This Creamy Chicken Broccoli Alfredo Pasta is the perfect comfort food for a weeknight dinner. I love how the tender fettuccine, juicy chicken, and crisp broccoli all come together in a rich and velvety Alfredo sauce. It’s hearty, satisfying, and ready in under an hour — a dish that tastes like it came from a restaurant but made right in my kitchen.
Why You’ll Love This Recipe
I always turn to this recipe when I want something indulgent but still packed with wholesome ingredients. The creamy Alfredo sauce clings beautifully to the pasta and the broccoli adds a fresh pop that balances the richness. Whether I’m cooking for the family or meal prepping for the week, this one always hits the mark. It’s also incredibly adaptable — perfect for whatever pasta I have on hand and easy to switch up with different proteins or vegetables.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
I start by boiling a large pot of salted water. Once it reaches a boil, I cook the pasta according to package directions until al dente. In the last 2–3 minutes of cooking, I add the broccoli florets directly into the pasta water to soften them up. Then I drain everything and set it aside.
In a large skillet over medium heat, I heat the olive oil and cook the chicken until golden and cooked through. This usually takes about 6–8 minutes. I remove the chicken and set it aside.
In the same skillet, I melt the butter and sauté the garlic until fragrant — about 30 seconds. Then I pour in the heavy cream and bring it to a simmer.
I stir in the Parmesan cheese, black pepper, and nutmeg (if using), whisking until the sauce becomes smooth and creamy.
I add the cooked chicken, pasta, and broccoli back into the skillet and toss everything to coat in the Alfredo sauce.
I let it cook for another 2–3 minutes, just to let all the flavors meld. Then it’s ready to serve hot.
Servings and timing
This recipe serves 4 people. Prep time: 10 minutes Cook time: 25 minutes Total time: 35 minutes
Variations
I sometimes use shrimp instead of chicken for a seafood twist.
For a lighter version, I swap out the heavy cream with half-and-half or use a smaller amount and supplement with chicken broth.
I’ve added sun-dried tomatoes or mushrooms in the past for extra texture and flavor.
Whole wheat or gluten-free pasta works just as well, depending on what I have in the pantry.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it gently on the stovetop with a splash of milk or cream to bring the sauce back to life. Microwaving also works — I just stir halfway through and add a bit of liquid to avoid dryness.
FAQs
How can I make the Alfredo sauce thicker?
I let the sauce simmer a bit longer to reduce it naturally. If I want it extra thick, I sometimes add a slurry of cornstarch and water or a bit more Parmesan cheese.
Can I use frozen broccoli?
Yes, I often toss frozen broccoli into the boiling pasta water in the last few minutes. It cooks quickly and blends right in.
Is it okay to use store-bought Alfredo sauce?
While I prefer homemade for the flavor and freshness, store-bought works in a pinch. I just warm it up and mix it with the cooked chicken and pasta.
Can I make this dish ahead of time?
Absolutely. I make it a day in advance and store it in the fridge. I just reheat it gently with a splash of cream or milk when I’m ready to serve.
What’s the best type of pasta for Alfredo?
Fettuccine is classic, but I’ve also used penne, linguine, or even spaghetti with great results. It’s all about what I have on hand.
Conclusion
Creamy Chicken Broccoli Alfredo Pasta is one of those recipes I keep coming back to. It’s rich, flavorful, and adaptable to whatever I’ve got in the kitchen. Whether I’m feeding a crowd or just myself, it always feels like a warm, comforting treat at the end of the day.
Creamy Chicken Broccoli Alfredo Pasta is a rich and comforting dish made with tender fettuccine, juicy chicken, fresh broccoli, and a homemade Alfredo sauce. It’s a quick and satisfying meal that feels indulgent yet easy enough for any weeknight.
Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. In the last 2–3 minutes, add broccoli florets to the water. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Cook chicken slices for 6–8 minutes until golden and fully cooked. Remove from skillet and set aside.
In the same skillet, melt butter and sauté garlic for about 30 seconds until fragrant.
Pour in the heavy cream and bring to a gentle simmer.
Stir in Parmesan cheese, black pepper, and nutmeg (if using). Whisk until sauce is smooth and creamy.
Add cooked pasta, broccoli, and chicken back into the skillet. Toss everything together to coat in the Alfredo sauce.
Cook for another 2–3 minutes to let flavors meld. Serve hot.
Notes
Swap heavy cream with half-and-half or add chicken broth for a lighter version.
Use shrimp instead of chicken for a seafood variation.
Add sun-dried tomatoes or mushrooms for extra texture and flavor.
Whole wheat or gluten-free pasta works well in this recipe.
Reheat leftovers with a splash of milk or cream to refresh the sauce.
