Some dishes just never go out of style, and Chicken and Broccoli Alfredo is one of those timeless meals. I still remember sitting at my grandmother’s kitchen table, watching her stir up a simple Alfredo sauce while steam rose from the pasta pot. She’d toss in tender chicken and bright green broccoli florets, and just like that — dinner was served.
This recipe is a modern take on that classic. Creamy, garlicky Alfredo sauce coats juicy chicken and crisp-tender broccoli, all served over fettuccine or your favorite pasta. It’s rich, filling, and surprisingly easy to make — the perfect blend of indulgence and freshness.
Why You’ll Love This Chicken and Broccoli Alfredo
- Fast and Simple: Ready in about 30 minutes.
- Creamy & Satisfying: The perfect balance of tender chicken, crisp broccoli, and velvety sauce.
- Family Favorite: Even picky eaters ask for seconds!
Table of Contents
Ingredients
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 cups broccoli florets
- 12 oz fettuccine or pasta of choice
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 1/2 cups heavy cream
- 3/4 cup grated Parmesan cheese (plus more for serving)
- 1/2 cup reserved pasta water
- 1 tablespoon butter
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional: Fresh parsley and extra Parmesan for garnish
Instructions
Step 1: Cook the Pasta and Broccoli
Bring a large pot of salted water to a boil. Cook the fettuccine according to package instructions, adding the broccoli florets to the pot for the last 2–3 minutes of cooking. Drain, reserving 1/2 cup of pasta water.
Step 2: Cook the Chicken
In a large skillet, heat olive oil over medium-high heat. Season the chicken pieces with salt and pepper, then cook until golden and cooked through, about 5–7 minutes. Remove from skillet and set aside.
Step 3: Make the Alfredo Sauce
In the same skillet, lower the heat to medium. Melt the butter, then sauté the garlic for 1 minute until fragrant. Stir in the heavy cream and bring to a gentle simmer. Gradually whisk in the Parmesan cheese until melted and smooth.
Step 4: Combine Everything
Add the cooked chicken, broccoli, and pasta to the sauce. Toss to coat everything evenly, adding reserved pasta water a little at a time to loosen the sauce if needed.
Step 5: Garnish and Serve
Top with extra Parmesan, a sprinkle of fresh parsley, and cracked black pepper. Serve hot and enjoy!
Perfect Pairings
- Warm garlic bread or focaccia
- A crisp green salad with lemon vinaigrette
- White wine like Chardonnay or Pinot Grigio
- Roasted asparagus or green beans
Tips for Perfect Alfredo
- Use freshly grated Parmesan — it melts better and gives the sauce amazing flavor.
- Don’t overcook the broccoli — it should be tender-crisp to contrast the creamy sauce.
- Adjust sauce consistency with pasta water as needed.
Recipe Variations
- Add Mushrooms: Sauté sliced mushrooms with the chicken.
- Swap the Protein: Use shrimp or salmon for a seafood Alfredo.
- Go Low-Carb: Serve the sauce over zucchini noodles or cauliflower rice.
- Lighten It Up: Use half-and-half instead of cream (though it won’t be quite as rich).
Make-Ahead & Storage
- Make Ahead: Cook chicken and broccoli ahead of time and store separately.
- Leftovers: Store in an airtight container in the fridge for up to 3 days.
- Reheat: Gently reheat in a pan with a splash of milk or cream to loosen the sauce.
Chicken and Broccoli Alfredo
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 5 servings
- Category: Main Course, Pasta
- Method: Stovetop
- Cuisine: Italian-American, Comfort Food
Description
Creamy, cheesy, and packed with tender chicken and broccoli—this Chicken and Broccoli Alfredo is the ultimate easy, comforting pasta dinner!
Ingredients
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 cups broccoli florets
- 12 oz fettuccine or pasta of choice
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 1/2 cups heavy cream
- 3/4 cup grated Parmesan cheese (plus more for serving)
- 1/2 cup reserved pasta water
- 1 tablespoon butter
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional: Fresh parsley and extra Parmesan for garnish
Instructions
Step 1: Cook the Pasta and Broccoli
- Bring a large pot of salted water to a boil. Cook the fettuccine according to package instructions, adding the broccoli florets to the pot for the last 2–3 minutes of cooking. Drain, reserving 1/2 cup of pasta water.
Step 2: Cook the Chicken
- In a large skillet, heat olive oil over medium-high heat. Season the chicken pieces with salt and pepper, then cook until golden and cooked through, about 5–7 minutes. Remove from skillet and set aside.
Step 3: Make the Alfredo Sauce
- In the same skillet, lower the heat to medium. Melt the butter, then sauté the garlic for 1 minute until fragrant. Stir in the heavy cream and bring to a gentle simmer. Gradually whisk in the Parmesan cheese until melted and smooth.
Step 4: Combine Everything
- Add the cooked chicken, broccoli, and pasta to the sauce. Toss to coat everything evenly, adding reserved pasta water a little at a time to loosen the sauce if needed.
Step 5: Garnish and Serve
- Top with extra Parmesan, a sprinkle of fresh parsley, and cracked black pepper. Serve hot and enjoy!
Notes
- Use freshly grated Parmesan — it melts better and gives the sauce amazing flavor.
- Don’t overcook the broccoli — it should be tender-crisp to contrast the creamy sauce.
- Adjust sauce consistency with pasta water as needed.
Keywords: chicken broccoli alfredo, easy alfredo pasta, creamy chicken pasta, 30-minute dinner, family-friendly meals, fettuccine alfredo, quick comfort food
Frequently Asked Questions (FAQ)
1. Can I use milk instead of cream?
You can, but the sauce won’t be as rich and creamy. For a middle ground, use half-and-half.
2. How do I thicken Alfredo sauce?
If it’s too thin, simmer it a bit longer or stir in a little more grated Parmesan.
3. Can I use frozen broccoli?
Yes — just thaw and pat dry before adding to the pasta water for the last minute of cooking.
4. What pasta works best?
Fettuccine is classic, but linguine, penne, or tagliatelle work wonderfully too.
5. Can I freeze Chicken and Broccoli Alfredo?
It’s not ideal as cream sauces can separate when frozen. It’s best enjoyed fresh.
