Easy Chicken Broccoli Pasta Alfredo Magic

Name: chicken broccoli alfredo
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1.5 lbs boneless skinless chicken thighs; 8 oz uncooked fettuccine noodles; 4 cups broccoli florets (chopped into bite-sized pieces); 1 cup finely grated parmesan (plus 2 tablespoons separated); 3 tablespoons water (separated); 1 teaspoon salt (separated); 0.5 teaspoon ground pepper; 1 teaspoon garlic powder; 0.25 cup unsalted butter (separated); 0.25 cup dry white wine (such as chardonnay); 2 tablespoons all-purpose flour; 1 cup 2% milk; 1 cup starchy pasta water (reserved from cooking pasta)

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By: Bennett Claire
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Posted: 11/24/2025

Oh, where do I even begin with this dish? If there’s one recipe that’s become an absolute staple in my kitchen, it’s this chicken broccoli alfredo. It’s the kind of meal that makes everyone in the house sigh with happiness after the first bite. Honestly, I remember the first time I tried to recreate something similar years ago, and it was… fine. But this version? This is pure magic. It’s got that comforting richness you crave from a classic alfredo, but with a vibrant freshness from the broccoli that just balances everything out perfectly. It’s like a warm hug in a bowl, but sophisticated enough for company. It’s the ultimate weeknight wonder, a lifesaver when you’re pressed for time but still want something utterly delicious and satisfying. Forget those takeout menus, because this homemade chicken broccoli alfredo will blow them out of the water. It’s simple, it’s sensational, and I’m so excited to share it with you!

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What is chicken roasted with a garlic Alfredo?

So, what exactly *is* this glorious creation we call chicken broccoli alfredo? At its heart, it’s a classic Italian-American pasta dish. Think tender pieces of chicken and vibrant, crisp-tender broccoli florets tossed with fettuccine pasta, all coated in a luxuriously creamy, cheesy alfredo sauce. The name itself just conjures up images of comfort, doesn’t it? Alfredo sauce, in its simplest form, is traditionally made with butter, heavy cream, and Parmesan cheese – a trio that’s simply divine. What makes this version special, though, is the addition of chicken for protein and substance, and broccoli for that pop of green goodness and a delightful texture contrast. It’s not about reinventing the wheel; it’s about taking a beloved classic and making it the absolute best it can be, with simple, wholesome ingredients that sing together. It’s comforting, it’s satisfying, and it’s surprisingly easy to whip up, making it a perfect meal for any night of the week.

How do I make chicken roasted chicken Alfredo?

This recipe is all about building flavor and creating that luscious sauce. We’ll start by getting our pasta and chicken cooked, then move onto creating that irresistible alfredo sauce that ties everything together. The broccoli gets a quick steam or blanch to ensure it’s perfectly tender-crisp. The beauty of this method is how seamlessly each component comes together in the end, creating a harmonious dish that’s greater than the sum of its parts. It’s designed to be straightforward, even for those who might be a little hesitant in the kitchen. You’ve got this!

Ingredients

For the Chicken and Pasta: For the Chicken and Pasta: For the Chicken and Pasta: For the Chicken and Pasta: For the Chicken
1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
1 tablespoon olive oil
Salt and freshly ground black pepper to taste
12 ounces fettuccine pasta
2 cups broccoli florets, cut into bite-sized pieces

For the Alfredo Sauce:
6 tablespoons unsalted butter
2-3 cloves garlic, minced (adjust to your garlic preference!)
1 ½ cups heavy cream
1 cup grated Parmesan cheese (the good stuff, please! Don’t use the pre-grated powdered kind if you can help it)
¼ teaspoon freshly grated nutmeg (optional, but it adds such a lovely warmth)
Salt and freshly ground black pepper to taste

Step-by-Step Instructions

Step 1: Cook the Chicken and Prep the Broccoli

Start by seasoning your chicken pieces generously with salt and pepper. Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken and cook, stirring occasionally, until it’s golden brown and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set it aside on a plate. Don’t wipe out the skillet just yet; those browned bits are pure flavor! While the chicken is cooking, bring a large pot of salted water to a boil for your pasta. Add your broccoli florets to the boiling water during the last 2-3 minutes of the pasta cooking time, just to blanch them and make them tender-crisp. Alternatively, you can steam them separately until they reach your desired tenderness. Once cooked, drain both the pasta and the broccoli, reserving about 1 cup of the pasta water. Toss the drained pasta and broccoli with a tiny bit of olive oil or butter to prevent sticking.

