Creamy Chicken and Broccoli Fettuccine Alfredo: A Comfort Food Classic

Fettuccine Alfredo is the quintessential comfort food, a dish synonymous with indulgence and creamy, savory satisfaction. But why stop at just pasta and sauce when you can elevate it to a complete, balanced meal? Adding tender chicken and vibrant broccoli florets transforms this classic into a hearty, nutritious, and incredibly flavorful dish that’s perfect for a weeknight family dinner or a cozy weekend gathering. This recipe brings the rich, luscious texture of a restaurant-quality Alfredo right into your kitchen, making it accessible and utterly delicious for home cooks of all skill levels. Get ready to twirl your fork into a bowl of pure comfort!

Why I Love This Recipe

As Jason Griffith, a food writer for chefmaniac.com, I have a deep appreciation for dishes that blend simplicity with sophistication, and this Chicken and Broccoli Fettuccine Alfredo is a shining example. What truly captivates me about this recipe is its perfect harmony of flavors and textures. The tender chicken provides a satisfying protein, the broccoli adds a delightful bite and a hint of freshness, cutting through the richness of the creamy sauce, and of course, the fettuccine is the ideal canvas for capturing every drop of that luxurious Alfredo. It’s a dish that feels incredibly decadent, yet with the added vegetables, it offers a more complete nutritional profile than a traditional Alfredo. It’s also surprisingly quick to prepare, making it a go-to for busy evenings when you crave something truly satisfying. This recipe truly transforms a beloved classic into an even more appealing and well-rounded meal.

List of Ingredients

For the Chicken:

1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
1 tbsp olive oil
21 tsp garlic powder
41 tsp salt
81 tsp black pepper

For the Pasta & Broccoli:

12 oz fettuccine pasta
4 cups fresh broccoli florets (from about 1 large head)

For the Alfredo Sauce:

21 cup unsalted butter (1 stick)
2 cloves garlic, minced
2 cups heavy cream
121 cups grated Parmesan cheese, plus more for serving
21 tsp salt (or to taste)
41 tsp black pepper (or to taste)
Pinch of nutmeg (optional, but highly recommended)

Swaps and Notes

Chicken: Chicken thighs can be used instead of breasts for a richer flavor and even more tender texture. If you prefer, you can also use rotisserie chicken for an even quicker meal; just shred it and add it at the end.
Broccoli: Fresh broccoli is best for flavor and texture, but frozen broccoli florets can be used in a pinch. If using frozen, add them directly to the boiling pasta water during the last 2−3 minutes of cooking. Other vegetables like asparagus, spinach (wilt into the sauce), or peas can also be added.
Fettuccine: While fettuccine is traditional, any long pasta like linguine or even a shorter pasta like penne or rigatoni can be used.
Heavy Cream: Do not substitute with half-and-half or milk, as they will curdle and not provide the rich consistency needed for a true Alfredo sauce.
Parmesan Cheese: Use freshly grated Parmesan (Parmigiano-Reggiano) for the best flavor and melting quality. Pre-grated cheese often contains anti-caking agents that can make the sauce gritty.
Nutmeg: A tiny pinch of freshly grated nutmeg is a classic addition to Alfredo sauce. It subtly enhances the creamy, nutty flavors without making the sauce taste like nutmeg. Don’t skip it if you have it!
Garlic: Freshly minced garlic provides the best flavor. Garlic powder can be used in a pinch (about 41 tsp per clove).
Seasoning: Always taste and adjust salt and pepper at the end. The Parmesan cheese is quite salty, so start with less and add more if needed.

List of Steps for the Recipe

Prepare the Chicken: In a medium bowl, toss the chicken pieces with olive oil, garlic powder, salt, and black pepper until well coated.
Cook the Chicken: Heat a large skillet or non-stick pan over medium-high heat. Add the seasoned chicken and cook for 5−7 minutes, stirring occasionally, until golden brown and cooked through. Remove the chicken from the pan and set aside.
Cook Pasta & Broccoli: Bring a large pot of salted water to a rolling boil. Add the fettuccine and cook according to package directions until al dente. During the last 3 minutes of the pasta cooking time, add the broccoli florets to the boiling water to blanch them until tender-crisp.
Make the Alfredo Sauce: While the pasta is cooking, melt the butter in a large saucepan or deep skillet over medium-low heat. Add the minced garlic and sauté for 1 minute until fragrant, being careful not to brown it.
Simmer the Cream: Pour in the heavy cream and bring it to a gentle simmer, stirring occasionally. Do not boil vigorously. Reduce the heat to low.
Add Parmesan: Gradually whisk in the grated Parmesan cheese, about 21 cup at a time, until completely melted and smooth. Continue to stir until the sauce thickens slightly.
Season the Sauce: Stir in the salt, black pepper, and the pinch of nutmeg (if using). Taste and adjust seasoning as needed. Keep the sauce on very low heat, stirring occasionally, while the pasta finishes cooking.
Combine: Drain the cooked fettuccine and broccoli. Do not rinse. Add the hot pasta and broccoli directly to the Alfredo sauce. Add the cooked chicken to the sauce as well.
Toss and Serve: Use tongs to gently toss the pasta, broccoli, and chicken with the sauce until everything is evenly coated. If the sauce seems too thick, add a splash or two of the reserved pasta cooking water until it reaches your desired consistency.
Garnish and Enjoy: Serve immediately, garnished with extra grated Parmesan cheese and a sprinkle of fresh parsley if desired.

