How to Make the Creamiest, Most Delicious Fettuccine Alfredo with Chicken and Broccoli

Are you craving a restaurant-quality pasta dish that’s actually easy to make at home? Look no further than this chicken and broccoli fettuccine alfredo recipe! This comfort food classic combines tender chicken, crisp broccoli, and pasta in a rich, creamy homemade sauce that will have your family begging for seconds.

I’ve been making this dish for years, and I’m excited to share my tips and tricks for creating the perfect alfredo every time. The best part? You can have this on the table in about 30 minutes!

Why You’ll Love This Chicken Broccoli Alfredo Recipe

Before diving into the recipe let me tell you why this dish deserves a spot in your regular meal rotation

• Complete meal in one dish – pasta, protein, and veggies all together
• Ready in 30 minutes – perfect for busy weeknights
• Family-friendly – even picky eaters love this creamy pasta
• Easily customizable – swap ingredients based on what you have on hand
• Great for leftovers – reheats beautifully for lunch the next day

Ingredients You’ll Need

For this recipe, you’ll need simple ingredients that you probably already have in your kitchen:

For the Pasta and Add-ins:

• 1 pound fettuccine pasta (or any pasta shape you prefer)
• 2 heads of broccoli, chopped into florets (about 3-4 cups)
• 1-1.5 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
• 4-5 slices bacon (optional, but adds amazing flavor)
• 2 tablespoons olive oil, divided
• Salt and freshly ground black pepper

For the Homemade Alfredo Sauce:

• 4 tablespoons butter
• 3-4 cloves garlic, minced
• 2 cups heavy cream
• 1 cup freshly grated Parmesan cheese, plus more for garnish
• Salt and freshly ground black pepper to taste

Equipment Needed

You don’t need fancy equipment to make this dish just the basics

• Large pot for cooking pasta
• Large skillet or cast iron pan
• Sheet pan (if roasting chicken and broccoli)
• Cutting board and knife
• Wooden spoon for stirring

Step-by-Step Instructions

Let me walk you through making this delicious dish. There are two main methods – the one-skillet approach or the sheet pan method. I’ll share both!

Method 1: One-Skillet Approach

1. Cook the pasta 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 2 minutes of cooking add the broccoli florets to the pasta water. Before draining reserve about 1 cup of pasta water. Drain pasta and broccoli and set aside.

2. Cook the chicken: While the pasta is cooking, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season chicken pieces with salt and pepper, then add to the hot skillet. Cook for 5-7 minutes until golden brown and cooked through. Transfer to a plate.

3. Make the alfredo sauce: In the same skillet (don’t clean it!), melt the butter. Add minced garlic and cook for 30 seconds until fragrant. Pour in the heavy cream and bring to a simmer, scraping up any browned bits from the bottom of the pan. Add the Parmesan cheese and stir until melted and sauce starts to thicken. Season with salt and pepper.

4. Combine everything: Add the cooked pasta, broccoli, and chicken back to the skillet with the sauce. Toss everything together until well coated. If the sauce seems too thick, add a splash of the reserved pasta water to thin it out.

5. Serve: Divide among plates and top with additional grated Parmesan and freshly ground black pepper.

Method 2: Sheet Pan Approach

This alternative method roasts the chicken and broccoli together for added flavor:

1. Preheat oven to 400°F (200°C).

2. Prepare sheet pan: Place chicken pieces, broccoli florets, and bacon (if using) on a large sheet pan. Drizzle with olive oil, season with salt and pepper, and toss to coat.

3. Roast: Bake for 12-15 minutes until chicken is cooked through and broccoli is tender.

4. Cook pasta: Meanwhile, cook the fettuccine according to package instructions. Reserve some pasta water before draining.

5. Make sauce: In a large sauté pan, melt butter over medium heat. Add minced garlic and cook until fragrant, about 1-2 minutes. Pour in heavy cream and add Parmesan cheese. Reduce heat to medium and stir continuously until cheese melts and sauce begins to thicken.

6. Combine: Dice the cooked chicken and bacon. Add everything (chicken, bacon, and broccoli) to the alfredo sauce along with the cooked pasta. Toss to combine.

Expert Tips for Perfect Chicken Broccoli Alfredo

After making this dish countless times, I’ve learned a few tricks:

• Don’t overcook the pasta – Aim for al dente since it will continue cooking slightly when combined with the hot sauce.
• Season at every step – Season the chicken and broccoli separately for the best flavor.
• Use freshly grated Parmesan – The pre-shredded stuff has anti-caking agents that can make your sauce grainy.
• Save that pasta water! – It’s liquid gold for adjusting the consistency of your sauce.
• Don’t substitute the heavy cream – I’ve tried lighter versions, and they just don’t have the same richness and stability.

