for garnish (optional))

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Tender chicken, crisp broccoli florets, and al dente fettuccine are coated in a velvety smooth Alfredo sauce that's rich with Parmesan cheese and fragrant garlic. This Chicken and Broccoli Fettuccini Alfredo recipe comes together in 30 minutes but tastes like you've been working on it all afternoon.

An overhead image of a plate of chicken and broccoli fettuccine alfredo.

This dish strikes the perfect balance between decadence and wholesomeness, making it an ideal choice for a cozy family dinner or a special date night at home. With simple ingredients and easy preparation, you can enjoy restaurant-quality pasta without ever leaving your kitchen.

Recipe Ingredients

Fettuccine pasta: We love fettuccine for this creamy chicken Alfredo recipe, but penne or linguine pasta will work well here too.
Chicken breasts: Cut the chicken into bite sized pieces. For best results when cooking, try to make them evenly sized.
Broccoli florets: Packed with vitamins and fiber, they absorb the Alfredo sauce flavors but keep their crisp texture for a nice contrast with the pasta.
Salted butter: This helps brown the chicken and build the base of the sauce.
Garlic: Fresh or from a jar would work for this recipe.
Heavy cream: This is the base for the Alfredo sauce and gives it the silky and rich texture and taste.
Parmesan cheese: Freshly-grated parmesan is worth the extra time as it makes the sauce so creamy and savory.
Salt and pepper: These enhance the other flavors and finish the sauce.

Overhead shot of ingredients in separate bowls displayed near uncooked fettuccini noodles.

How to Make This Chicken and Broccoli Fettuccini Alfredo Recipe

Be sure to see the recipe card for full ingredients and instructions.

Cook pasta & broccoli. In a large pot, add water and a pinch of salt and bring to a boil. Add the fettuccine pasta and cook according to the package instructions until al dente, adding the broccoli florets during the last 2 minutes of cooking. Drain the pasta and broccoli. Reserve ½ cup of the pasta cooking water and set aside.

An overhead image of a clear glass bowl containing cooked pasta noodles.

An overhead image of a clear glass bowl containing cooked broccoli florets.

Sear chicken. In a large skillet, melt 1 tablespoon of butter over medium-high heat. Add the chicken breast pieces and season with salt and pepper. Cook the chicken 2-3 minutes per side, until the outside has a golden crust. Remove the chicken from the skillet and set aside.

Cubed uncooked chicken is arranged in a single layer in a pot.

Cooked chicken is arranged in a single layer in a pot.

Make the sauce. In the same skillet, melt the remaining 2 tablespoons of butter over medium heat. Add the minced garlic and cook until fragrant, about 1 minute. Pour in the heavy cream and simmer on low for 2-3 minutes. Slowly whisk in the grated Parmesan cheese until the sauce is smooth and creamy. Season with salt and pepper to your desired amount.

Cream, garlic and Parmesan cheese are simmering in a large pot.

Combine. Add the cooked fettuccine and broccoli to the skillet with the Alfredo sauce, tossing to coat evenly. If the sauce is too thick, gradually add some of the reserved pasta cooking water until desired consistency is reached. Stir in the cooked chicken pieces.

An overhead image of cooked noodles, white sauce and cooked broccoli in a pot.

Serve. Transfer the Chicken and Broccoli Fettuccine Alfredo to serving plates or a large platter. Garnish with chopped fresh parsley, red pepper flakes and some extra Parmesan cheese for a pop of color and flavor.

A closeup image of chicken and broccoli fettuccini alfredo on a white plate, with chunks of parmesan cheese, a bowl of herbs, and a pot containing more pasta in the background.

Recipe FAQ's

Can I use a different type of pasta for chicken Alfredo?

Definitely! While fettuccine is traditionally used for chicken Alfredo recipes, you can use a spaghetti, linguine or penne noodle. Whole wheat pasta or pasta made from chickpeas is a great way to make the dish a little healthier.

How do I prevent the Alfredo sauce from becoming too thick?

If your sauce gets too thick, add a little of your reserved pasta cooking water until it reaches the desired consistency. If you're reheating leftovers, you could add a little cream, milk or even water to loosen the sauce while you're reheating it, stirring well.

Can I use frozen broccoli instead of fresh?

While I prefer fresh broccoli, you can certainly substitute frozen broccoli. Thaw the broccoli before adding it to the pasta and cook as directed.

