Introduction
Fettuccine Alfredo with Chicken and Broccoli is the kind of dish that instantly feels like comfort on a plate. Creamy Alfredo sauce coats tender fettuccine noodles, creating a luscious base that’s elevated by juicy, pan-seared chicken and vibrant, slightly crisp broccoli florets. It’s a perfect balance of indulgence and nourishment—rich enough to feel like a special treat yet packed with protein and vegetables for a wholesome touch.
This dish has its roots in classic Italian cuisine, though it has been widely embraced in Italian-American kitchens as a family-favorite pasta dish. The velvety Alfredo sauce made with butter, cream, and Parmesan is what makes it unforgettable, turning an ordinary pasta dinner into a restaurant-style experience right at home.
Whether you’re making it for a weeknight dinner, a cozy date night, or even a dinner party, this dish never fails to impress.
Why I Love This Recipe
I love this recipe because it’s the perfect combination of comfort and balance. The Alfredo sauce is indulgent and creamy, but the addition of broccoli gives the dish freshness and a pop of color that makes it feel lighter. The chicken adds protein, making it a complete meal in one bowl without needing extra sides.
Another reason I adore this dish is its versatility. You can easily swap vegetables, adjust the creaminess, or even make it lighter with milk instead of cream. It’s one of those recipes that feels customizable yet consistently delicious no matter how you prepare it.
And most importantly, it’s a dish that brings people together. Whether it’s family gathered around the table or friends enjoying a cozy dinner, everyone digs in with delight.
Why It’s a Must-Try Dish
This dish is a must-try because it offers:
- Creamy indulgence without being too heavy.
- Nutritional balance with protein from chicken and vitamins from broccoli.
- Restaurant-quality flavor in under an hour.
- Kid-friendly appeal, since pasta, chicken, and creamy sauce are nearly universally loved.
If you’re looking for a recipe that feels both comforting and elevated, this is the one to make.
Recipe Information
- Preparation Time: 15 minutes
- Cooking Time: 25 minutes
- Total Time: 40 minutes
- Servings: 4
- Calories per Serving: ~650 kcal
- Course: Main Course
- Cuisine: Italian-American
Ingredients
For the Chicken and Broccoli
- 2 boneless, skinless chicken breasts (about 1 lb), thinly sliced
- 2 cups broccoli florets
- 2 tbsp olive oil
- 1 tsp garlic powder
- Salt and pepper, to taste
For the Alfredo Sauce
- 4 tbsp unsalted butter
- 1 ½ cups heavy cream
- 1 cup freshly grated Parmesan cheese
- 3 garlic cloves, minced
- ½ tsp Italian seasoning (optional)
- Salt and black pepper, to taste
For the Pasta
- 12 oz fettuccine pasta
- 1 tbsp salt (for boiling pasta water)
Cooking Directions (Step-by-Step)
Step 1: Cook the Pasta
- Bring a large pot of salted water to a boil.
- Add fettuccine pasta and cook according to package directions until al dente.
- During the last 2 minutes of cooking, add the broccoli florets to blanch them.
- Drain pasta and broccoli together; set aside.
Step 2: Cook the Chicken
- Heat olive oil in a skillet over medium heat.
- Season chicken slices with garlic powder, salt, and pepper.
- Cook until golden brown and fully cooked (about 6–8 minutes). Remove and set aside.
Step 3: Make the Alfredo Sauce
- In the same skillet, melt butter over medium-low heat.
- Add minced garlic and sauté until fragrant (about 1 minute).
- Pour in the heavy cream and bring to a gentle simmer.
- Stir in Parmesan cheese until smooth and creamy.
- Season with salt, pepper, and Italian seasoning if desired.
Step 4: Combine Everything
- Add the cooked pasta, broccoli, and chicken into the Alfredo sauce.
- Toss gently until everything is coated evenly.
- Simmer for 1–2 minutes to let flavors meld.
How to Serve
- Serve hot in large pasta bowls.
- Garnish with extra Parmesan cheese and freshly ground black pepper.
- Add a sprinkle of parsley for a fresh finish.
- Pair with garlic bread or a simple green salad for a complete meal.
Recipe Tips
- Use freshly grated Parmesan for the smoothest sauce (pre-shredded often clumps).
- Don’t overcook broccoli—keep it slightly crisp for better texture.
- Reserve ½ cup of pasta water before draining to thin out sauce if needed.
- Slice chicken thinly so it cooks quickly and evenly.
Variations
- Shrimp Alfredo: Replace chicken with shrimp for a seafood twist.
- Vegetarian Alfredo: Skip the chicken and add mushrooms or zucchini.
- Light Alfredo: Use half-and-half or whole milk instead of cream for a lighter version.
- Spicy Alfredo: Add a pinch of red pepper flakes for heat.
- Four-Cheese Alfredo: Blend Parmesan with Romano, Asiago, or Mozzarella for depth of flavor.
Freezing and Storage
- Storage: Keep leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Warm gently on the stove with a splash of milk or cream to restore creaminess.
- Freezing: Not recommended, as Alfredo sauce tends to separate and lose its texture.
Special Equipment Needed
- Large pot for boiling pasta
- Large skillet or sauté pan
- Wooden spoon or silicone spatula
- Colander for draining pasta
- Sharp knife and cutting board
Conclusion
Fettuccine Alfredo with Chicken and Broccoli is the ultimate comfort food—creamy, hearty, and full of flavor, yet balanced with fresh broccoli and protein-rich chicken. It’s a versatile dish that feels both indulgent and wholesome, making it perfect for family dinners or special occasions. Once you make this from scratch, you’ll see why it’s a beloved classic that never goes out of style.
Fettuccine Alfredo with Chicken and Broccoli
Description
Fettuccine Alfredo with Chicken and Broccoli is the kind of dish that instantly feels like comfort on a plate. Creamy Alfredo sauce coats tender fettuccine noodles, creating a luscious base that’s elevated by juicy, pan-seared chicken and vibrant, slightly crisp broccoli florets.
Ingredients
For the Chicken and Broccoli
For the Alfredo Sauce
For the Pasta
Instructions
-
Step 1: Cook the Pasta: Bring a large pot of salted water to a boil. Add fettuccine pasta and cook according to package directions until al dente. During the last 2 minutes of cooking, add the broccoli florets to blanch them. Drain pasta and broccoli together; set aside.
-
Step 2: Cook the Chicken: Heat olive oil in a skillet over medium heat. Season chicken slices with garlic powder, salt, and pepper. Cook until golden brown and fully cooked (about 6–8 minutes). Remove and set aside.
-
Step 3: Make the Alfredo Sauce: In the same skillet, melt butter over medium-low heat. Add minced garlic and sauté until fragrant (about 1 minute). Pour in the heavy cream and bring to a gentle simmer. Stir in Parmesan cheese until smooth and creamy. Season with salt, pepper, and Italian seasoning if desired.
-
Step 4: Combine Everything: Add the cooked pasta, broccoli, and chicken into the Alfredo sauce. Toss gently until everything is coated evenly. Simmer for 1–2 minutes to let flavors meld.
