This Chicken Broccoli Alfredo is a creamy, satisfying pasta dish that combines tender chicken, crisp broccoli, and a luscious Parmesan cream sauce.
It’s rich in protein from lean chicken, while broccoli adds fiber, vitamins, and a boost of antioxidants.
Balanced with hearty pasta and healthy fats, this one-pan meal is both indulgent and nourishing.
Quick to prepare in just 30 minutes, it’s the perfect option for busy weeknights or meal prep.
30-Minute Creamy Chicken Broccoli Alfredo
Equipment
- 1 Large pot
- 1 Enamel colander
- 1 Large cast-iron or heavy pan
Ingredients
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 teaspoon salt and pepper mix
- 1 teaspoon garlic powder
- 2 chicken breasts cut into bite-sized pieces
- 1 head broccoli cut into florets (discard stalk)
- 3 tablespoons butter
- 500 ml 2 cups heavy cream
- 120 g 1 ¼ cups freshly grated Parmesan cheese
- A pinch of freshly grated nutmeg
- Salt to taste
- 450 g 1 lb fettuccine or other pasta
Instructions
- Prepare the Pasta Water: Fill a large pot with water and place it on the stove over high heat. Once the water reaches a rapid boil, add a generous pinch of salt—this helps flavor the pasta from the inside out. Keep the pot boiling while you prepare the rest of the ingredients so it’s ready for the pasta when you need it.
- Season and Prepare the Chicken: Pat the chicken breasts dry with a paper towel to remove excess moisture, ensuring they brown nicely when cooked. Cut the chicken into small, bite-sized pieces for quick and even cooking. Season the chicken thoroughly with the salt and pepper mix, along with garlic powder. Toss the pieces well so that every bite is coated with seasoning—this step is essential for building flavor.
- Cook the Chicken to Perfection: In a large cast-iron skillet or heavy-bottomed pan, heat 1 tablespoon of butter together with 1 tablespoon of olive oil over medium heat. When the butter melts and the mixture begins to sizzle lightly, add the seasoned chicken pieces. Cook for about 5–6 minutes, stirring occasionally, until the chicken turns golden brown on the outside and is fully cooked inside. Transfer the cooked chicken to a plate and set aside, keeping all the flavorful juices in the pan for the sauce.
- Cook the Pasta and Broccoli Together: Add the pasta to the pot of boiling salted water. Stir occasionally to prevent sticking. Check the package directions for exact cooking time—usually around 9–11 minutes for fettuccine. Three minutes before the pasta reaches al dente, add the broccoli florets directly into the pot. This allows the broccoli to cook gently in the pasta water, becoming tender yet still bright green. Reserve ½ cup of the cooking water before draining the pasta and broccoli in a colander.
- Create the Creamy Alfredo Sauce: Return to the same skillet used for the chicken. Reduce the heat to low and add 3 tablespoons of butter. Once melted, pour in the heavy cream, stirring gently to combine with the buttery chicken juices left in the pan. Slowly sprinkle in the grated Parmesan cheese while stirring continuously—this ensures the cheese melts evenly and prevents clumping. Season with a small pinch of freshly grated nutmeg for warmth and depth of flavor. Taste and add more salt if needed, keeping the sauce creamy and well-balanced.
- Combine Pasta, Chicken, and Sauce: Add the drained pasta and broccoli directly into the Alfredo sauce. Toss gently using tongs or a large spoon to coat every strand of pasta with the silky sauce. Return the cooked chicken to the skillet and fold it through the mixture. If the sauce feels too thick, gradually add a splash of the reserved pasta water until it reaches your desired creaminess. Continue tossing until everything is evenly coated and warmed through.
- Taste and Adjust Seasoning: Before serving, taste the pasta to check if it needs any adjustments. Add a touch more salt, pepper, or Parmesan to intensify the flavor. The final dish should be creamy, cheesy, and perfectly seasoned, with tender chicken and broccoli nestled among the pasta.
- Serve and Garnish: Transfer the Chicken Broccoli Alfredo to a serving platter or individual bowls. Top with extra grated Parmesan for added richness. If you enjoy a bit of color and freshness, sprinkle over some freshly cracked black pepper or a few chopped parsley leaves. Serve immediately while hot and creamy for the best experience.
Notes
- Use freshly grated Parmesan instead of pre-shredded for a smoother, creamier sauce.
- Cook broccoli in the pasta water for efficiency and fewer dishes.
- Reserve pasta water to adjust sauce consistency.
- Season the chicken well before cooking to lock in flavor.
- Add nutmeg sparingly—it enhances richness without overpowering.
- Warm bowls before serving to keep pasta hot longer.
- Leftovers taste great when reheated with a splash of milk or cream.
Chef’s Secrets for Perfect Results
The secret to a truly luxurious Alfredo lies in balance—between creaminess, seasoning, and texture.
Always grate Parmesan fresh, as pre-packaged cheese often contains anti-caking agents that prevent smooth melting.
Searing the chicken in both butter and olive oil ensures a golden crust while keeping the meat tender.
Don’t overlook pasta water; it contains starch that helps bind the sauce to the pasta seamlessly.
Finally, cooking broccoli directly in the pasta pot not only saves time but also helps the vegetable retain its bright green color and natural sweetness.
Serving Suggestions for Best Enjoyment
This dish is hearty on its own but pairs beautifully with lighter sides that balance its richness.
A crisp green salad with lemon vinaigrette or roasted vegetables makes a refreshing complement.
Garlic bread or a warm baguette is perfect for soaking up extra sauce.
For beverages, a chilled glass of white wine like Chardonnay or Sauvignon Blanc works wonderfully, while sparkling water with lemon keeps the meal fresh and light.
If serving for guests, garnish with fresh parsley or a drizzle of olive oil for added elegance.
Storage Tips to Keep Freshness
Chicken Broccoli Alfredo is best enjoyed fresh, but leftovers store well if handled properly.
Allow the pasta to cool completely before transferring it to an airtight container.
Refrigerate for up to 3 days, keeping in mind that the sauce will thicken as it sits.
To reheat, place the pasta in a skillet over low heat with a splash of milk or cream, stirring until it returns to a creamy texture.
Freezing is not recommended, as cream sauces often separate and lose their smooth consistency when thawed.
Frequently Asked Questions
1. Can I use a different pasta shape?
Yes! While fettuccine is classic, you can use penne, rigatoni, or spaghetti.
Choose shapes that hold the sauce well, so every bite is flavorful.
2. Is it possible to make this lighter?
Absolutely. Substitute half-and-half for heavy cream and reduce the cheese slightly.
he sauce won’t be quite as rich but will still be delicious and satisfying.
3. How do I prevent the sauce from curdling?
Keep the heat low when adding cream and cheese. Stir continuously and avoid boiling the sauce, as high heat can cause separation.
4. Can I make this dish ahead of time?
You can cook the chicken and prepare the sauce in advance, but wait to combine with pasta and broccoli until just before serving.
This prevents the pasta from absorbing too much sauce and becoming dry.
5. What proteins can I use instead of chicken?
Shrimp, salmon, or even turkey make excellent alternatives.
For a vegetarian twist, sauté mushrooms or add chickpeas for plant-based protein.
