Go Back
–+ servings
Logo of The Forked Spoon featuring a blue spork.
Overhead image of finished chicken broccoli Alfredo in a large white skillet with pale green handles. Creamy fettuccine is tossed with bite-sized chicken and bright green broccoli florets, all coated in a light Alfredo sauce.
5 from 1 vote

Chicken Broccoli Alfredo Recipe

This Chicken Broccoli Alfredo is an easy all-in-one pasta dinner made with bite-sized chicken, tender broccoli, and fettuccine in a lighter version of homemade Alfredo sauce. Ready in about 40 minutes, it is a simple, family-friendly meal perfect for busy weeknights.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Servings: 4 servings
Calories: 906kcal
Chef: Jessica Randhawa

Ingredients

  • 12 ounces fettuccine
  • 3 cups broccoli florets
  • 1 pound boneless skinless chicken breasts - cut into bite-sized pieces
  • 3 tablespoons olive oil - divided
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 2 tablespoons butter
  • 3 cloves garlic - minced
  • 1 cup heavy cream
  • ¾ cup freshly grated Parmesan cheese - plus more for serving

Instructions

  • Boil the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook until just shy of al dente, about 2 to 3 minutes less than the package instructions. Reserve 1½ cups of pasta water before draining.
  • Blanch the broccoli: Add the broccoli florets to the hot pasta water and let them sit for about 2 minutes, or until bright green and crisp-tender. Remove the broccoli with a slotted spoon, then drain the pasta.
  • Season the chicken: In a medium bowl, toss the chicken pieces with 1½ tablespoons olive oil, garlic powder, onion powder, salt, and black pepper until evenly coated.
  • Cook the chicken: Heat the remaining 1½ tablespoons olive oil in a large skillet over medium heat. Add the chicken and cook, stirring occasionally, until golden and fully cooked, about 6 to 8 minutes total. Transfer to a clean plate.
  • Build the sauce base: In the same skillet, melt the butter. Add the minced garlic and cook for about 30 seconds, just until fragrant. Pour in the reserved pasta water and scrape up any browned bits from the pan.
  • Add the pasta and cream: Add the drained pasta and heavy cream to the skillet. Toss gently and simmer for 2 to 3 minutes, or until the sauce begins to thicken slightly. Keep the heat low enough that the sauce does not boil.
  • Melt in the cheese: Add the Parmesan cheese and toss until fully melted and the sauce is smooth.
  • Finish the dish: Return the chicken and broccoli to the skillet and toss until everything is evenly coated in the sauce. Serve warm.

Notes

  • Sauce consistency: If the sauce thickens too much, add a splash of reserved pasta water or chicken broth until it loosens to your liking.
  • Do not boil: Keep the sauce at a gentle simmer after adding the cream to help prevent it from separating.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheating: Reheat gently on the stovetop or in the microwave with a splash of milk, cream, or water to loosen the sauce.
  • Freezing: Freezing is not recommended, as the cream-based sauce may separate once thawed and reheated.

Nutrition

Calories: 906kcal | Carbohydrates: 69g | Protein: 47g | Fat: 49g | Saturated Fat: 24g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 18g | Trans Fat: 0.3g | Cholesterol: 239mg | Sodium: 826mg | Potassium: 945mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1710IU | Vitamin C: 63mg | Calcium: 338mg | Iron: 3mg
Did you make this recipe?Tag @theforkedspoon and hashtag it #theforkedspoon and please leave your star rating in the comment section on this post.

Copyright © 2026 The Forked Spoon

QR Code linking back to recipe