Tips for Success

Don’t Overcook the Pasta: Cook the fettuccine to al dente (still firm to the bite) as it will continue to cook slightly when tossed with the hot sauce.
Reserve Pasta Water: Always reserve at least 1 cup of the starchy pasta cooking water before draining. This liquid is your secret weapon for adjusting the sauce consistency if it becomes too thick.
Low and Slow for Sauce: When making the Alfredo sauce, keep the heat low when adding the cream and especially when adding the Parmesan. High heat can cause the cream to curdle and the cheese to seize. Patience is key for a silky-smooth sauce.
Freshly Grated Parmesan is a Must: I cannot stress this enough. Pre-grated Parmesan often contains cellulose to prevent clumping, which can make your sauce gritty and less creamy. Take the extra minute to grate it yourself.
Serve Immediately: Alfredo sauce is best enjoyed fresh. As it cools, it will thicken considerably. If you anticipate delays, keep the sauce warm on low heat and toss with the pasta just before serving.

Serving Suggestions and Pairings

This Creamy Chicken and Broccoli Fettuccine Alfredo is a hearty and complete meal on its own, but it pairs wonderfully with a few simple additions:

Crusty Garlic Bread or Breadsticks: Perfect for soaking up every last bit of that delicious sauce.
Simple Green Salad: A light, fresh salad with a vinaigrette dressing provides a refreshing contrast to the richness of the pasta.
Roasted Asparagus or Green Beans: If you want more green vegetables, these are excellent complements.
A Glass of Wine: A crisp white wine like Pinot Grigio, Chardonnay (unoaked), or Sauvignon Blanc would complement the richness beautifully.

Nutritional Information

A single serving of this homemade Chicken and Broccoli Fettuccine Alfredo (approximately 121 cups) provides a balanced blend of protein, carbohydrates, and healthy fats. While exact values will vary based on brands and precise measurements, here’s an estimated breakdown:

Calories: Approximately 600−750 kcal
Protein: Around 40−50 g
Total Fat: Roughly 35−45 g (mostly from cream and cheese)
Carbohydrates: About 45−55 g
Dietary Fiber: Approximately 4−6 g
Sodium: Around 800−1100 mg (can vary significantly based on added salt and cheese)

(Note: These are estimated values and can vary based on specific brands and exact measurements. For precise nutritional information, it’s recommended to use a nutrition calculator with your exact ingredients.)

Storage and Leftover Tips

While Alfredo is best enjoyed fresh, you can store and reheat leftovers with a few tips to maintain quality:

Refrigeration: Store leftover Chicken and Broccoli Fettuccine Alfredo in an airtight container in the refrigerator for up to 2−3 days. The sauce will thicken considerably upon cooling.
Reheating:
- Stovetop (Recommended): The best way to reheat is on the stovetop. Place the leftovers in a saucepan over medium-low heat. Add a splash of milk, cream, or reserved pasta water (2−4 tbsp per serving) and stir gently until the sauce becomes creamy again and everything is heated through. Do not boil.
- Microwave: For a quicker option, microwave individual portions on medium power, stirring every minute, adding a splash of milk or cream as needed, until heated through. Be careful not to overheat, as this can cause the sauce to separate.
Freezing: Freezing Alfredo sauce is generally not recommended as the dairy can separate and become grainy upon thawing. It’s best to enjoy this dish fresh or within a few days from the refrigerator.

Final Thoughts

This Creamy Chicken and Broccoli Fettuccine Alfredo is more than just a recipe; it’s an invitation to create comforting memories around your dinner table. The rich, velvety sauce combined with tender chicken and crisp-tender broccoli makes for a truly satisfying and wholesome meal that’s sure to become a regular in your rotation. Don’t be intimidated by homemade Alfredo – with these steps, you’ll achieve restaurant-quality results every time.

We’d love to hear about your experience making this classic! Share your thoughts, tips, and any delicious variations in the comments section below. For more comforting recipes and cooking inspiration, be sure to follow Chefmaniac.com and connect with Jason Griffith on our social media channels! Happy cooking!