Creamy Chicken and Broccoli Alfredo is weeknight comfort food at its finest tender slices of chicken, crisp‑tender broccoli, and twirls of fettuccine all wrapped in a rich Parmesan cream sauce. It comes together in about 30 minutes, making it perfect for busy nights when you still want something cozy, satisfying, and a little bit indulgent.
Ingredients
- 8 oz fettuccine pasta
- 2 cups broccoli florets
- 1 lb boneless, skinless chicken breasts, thinly sliced
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese (plus extra for serving, if desired)
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package directions until al dente. In the last 3 minutes of cooking, add the broccoli florets to the boiling water. Drain the pasta and broccoli together and set aside.
- While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the sliced chicken in an even layer, season with salt and pepper, and cook for 5–7 minutes, stirring occasionally, until golden and cooked through. Transfer the chicken to a plate and keep warm.
- In the same skillet, add the minced garlic. Sauté for about 1 minute, just until fragrant, scraping up any browned bits from the bottom of the pan.
- Pour in the heavy cream, stirring to combine. Bring to a gentle simmer over medium-low heat and cook for 2–3 minutes to slightly thicken.
- Reduce the heat to low and gradually stir in the grated Parmesan cheese until fully melted and the sauce is smooth and creamy. Taste and season with additional salt and pepper if needed.
- Return the cooked chicken, fettuccine, and broccoli to the skillet. Toss gently with tongs until everything is evenly coated in the Alfredo sauce and heated through, 1–2 minutes.
- Remove from heat. Garnish with chopped fresh parsley and extra Parmesan, if desired. Serve hot.
Variation
- Lightened-Up Alfredo: Swap half of the heavy cream for whole milk or evaporated milk, and use a bit less Parmesan. The sauce will still be creamy but a little lighter.
- Extra Veggie Alfredo: Add sautéed mushrooms, spinach, or peas along with the broccoli for more color and texture in every bite.
- Shrimp or Meatless Version: Replace the chicken with shrimp (cooked just until pink) or skip the meat entirely and double the broccoli for a satisfying vegetarian twist (use veggie broth or water if thinning the sauce).
Cooking Notes
- Salt the pasta water generously; it’s your first chance to season the pasta and helps the whole dish taste more balanced.
- Keep the cream at a gentle simmer, not a rapid boil boiling can cause the sauce to separate or become oily instead of smooth.
- Add the Parmesan gradually over low heat, stirring constantly, to ensure it melts evenly into a velvety sauce without clumping.
Serving Suggestions
- Serve with warm garlic bread or a crusty baguette to soak up every last bit of the creamy Alfredo sauce.
- Pair this pasta with a simple side salad like a green salad with lemon vinaigrette to cut through the richness.
- Finish each bowl with a squeeze of fresh lemon juice and extra cracked black pepper for a bright, restaurant-style touch.
Tips
- Reserve a cup of the starchy pasta water before draining; it’s perfect for loosening the sauce if it thickens as it sits.
- Dry the chicken with paper towels before cooking so it sears nicely instead of steaming in the pan.
- For the best texture, serve Chicken and Broccoli Alfredo right away cream sauces tend to thicken as they cool and can lose their silky consistency when reheated too aggressively.
Prep Time
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Nutritional Information (Per Serving)
- Calories: 620 kcal
- Protein: 38 g
- Sodium: 580 mg
Frequently Asked Questions
- Can I use a different pasta shape?
Yes. Penne, linguine, rigatoni, or bowties all work well. Just cook until al dente and follow the recipe as written. - Can I make this ahead of time?
This dish is best fresh, but you can cook the chicken and prep the broccoli ahead. Reheat gently with a splash of cream or milk and some reserved pasta water to loosen the sauce. - How do I store and reheat leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat with a little cream or milk, stirring frequently until warmed through. - Can I substitute half-and-half for heavy cream?
You can, but the sauce will be slightly thinner and may not be quite as rich. Simmer it a bit longer to thicken, and be careful not to boil to prevent curdling.
Conclusion
Creamy Chicken and Broccoli Alfredo is the kind of cozy, crowd-pleasing pasta that feels special but is easy enough for any weeknight. Tender chicken, bright green broccoli, and ribbons of fettuccine soak up a rich Parmesan cream sauce for a bowl that’s pure comfort. Serve it straight from the skillet with extra cheese on top and watch it disappear fast.
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Chicken and Broccoli Alfredo
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Creamy Chicken and Broccoli Alfredo is weeknight comfort food at its finest tender slices of chicken, crisp‑tender broccoli, and twirls of fettuccine all wrapped in a rich Parmesan cream sauce. It comes together in about 30 minutes, making it perfect for busy nights when you still want something cozy, satisfying, and a little bit indulgent.
Ingredients
Scale
- 8 oz fettuccine pasta
- 2 cups broccoli florets
- 1 lb boneless, skinless chicken breasts, thinly sliced
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese (plus extra for serving, if desired)
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package directions until al dente. In the last 3 minutes of cooking, add the broccoli florets to the boiling water. Drain the pasta and broccoli together and set aside.
- While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the sliced chicken in an even layer, season with salt and pepper, and cook for 5–7 minutes, stirring occasionally, until golden and cooked through. Transfer the chicken to a plate and keep warm.
- In the same skillet, add the minced garlic. Sauté for about 1 minute, just until fragrant, scraping up any browned bits from the bottom of the pan.
- Pour in the heavy cream, stirring to combine. Bring to a gentle simmer over medium-low heat and cook for 2–3 minutes to slightly thicken.
- Reduce the heat to low and gradually stir in the grated Parmesan cheese until fully melted and the sauce is smooth and creamy. Taste and season with additional salt and pepper if needed.
- Return the cooked chicken, fettuccine, and broccoli to the skillet. Toss gently with tongs until everything is evenly coated in the Alfredo sauce and heated through, 1–2 minutes.
- Remove from heat. Garnish with chopped fresh parsley and extra Parmesan, if desired. Serve hot.
Notes
- Use freshly grated Parmesan from a block for the smoothest, silkiest Alfredo sauce pre-grated cheese can be grainy and harder to melt.
- If the sauce becomes too thick, whisk in a splash of reserved pasta water or milk until you reach your desired consistency.
- Cut the chicken into thin, even strips so it cooks quickly and stays tender instead of drying out.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course, Dinner, Pasta
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving (about 1/4 of the recipe)
- Calories: 620 kcal (approx.)
- Sugar: 3 g (approx.)
- Sodium: 580 mg (approx.)
- Fat: 34 g (approx.)
- Saturated Fat: 16 g (approx.)
- Unsaturated Fat: 16 g (approx.)
- Trans Fat: 0 g (approx.)
- Carbohydrates: 44 g (approx.)
- Fiber: 3 g (approx.)
- Protein: 38 g (approx.)
- Cholesterol: 165 mg (approx.)
Keywords: chicken and broccoli alfredo, creamy chicken pasta, easy weeknight dinner, fettuccine alfredo with chicken, one pan pasta