Name: Creamy Chicken Broccoli Alfredo Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Italian
Ingredients: 8 ounces fettuccine; 1 pound boneless, skinless chicken breasts; 3/4 teaspoons kosher salt, divided; 1/4 teaspoon black pepper; 2 broccoli crowns (approximately 11 ounces), cut into florets and finely chopped; 1 tablespoon finely chopped garlic; 1/4 cup unsalted butter, divided; 1 cup heavy cream; 1 cup grated Parmesan cheese

If you’re craving a comforting meal that feels like a warm hug on a plate, you’re going to love this Creamy Chicken Broccoli Alfredo Recipe. It combines tender chicken, vibrant broccoli, and a luscious homemade Alfredo sauce tossed with perfectly cooked fettuccine. I absolutely love how this turns out every time—rich, cozy, and just the right balance of flavors. Stick with me here, and I’ll share exactly how to nail this recipe easily in your own kitchen.

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Why You’ll Love This Recipe

Simple Ingredients: You only need pantry basics and fresh broccoli, making shopping a breeze.
Quick & Satisfying: Comes together in about 40 minutes, perfect for weeknights.
Family Favorite: My family goes crazy for this dish, especially the creamy sauce.
Versatile Comfort Food: Great warm but also delicious leftover for lunch the next day.

A white bowl filled with pasta, with two layers visible: the bottom layer is light yellow fettuccine noodles, and the top layer has small white pieces of chicken mixed with bright green chopped herbs, all coated in a creamy sauce; a silver fork rests inside the bowl, and the bowl is set on a soft gray fabric over a white marbled surface photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

All the ingredients in this recipe come together beautifully to create a velvety sauce with hearty chicken and fresh broccoli. Pick good quality Parmesan and fresh broccoli crowns for the best taste and texture.

Fettuccine: I like using fettuccine because its wide noodles hold the creamy sauce well, but you could swap for any pasta shape you prefer.
Unsalted butter: Divided to cook chicken and then soften the veggies and sauce; it adds richness without overwhelming.
Boneless skinless chicken breasts: Perfect lean protein; slicing them thin helps them cook evenly and quickly.
Kosher salt: Essential for seasoning the chicken and balancing the creamy sauce.
Black pepper: Freshly ground for a little kick that complements the richness.
Broccoli crowns: Finely chopped to meld into the sauce so each bite is infused with veggie goodness.
Garlic: Just a tablespoon of finely chopped garlic adds that classic aromatic depth.
Heavy cream: The backbone of the Alfredo sauce; it makes everything so decadently creamy.
Grated Parmesan cheese: Freshly grated if possible— it melts into the sauce beautifully and adds umami.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I’ve played around with this Creamy Chicken Broccoli Alfredo Recipe a ton, and honestly, it’s fun to tweak based on what you have or your mood. Feel free to customize to make it your own comfort food classic.

Vegetarian version: I sometimes swap the chicken for sautéed mushrooms or crispy tofu, and it’s just as satisfying—just add a bit more seasoning.
Low-carb option: Swap fettuccine for zucchini noodles or shirataki noodles; it works great if you prefer lighter carbs.
Extra veggies: Adding sliced bell peppers or mushrooms with the broccoli makes the dish even more colorful and nutritious.
Cheese twists: Mix in a little mozzarella or fontina for a melty stretch, especially if you want a deeper cheese flavor.

How to Make Creamy Chicken Broccoli Alfredo Recipe

Step 1: Cook the Pasta Just Right

Start by boiling your fettuccine according to the package instructions until it’s perfectly al dente. Don’t overcook here because the pasta will soak up some sauce later. Drain and set aside, reserving a bit of pasta water in case you want to loosen the sauce later on.

Step 2: Season and Cook the Chicken

I slice the chicken breasts horizontally so they’re thinner, which helps them cook evenly and quickly. Then I sprinkle them with kosher salt and black pepper—just ½ teaspoon salt here to keep the seasoning balanced. Melt 1 tablespoon of butter in a large pan over medium heat, and cook the chicken 4 minutes per side until golden and cooked through. Don’t rush this—give it good color for flavor. Then transfer the chicken to a plate to rest while you prepare the sauce.

Step 3: Cook the Broccoli and Start the Sauce

In the same pan, melt the remaining butter. Toss in the finely chopped broccoli and garlic and sauté them for about 5 minutes until the broccoli softens a bit and the garlic smells heavenly. This step lets the broccoli release flavor into the sauce, which I love because it feels indulgent yet sneaky-healthy.