Step 2: Sauté the Garlic

Return the skillet you used for the chicken to medium heat. Add the butter to the skillet. Once the butter has melted, add the minced garlic and sauté for about 1 minute, until fragrant. Be careful not to burn the garlic – we just want to release its aroma and flavor.

Step 3: Make the Creamy Alfredo Sauce

Pour the heavy cream into the skillet with the garlic and butter. Bring it to a gentle simmer, stirring occasionally. Let it simmer for about 3-5 minutes, allowing it to thicken slightly. This is where the magic happens! Stir in the grated Parmesan cheese until it’s fully melted and the sauce is smooth and luscious. If the sauce seems a little too thick at this point, you can add a splash of the reserved pasta water to thin it out to your desired consistency. Stir in the nutmeg, if you’re using it, and season with salt and freshly ground black pepper to taste. Remember, Parmesan cheese is salty, so taste before adding too much salt.

Step 4: Combine Everything

Add the cooked chicken back into the skillet with the alfredo sauce. Stir to coat. Now, add the cooked fettuccine and blanched broccoli to the skillet. Toss everything gently to ensure the pasta and broccoli are completely coated in the creamy sauce. If the sauce seems a bit too thick, add a little more of the reserved pasta water, a tablespoon at a time, until it reaches your perfect, creamy consistency. You want it to be luscious, not watery.

Step 5: Serve Immediately

Divide the chicken broccoli alfredo among serving bowls. Garnish with extra grated Parmesan cheese and a sprinkle of fresh parsley if you have it on hand. Serve piping hot and enjoy the incredible flavors!

What to Serve It With

This chicken broccoli alfredo is such a satisfying meal on its own, but it truly shines when paired with the right accompaniments. For a cozy breakfast (yes, I’ve been known to enjoy leftovers for breakfast – don’t judge!), a simple cup of hot coffee or a creamy latte is perfect. The richness of the alfredo is surprisingly delightful first thing in the morning. For a more elegant brunch spread, I love serving this alongside a fresh, vibrant green salad with a light vinaigrette. The crispness of the greens offers a lovely contrast to the creamy pasta. A side of crusty bread for soaking up any extra sauce is also a must! If you’re serving this as a main course for dinner, especially when entertaining, keeping things simple is key. A simple side salad with a lemon-based dressing or some lightly steamed asparagus works beautifully. My kids also love it with some garlic bread, because who doesn’t love garlic bread? For a more refined meal, consider serving it with a glass of crisp white wine like a Pinot Grigio or a lightly oaked Chardonnay. It cuts through the richness of the sauce beautifully. Honestly, this dish is so comforting, it pairs well with almost anything, but I find that keeping the sides light and fresh really lets the chicken broccoli alfredo be the star it deserves to be.

Top Tips for Perfecting Your Chicken Broccoli Alfredo

I’ve made this chicken broccoli alfredo so many times, through trial and error, that I’ve picked up a few tricks to make it absolutely perfect every single time. First, about the chicken: I always prefer using chicken thighs for this recipe because they stay incredibly moist and tender, even when cooked through. If you use chicken breasts, just be extra careful not to overcook them, or they can turn a bit dry. Patting them really dry before searing helps get that beautiful golden crust. For the broccoli, I find that a quick blanch in the pasta water is ideal. It cooks it just enough to be tender-crisp without becoming mushy, and it still holds its vibrant green color. If you prefer your broccoli softer, just add it a minute or two earlier. When it comes to the sauce, the quality of your Parmesan cheese truly matters. Grate it yourself from a block; the pre-grated stuff often has anti-caking agents that can make your sauce a little grainy. And a little tip I learned years ago: a tiny pinch of nutmeg in the alfredo sauce really elevates it. It adds a subtle warmth and depth that’s unexpected but absolutely delicious. Don’t skip it if you can help it! And the reserved pasta water? It’s liquid gold for alfredo sauce. The starch in the water helps emulsify the sauce, making it silkier and helping it cling to the pasta better. I always make sure to save at least a cup, just in case. For ingredient swaps, if you’re not a fan of fettuccine, linguine or even penne work wonderfully. And if you’re looking for a dairy-free option, I’ve experimented with a cashew cream base for the sauce, and it was surprisingly delicious, though it does change the classic flavor profile. Baking the chicken instead of pan-searing is also an option if you’re looking for a slightly different texture, but I find the pan-sear gives it a lovely crust that adds another layer of flavor.

