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This easy Chicken and Broccoli Alfredo recipe features tender chicken, broccoli, and fettuccine tossed in a creamy homemade Alfredo sauce. Ready in under 30 minutes!
Chicken and Broccoli Alfredo: Quick and Easy!
Before I had kids, I was convinced that some of the most common parenting struggles were totally overblown. I’d hear parents talk about how impossible it was to get their child to eat vegetables, and I’d think, “Just offer them veggies early, be consistent, and they’ll learn to love them—how hard could it be?” I assumed things like bedtime battles, picky eating, and toddler meltdowns wouldn’t happen in my house…
Ahhhh… funny how that works.
For starters, I wasn’t planning on having a baby that would be tube fed for the first three years of his life as he underwent a liver and kidney transplant…
But also, when he did start eating, and actually ate vegetables, I declared it a win far too early! Little did I know that as he got a little older, suddenly the vegetables he willingly ate yesterday were disgusting today. He’s 10 now, and most days veggies are still a struggle.
Sometimes I hide veggies in smoothies, other times I make something like this chicken and broccoli Alfredo and cross my fingers and hope that mixing broccoli with cheesy pasta will result in far fewer complaints.
Anyhow…. I digress.
You will love this Chicken and Broccoli Alfredo because its:
✅ Quick and easy – it’ll be on your table in under 30 minutes.
✅ Homemade – alfredo sauce is always a win and tastes so much better than takeout!
✅ Creamy and comforting – this is the perfect cold-weather dinner.
I like to serve this with my Perfect Cheesy Garlic Bread and a simple salad with Homemade Ranch or Olive Garden’s Italian Dressing copycat.
It’ll make enough for about 4 people. When I’m making it for just my kiddo and I, I’m always happy that there are leftovers to tuck away in the fridge for lunch the next day. 😁
I hope you enjoy this one as much as we do!
❤️ Ashley
how to make chicken and broccoli Alfredo
Here’s a brief overview of how to make this quick and easy dinner. The full recipe is found in the printable recipe card below:
- Cook the Pasta & Broccoli
- Cook the Chicken
- Make the Alfredo Sauce
- Combine & Serve
tips and variations
seasonings: feel free to add red pepper flake for a hint of heat, or a dash of nutmeg for a little something extra.
protein: swap out the chicken and use shrimp OR use a rotisserie chicken from the grocery store to speed the cooking process along.
low carb variation: serve over zoodles or riced cauliflower for a low-carb variation
add more veggies: in addition to broccoli, try adding spinach, mushrooms, or even cauliflower
More quick and easy Alfredo recipes:
- Smokehouse Bacon Ziti Alfredomokehouse Bacon Ziti – one of my personal favorites!
- Simple Creamy Alfredo Sauce
- Cajun Shrimp Pasta
Creamy, comforting, and packed with flavor, this Chicken and Broccoli Alfredo is the ultimate weeknight dinner! Tender chicken, fresh broccoli, and fettuccine are tossed in a rich, homemade Alfredo sauce that’s better than anything from a jar. Best of all, it’s ready in just 30 minutes, making it perfect for busy nights. Whether you’re craving a cozy meal or looking for a family-friendly pasta dish, this recipe delivers every time. Try it tonight and let me know how it turns out! 😋
Chicken and Broccoli Alfredo
Ingredients
- 8 ounces fettuccine
- 1 medium head of broccoli cut into small florets
- 2 tbsp olive oil
- Salt and pepper to taste
- 2 skinless chicken breasts cut into chunks
- 2 garlic cloves minced
- 2 tbsp unsalted butter
- 1.5 tbsp all-purpose flour
- 1 cup milk
- 1/2 cup heavy cream
- 1 cup shredded Parmesan cheese reserve 1 tbsp for garnish
- Small bunch of chives chopped
Instructions
- Cook the Pasta and Broccoli : Bring a large pot of salted water to a boil. Cook the fettuccine according to package instructions.
- During the last 3 minutes of cooking, add the broccoli to the pot.
- Before draining, reserve 1 cup of the pasta water. Then, drain and set aside.
- Cook the Chicken – While the pasta is cooking, heat 2 tbsp olive oil in a large skillet over medium heat.
- Season the chicken with salt and pepper, then add to the skillet. Cook, stirring occasionally, until browned and fully cooked (about 6-8 minutes).
- Add the minced garlic and cook for another 30 seconds, then transfer the chicken to a bowl.
- Make the Alfredo Sauce – In the same skillet, melt 2 tbsp butter over medium heat.
- Stir in 1.5 tbsp flour to form a paste, cooking for about 1 minute.
- Slowly whisk in 1 cup milk, stirring constantly until smooth and thickened.
- Stir in 1/2 cup heavy cream, all but 1 tbsp of the Parmesan, and a pinch of salt and pepper.
- Return the cooked chicken to the pan and stir to combine.
- Combine Everything – Add the drained pasta and broccoli to the sauce. Toss everything together, using tongs to coat evenly.
- If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency.
- Serve & Enjoy
- Divide the Alfredo pasta among four bowls.
- Top with the reserved Parmesan cheese, chopped chives, and freshly ground black pepper.
- Serve immediately and enjoy!
