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Creamy Chicken Broccoli Alfredo pasta in a white bowl.

Chicken Broccoli Alfredo

This recipe creates a perfect harmony of tender, seasoned chicken, crisp-tender broccoli, and a luxuriously smooth, homemade Alfredo sauce clinging to fettuccine. It's a comforting, family-friendly weeknight masterpiece that feels like a hug on a plate. The method ensures a stable, rich sauce and perfect textures every time.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: Italian-American
Calories: 750
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
  • 12 oz fettuccine pasta
  • 1 large head broccoli, cut into florets
  • 4 tbsp unsalted butter
  • 1 1/2 cups heavy cream
  • 3-4 cloves garlic, minced
  • 1 1/2 cups freshly grated Parmesan cheese
  • 2 tbsp all-purpose flour
  • 1 tbsp olive oil
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 1 tsp paprika
  • 1 tsp Italian seasoning

Equipment

  • Large pot
  • Colander
  • Large skillet or Dutch oven
  • Tongs
  • Whisk
  • Slotted spoon
  • Mixing bowls
  • Cutting board
  • Chef's knife
  • Measuring cups and spoons
  • Microplane or box grater

Method
 

  1. Bring a large pot of generously salted water to a boil for the pasta.
  2. Season chicken pieces with salt, pepper, and paprika. Heat olive oil in a large skillet over medium-high heat. Cook chicken in a single layer until golden brown and cooked through, 5-7 minutes. Remove to a plate and set aside.
  3. Prepare an ice bath in a bowl. Once the pasta water is boiling, add broccoli florets and blanch for 2 minutes until bright green and crisp-tender. Immediately transfer broccoli to the ice bath to stop cooking, then remove and set aside.
  4. Add the fettuccine to the same boiling water and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining.
  5. In the same skillet used for the chicken, melt butter over medium heat. Add minced garlic and cook for 30-60 seconds until fragrant, but not browned.
  6. Sprinkle flour over the butter and garlic. Whisk constantly for 1 minute to cook the flour and form a roux.
  7. Slowly pour in the heavy cream while whisking continuously to prevent lumps. Bring the mixture to a gentle simmer until it thickens.
  8. Reduce heat to low. Gradually whisk in the freshly grated Parmesan cheese, one handful at a time, letting each melt fully before adding the next.
  9. Season the sauce with salt, pepper, and Italian seasoning to taste. Remember the Parmesan is salty.
  10. Add the cooked chicken, blanched broccoli, and drained pasta to the sauce in the skillet. Gently toss everything together until evenly coated and heated through.
  11. If the sauce is too thick, add a splash of the reserved pasta water and toss for another minute until the desired consistency is reached. Serve immediately.

Notes

For the best sauce, always use a block of Parmesan and grate it yourself; pre-grated cheese contains anti-caking agents that can make the sauce grainy. Do not overcook the garlic or it will turn bitter. The reserved starchy pasta water is essential for adjusting sauce consistency and helping it cling to the pasta. Store leftovers in an airtight container in the refrigerator for up to 3 days; the sauce will thicken when cold, so reheat gently with a splash of milk or cream. For variations, try adding baby spinach, using brown butter, incorporating red pepper flakes, or substituting asparagus for broccoli.