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Creamy Chicken Fettuccine Alfredo with Broccoli

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Creamy Chicken Fettuccine Alfredo with Broccoli – Easy Family Dinner Recipe

If you’re looking for a rich, comforting, and restaurant-quality pasta dish you can make at home, this Creamy Chicken Fettuccine Alfredo with Broccoli is the perfect recipe. Tender chicken, perfectly cooked fettuccine, fresh broccoli, and a velvety Parmesan Alfredo sauce come together in one irresistible dish.

It’s ideal for weeknight dinners, meal prep, or even special occasions.

Why You’ll Love This Recipe

  • Ready in under 40 minutes
  • Creamy and flavorful homemade Alfredo sauce
  • Balanced with fresh broccoli
  • Kid-friendly and family-approved
  • Better than restaurant Alfredo

Ingredients

For the Pasta

  • 12 oz fettuccine pasta
  • 2 cups broccoli florets
  • 2 tablespoons olive oil
  • 2 boneless, skinless chicken breasts (sliced)
  • Salt and black pepper to taste
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning

For the Alfredo Sauce

  • 4 tablespoons unsalted butter
  • 3 cloves garlic (minced)
  • 1 ½ cups heavy cream
  • 1 cup freshly grated Parmesan cheese
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ¼ teaspoon nutmeg (optional but recommended)

Step-by-Step Instructions

1. Cook the Pasta & Broccoli

Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions.

During the last 2–3 minutes of cooking, add the broccoli florets to the same pot. Drain and set aside.

2. Cook the Chicken

Season chicken slices with salt, pepper, garlic powder, and Italian seasoning.

Heat olive oil in a large skillet over medium heat. Cook the chicken for 5–7 minutes until golden and fully cooked. Remove from pan and set aside.

3. Make the Alfredo Sauce

In the same skillet:

  1. Melt butter over medium heat.
  2. Add minced garlic and sauté for 30 seconds until fragrant.
  3. Pour in heavy cream and simmer for 3–4 minutes.
  4. Stir in Parmesan cheese gradually until smooth and creamy.
  5. Season with salt, pepper, and nutmeg.

Let the sauce thicken slightly.

4. Combine Everything

Add cooked pasta and broccoli to the skillet. Toss to coat evenly in the sauce.

Return the cooked chicken to the pan and mix gently.

Cook for another 2 minutes until everything is heated through.

Tips for Perfect Alfredo

  • Use freshly grated Parmesan for the smoothest sauce.
  • Don’t boil the sauce after adding cheese — it can separate.
  • Save ½ cup pasta water to thin the sauce if needed.
  • For extra creaminess, add 2 tablespoons cream cheese.

Variations

  • Low-Carb Option: Use zucchini noodles instead of pasta.
  • Spicy Version: Add red pepper flakes.
  • Garlic Lover’s Version: Double the garlic.
  • Extra Protein: Add shrimp with the chicken.

Storage & Reheating

  • Store in an airtight container in the refrigerator for up to 3 days.
  • Reheat gently on the stove with a splash of milk or cream.
  • Not ideal for freezing (cream sauce may separate).

Nutrition (Approximate Per Serving)

  • Calories: 650
  • Protein: 42g
  • Carbohydrates: 55g
  • Fat: 32g

Final Thoughts

This Creamy Chicken Fettuccine Alfredo with Broccoli is comfort food at its best. Rich, creamy, and perfectly balanced with tender chicken and fresh vegetables, it’s a dish that feels indulgent yet simple enough for everyday cooking.

Once you try this homemade Alfredo, you may never order it at a restaurant again.

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