Easy Chicken Broccoli Alfredo Recipe

finished chicken broccoli alfredo pasta in a skillet

Servings: 4 big pasta bowls

Prep Time: 15

Cook Time: 12

Total Time: 27

This chicken broccoli Alfredo recipe is the kind of creamy, comforting dinner that checks every box. Protein, veggies, and a rich homemade Alfredo sauce all in one pan.

5 from 191 votes

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Ingredients

12 ounces fettuccini pasta
12 ounces broccoli florets
1 ½ tablespoons oil
2 chicken breasts, cubed
3 tablespoons butter
2-3 garlic cloves, minced
1 ½ cups half & half, or heavy cream
1 cup grated Parmesan cheese
¼ teaspoon salt
¼ teaspoon ground pepper

Instructions

Prep:

Pat the chicken breasts dry with a paper towel and cut them into 1-inch cubes. Season with salt.

Cook the pasta & broccoli:

Cook the pasta according to package directions. In the final 3 minutes of cooking, add the broccoli florets to the pasta and cook for the remaining time. Drain the pasta and broccoli and set aside. It’s always a great idea to reserve about ½ cup of pasta water in case you need to thin out the sauce.

Cook the chicken:

While the pasta cooks, heat the oil in a skillet. Once hot, place the chicken breast pieces and brown them, in batches if needed, until all the sides are browned and the chicken is cooked through, about 5 to 7 minutes.

Make the sauce:

Meanwhile, over medium heat, melt the butter. Add the garlic and stir to cook it for about 30 seconds, until golden, ensuring it doesn’t burn. Pour in the half & half (or cream), stirring constantly. Add the grated Parmesan cheese, salt, and pepper, and stir combine. Reduce the heat to low and continue simmering the Alfredo sauce for about 5 minutes. Turn off the heat if your sauce is ready and you’re still waiting on the other ingredients.

Combine:

Add the cooked broccoli, pasta, and cooked chicken to the Alfredo sauce and toss to combine. If you like it saucier, add a little of the reserved pasta water (make sure it's hot) and stir. Serve it immediately; the sauce thickens as it cools.

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