If you’re craving something creamy, comforting, and packed with fresh veggies and protein, this Quick & Easy Fettuccine Chicken Broccoli Alfredo Recipe is an absolute lifesaver. It brings together tender chunks of juicy chicken, crisp broccoli, and silky fettuccine drenched in a luscious homemade Alfredo sauce that feels indulgent but comes together in no time at all. Whether it’s a busy weeknight or a weekend treat, this dish will quickly become your go-to for a hearty, satisfying meal that everyone will love.
Ingredients You’ll Need
Before you dive into cooking, it’s essential to have your ingredients ready, as each plays a key role in creating the rich flavor, perfect texture, and inviting color of this dish. The simplicity of these staples makes this recipe approachable but delivers a truly restaurant-quality taste right at home.
- 1 pound fettuccine pasta: The wide noodles perfectly capture the creamy Alfredo sauce for every bite.
- 2 heads of broccoli (about 3–4 cups chopped): Adds a pop of vibrant color and a nutritious crunch.
- 24 ounces boneless skinless chicken breasts (cut into 1" cubes): Provides lean protein that soaks up the flavors beautifully.
- 4 tablespoons butter: Creates a rich base for the sauce with a silky smooth finish.
- 3 cloves garlic (grated or minced): Infuses the sauce with a warm, aromatic depth.
- 2 cups heavy cream: The heart of the Alfredo, delivering that creamy decadence.
- 1 cup grated parmesan cheese (plus extra for garnish): Brings a sharp, nutty flavor that ties everything together.
- 2 tablespoons olive oil (divided): Perfect for sautéing chicken and broccoli, adding subtle fruitiness.
- Salt + pepper: Essential for seasoning at every step to brighten the flavors.
How to Make Quick & Easy Fettuccine Chicken Broccoli Alfredo Recipe
Step 1: Prepare the Pasta Water
Start by bringing a large pot of salted water to a rolling boil. Seasoning the water is a simple yet crucial step because it flavors the pasta from within, ensuring every strand tastes deliciously seasoned even before adding the sauce.
Step 2: Cook the Broccoli
While waiting for the water to boil, heat a tablespoon of olive oil in a large skillet over medium-high heat. Add the chopped broccoli, seasoning it with a pinch of salt and pepper. Cook uncovered for about 4 minutes until the broccoli turns bright green. Then pour in a little water to help steam the broccoli until it’s crisp tender, about a few more minutes. This method keeps the broccoli vibrant and slightly crunchy, perfectly balancing the creamy Alfredo.
Step 3: Boil the Fettuccine
Add the fettuccine noodles to the boiling water and cook according to the package instructions until al dente. Remember to reserve a cup of the pasta cooking water before draining—it’s a secret ingredient to help loosen up the sauce later if it gets too thick.
Step 4: Cook the Chicken
In the same skillet used for the broccoli, add another tablespoon of olive oil and heat over medium-high heat. Arrange the cubed chicken in an even layer and season with salt and pepper. Let it cook for 5 to 7 minutes, turning occasionally so each side develops a beautiful golden brown crust and the chicken is cooked through. Transfer it to the bowl with the broccoli, keeping all those yummy bits for the sauce.
Step 5: Make the Alfredo Sauce
Lower the heat to medium and melt the butter in the skillet. Add the garlic and sauté just for 30 seconds until fragrant but not browned. Pour in the heavy cream and use a wooden spoon to scrape up any caramelized bits stuck to the pan; those bits add extra flavor. Stir in the parmesan cheese and cook the sauce until it melts and gently bubbles, then turn the heat to low to keep it warm while you finish the pasta.
Step 6: Combine Pasta, Chicken, and Broccoli with Sauce
Add the drained fettuccine to the skillet with the Alfredo sauce. Toss gently to coat every noodle in that creamy goodness. Then fold in the chicken and broccoli, mixing to distribute evenly. If the sauce feels too thick, stir in reserved pasta water a little at a time until you reach your ideal silky consistency.
Step 7: Serve it Up!
Dish out this dreamy Quick & Easy Fettuccine Chicken Broccoli Alfredo Recipe while it’s warm, and don’t forget to sprinkle on some extra grated parmesan cheese. That final touch takes it from tasty to downright irresistible.
How to Serve Quick & Easy Fettuccine Chicken Broccoli Alfredo Recipe
Garnishes
To elevate your presentation and flavor, consider garnishing with freshly chopped parsley or basil for a burst of freshness and color. A light dusting of black pepper or a few red chili flakes adds a hint of heat and contrast. Even a drizzle of good quality extra virgin olive oil can add a lovely sheen and extra depth.
Side Dishes
This dish is pretty much a meal on its own, but if you want to round it out, a crisp green salad with a tangy vinaigrette can provide a refreshing balance. Garlic bread or a warm baguette is perfect for soaking up any leftover Alfredo sauce—because no drop should be wasted!
Creative Ways to Present
For a special occasion, try plating the pasta in individual shallow bowls, twirling the fettuccine into neat nests. Add the chicken and broccoli thoughtfully on top, then garnish as described above. For family dinners, serve it family-style in a large dish to keep the vibe cozy and communal.