Top Tips

You may need to cook the chicken in batches if the skillet is too full. Do not overcrowd the skillet with chicken.
If the skillet is overly browned after cooking the kitchen, you can wipe some of it away as it will affect the color of the Alfredo sauce, making it a little brown. Alternatively, you can leave it because it will just add to the flavor of the dish.
I recommend using a Parmesan wedge and grating it yourself because the sauce will be the smoothest. Pre-grated cheese sometimes has an additive to make it hold its shape and will make a lumpy sauce.

A closeup image of cooked chicken, noodles and broccoli in a creamy white sauce, in a pot. A metal grater and chunks of parmesan cheese are visible in the background.

Recipe Variations

For some extra flavor, I like to sprinkle some red pepper flakes over the top as a garnish along with some chopped fresh parsley and extra Parmesan cheese.
You can swap out the broccoli for wilted spinach if you prefer or even use half of each.

Storage & Reheating

To Store: Place any leftover pasta in an airtight container and refrigerate for up to five days.
To Reheat: Place the pasta in a microwave safe dish and microwave until warmed through. You can also place the pasta back in a large skillet with some olive oil and heat on medium-low on the stovetop until the pasta is warmed through.

Overhead image of a plate of chicken fettuccini alfredo, with a cheese grater and bowls of herbs visible surrounding the plate, displayed on a wooden cutting board.

Fettuccini noodles are twirled around a gold fork.

Close up visual of fettuccini noodle dish with chicken and broccoli.

What to Serve With Chicken and Broccoli Fettuccini Alfredo

If you want to keep things simple, pair your chicken fettuccini Alfredo with a green salad with a light vinaigrette dressing. If you're up for putting in a little more effort, here are some easy side dishes that will make this a full meal.

Closeup image of pasta noodles entwined on a gold fork, with broccoli bits and sauce visibly coating the noodles.

More Pasta Recipes

Did you make this recipe? Leave a star rating and I'd love to hear from you in the comments below.

Chicken and Broccoli Fettuccine Alfredo Recipe

Tender chicken, crisp broccoli florets, and al dente fettuccine are coated in a velvety smooth Alfredo sauce that's rich with Parmesan cheese and fragrant garlic. It comes together with simple ingredients in 30 minutes for an indulgent and rich dinner that will have everyone reaching for second helpings.

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Prep: 15

Cook: 15

Total: 30

Course: Main Course

Cuisine: Italian

Servings: servings

Calories: 741kcal

Ingredients

8 ounces fettuccine pasta
2 boneless, skinless chicken breasts, cut into bite-size pieces
2 cups broccoli florets
3 Tablespoons salted butter
3 cloves garlic, minced
1 cup heavy cream
1 cup freshly grated parmesan cheese
Salt & pepper, to taste
Chopped fresh parsley, for garnish (optional)
Red pepper flakes, for garnish (optional)

Instructions

In a large pot, add water and a pinch of salt and bring to a boil. Add the fettuccine pasta and cook according to the package instructions until al dente, adding the broccoli florets during the last 2 minutes of cooking. Drain the pasta and broccoli. Reserve ½ cup of the pasta cooking water and set aside.
In a large skillet, melt 1 tablespoon of butter over medium-high heat. Add the chicken breast pieces and season with salt and pepper. Cook the chicken 2-3 minutes per side, until the outside has a golden crust. Remove the chicken from the skillet and set aside.
In the same skillet, melt the remaining 2 tablespoons of butter over medium heat. Add the minced garlic and cook until fragrant, about 1 minute. Pour in the heavy cream and simmer on low for 2-3 minutes. Slowly whisk in the grated Parmesan cheese until the sauce is smooth and creamy. Season with salt and pepper to your desired amount.
Add the cooked fettuccine and broccoli to the skillet with the Alfredo sauce, tossing to coat evenly. If the sauce is too thick, gradually add some of the reserved pasta cooking water until desired consistency is reached. Stir in the cooked chicken pieces.
Transfer the Chicken and Broccoli Fettuccine Alfredo to serving plates or a large platter. Garnish with chopped fresh parsley, red pepper flakes and some extra Parmesan cheese for a pop of color and flavor.

Notes

To Store: Place any leftover pasta in an airtight container and refrigerate for up to five days.
To Reheat: Place the pasta in a microwave safe dish and microwave until warmed through. You can also place the pasta back in a large skillet with some olive oil and heat on medium-low on the stovetop until the pasta is warmed through.