Introduction
Few pasta dishes are as indulgent and satisfying as Fettuccine Alfredo with Chicken and Broccoli. This creamy Italian-American classic pairs silky ribbons of fettuccine with a luxurious Parmesan cream sauce, juicy seared chicken, and tender-crisp broccoli. The result is a dish that feels both hearty and comforting, yet fresh and balanced.
Fettuccine Alfredo originated in Italy as a simple dish made with pasta, butter, and Parmesan. Over time, especially in the U.S., it evolved into a creamier, richer sauce. Adding chicken and broccoli transforms this into a complete meal—protein, veggies, and carbs all in one plate.
Why I Love This Recipe
I love this recipe because it combines the comfort of creamy pasta with the freshness of vegetables and the heartiness of chicken. The Alfredo sauce clings beautifully to the fettuccine, while the broccoli adds a pop of color and a touch of freshness to balance the richness.
It’s also a dish that works for so many occasions: a quick weeknight dinner, a cozy weekend meal, or even an elegant date-night dish. Best of all, it’s made in under an hour, yet tastes like something you’d order at a restaurant.
Why It’s a Must-Try Dish
- Restaurant-quality at home: Creamy, cheesy, and indulgent.
- Complete meal: Balanced with protein, vegetables, and carbs.
- Family-friendly: Loved by both adults and kids.
- Customizable: Easy to tweak with different proteins or veggies.
- Comfort food with freshness: Creamy sauce plus vibrant broccoli.
This is a must-try because it gives you the best of both worlds—comfort and balance—making it a go-to pasta dish you’ll want to cook again and again.
Recipe Information
- Preparation Time: 20 minutes
- Cooking Time: 25 minutes
- Total Time: 45 minutes
- Servings: 4 servings
- Calories per Serving: ~720 kcal
- Course: Main Course
- Cuisine: Italian-American
Ingredients
For the Chicken and Pasta:
- 12 oz fettuccine pasta
- 2 boneless, skinless chicken breasts
- 2 tbsp olive oil
- 1 tsp Italian seasoning
- 1 tsp salt
- ½ tsp black pepper
- 2 cups broccoli florets
For the Alfredo Sauce:
- 4 tbsp unsalted butter
- 3 cloves garlic, minced
- 2 cups heavy cream
- 1 cup grated Parmesan cheese
- ½ cup grated Romano cheese (optional, for depth)
- ½ tsp nutmeg (optional)
- Salt and black pepper, to taste
Garnish:
- Extra Parmesan cheese
- Fresh parsley, chopped
Cooking Directions
- Cook pasta: Boil fettuccine in salted water until al dente. Reserve ½ cup pasta water.
- Cook broccoli: During last 2 minutes of pasta cooking, add broccoli florets to the pot. Drain and set aside.
- Cook chicken: Season chicken breasts with Italian seasoning, salt, and pepper. Heat olive oil in skillet and sear chicken 5–6 minutes per side until golden and cooked through. Rest, then slice.
- Make Alfredo sauce: In a large pan, melt butter. Sauté garlic for 1 minute. Add cream, simmer gently for 3–4 minutes, then stir in Parmesan and Romano. Season with nutmeg, salt, and pepper.
- Combine: Toss pasta and broccoli into sauce. Add a splash of pasta water if needed. Top with sliced chicken.
- Serve: Garnish with parsley and extra Parmesan.
Step-by-Step Preparation Method
- Boil pasta in salted water.
- Add broccoli to the pot in the last 2 minutes of cooking. Drain.
- Season and pan-sear chicken until golden and cooked. Slice.
- Make Alfredo sauce: melt butter, sauté garlic, add cream, simmer, then stir in cheeses.
- Toss pasta and broccoli in sauce until well coated.
- Plate pasta, top with sliced chicken, and garnish.
How to Serve
- Serve hot in pasta bowls with extra Parmesan on top.
- Pair with garlic bread or a light salad.
- A crisp white wine (like Chardonnay or Pinot Grigio) pairs beautifully.
Recipe Tips
- Don’t overcook broccoli: Keep it bright green and slightly crisp.
- Reserve pasta water: It helps adjust the sauce consistency.
- Use fresh Parmesan: Pre-grated cheese won’t melt smoothly.
- Slice chicken after resting: Keeps it juicy.
Variations
- Shrimp Alfredo: Replace chicken with sautéed shrimp.
- Vegetarian Alfredo: Skip chicken and double the broccoli or add mushrooms.
- Lighter Alfredo: Use half-and-half instead of cream.
- Spicy Alfredo: Add red pepper flakes or Cajun seasoning.
- Four-Cheese Alfredo: Add mozzarella and provolone for extra richness.
Freezing and Storage
- Refrigerator: Store in airtight container up to 3 days.
- Freezer: Alfredo sauce does not freeze well (cream separates). Instead, freeze cooked chicken and pasta separately for up to 2 months.
- Reheating: Warm gently on stovetop with a splash of cream or milk to restore creaminess.
Special Equipment Needed
- Large pot for pasta
- Large skillet for chicken
- Saucepan for Alfredo sauce
- Tongs for tossing pasta
Conclusion
Fettuccine Alfredo with Chicken and Broccoli is a creamy, comforting, and balanced pasta dish that feels indulgent yet wholesome. With silky pasta, a rich sauce, tender chicken, and fresh broccoli, it’s the perfect combination of flavors and textures.
Whether you’re cooking for your family, friends, or just yourself, this recipe guarantees a restaurant-quality experience at home. Once you make it, it’ll surely become one of your go-to pasta favorites.
Fettuccine Alfredo with Chicken and Broccoli
Description
Few pasta dishes are as indulgent and satisfying as Fettuccine Alfredo with Chicken and Broccoli. This creamy Italian-American classic pairs silky ribbons of fettuccine with a luxurious Parmesan cream sauce, juicy seared chicken, and tender-crisp broccoli.
Ingredients
For the Chicken and Pasta:
For the Alfredo Sauce:
Garnish:
Instructions
-
Cook pasta: Boil fettuccine in salted water until al dente. Reserve ½ cup pasta water.
-
Cook broccoli: During last 2 minutes of pasta cooking, add broccoli florets to the pot. Drain and set aside.
-
Cook chicken: Season chicken breasts with Italian seasoning, salt, and pepper. Heat olive oil in skillet and sear chicken 5–6 minutes per side until golden and cooked through. Rest, then slice.
-
Make Alfredo sauce: In a large pan, melt butter. Sauté garlic for 1 minute. Add cream, simmer gently for 3–4 minutes, then stir in Parmesan and Romano. Season with nutmeg, salt, and pepper.
-
Combine: Toss pasta and broccoli into sauce. Add a splash of pasta water if needed. Top with sliced chicken.
-
Serve: Garnish with parsley and extra Parmesan.