Make Ahead and Storage
Storing Leftovers
If you make extra, store your leftovers in an airtight container in the refrigerator. It’s best enjoyed within 2 to 3 days to maintain freshness and flavor. Keep in mind the broccoli may soften a bit over time but will still taste delicious.
Freezing
While this Quick & Easy Fettuccine Chicken Broccoli Alfredo Recipe tastes best freshly made, you can freeze leftovers for up to 1 month. Pack the pasta and sauce separately if possible to preserve texture. When freezing the full dish together, expect the broccoli to become softer after thawing.
Reheating
Reheat gently on the stovetop over low heat, adding a splash of heavy cream or milk to loosen the sauce if it has thickened. Microwaving works too, but stir frequently to ensure even heating and prevent the sauce from separating. Avoid overheating to keep the chicken tender and the sauce creamy.
FAQs
Can I use frozen broccoli instead of fresh?
Absolutely! Frozen broccoli is a convenient alternative. Just thaw and drain it well before cooking. You may want to sauté it a bit less to avoid overcooking and mushiness.
What can I substitute for heavy cream?
If you want a lighter version, you can use half-and-half or whole milk combined with a tablespoon of flour or cornstarch to help thicken. The sauce will be a bit thinner but still tasty.
Can I use chicken thighs instead of breasts?
Yes, boneless skinless chicken thighs work great and lend extra juiciness and flavor. Just cook them until they are no longer pink inside, which might take a few minutes longer.
Is parmesan cheese necessary in this recipe?
Parmesan is key for that authentic Alfredo flavor and creaminess. You want fresh grated parmesan rather than pre-shredded versions for the best melting and richness.
How can I make this recipe vegetarian?
Simply omit the chicken and maybe add extra broccoli or other favorite vegetables like mushrooms or sun-dried tomatoes. You can also toss in some toasted pine nuts or chickpeas for extra protein.
Final Thoughts
This Quick & Easy Fettuccine Chicken Broccoli Alfredo Recipe has all the comfort and creamy deliciousness you could want without any fuss. Perfect for busy weeknights or anytime you need a satisfying meal that feels special but is straightforward to make. Grab your ingredients, follow the steps, and get ready to wow your family and friends with this luscious, crowd-pleasing pasta dish!
Print
Quick & Easy Fettuccine Chicken Broccoli Alfredo Recipe
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Description
This Quick & Easy Fettuccine Chicken Broccoli Alfredo is a creamy, satisfying pasta dish that combines tender chicken, crisp broccoli, and a rich homemade Alfredo sauce. Ready in just 25 minutes, it’s perfect for busy weeknights when you want a comforting, flavorful meal without spending hours in the kitchen.
Ingredients
Protein & Vegetables
- 24 ounces boneless skinless chicken breasts, cut into 1″ cubes
- 2 heads of broccoli, chopped (about 3–4 cups)
Pasta
- 1 pound fettuccine pasta
Sauce
- 4 tablespoons butter
- 3 cloves garlic, grated or finely minced
- 2 cups heavy cream
- 1 cup grated parmesan cheese, plus more for garnish
Oils & Seasonings
- 2 tablespoons olive oil, divided
- Salt and pepper, to taste
Instructions
- Prepare the pasta water: Bring a large pot of salted water to a boil to cook the fettuccine later.
- Cook the broccoli: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chopped broccoli and season with salt and pepper. Cook uncovered for 4 minutes until bright green. Add 1/4 cup water, cook uncovered until water evaporates and broccoli is crisp-tender. Transfer broccoli to a medium bowl.
- Cook the fettuccine: Add the pasta to the boiling salted water and cook according to package instructions until al dente.
- Cook the chicken: In the same skillet, heat remaining 1 tablespoon olive oil over medium-high heat. Add chicken cubes in an even layer, season with salt and pepper. Cook for 5-7 minutes, turning occasionally, until chicken is golden brown and cooked through. Transfer chicken to the bowl with broccoli.
- Make the Alfredo sauce: In the same skillet, melt butter over medium heat. Add garlic and cook for 30 seconds until fragrant. Pour in heavy cream and scrape up any browned bits from the skillet bottom. Stir in parmesan cheese and cook until melted and sauce begins to bubble. Reduce heat to low.
- Combine pasta and sauce: Drain the cooked fettuccine, reserving 1 cup pasta water. Add pasta to the skillet with Alfredo sauce and toss to coat. Add cooked chicken and broccoli, tossing gently to combine. Add pasta water as needed to reach desired sauce consistency.
- Serve: Plate the pasta warm, garnished with additional grated parmesan cheese.
- Additional tips: Refer to the recipe notes for helpful hints, substitutions, and FAQs.
Notes
- Use freshly grated parmesan cheese for best flavor and smooth melting.
- If you prefer a lighter sauce, substitute half-and-half for the heavy cream, though sauce will be less rich.
- Broccoli can be steamed or roasted instead of sautéed if desired.
- Reserve some pasta water to adjust the sauce consistency without thinning its flavor.
- Chicken can be swapped for shrimp or sautéed mushrooms for a different protein option.
- For a gluten-free version, substitute the fettuccine with gluten-free pasta.
- This recipe can easily be doubled for larger gatherings.