Storing and Reheating Tips

This chicken broccoli alfredo is so good, you’ll likely want to enjoy every last bit, but if you do have leftovers, storing them properly is key to maintaining that deliciousness. My preferred method is to let the pasta cool down a bit, then transfer it into an airtight container. I find it holds up best in the refrigerator for about 3-4 days. The sauce might thicken up quite a bit as it cools, which is totally normal. When you’re ready to reheat, I always recommend doing it gently on the stovetop. Transfer the leftovers to a skillet over low to medium-low heat. Add a splash of milk, cream, or even a little chicken broth to help loosen up the sauce and bring it back to its creamy consistency. Stir gently until it’s heated through. Avoid microwaving if you can; I find it tends to make the pasta a little rubbery and can sometimes break down the sauce. If you must use the microwave, heat it in short intervals, stirring between each, and be sure to add a little liquid. For longer storage, you can absolutely freeze this dish. Once completely cooled, portion it into freezer-safe containers or heavy-duty freezer bags. It should keep well in the freezer for up to 2-3 months. When you’re ready to thaw, transfer it from the freezer to the refrigerator overnight, and then reheat as described above. The sauce might separate slightly after freezing and thawing, but a little gentle stirring with added liquid will usually bring it back together beautifully. Always check for quality indicators like off smells or unusual textures before consuming. I haven’t found that the glaze (if you choose to add one, though this recipe doesn’t include one) holds up particularly well to freezing, so it’s best added fresh after reheating.

Frequently Asked Questions

Can I make this gluten-free?

Absolutely! To make this chicken broccoli alfredo gluten-free, you’ll want to use your favorite gluten-free pasta. Many brands offer excellent gluten-free fettuccine or linguine made from rice, corn, or quinoa blends. You’ll also want to ensure your Parmesan cheese is gluten-free (most are, but it’s always good to check the label). The rest of the ingredients are naturally gluten-free, so it’s a pretty straightforward substitution. The texture might vary slightly depending on the brand of gluten-free pasta you use, so cook it according to package directions and taste often.

Do I need to peel the zucchini?

Actually, this recipe doesn’t use zucchini! It’s a chicken broccoli alfredo. If you were perhaps thinking of another recipe, or perhaps looking for a way to add more vegetables, zucchini would be a great addition! If you *were* to add zucchini to this dish, I’d recommend dicing it small and sautéing it with the broccoli or chicken. Peeling is usually optional with zucchini; the skin is edible and contains nutrients, but if you prefer a softer texture and less visual speckling in your dish, you can peel it.

Can I make this as muffins instead?

That’s an interesting idea! While this is a pasta dish, you could potentially adapt the *flavors* into a savory muffin. You’d likely need to create a much thicker binder, perhaps using more eggs, flour (or gluten-free flour blend), and less cream/liquid from the alfredo sauce base. You’d chop the chicken and broccoli very finely. It would be more of a chicken broccoli alfredo-inspired muffin rather than a direct conversion, and the creamy sauce texture would be lost. It’s not something I’ve personally tried, but it could be a fun experiment if you’re adventurous!

How can I adjust the sweetness level?

This dish isn’t typically sweet, but if you find your ingredients are contributing a slight sweetness (like if your heavy cream has a touch of it, or your Parmesan is milder), or if you simply prefer a less rich flavor profile, you can adjust the balance. The “sweetness” in this dish comes more from the natural flavors of the ingredients. You could reduce the amount of butter slightly if you’re concerned about richness. If you’re looking for more *depth* rather than sweetness, a pinch more nutmeg or a tiny bit of white pepper can add complexity. If you’re aiming for a slightly sweeter profile by adding something like caramelized onions, that would be a nice addition, but I’d keep the core sauce ingredients as they are for that classic alfredo taste.

What can I use instead of the glaze?

This particular chicken broccoli alfredo recipe doesn’t actually call for a glaze, as it’s a pasta dish meant to be enjoyed right away. If you’re referring to a garnish or topping, you can absolutely skip it! The dish is delicious with just the creamy sauce. However, if you want to add a little something extra, a sprinkle of fresh chopped parsley adds a lovely touch of green and freshness. Toasted breadcrumbs offer a delightful textural contrast. Some people also like to add a dash of red pepper flakes for a bit of heat, or a squeeze of lemon juice right before serving to brighten up the flavors.

