Perfectly seasoned, juicy chicken pieces and crisp yet tender broccoli pair with a classic Alfredo sauce for a delicious dinner that will have the whole family asking for seconds. This chicken and broccoli Alfredo recipe comes together in just 40 minutes, making it perfect for a weeknight or a cozy weekend meal.
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My husband and I love feeding the people who mean the most to us. Once you’re an unofficial family member, you have pretty much an open-ended invitation to stop by for dinner any time.
One of our friends-turned-family members almost always requests chicken and broccoli Alfredo. And really, I can’t blame her at all. Creamy, cheesy pasta paired with tender chicken (gotta get that protein in) and perfectly crisp broccoli? I mean, c’mon.
The best part is that it only takes about 40 minutes to make. Plus, I’ve nailed down the method so you only need one pot for cooking the pasta and one skillet for making everything else.
You know how much I love a recipe that requires minimal cleanup.
Stephie’s testing notes and tips
- Save some of the pasta cooking water. I like to reserve some of the pasta water in case I need it to adjust the consistency of the sauce. You may or may not need it, but it’s better to have it and not need it than to end up with a sauce that’s too thick.
- Only cook the broccoli until it is crisp-tender. It will cook a bit more after it’s mixed with the hot pasta and sauce, so keeping it crisp-tender upfront will prevent it from becoming mushy later.
- Grate your own Parmesan cheese. I know, pre-shredded cheese is convenient, but it just isn’t the way to go here. Freshly grated Parmesan melts more smoothly and helps prevent a grainy sauce.
- Avoid boiling the sauce after adding the cheese. Keep the heat on medium-low or low so the sauce stays creamy.
Ingredients and substitutions
For full measurements and step-by-step instructions, scroll down to the printable recipe card.
- Fettuccine pasta: This is of course the classic pairing with Alfredo sauce. Other pasta options that work well include penne, linguine, or even spaghetti.
- Fresh broccoli: Cut into florets. If you only have frozen broccoli, check out the recipe FAQs for my recommendations on how to substitute. If you’re not a fan of broccoli, other vegetables you could use include fresh spinach, peas, or asparagus.
- Boneless skinless chicken breasts: Cut into bite-size pieces. Just like with my sun-dried tomato pasta, you can also use chicken tenders or boneless skinless chicken thighs if you prefer.
- Cooking fats: A mix of olive oil (for sautéing the broccoli and chicken) and salted butter (for the sauce).
- Garlic: Minced or grated.
- Heavy cream: This makes up the base of the Alfredo sauce. You can substitute half-and-half if needed, but keep in mind that the sauce will not be as thick or as rich.
- Parmesan cheese: Freshly grated. Pecorino Romano is a nice option for a sharper flavor.
- Italian seasoning: For the chicken.
- Salt and pepper
How to make chicken alfredo with broccoli
Start to finish, this chicken broccoli Alfredo recipe comes together in about 40 minutes, making it perfect for busy weeknights.
Bring a large pot of salted water to a boil and cook the pasta to al dente according to the package directions. Before you drain the pasta, set aside about 1 cup of the pasta cooking water. Set the drained pasta aside.
While the pasta cooks, start on the rest of the dish. Sauté the broccoli in a large skillet for 4-5 minutes, until the florets are bright green. Add a few tablespoons of water and cook for another couple of minutes until the broccoli is crisp-tender.
Remove the broccoli to a plate or bowl and set aside.
Now cook the chicken in the same skillet—no need to wipe it clean. Season the chicken with salt, pepper, and Italian seasoning and cook until the chicken is golden and cooked through. Remove the chicken to the same bowl as the broccoli.
Finally, it’s sauce time! Melt the butter over medium-low heat, then cook the minced garlic for about 30 seconds before adding the heavy cream.
Let the cream simmer for 2-3 minutes, then stir in the cheese, salt, and pepper. Keep the heat low so the sauce stays silky.
Add the noodles, chicken, and broccoli to the skillet and toss to coat. If the sauce is too thick, add some of the reserved pasta water until it reaches your desired consistency.
If desired, garnish with additional cheese and minced parsley. Enjoy!
Make-ahead and storage tips
I don’t recommend making this recipe ahead of time, since the Alfredo sauce is best made fresh for the creamiest texture.