Step 4: Make the Creamy Alfredo Sauce

Pour in the heavy cream and bring it to a gentle simmer—avoid boiling or it might split. Sprinkle in all the Parmesan cheese and stir as it melts smoothly into the cream and butter. Let the sauce simmer for about 5 minutes to thicken slightly. You’ll notice the sauce coats the back of a spoon perfectly—this is your cue.

Step 5: Combine and Finish

Cut your cooked chicken into bite-sized pieces and toss it into the sauce, stirring to combine. Finally, add the cooked pasta and gently mix everything so every noodle is evenly coated with the creamy, cheesy goodness. If the sauce feels too thick, splash in some reserved pasta water to loosen it up without diluting flavor.

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Pro Tips for Making Creamy Chicken Broccoli Alfredo Recipe

Even Chicken Slices: Cutting chicken breasts in half horizontally helps them cook evenly and stay juicy.
Broccoli Prep: Finely chopping broccoli rather than large florets lets it blend better in the sauce and cook faster.
Fresh Parmesan Matters: Always grate your own Parmesan for the best melt and flavor—it’s a game changer.
Sauce Consistency: Simmer sauce gently and avoid boiling to keep it creamy without breaking.

How to Serve Creamy Chicken Broccoli Alfredo Recipe

A white bowl holds a serving of fettuccine pasta mixed with small chunks of white cooked chicken and sprinkled with chopped green herbs, giving the dish a fresh and textured look. The pasta is light beige with a smooth texture, layered evenly with creamy sauce coating it. A metal fork rests inside the bowl, slightly buried in the pasta on the upper side. The bowl is placed on top of a soft gray cloth, all set on a white marbled surface photo taken with an iphone --ar 4:5 --v 7

Garnishes

I like to sprinkle a little extra freshly grated Parmesan on top along with some chopped parsley or a dusting of cracked black pepper. It adds a nice pop of color and a fresh bite that pairs well with the rich sauce.

Side Dishes

This dish stands well on its own, but if you want sides, I recommend a crisp green salad with a tangy vinaigrette or some garlic bread to soak up any extra sauce. Roasted cherry tomatoes or a simple cucumber salad also brighten the meal nicely.

Creative Ways to Present

For special dinners, I’ll plate the pasta twirled in a nest shape and top it with a sprig of fresh basil or thyme. Serving in shallow bowls rather than plates helps highlight the creaminess. Sometimes I add a drizzle of good olive oil or a pinch of red pepper flakes for a hint of heat.

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the refrigerator for up to 3 days. The sauce thickens when chilled, so it’s best to loosen it with a splash of milk or cream when reheating.

Freezing

I usually don’t freeze this one because cream-based sauces can separate, but if you must, freeze portions without pasta and add freshly cooked pasta after thawing for best texture.

Reheating

Reheat gently on the stovetop over low heat with a splash of cream or milk, stirring frequently. Microwaving works too, but be sure to stop and stir every 30 seconds to keep the sauce silky.

FAQs

Can I use frozen broccoli for this Creamy Chicken Broccoli Alfredo Recipe?

Yes, you can use frozen broccoli if fresh isn’t on hand. Just thaw and drain it well before adding to the sauce so it doesn’t make the dish watery. However, fresh broccoli offers better texture and flavor for this recipe.
What pasta works best for Chicken Broccoli Alfredo?

Fettuccine is classic for Alfredo sauces because its wide shape holds the creamy sauce well. But feel free to use linguine, penne, or even pappardelle—you’ll get delicious results with any pasta you love.
How can I make this recipe lower in calories?

You can lighten up the recipe by using half-and-half or milk instead of heavy cream (though it won’t be quite as rich), swapping out the butter for olive oil, and using less cheese. Also, pairing with zucchini noodles instead of pasta helps reduce carbs and calories.
Can I prepare this Creamy Chicken Broccoli Alfredo Recipe ahead of time?

Yes! You can cook the chicken, broccoli, and pasta separately, then combine and simmer the sauce when you’re ready to serve for freshest flavor. Just be sure not to overcook the pasta ahead.

Final Thoughts

This Creamy Chicken Broccoli Alfredo Recipe has become such a staple in my kitchen because it’s genuinely satisfying without being complicated. It’s perfect for those nights when you want something fancy enough to impress but simple enough to whip up quickly. I hope when you make it, you enjoy it as much as my family does—comfort food with a touch of class, all from scratch!