Final Thoughts

I truly hope you give this chicken broccoli alfredo a try. It’s more than just a recipe for me; it’s a taste of comfort, a guaranteed win on busy weeknights, and a dish that consistently brings smiles to the table. The combination of tender chicken, vibrant broccoli, and that outrageously creamy alfredo sauce is simply unbeatable. It’s proof that you don’t need fancy ingredients or complicated techniques to create something truly special and satisfying. If you love this, you might also enjoy my creamy Tuscan chicken or my garlic butter shrimp pasta for other equally delicious, comforting meals. I can’t wait to hear what you think! Please leave a comment below and let me know how your chicken broccoli alfredo turns out, or if you have any fun variations you tried. Happy cooking, everyone!

chicken broccoli alfredo

This chicken broccoli Alfredo is packed with protein, veggies, and has an easy and delicious creamy sauce. Made with tender chicken thighs, crisp broccoli, fettuccine noodles, and a rich, cheesy Alfredo sauce, this recipe is ready in just 30 minutes!

Prep : 10 Total : 25 minutes

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Ingredients

Main Ingredients

1.5 lbs boneless skinless chicken thighs
8 oz uncooked fettuccine noodles
4 cups broccoli florets chopped into bite-sized pieces
1 cup finely grated parmesan plus 2 tablespoons separated
3 tablespoons water separated
1 teaspoon salt separated
0.5 teaspoon ground pepper
1 teaspoon garlic powder
0.25 cup unsalted butter separated
0.25 cup dry white wine such as chardonnay
2 tablespoons all-purpose flour
1 cup 2% milk
1 cup starchy pasta water reserved from cooking pasta

Instructions

Preparation Steps

Prepare the chicken thighs. Begin by cutting the chicken thighs into 1-inch chunks and transfer them into a bowl. Then drizzle on 1 tablespoon of water. This will help the parmesan stick to it.
Place ½ teaspoon salt, pepper and 2 tablespoons of finely grated parmesan cheese in a small bowl and mix until combined.
Be sure the chicken thigh pieces are coated in water and then season the chicken thigh pieces with salt, pepper and parmesan cheese. Toss until the chicken pieces are coated and then set aside.
Cook the noodles. Bring a large pot of salted water to boil and add the fettuccine noodles. Cook the fettuccine noodles until they are al dente.
Before straining the water from the noodles, remove 1 cup of starchy pasta water from the pot to use for later. Rinse the pasta with cold water and set aside.
Next, place the broccoli pieces in a large, deep skillet or Dutch oven. Add the remaining 2 tablespoons of water to the skillet and sprinkle the broccoli with a pinch of salt. Cover the skillet.
Heat the skillet over medium/high heat to steam the broccoli. Let the broccoli steam in the skillet for 2-4 minutes or until the broccoli has turned a vibrant green color.
Remove the skillet from heat and transfer the broccoli to a large bowl and set aside for later.
Brown the chicken. Heat the same skillet over medium/high heat. Add 2 tablespoons of butter to the skillet.
When the butter has melted, spread the butter over the bottom of the skillet.
Add the pieces of chicken thigh to the skillet and brown them on each side for 3-4 minutes. Transfer the chicken pieces to the same bowl as the broccoli.
Return the skillet to the heat and deglaze the pan with white wine. Use a spatula to scrape all of the brown bits from the bottom of the skillet.
Prepare the alfredo sauce. Add the remaining 2 tablespoons of butter to the skillet and turn the heat down to medium heat.
When the butter is melted, add the flour to the skillet and whisk the two ingredients until a paste forms.
Slowly add the milk to the skillet, whisking constantly until the mixture thickens.
Next, slowly add 1 cup of starchy pasta water to the skillet, whisking constantly.
Sprinkle the remaining 1 cup of finely grated parmesan and garlic powder to the skillet and whisk the cheese into the sauce until the cheese is melted.
Add the remaining ½ teaspoon of salt to the sauce and whisk until combined.
Next, add the cooked fettuccine to the cheese sauce and toss the pasta with the pasta sauce until coated.
Finally, add the chicken and broccoli to the skillet and fold the chicken and vegetables into the pasta and sauce.
Top with freshly grated parmesan and freshly cracked pepper.

Notes

You can use any pasta shape you prefer. Broccoli can be substituted with cauliflower or other steamed veggies. We don't recommend freezing this dish as the sauce may separate. Reheat gently with a splash of water or milk.