Chicken and Broccoli Fettuccine Alfredo

Chicken and Broccoli Fettuccine Alfredo: creamy, cheesy, and packed with flavor. Talk about classic comfort food!

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Whether you’re making dinner for a busy weeknight or feeding a crowd, Chicken and Broccoli Fettuccine Alfredo always gets devoured.

What makes this pasta recipe so good? Well, it starts with a creamy Alfredo sauce made from unsalted butter, cream cheese, heavy cream, and parmesan cheese.

Add in some cooked chicken, tender broccoli florets, and fettuccine pasta, and you’ve got a delicious meal that feels like it came from a fancy restaurant.

And the fact that it’s really easy to make it puts it high on my list.

No time for the complicated stuff around here.

It’s also a great way to use leftover rotisserie chicken from the store.

The sauce is so rich and creamy, and the flavors go together so well that even picky eaters will be asking for seconds.

From start to finish, you’ll be done in under 40 minutes.

Bring on the Chicken and Broccoli Fettuccine Alfredo!

1. Creamy Alfredo Sauce
   The mix of cream cheese, heavy cream, and parmesan cheese makes the creamiest Alfredo sauce you’ve ever had. It coats the noodles perfectly and gives the dish a rich, cheesy flavor.
2. Perfect for Busy Weeknights
   This is an easy recipe that doesn’t take long to make. With a few shortcuts like using rotisserie chicken or pre-shredded cheeses, dinner can be on the table fast.
3. Family-Friendly and Delicious
   This is one of those favorite dishes the whole family will love. It has bite-sized pieces of tender chicken and fresh broccoli, making it both filling and tasty.

• Unsalted butter
• All-purpose flour
• Garlic powder
• Black pepper
• Kosher salt
• Whole milk
• Unsalted chicken stock
• Heavy cream
• Cream cheese
• Parmesan cheese
• Broccoli florets
• Fettuccine noodles
• Shredded cooked chicken

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Jump to:

• WHY THIS RECIPE WORKS:
• INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
• HOW TO MAKE CHICKEN AND BROCCOLI FETTUCCINE ALFREDO:
• FAQ: FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
• WHAT KIND OF CHICKEN SHOULD I USE?
• CAN I ADD OTHER VEGETABLES?
• CAN THIS BE MADE AHEAD?
• ANY ADDITIONS?
• ANY SUBSTITUTIONS?
• HOW TO STORE:
• DANA’S TIPS AND TRICKS:
• Chicken and Broccoli Fettuccine Alfredo

1. First, blanch the broccoli by placing a large stock pot, or Dutch filled halfway with water and bring it to a boil.
2. Add the broccoli florets to the boiling water and boil for 2 minutes.
3. Immediately strain the broccoli and place it in an ice water bath to stop the cooking.
4. Once the broccoli is cold to the touch, strain it well again and set aside.
5. Make the sauce by wiping out the Dutch oven or large pot you used to cook the broccoli and melt the butter over medium heat. 
6. Once the butter is melted, whisk in the all-purpose flour, garlic powder, black pepper, and salt. Once it is whisked together, continue to cook for 1 minute, stirring occasionally.
7. Continuously whisk in the milk to avoid any lumps. 
8. Continue with the chicken stock, followed by the heavy cream. The mixture should be smooth.
9. Add the cubed, softened cream cheese to the pot and stir it in until melted.
10. Lastly, add the parmesan and stir to combine. Take off the heat.
11. While making the sauce, prepare your noodles per the direction on the packaging—reserve 2-3 cups of the cooking liquid.
12. Add the chicken and broccoli to the sauce and stir to combine.
13. Add the noodles and stir until everything is coated, if the sauce seems too thick, add some of the cooking liquid to loosen it up. 
14. Serve immediately, you may need to add more cooking liquid if thickened too much.

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WHAT KIND OF CHICKEN SHOULD I USE?

You can use boneless skinless chicken breasts that are cooked and shredded, or make it easy by using a rotisserie chicken from the grocery store.

Either way, the chicken should be tender and in bite-sized pieces.

CAN I ADD OTHER VEGETABLES?

Yes! This recipe is great with extras like sun-dried tomatoes, mushrooms, or spinach.

Just sauté them in a deep skillet with a little olive oil before adding them to the pasta. 

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CAN THIS BE MADE AHEAD?

Absolutely. You can make the full dish and keep it in an airtight container in the fridge.

Just reheat it with a splash of pasta water, chicken broth, or heavy cream to bring back that creamy texture.

ANY ADDITIONS?

You got it! I know I’m always adding things too.

• A sprinkle of red pepper flakes for heat
• Sautéed mushrooms for earthy flavor
• Sun-dried tomatoes for sweetness
• Extra parmesan cheese on top
• Chopped spinach for a pop of green
• A squeeze of lemon juice for brightness
• Toasted breadcrumbs for crunch
• A little olive oil drizzle before serving
• Roasted garlic stirred into the sauce
• Chopped basil or parsley for freshness

ANY SUBSTITUTIONS?

Yep! Let me know in the comments how it turns out.

• Use gluten-free pasta for dietary needs
• Use cooked turkey instead of chicken
• Replace parmesan cheese with a dairy-free cheese if needed

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ROOM TEMPERATURE: Let the dish sit no more than 2 hours before storing.

REFRIGERATOR: Store in an airtight container for up to 4 days.

Add a splash of pasta water or heavy cream before reheating to keep the sauce smooth.

FREEZER: Freeze in single portions in freezer-safe containers for up to 2 months.

Thaw overnight in the fridge and reheat gently over medium heat.

Chicken and Broccoli Fettuccine Alfredo comfort food at it’s very best.

It’s warm, creamy, and full of flavor.

Try it next time you need a quick, creamy dinner that makes you feel like a kitchen pro!

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Learn more about the author, Dana DeVolk, on our ABOUT ME page!