I’ve been making chicken broccoli fettuccine since last year, tossing warm Alfredo sauce with tender chicken bites and bright green broccoli until it’s all coated. The silky sauce clings to the fettuccine for a creamy, smooth pasta dinner.
After my kids moan at green bits, I sigh relief when this recipe ends picky eater drama and messy pans (trust me, I’ve scraped broccoli off the floor). I tried Cajun Chicken Alfredo spin for spice.
It works since the chicken cooks through in about 5 minutes and the broccoli turns tender in around 3 minutes while the pasta boils. In just 30 minutes you have a hot dish that skips extra dishes and keeps everything simple for dinner.
If you want another quick pasta to serve with garlic bread, check out Quick Shrimp Aglio E Olio Pasta for a bright garlic kick.
Why You Will Love This Recipe
- One-pan convenience Bite-sized chicken browns in 5 minutes and broccoli joins fettuccine in the final 3 minutes, so you serve chicken broccoli fettuccine straight from one pan.
- Silky Alfredo sauce Gently melting Parmesan into heavy cream over low heat creates an extra smooth texture, while a pinch of nutmeg adds subtle warmth.
- Balanced textures Tender chicken, creamy sauce and the slight bite of broccoli florets give each forkful a pleasing mix of soft, rich and lightly firm elements.
- Fridge-friendly leftovers Stored in an airtight container, the pasta reheats in under 2 minutes, keeping sauce creamy and ready for quick weekday lunches.
Ingredient Notes
- Chicken breasts: Choose boneless skinless chicken breasts. Cut into bite-sized pieces so they cook through in about 5 minutes. Swap in leftover roast chicken if needed.
- Broccoli florets: Trim stalks and cut into small florets so they soften during pasta’s last 3 minutes. Or use asparagus tips for a different green veggie.
- Heavy cream: Pick full-fat cream for a rich, smooth sauce. Heat only over low heat so cheese melts steadily. Half-and-half can work, but sauce thins.
- Parmesan cheese: Grate block-style Parmesan for sharper flavor and creamier sauce. Pre-grated cheese tends to dry out. Romano or Asiago make fine swaps.
- Fettuccine: Use dried fettuccine that holds sauce well when cooked al dente. Any long pasta, like tagliatelle or spaghetti, works in a pinch.
Find the printable recipe with measurements below.
Keep scrolling to the recipe card below for the full printable recipe!
Recipe Tips
- If chicken seems dry, cut breasts into bite-sized pieces and cook them over medium heat for 5 minutes.
- If broccoli stays firm, drop florets into boiling pasta water during the last 3 minutes of cooking and drain with pasta.
- When sauce isn’t smooth, heat butter, cream, and Parmesan over low heat until cheese melts into a uniform sauce.
- If sauce looks dry, stir in some of the reserved ½ cup pasta water until it coats the fettuccine.
- If pasta tastes bland after tossing, sprinkle additional salt to taste before serving.
Serving Suggestions
- Pair pasta with panzanella salad. Layer torn bread, tomato, cucumber, onion. Drizzle oil, vinegar. Season with salt. Toss gently.
- Add shrimp aglio on side. Heat garlic, oil, chili. Toss shrimp. Serve warm.
- Serve alongside eggplant parmesan. Layer eggplant, sauce, cheese. Bake until set. Slice and plate next to pasta.
Storage Guidelines
- Refrigeration: Store in an airtight container in the fridge at 40°F for up to 3 days. Reheat gently in the microwave or in a low oven.
- Freezing: Transfer to a freezer container at 0°F for up to 3 months. Thaw overnight in the fridge before reheating gently. Expect soggy pasta after thawing.
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Chicken Broccoli Alfredo
This pasta is tossed with a silky smooth Alfredo sauce, tender chicken breast pieces, and delicious broccoli. A luxurious one pan dinner!
Equipment
- Large pot
- Pan
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 heavy cream or 2 cups
- 120 g Parmesan cheese freshly grated
- nutmeg a few gratings
- 450 g fettuccine or 1 lb
Instructions
- Bring a large pot of water to a boil, add a pinch of salt, then stir in the fettuccine. In the last 3 minutes of cooking, add broccoli florets so they steam alongside pasta.
- While pasta cooks, cut chicken into bite-sized pieces and sprinkle with salt, pepper, and garlic powder to evenly coat.
- Heat a pan over medium heat with butter and oil, add the chicken in a single layer, and cook for about 5 minutes until edges turn golden and juices run clear.
- Reduce heat to low, add butter, heavy cream, and Parmesan to the same pan, stirring gently until the cheese melts into a smooth sauce.
- Taste the sauce and add salt if needed, then grate a small pinch of nutmeg in and stir to release its warm aroma.
- Drain pasta and broccoli, reserving half a cup of pasta water. Add them into the sauce, return the chicken, and toss gently to coat. If it feels dry, splash in some reserved water.
- Taste and add more salt as needed. Serve the chicken broccoli fettuccine hot with extra grated Parmesan on top.
Notes
- If chicken seems dry, cut breasts into bite-sized pieces and cook them over medium heat for 5 minutes.
- If broccoli stays firm, drop florets into boiling pasta water during the last 3 minutes of cooking and drain with pasta.
- When sauce isn’t smooth, heat butter, cream, and Parmesan over low heat until cheese melts into a uniform sauce.
- If sauce looks dry, stir in some of the reserved ½ cup pasta water until it coats the fettuccine.
- If pasta tastes bland after tossing, sprinkle additional salt to taste before serving.
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