Common Questions About Chicken Broccoli Alfredo

Can I use frozen broccoli?

Yes! If using frozen broccoli, thaw it first and add it directly to the sauce to warm through. Don’t boil it with the pasta or it might get mushy.

Can I use different pasta shapes?

Absolutely! While fettuccine is traditional, this sauce works great with penne, rigatoni, or even spaghetti. Any pasta shape that holds the creamy sauce well will work.

How can I make this ahead of time?

You can prepare all components separately (cook pasta, cook chicken, make sauce) and refrigerate. When ready to serve, gently reheat the sauce with a splash of cream, then combine with the pasta, chicken, and broccoli.

How do I store leftovers?

Store cooled leftovers in an airtight container in the refrigerator for up to 3-4 days. When reheating, add a splash of milk or cream to revive the sauce.

What can I add to store-bought alfredo sauce to make it better?

If you’re using jarred sauce to save time, enhance it by adding fresh minced garlic, freshly grated Parmesan, and black pepper. A splash of cream can also improve the texture.

Variations to Try

Want to switch things up? Here are some tasty variations:

• Add bacon: Cook 4-5 slices of bacon until crispy, then crumble and add to the finished dish
• Try different proteins: Swap chicken for shrimp or salmon for a seafood twist
• Mix up the veggies: Add mushrooms, peas, or asparagus instead of or in addition to broccoli
• Spice it up: Add red pepper flakes for some heat
• Make it lighter: If you really want to reduce calories, use half and half instead of heavy cream (though the sauce won’t be as thick)

What to Serve with Chicken Broccoli Alfredo

This rich pasta dish pairs well with:

• A simple green salad with vinaigrette
• Garlic bread or a crusty baguette
• Roasted vegetables
• A glass of crisp white wine (for the adults!)

Why Homemade Alfredo Sauce Beats Store-Bought Every Time

Making your own alfredo sauce might seem intimidating, but it’s actually super easy and SOOO much better than jarred versions. Store-bought sauces often contain preservatives and stabilizers that give them an artificial taste and texture.

My homemade sauce uses just four ingredients: butter, garlic, heavy cream, and Parmesan cheese. It comes together in about 5 minutes and tastes like something from a fancy Italian restaurant!

Final Thoughts

This chicken broccoli alfredo is one of those magical recipes that feels special enough for company but is easy enough for a weeknight dinner. The combination of tender chicken, perfectly cooked broccoli, and that rich, creamy sauce is just unbeatable.

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Full Recipe Card

Chicken and Broccoli Fettuccine Alfredo

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4

Ingredients:

• 1 pound fettuccine pasta
• 2 heads broccoli, cut into florets (about 3-4 cups)
• 1.5 pounds boneless skinless chicken breasts, cut into 1-inch cubes
• 4-5 slices bacon (optional)
• 4 tablespoons butter
• 3-4 cloves garlic, minced
• 2 cups heavy cream
• 1 cup freshly grated Parmesan cheese, plus more for serving
• 2 tablespoons olive oil, divided
• Salt and freshly ground black pepper, to taste
• Fresh herbs for garnish (optional)

Instructions:

1. Bring a large pot of salted water to a boil. Cook fettuccine according to package instructions. In the last 2 minutes, add broccoli. Reserve 1 cup pasta water before draining.

2. Meanwhile, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper and cook until golden and cooked through, about 5-7 minutes. Transfer to a plate.

3. In the same skillet, melt butter. Add garlic and cook until fragrant, about 30 seconds. Pour in heavy cream and bring to a simmer, scraping up any browned bits from the bottom of the pan.

4. Add Parmesan cheese and stir until melted and sauce begins to thicken. Season with salt and pepper.

5. Add cooked pasta, broccoli, and chicken to the sauce. Toss until everything is well coated. If needed, add reserved pasta water to thin the sauce.

6. Serve topped with additional Parmesan cheese and fresh herbs if desired.

Notes:

• For extra flavor, you can cook 4-5 slices of bacon until crispy, then crumble and add to the finished dish.
• Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Frozen broccoli can be substituted; just thaw first and add directly to the sauce.

Enjoy your homemade chicken broccoli fettuccine alfredo!