This dish offers the ultimate combination of creamy, cheesy, and savory flavors. It’s a satisfying, one-pan pasta meal that’s incredibly easy to prepare and full of classic Italian-inspired comfort. The addition of broccoli adds a pop of color, texture, and a dose of vegetables to balance the richness of the sauce. Whether you’re cooking for a family dinner or meal prepping for the week, this recipe is a keeper.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Chicken breasts, boneless and skinless
Fettuccine or pasta of choice
Broccoli florets
Heavy cream
Butter
Garlic, minced
Parmesan cheese, freshly grated
Olive oil
Salt
Black pepper
Optional: Red pepper flakes, parsley for garnish
Directions
Bring a large pot of salted water to a boil. Cook pasta according to package instructions. In the last 2–3 minutes of cooking, add broccoli to the boiling pasta water. Drain and set aside.
While pasta cooks, heat olive oil in a large skillet over medium-high heat.
Season chicken breasts with salt and pepper, then cook for 5–6 minutes per side or until fully cooked. Remove from the pan and slice.
In the same skillet, reduce heat to medium and add butter. Once melted, stir in minced garlic and cook for 1 minute.
Pour in heavy cream, bringing it to a gentle simmer. Cook for 3–4 minutes until slightly thickened.
Add grated Parmesan cheese, stirring until melted and smooth. Season with salt, pepper, and optional red pepper flakes.
Add cooked pasta, broccoli, and sliced chicken back to the skillet. Toss to coat evenly in the Alfredo sauce.
Let everything heat through for 1–2 minutes, then garnish with parsley if desired and serve immediately.
Servings and timing
This recipe serves 4 people. Preparation time: 10 minutes Cooking time: 20 minutes Total time: 30 minutes
Variations
Swap the chicken for shrimp or Italian sausage.
Use penne, linguine, or gluten-free pasta instead of fettuccine.
Add mushrooms or spinach for extra veggies.
Lighten it up with half-and-half instead of heavy cream.
Try a dairy-free version with plant-based cream and vegan Parmesan.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, add a splash of milk or cream and warm gently on the stovetop over low heat or microwave in short intervals, stirring frequently. This helps restore the creamy texture of the sauce.
FAQs
Can I use pre-cooked chicken?
Yes, leftover or rotisserie chicken works well. Just add it during the final step to heat through.
Can I make this dish ahead of time?
You can prepare the sauce and cook the chicken ahead. Cook pasta fresh for best results.
Is fresh broccoli necessary?
Fresh broccoli has the best texture, but frozen broccoli can be used. Thaw and drain before adding.
Can I use jarred Alfredo sauce?
Yes, but homemade Alfredo sauce offers better flavor and creaminess.
How do I make it extra creamy?
Use full-fat cream and freshly grated Parmesan for the richest sauce.
What’s the best pasta for Alfredo?
Fettuccine is traditional, but any pasta that holds sauce well—like penne or linguine—works too.
Can I freeze Chicken Broccoli Alfredo?
It’s not ideal, as the cream sauce may separate when thawed. Fresh is best.
How do I prevent the sauce from curdling?
Avoid boiling the sauce and add cheese gradually over low heat.
What can I substitute for heavy cream?
You can use half-and-half or a mixture of milk and cream cheese, but it may be less rich.
How do I keep the pasta from sticking?
Toss cooked pasta with a little olive oil if you’re not combining it with the sauce right away.
Conclusion
Chicken Broccoli Alfredo is a hearty and delicious meal that brings together rich creaminess and wholesome ingredients in every bite. Whether you’re feeding a family or just craving comfort food, this dish delivers with ease and elegance. With simple steps and customizable ingredients, it’s a must-have in your recipe rotation.
Chicken Broccoli Alfredo is a creamy and comforting pasta dish featuring tender chicken, crisp broccoli, and rich Alfredo sauce tossed with fettuccine. It’s a restaurant-quality meal ready in under 30 minutes, perfect for weeknight dinners or special occasions.
Author:Catherine
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes
Yield:4 servings
Category:Dinner
Method:Stovetop
Cuisine:Italian-American
Diet:Low Lactose
Ingredients
2 boneless, skinless chicken breasts
8 oz fettuccine or pasta of choice
2 cups broccoli florets
1 cup heavy cream
2 tablespoons butter
3 cloves garlic, minced
1 cup freshly grated Parmesan cheese
1 tablespoon olive oil
Salt, to taste
Black pepper, to taste
Optional: Red pepper flakes, to taste
Optional: Fresh parsley, chopped (for garnish)
Instructions
Bring a large pot of salted water to a boil. Cook pasta according to package instructions. In the last 2–3 minutes of cooking, add broccoli to the boiling pasta water. Drain and set aside.
While pasta cooks, heat olive oil in a large skillet over medium-high heat.
Season chicken breasts with salt and pepper, then cook for 5–6 minutes per side until fully cooked. Remove from the skillet and slice.
In the same skillet, reduce heat to medium and add butter. Once melted, stir in minced garlic and cook for 1 minute.
Pour in heavy cream and bring to a gentle simmer. Cook for 3–4 minutes until slightly thickened.
Add grated Parmesan cheese and stir until melted and smooth. Season with salt, black pepper, and red pepper flakes if using.
Return the pasta, broccoli, and sliced chicken to the skillet. Toss everything to coat evenly in the Alfredo sauce.
Heat through for 1–2 minutes. Garnish with fresh parsley if desired and serve immediately.
Notes
Use rotisserie or pre-cooked chicken to save time.Frozen broccoli can be used—just thaw and drain well before adding.Add mushrooms or spinach for extra veggies and flavor.Swap heavy cream with half-and-half or a mix of milk and cream cheese for a lighter version.To reheat, add a splash of milk or cream and warm gently to keep the sauce creamy.
