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Chicken Broccoli Alfredo

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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.

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

  1. 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.
  2. While pasta cooks, heat olive oil in a large skillet over medium-high heat.
  3. Season chicken breasts with salt and pepper, then cook for 5–6 minutes per side until fully cooked. Remove from the skillet and slice.
  4. In the same skillet, reduce heat to medium and add butter. Once melted, stir in minced garlic and cook for 1 minute.
  5. Pour in heavy cream and bring to a gentle simmer. Cook for 3–4 minutes until slightly thickened.
  6. Add grated Parmesan cheese and stir until melted and smooth. Season with salt, black pepper, and red pepper flakes if using.
  7. Return the pasta, broccoli, and sliced chicken to the skillet. Toss everything to coat evenly in the Alfredo sauce.
  8. 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.

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