The Ultimate Creamy Chicken Broccoli Fettuccine Alfredo

Few pasta dishes hit the spot like a big bowl of fettuccine Alfredo loaded with juicy chicken and crisp-tender broccoli. It’s the perfect balance of rich, velvety cream sauce clinging to every noodle, savory seared chicken for protein, and bright green broccoli that cuts through the indulgence with freshness. This one-pan wonder (mostly) comes together in about 30 minutes, making it a go-to for busy weeknights when you want restaurant-level comfort without the effort.

The secret to the best Alfredo lies in fresh ingredients, proper technique (like reserving pasta water for silkiness), and not overcooking the sauce—keeping it glossy and luxurious.

Servings: 4 generous portions
Prep Time: 10–15 minutes
Cook Time: 20–25 minutes
Total Time: About 30–35 minutes
Approximate Nutrition per Serving: ~700–800 calories, 40–45g protein (depending on exact portions and cheese)

Ingredients

For the pasta and chicken:

• 12 oz (340 g) fettuccine pasta (or tagliatelle for similar wide ribbons that hold sauce beautifully)
• 2 boneless, skinless chicken breasts (about 1–1.25 lbs total; thighs work for extra juiciness too)
• 2 tablespoons olive oil (divided)
• Salt and freshly ground black pepper (to taste)
• 1 teaspoon Italian seasoning (or a mix of dried oregano, basil, and thyme)

For the sauce and veggies:

• 2 tablespoons unsalted butter
• 3–4 cloves garlic, finely minced or grated (don’t skimp—this is the flavor backbone!)
• 1½ cups heavy whipping cream (full-fat for richest texture)
• 1 cup freshly grated Parmesan cheese (use real Parmigiano-Reggiano if possible—pre-grated won’t melt as smoothly)
• 2 cups fresh broccoli florets (bite-sized; frozen works in a pinch but fresh is crisper)
• Reserved pasta cooking water (about ½ cup—liquid gold!)
• Optional boosts: Pinch of red pepper flakes for subtle heat, squeeze of lemon zest for brightness

For finishing:

• Fresh parsley, finely chopped (a generous handful)
• Extra grated Parmesan and cracked black pepper
• Optional: A drizzle of high-quality olive oil or chili oil

Step-by-Step Instructions

1. Cook the pasta
   Bring a large pot of heavily salted water to a rolling boil (it should taste like the sea). Add the fettuccine and cook until just al dente according to package instructions—usually 8–10 minutes. Before draining, scoop out at least ½ cup of starchy pasta water and set aside. Drain the pasta and toss lightly with a drizzle of oil to prevent sticking. Set aside.
2. Sear the chicken
   While the water heats and pasta cooks, pat the chicken breasts dry. Season both sides generously with salt, black pepper, and Italian seasoning.
   Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Add the chicken and cook 5–7 minutes per side until golden-brown on the outside and the internal temperature reaches 165°F (74°C). Remove to a cutting board, tent with foil, and let rest 5 minutes before slicing into thin strips or bite-sized pieces. This keeps it tender and juicy.
3. Prep the broccoli
   In the same skillet (or a separate pot if preferred), add the broccoli florets with a splash of water (or the remaining tablespoon of oil). Cover and steam/sauté over medium heat for 3–4 minutes until bright green and crisp-tender. Season lightly with salt and pepper. Remove to a plate if needed to avoid overcooking while you make the sauce.
4. Build the dreamy Alfredo sauce
   Lower the heat to medium. In the same skillet, melt the butter. Add the minced garlic and sauté for 30–60 seconds until fragrant and just golden (don’t let it burn—burnt garlic turns bitter).
   Pour in the heavy cream and bring to a gentle simmer. Let it bubble softly for 3–5 minutes to thicken slightly. Gradually stir in the grated Parmesan a handful at a time, whisking constantly until the sauce is smooth, velvety, and coats the back of a spoon. If it thickens too much, add splashes of reserved pasta water to loosen it up. Taste and adjust with salt, pepper, and a pinch of red pepper flakes if desired.
5. Bring it all together
   Add the drained fettuccine directly to the sauce, tossing to coat every strand. Fold in the steamed broccoli and sliced chicken. If the sauce needs more silkiness, add more pasta water 1–2 tablespoons at a time until it’s glossy and perfect.
   Divide into bowls or plates, then finish with a generous sprinkle of chopped fresh parsley, extra Parmesan, and cracked black pepper. A final drizzle of olive oil elevates it even more.

Serve immediately while hot and creamy—pair with crusty garlic bread, a simple green salad, or just a big glass of chilled white wine.

Pro Tips for Alfredo Perfection

• Freshly grate the cheese — Pre-shredded has anti-caking agents that can make the sauce grainy.
• Don’t boil the sauce — Gentle simmer only to prevent separation or curdling.
• Pasta water is magic — The starch emulsifies the sauce for that restaurant-smooth texture.
• Make it ahead — Cook components separately and reheat gently with a splash of cream or water.

Tasty Variations

• Lighter version — Swap half the cream for half-and-half or milk + a cornstarch slurry.
• Extra indulgence — Add crispy bacon bits or sautéed mushrooms.
• Veggie boost — Toss in spinach, peas, or roasted red peppers.
• Spicy kick — Include cayenne or serve with hot sauce on the side.

This dish is pure comfort in a bowl—creamy, garlicky, cheesy, and loaded with goodness. It’s the kind of meal that disappears fast and leaves everyone happy. Give it a try and let me know your favorite tweaks in the comments! 🍝🥦🔥