Name: Broccoli Chicken Fettuccine Alfredo
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 1 pound boneless skinless chicken breasts; 1 tablespoon olive oil; Salt and pepper, to taste; 12 ounces fettuccine noodles; 2 cups broccoli florets; 2 tablespoons butter; 3 cloves garlic, minced; 1 cup heavy cream; 1 cup grated parmesan cheese; Salt and pepper, to taste; Optional: chopped parsley, for garnish

Why You’ll Love Broccoli Chicken Fettuccine Alfredo Recipe

It combines protein (chicken) and vegetable (broccoli) with pasta in a cheesy, creamy sauce — one-pot comfort food at its best.
The homemade Alfredo sauce elevates the dish compared to store-bought versions, giving it a richer, fresher flavour.
It’s relatively quick (around 30 minutes) and straightforward, making it suitable for after-work meals.
The broccoli adds colour, nutrition and texture to the dish, balancing the richness of the sauce.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Salt and pepper
2 tablespoons olive oil, divided
3–4 cups broccoli florets (about 2 heads)
1 lb fettuccine pasta
4 boneless, skinless chicken breasts (about 6 oz each), cut into 1-inch cubes
4 tablespoons butter
3 garlic cloves, finely minced
2 cups heavy cream
1 cup freshly grated Parmesan cheese (plus extra for garnish)

Directions

Bring a large pot of salted water to a boil.
In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add the broccoli florets, season with salt and pepper, and sauté for about 4 minutes until bright green. Add ¼ cup water, cover, and steam until just tender. Transfer to a bowl.
Cook the fettuccine in the boiling water according to package instructions. Reserve 1 cup pasta water before draining.
In the same skillet, heat the remaining 1 tablespoon olive oil. Add the cubed chicken, season with salt and pepper, and cook until golden and cooked through, about 5–7 minutes. Transfer to the bowl with broccoli.
Melt butter in the skillet. Add garlic and sauté for 30 seconds. Pour in heavy cream, scraping the bottom of the pan, then stir in Parmesan cheese. Simmer until cheese is melted and sauce thickens slightly.
Return pasta, broccoli, and chicken to the skillet and toss to coat. Add reserved pasta water as needed to thin the sauce.
Serve immediately, garnished with extra Parmesan if desired.

Servings and timing

Servings: 4
Prep time: 10 minutes
Cook time: 20–25 minutes
Total time: 30 minutes

Variations

Swap the broccoli for asparagus, peas, spinach or mushrooms.
Use short pasta (penne, rigatoni) instead of fettuccine.
Replace heavy cream with half-and-half or a milk-based sauce for a lighter version.
Make it vegetarian by omitting chicken and adding tofu or chickpeas.
Use pre-cooked grilled chicken or rotisserie chicken to save time.
Add herbs like parsley or basil, or a pinch of nutmeg for depth. A splash of lemon juice can brighten the dish.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm on the stove or in the microwave with a splash of milk, cream, or reserved pasta water to loosen the sauce. Freezing is not recommended, as the cream sauce may separate.

FAQs

What’s the best way to cook the broccoli so it stays crisp-tender and bright green?

Sauté in olive oil for a few minutes until bright green, then steam briefly with water. Remove from heat promptly to prevent overcooking.

Can I use frozen broccoli instead of fresh?

Yes, but thaw and drain it first. It will cook faster, so reduce sauté time.

How can I make the Alfredo sauce ahead of time?

Prepare and refrigerate it for up to 1 day. Reheat gently and thin with cream or milk before tossing with pasta.

What if my sauce becomes too thick?

Stir in reserved pasta water or a bit of milk/cream to thin the sauce to your liking.

Can I use a jarred Alfredo sauce instead of making it from scratch?

Yes, though homemade offers better flavor. Enhance jarred sauce by sautéing garlic and adding fresh Parmesan.

Is this recipe suitable for picky eaters or kids?

Yes. The creamy sauce and tender ingredients make it appealing. Chop broccoli smaller if needed.

Can I use a different pasta shape?

Absolutely. Linguine, penne, rigatoni, or shells all work well.

How can I lighten this dish (less fat/calories)?

Use half-and-half, reduce butter, increase broccoli, or try whole wheat pasta. Note the sauce may be less creamy.

What side dishes pair well with this pasta?

Green salad, garlic bread, or steamed veggies are great choices to round out the meal.

Can I freeze the leftovers?

Freezing is not recommended. The sauce may separate and pasta can become mushy. Best enjoyed fresh or within 3 days refrigerated.

Conclusion

This Broccoli Chicken Fettuccine Alfredo brings together creamy, cheesy richness with wholesome chicken and broccoli in a satisfying pasta dish that’s perfect for busy weeknights or cozy dinners. With easy steps and fresh ingredients, it’s a recipe you’ll turn to again and again for comfort food done right.

Broccoli Chicken Fettuccine Alfredo