Chicken Broccoli Alfredo

This chicken broccoli alfredo is rich, creamy, and beyond decadent. This recipe combines fettuccine pasta with juicy chicken, tender broccoli, and a creamy alfredo sauce that's out-of-this-world-delicious. After one bite of this chicken broccoli alfredo, you'll be hooked!

The Best Chicken Broccoli Alfredo

There's just something so comforting about chicken alfredo, and when you add in perfectly cooked broccoli, it makes for an even more complete and delicious meal.

This recipe makes a rich, creamy alfredo sauce from scratch that's really simple yet so flavorful. The sauce coats the juicy chicken, tender pasta, and chopped broccoli florets for one delicious pasta recipe.

Even if you've never made chicken broccoli alfredo pasta, I guarantee this will turn out restaurant-worthy. Serve the pasta with these Olive Garden breadsticks and La Scala chopped salad, and you'll have a meal everyone will remember.

Why This Recipe Works

Easy cooking process. Everything comes together in one pot and one skillet, and the entire recipe is effortless!

Family favorite. This recipe is loved by both kids and adults, so it'll be your new busy weeknight dinner that's guaranteed to be a winner.

The flavor. This chicken alfredo would be delicious alone, but adding broccoli takes it to a new level. Not to mention it makes it a little healthier too.

Ingredients

This broccoli chicken alfredo recipe is made with all really simple ingredients. If you don't have them at home already, then a quick trip to the grocery store is well worth it.

Here's what you'll need to make chicken broccoli alfredo:

• ½ lb. fettuccine pasta
• 3 cups of fresh broccoli florets, chopped (or frozen broccoli thawed)
• ¾ lb. boneless skinless chicken breasts cut into 1" cubes
• 4 tbsp. butter
• 3 cloves of garlic, grated
• 2 cups heavy cream
• 1 cup grated parmesan cheese, plus more for garnish
• 1 tbsp. olive oil
• Salt and pepper

You can use many of these ingredients to make my Olive Garden chicken alfredo. It's another delicious chicken alfredo recipe I think you'll love, so check that out next.

How To Make Chicken Broccoli Alfredo

1. Cook the broccoli: Bring a large pot of salted water to a bowl. Add the broccoli and cook for a few minutes until it's fork-tender. Transfer to a medium size bowl for later.

2. Cook the pasta: Add the fettuccine to the broccoli water, and cook according to the package directions. Drain the pasta once it's cooked, and reserve 1 cup of pasta water.

3. Cook the chicken: Heat some olive oil in a pan over medium high heat and add the cubed chicken to it. Season with salt and pepper and cook the chicken for about 5-7 minutes, or until the chicken is golden brown on all sides. Make sure to flip the chicken halfway through cooking. Transfer the cooked chicken to a bowl.

4. Make the sauce: In the same skillet, melt the butter, then add the garlic and cook for 30 seconds or until fragrant. Add the heavy cream, and scrape up any brown bits from the bottom of the skillet. Add the grated parmesan cheese, and cook until melted and everything starts to bubble. Reduce the heat to low.

5. Complete the dish: Add the cooked pasta to the skillet with the cream sauce, and toss to coat the noodles. Add in the cooked chicken and broccoli florets, and toss to combine everything. If necessary, add the reserved pasta water to thin the sauce.

6. Serve: As soon as the pasta is mixed, serve this broccoli chicken alfredo warm topped with freshly grated parmesan cheese.

Tips To Make The Best Recipe

• Use shredded rotisserie chicken to cut down on the cooking time.
• Cook the pasta al dente since it'll cook a little more when you combine it with the creamy sauce.
• Sprinkle a little garlic powder into the sauce for a more robust garlic alfredo sauce.
• Try using penne pasta or rotini pasta for a different texture.
• Cook the sauce until completely smooth, and make sure the cheese melts fully.

How To Store Chicken Broccoli Alfredo

In the fridge: Store the broccoli chicken alfredo in an airtight container or Ziploc bag for up to 4 days.

In the freezer: Transfer the leftovers to an freezer-safe container or bag and freeze for up to 2 months.

Reheating: Add the leftover chicken broccoli alfredo to a skillet set over medium heat. Add a dash of milk or chicken broth and let the pasta cook while frequently stirring until it's fully reheated. Thaw the frozen pasta in the fridge overnight before reheating.

FAQS About This Chicken and Broccoli Alfredo Recipe

How to make chicken alfredo sauce thick?

Add about two ounces of softened cream cheese to thicken alfredo sauce and mix it in until it's fully melted. You can also add a tablespoon or two of cornstarch to thicken it.

What makes chicken alfredo taste better?

The simple addition of cooked broccoli will make chicken alfredo taste so much better! You can also add cherry tomatoes as another veggie that'll enhance the flavor.

What makes alfredo sauce taste better?

When it comes to homemade alfredo sauce, the options are endless! To make it taste better, you can add garlic powder, red pepper flakes, cream cheese, Italian seasoning, or sun dried tomatoes.

What is the difference between chicken alfredo and fettuccine alfredo?

Fettuccine alfredo is simply fettuccine noodles cooked in alfredo sauce, whereas chicken alfredo is fettuccine or any type of pasta and pan-seared chicken combined in alfredo sauce.

More Pasta Recipes

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• Cream cheese pasta
• Carbone spicy rigatoni recipe
• Stuffed shells with meat
• Garlic shrimp spaghetti
• Johnny Marzetti casserole
• Chicken broccoli pasta bake