If you’re meal prepping, you can cut the broccoli florets, dice the chicken, and grate the Parmesan cheese up to 1 day ahead. Store each in separate airtight containers in the refrigerator until you’re ready to cook.
Store leftovers in an airtight container in the fridge for up to 3 days. The reheated chicken Alfredo won’t have quite the same texture, but will still be delicious for lunch or an easy dinner.
Chicken Alfredo with Broccoli
Ingredients
For the Pasta and Broccoli
- 12 ounces fettuccine
- 1 tablespoon olive oil
- 1 large head broccoli cut into florets
- Salt and black pepper to taste
- 3 tablespoons water
For the Chicken
- 1 tablespoon olive oil
- 1 ½ pounds boneless skinless chicken breasts cut into bite-sized pieces
- ½ teaspoon fine sea salt
- ¼ teaspoon black pepper
- 1 teaspoon Italian seasoning
For the Alfredo Sauce
- 3 tablespoons salted butter
- 4 cloves garlic minced
- 1 ½ cups heavy cream
- 1 cup freshly grated Parmesan cheese
- ½ teaspoon fine sea salt
- ½ teaspoon black pepper
Optional for Serving
- Extra Parmesan cheese
- Chopped fresh parsley
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Instructions
- Bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente according to package directions. Before draining the pasta, reserve 1 cup of pasta water. Drain and set the pasta aside.12 ounces fettuccine
- While the pasta cooks, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the broccoli florets and season lightly with salt and pepper. Cook for 4–5 minutes, stirring occasionally, until bright green with light browning in spots.1 tablespoon olive oil, 1 large head broccoli, Salt and black pepper
- Add the 3 tablespoons water and continue cooking for 1–2 more minutes until the broccoli is crisp-tender. Transfer to a plate or bowl.3 tablespoons water
- In the same skillet, heat the remaining 1 tablespoon of olive oil over medium-high heat. Add the chicken pieces and season with salt, pepper, and Italian seasoning. Cook for 8–10 minutes, stirring occasionally, until the chicken is golden brown and cooked through. Transfer the chicken to the bowl with the broccoli.1 tablespoon olive oil, 1 ½ pounds boneless skinless chicken breasts, ½ teaspoon fine sea salt, ¼ teaspoon black pepper, 1 teaspoon Italian seasoning
- Reduce the heat to medium-low and add the butter to the skillet. Once melted, stir in the garlic and cook for about 30 seconds until fragrant.3 tablespoons salted butter, 4 cloves garlic
- Pour in the heavy cream, scraping up any browned bits from the skillet as you stir. Let the cream gently simmer for 2–3 minutes.1 ½ cups heavy cream
- Stir in the Parmesan cheese, salt, and black pepper until the sauce is smooth and creamy.1 cup freshly grated Parmesan cheese, ½ teaspoon fine sea salt, ½ teaspoon black pepper
- Add the cooked pasta, chicken, and broccoli to the skillet and toss until fully coated in the Alfredo sauce. If needed, add a splash of reserved pasta water until the sauce reaches your preferred consistency.
- Serve warm with extra Parmesan cheese and chopped parsley, if desired.Extra Parmesan cheese, Chopped fresh parsley
Notes
Ingredients
- You can substitute linguine, spaghetti, or penne for the fettuccine pasta.
- Boneless/skinless chicken thighs can be used in place of chicken breasts.
- Half-and-half can work in place of the heavy cream, but the sauce will be lighter and less rich.
Storage
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave with a splash of milk or cream to help loosen the sauce.
Nutrition
Recipe FAQs
Yes, but I recommend adjusting how you prep the broccoli so that it does not become mushy.
Thaw the broccoli completely. Instead of sautéing it prior to cooking the chicken, add the thawed broccoli at the end with the hot pasta. This will warm the broccoli through. Be sure to taste for seasoning and add extra salt and pepper as needed.
Absolutely. Just skip the chicken and make the sauce right after sautéing the broccoli.
Yes. In place of the chicken, try using peeled and deveined shrimp or pan sear salmon fillets.
About Stephie
Stephie is the creator of Stephie Cooks, a food blog that focuses on creating memories around the food we share, with family recipes at the site’s heart. Stephie lives in Central Illinois with her husband, daughter, and a menagerie of cats and dogs. When she’s not in the kitchen or at her computer writing, you can usually find her curled up with a book or working on one of her many grandma-esque hobbies. Learn more >