This pasta is tossed in a silky Alfredo sauce with tender chicken pieces and vibrant broccoli — a luxurious one-pan dinner perfect for an easy weeknight meal.
If you’d like to take it further, try making fresh fettuccine at home — it’s easier than you think with a reliable guide to homemade pasta.
Combining the comfort of a one-pan dinner with the indulgence of Fettuccine Alfredo is pure weeknight magic. Adding bite-sized chicken and quick-cooked broccoli transforms this classic into a complete, family-friendly meal.
This Chicken Broccoli Alfredo is simple, comforting, and a hit with both children and adults. It comes together in about 30 minutes, making it ideal for busy evenings when you want something satisfying without fuss.
Creamy Chicken Pasta
Over the years I’ve developed many chicken-and-pasta recipes. While pasta purists might be particular, the combination of pasta, chicken and a rich sauce simply works. It’s comforting, easy to prepare, and uses everyday ingredients you likely already have on hand.
There are several ways to create a luscious cream sauce: a simple blend of heavy cream and Parmesan, or a lighter option using ricotta for added texture. For this recipe we use classic Alfredo — rich cream gently blended with freshly grated Parmesan — and fold in broccoli for color and a little crunch. Other vegetables like asparagus or arugula would work well too.
If you enjoy variations, you can adapt this sauce to different flavor profiles, such as Cajun-seasoned chicken or prosciutto-wrapped chicken, for an exciting twist.
Recipe Tips and Notes
- Use boneless, skinless chicken breasts cut into bite-sized pieces so they cook quickly and stay juicy. Small pieces usually cook through in about 5 minutes over medium heat.
- Cook fresh broccoli with the pasta during the final 3 minutes to avoid extra pans: add the florets to the boiling pasta water, drain everything together, then add to the sauce.
- For best flavor, use freshly grated Parmesan. Pre-grated cheese often contains anti-caking agents and loses moisture and taste.
- Make the Alfredo sauce over low heat so the cheese melts slowly and the sauce stays smooth.
- Add just a tiny grating of nutmeg at the end to lift and balance the richness—nutmeg is potent, so use sparingly.
- Fettuccine is traditional for Alfredo, but other long pastas like spaghetti or tagliatelle work well. Short shapes or shells are fine too.
- Cook pasta al dente since it will soften slightly when mixed with the sauce. Reserve about ½ cup of pasta water before draining — a splash helps loosen and emulsify the sauce if it becomes too thick.
- Finish with an extra pinch of salt and a grind of black pepper to bring out the sauce’s flavor.
Serving Suggestions
This pasta is a satisfying main dish on its own, but a bright, acidic side helps cut the richness. A zesty tomato salad or a simple bread-and-tomato panzanella pairs nicely. If you prefer a warm side, a light eggplant Parmesan or a simple green salad with vinaigrette complements the creamy Alfredo.
Storage and leftovers
Cooked pasta can soften over time, but leftovers stored properly still make a convenient and tasty lunch. Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop; add a splash of reserved pasta water or a little cream to refresh the sauce. Freezing is not recommended, as the texture will suffer.
More creamy pasta recipes
- Creamy Pasta with Pancetta and Peas
- Mushroom Carbonara
- Tortelloni with Creamy Tomato Sauce and Spinach
- Mediterranean Pasta with Zucchini
Chicken Broccoli Alfredo
Ingredients
- 1 tbsp butter
- 1 tbsp olive oil
- 1 tsp salt and pepper, combined
- 1 tsp garlic powder
- 2 chicken breasts, cut into bite-sized pieces
- 1 head broccoli, cut into florets
- 3 tbsp butter
- 500 ml / 2 cups heavy cream
- 120 g / 1 1/4 cup freshly grated Parmesan cheese
- a few gratings of nutmeg
- salt to taste
- 450 g / 1 lb fettuccine or other pasta
Instructions
- Bring a large pot of water to a boil. Add a pinch of salt and the pasta. Cook according to package instructions. In the last 3 minutes of cooking, add the broccoli florets.
- Season the chicken pieces with salt, pepper and garlic powder. Heat a large pan with 1 tbsp butter and 1 tbsp oil. Cook the chicken over medium heat until done, about 5 minutes. Remove and set aside.
- In the same pan, add 3 tbsp butter, the heavy cream and the grated Parmesan. Warm slowly over low heat until the cheese melts and the sauce is smooth. Season with salt if needed and add a pinch of freshly grated nutmeg.
- Drain the pasta and broccoli, reserving ½ cup of the pasta water. Add the pasta and broccoli to the Alfredo sauce, return the chicken to the pan, and toss gently to coat. If the sauce is too thick, add a splash of the reserved pasta water. Taste and adjust salt. Serve with additional grated Parmesan.
Nutrition
Carbohydrates: 62 g |
Protein: 36 g |
Fat: 49 g
Nutrition information is automatically calculated and should be used as an approximation.