Fettuccine Alfredo with Chicken and Broccoli Recipe

This easy, creamy Chicken Broccoli Fettuccine Alfredo recipe is on the table in less than 30 minutes, and loaded with tender, seasoned chicken breast, crisp-tender broccoli, and cheesy, luxurious pasta! The perfect weeknight meal!

JUMP TO RECIPE

This site contains affiliate links to products. We may receive a commission for purchases made through these links.

Creamy, cheesy and delicious weeknight Fettuccine with Chicken and Broccoli

This Chicken Broccoli Alfredo recipe is a simple and delicious weeknight meal the whole family will love! This easy recipe takes the ultimate comfort food and makes a delightfully quick comfort food meal any day of the week, in just about 30 minutes!

Great for busy weeknights, this Broccoli Chicken Alfredo in cheesy, creamy sauce makes for a delicious meal that's both time and budget friendly. With a creamy Alfredo sauce made from butter, garlic, heavy cream and parmesan, all infused with chicken drippings and wine infused broccoli- this pasta is everything you need when craving a big comforting bowl of pasta.

This creamy homemade Alfredo sauce is way better than any take out or Olive Garden, and comes together in a flash!

Ingredients

• 1 lb dry fettuccine pasta.
• Olive oil, for browning the chicken breast.
• 1 lb boneless skinless chicken breasts (about 2 small breasts).
• Salt and pepper to taste. I like to use coarse kosher salt and freshly ground black pepper to season my chicken.
• Fresh broccoli florets, cut into bit size pieces.
• Dry white wine, such as Sauvignon Blanc or Pinot Grigio. I love the extra flavor the wine adds to the finished pasta. If you prefer not to add the wine, you can use chicken stock or water.
• Butter.
• Fresh minced garlic cloves.
• Heavy cream. This is the base of the sauce, and gives it it's creamy texture. I would not recommend substituting for a lower ft alterative, as it will affect the overall sauce consistency.
• Fresh grated nutmeg. I always opt to grate the nutmeg myself. The pre-grated variety is less flavorful.
• Grated or shredded Parmesan cheese.
• 1 cup pasta water (reserved). This is key for adding body and thickness to the sauce, don't skip this! Add this as needed at the end to get the sauce to the consistency you like.

How to make this Chicken Broccoli Fettuccine Alfredo recipe

1. Cook pasta according to package directions for al dente in a large pot of salted water. Once done, reserve 1 cup of pasta water, and set drained pasta aside. 
2. While pasta water comes to a boil, heat 2 tablespoon olive oil in a large deep skillet over medium-high heat for 3 minutes. 
3. Using a meat mallet or rolling pin, pound out chicken breast portions to¼” thickness. Season chicken breast well on both sides with salt and freshly ground black pepper. 
4. Transfer seasoned chicken to heated pan and sear on one side, 3 minutes. 
5. Flip chicken over, and reduce to medium heat. Cook until chicken is cooked through and registers 165 degrees, 3-4 minutes. 
6. Remove chicken to a cutting board to rest. 
7. Add broccoli and wine (or water) to the pan, scraping up any brown bits from the bottom with a wooden spoon. Cook, stirring occasionally until broccoli is crisp-tender, 3-5 minutes. Remove to bowl and set aside. 
8. Add butter to the pan, and melt. 
9. Add garlic, stir, and cook until just fragrant, 30 seconds. 
10. Add heavy cream and nutmeg, and stir.
11. Stir in parmesan cheese (stir well until cheese is well incorporated), then add reserved pasta water as needed, stirring until desired consistency is reached. 
12. Add the drained and cooked pasta and broccoli to the pan and stir well until all pasta is evenly coated in the sauce. 
13. Slice rested cooked chicken and serve on top. (See printable recipe card below for full directions and ingredients breakdown).

Serving the Fettuccine

Once the fettuccine is ready to serve, you can just dive in as-is, or garnish with some fresh chopped parsley and additional grated parmesan cheese. This pasta goes great with a simple side salad and some crusty bread or garlic bread, too!

Substitutions and Additions

• Use chicken broth or water in place of the dry white wine while cooking the broccoli.
• Save time and used warmed through leftover chicken breasts to top the pasta!
• Use linguine in place of the fettuccine.
• Try frozen broccoli in place of the fresh florets.
• Use sautéed shrimp in place of the chicken breast for a seafood alternative!
• No fresh garlic? Add a teaspoon of garlic powder along with the cream and nutmeg, instead.

Storing leftovers

Store any leftovers in an airtight container in the refrigerator for up to 4 days. When reheating, you may want to add a bit of cream to the pasta to ensure the sauce is creamy when reheated. Reheating on the stove on low heat rather than in the microwave helps to maintain the creaminess of the sauce. Microwaving may cause the sauce to break.

More great pasta!

If you love this Chicken Broccoli Fettuccine Alfredo recipe, you'll love these delicious pasta dishes, too!

• Creamy Pea Lemon Pasta
• Bucatini Pasta Amatriciana with Calabrian Chiles
• Spicy Italian Sausage Rigatoni
• Creamy Roasted Red Pepper Sauce
• Creamy Mushroom Pasta

© Jawns I Cooked. All images & content are the sole property of Jawns I Cooked. Please ask permission prior to using my photos. If you would like to share one of my recipes, please link back to this post and re-write the instructions in your own words.