If you’re searching for a dish that wraps you in a warm hug of comfort, the Creamy Chicken and Broccoli Alfredo Fettuccine Recipe will quickly become your go-to. This rich yet perfectly balanced pasta combines tender chicken, vibrant broccoli, and a luscious homemade Alfredo sauce that clings to every strand of fettuccine. It’s the kind of meal that tastes indulgent but can be made with simple ingredients easily found in your kitchen. Whether it’s a weeknight dinner or a special occasion, this recipe brings creamy, cheesy goodness together with a pop of green freshness, making it simply irresistible.
Ingredients You’ll Need
This Creamy Chicken and Broccoli Alfredo Fettuccine Recipe uses straightforward ingredients that play pivotal roles in flavor and texture. Each element has been chosen to create a harmonious dish that is both satisfying and vibrant.
- 12 ounces fettuccine pasta: The wide, flat noodles are perfect for holding onto that creamy Alfredo sauce.
- 2 tablespoons olive oil: Adds a subtle fruity flavor and helps in cooking the chicken to a golden perfection.
- 1 pound boneless skinless chicken breast: Tender, protein-packed, and the hearty main element of the dish.
- 1 teaspoon salt (divided): Enhances all flavors perfectly without overwhelming.
- 1/2 teaspoon black pepper (divided): Adds just enough warmth and depth.
- 1 teaspoon Italian seasoning: A fragrant blend that brings a rustic Italian vibe.
- 3 cloves garlic, minced: Aromatic and savory, garlic brightens the sauce.
- 2 cups broccoli florets: Adds a fresh, crunchy texture and a pop of green.
- 2 tablespoons unsalted butter: Creates a velvety base for the Alfredo sauce.
- 1 1/2 cups heavy cream: The star ingredient for that rich, creamy texture.
- 1/2 cup whole milk: Lightens the sauce just enough while keeping it luscious.
- 1 cup freshly grated Parmesan cheese: Sharp, nutty, and melts into the sauce for authentic flavor.
- 1/4 teaspoon nutmeg (optional): A secret touch that adds warmth and dimension to the sauce.
How to Make Creamy Chicken and Broccoli Alfredo Fettuccine Recipe
Step 1: Boil the Pasta and Broccoli
Start by bringing a large pot of salted water to a boil. Cook the fettuccine until just al dente according to the package instructions. During the last two minutes of cooking, toss in the vibrant broccoli florets so they steam tender without losing their fresh green color. Drain the pasta and broccoli together and set them aside while you prepare the sauce and chicken.
Step 2: Cook the Chicken
Heat the olive oil over medium heat in a large skillet. Season the bite-sized chicken pieces with half of the salt, pepper, and Italian seasoning, then add them to the skillet. Sauté the chicken until it turns lightly golden and is cooked through, about 5 to 6 minutes. Once done, remove the chicken from the skillet and keep it aside for later use.
Step 3: Make the Alfredo Sauce
In that same skillet, melt the unsalted butter over medium heat. Add the minced garlic and sauté for just 30 seconds until it becomes fragrant but not browned—that little step fills the kitchen with a wonderful aroma. Pour in the heavy cream and whole milk, bringing the mixture to a gentle simmer. Then, reduce the heat to low and whisk in the freshly grated Parmesan cheese, remaining salt, pepper, and the optional nutmeg. Keep whisking until the sauce feels silky-smooth and irresistibly creamy.
Step 4: Combine Everything
Return the cooked chicken, fettuccine, and broccoli to the skillet with the Alfredo sauce. Toss everything together carefully, making sure the sauce clings to each strand of pasta and envelopes the chicken and broccoli. Give it a final warm toss until everything is heated through, then it’s ready to serve.
How to Serve Creamy Chicken and Broccoli Alfredo Fettuccine Recipe
Garnishes
Brighten up the dish with freshly chopped parsley or basil leaves for a hint of color and herbaceous freshness. A sprinkle of extra Parmesan cheese adds an indulgent touch, while a light grind of black pepper on top brings a little kick right at the end.
Side Dishes
Pair this creamy chicken and broccoli Alfredo fettuccine with a crisp green salad dressed in lemon vinaigrette to cut through the richness. Garlic bread or a warm crusty baguette also make fantastic companions to mop up every last bit of that luscious sauce.
Creative Ways to Present
For a special occasion or to impress guests, serve the pasta in elegant bowls topped with a brochette of grilled chicken or a drizzle of high-quality olive oil. You could also incorporate toasted pine nuts for a delightful crunch contrast or swap broccoli for sautéed mushrooms for an earthy twist.
Make Ahead and Storage
Storing Leftovers
Leftover Creamy Chicken and Broccoli Alfredo Fettuccine Recipe keeps well in the refrigerator for up to 3 days. Store it in an airtight container to preserve freshness and prevent the sauce from drying out.
Freezing
Freezing is possible but not ideal because cream-based sauces can separate upon thawing. If you want to freeze, place the pasta in a freezer-safe container and consume within 1 month. To enjoy later, thaw overnight in the fridge.
Reheating
Reheat leftovers gently in a skillet over low heat, adding a splash of milk or cream to restore the sauce’s creaminess. Avoid using high heat to prevent the sauce from curdling. Stir frequently until it’s warmed through and silky once again.
FAQs
Can I use other types of pasta instead of fettuccine?
Absolutely! While fettuccine is ideal because of its wide shape that holds the sauce well, you can substitute with linguine, tagliatelle, or even penne if that’s what you have on hand.
Is it possible to make this dish vegetarian?
Yes! Simply skip the chicken and add more broccoli or other vegetables like mushrooms, zucchini, or bell peppers. You could also add plant-based proteins like tofu or chickpeas to keep the dish hearty.
Can I prepare the sauce in advance?
You can make the Alfredo sauce ahead of time and refrigerate it for up to 24 hours. When ready to serve, gently warm it on the stove and toss it with freshly cooked pasta and sautéed chicken and broccoli for best texture.
What can I use as a lighter alternative to heavy cream?
A great option is to substitute half-and-half or whole milk, but keep in mind the sauce won’t be quite as rich. Adding a little bit of flour or cornstarch can help thicken the sauce if you go lighter.
How do I get the chicken juicy and flavorful in this recipe?
Seasoning the chicken well with salt, pepper, and Italian seasoning before cooking is key. Also, avoid overcooking; cook the pieces until they’re just done and lightly golden to keep them tender and flavorful.
Final Thoughts
If you want a dinner that feels luxurious but comes together easily, the Creamy Chicken and Broccoli Alfredo Fettuccine Recipe is your new best friend. Its combination of tender chicken, vibrant broccoli, and rich Alfredo sauce creates a perfectly comforting meal that everyone will love. I truly hope you enjoy making and savoring this recipe as much as I do—there’s nothing quite like that creamy, cheesy goodness on a busy night that feels like a celebration on your plate.
Print
Creamy Chicken and Broccoli Alfredo Fettuccine Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Description
Enjoy a rich and creamy Chicken and Broccoli Alfredo Fettuccine that combines tender chicken, fresh broccoli, and deliciously cheesy Alfredo sauce tossed with perfectly cooked fettuccine. A comforting Italian-American classic that’s easy to prepare on the stovetop, perfect for a satisfying weeknight dinner.
Ingredients
Pasta & Vegetables
- 12 ounces fettuccine pasta
- 2 cups broccoli florets
Chicken & Seasoning
- 1 pound boneless skinless chicken breast, cut into bite-sized pieces
- 1 teaspoon salt, divided
- 1/2 teaspoon black pepper, divided
- 1 teaspoon Italian seasoning
- 2 tablespoons olive oil
Sauce
- 3 cloves garlic, minced
- 2 tablespoons unsalted butter
- 1 1/2 cups heavy cream
- 1/2 cup whole milk
- 1 cup freshly grated Parmesan cheese
- 1/4 teaspoon nutmeg (optional)
Instructions
- Cook Pasta and Broccoli: Bring salted water to a boil and cook the fettuccine pasta according to package directions until al dente. Add the broccoli florets during the last 2 minutes of cooking. Drain both and set aside.
- Cook Chicken: Heat olive oil in a large skillet over medium heat. Season the chicken pieces with half the salt, pepper, and Italian seasoning. Cook chicken in the skillet until fully cooked and lightly golden, about 5 to 6 minutes. Remove from skillet and set aside.
- Prepare Alfredo Sauce: In the same skillet, melt the butter and sauté the minced garlic for 30 seconds until fragrant. Stir in the heavy cream and milk, bringing the mixture to a gentle simmer.
- Finish Sauce: Reduce heat to low and whisk in the Parmesan cheese, remaining salt and pepper, and optional nutmeg until smooth and creamy.
- Combine and Serve: Return the cooked chicken, drained fettuccine, and broccoli to the skillet. Toss everything together to ensure it is evenly coated with the Alfredo sauce and heated through. Serve immediately for best flavor and texture.
Notes
- For a lighter sauce, substitute half-and-half for the heavy cream.
- Grilled or rotisserie chicken can be used to save time.
