Chicken Broccoli Fettucine Alfredo- this classic Italian dish with a creamy butter Parmesan sauce is delicious, and can be on the table in about 30 minutes!
You know what? Right up front I have to tell you this “all in one” meal is fairly high in calories, but I gotta be honest here… sometimes you just have to enjoy yourself! This dish is Italian comfort food at it’s very best!!!
Chicken broccoli fettucine alfredo is one of my favorite Italian dishes, but I only make it occasionally, because it has more delicious calories than I need to routinely consume in one meal!
But… having said that, I cannot say enough GOOD things about this dish- the pasta is coated in a creamy Parmesan butter alfredo sauce packed with flavor, and features chicken breasts and broccoli… an all in one dinner! It tastes DELICIOUS! Oh boy… is it ever delicious!
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SO HOW DO I MAKE CHICKEN BROCCOLI FETTUCINE ALFREDO?
The first thing you will need to do is make the alfredo sauce for the pasta. It’s EASY! Melt butter in a large skillet. Once butter is melted, add heavy whipping cream, pepper, and garlic powder. Stir until combined. Cook this sauce for about 5 minutes on medium low. Try to NOT let it come to a boil.
Add grated fresh Parmesan cheese to the sauce, and stir to combine. Cook these ingredients on medium low until the cheese has melted and the sauce has thickened.
Prepare The “Add-Ins”
NOTE: (This step can be done ahead of time!) Cook broccoli florets (either fresh or frozen). I use fresh broccoli florets and steam them over boiling water until they are done. Set aside until you’re ready to add them to the sauce. Cut the cooked chicken breast into bite-sized pieces.
Cook fettucine pasta according to the package directions. When done, drain pasta well.
Finishing The Chicken Broccoli Fettucine Alfredo
Add cooked and drained fettucine noodles to the alfredo sauce. Next add cooked broccoli and chicken pieces. Stir well, to combine ingredients and fully coat everything with the alfredo sauce. TIP: If the mixture seems too thick, simply add a bit more whipping cream to the pan, and stir to blend it in.
Taste test the pasta (it’s a hard job, but someone’s gotta do it). Season with salt and pepper, to suit your taste. Continue cooking on medium low for a minute or two to ensure everything is heated through before serving.
Time To Serve This Delicious Meal
To serve, transfer chicken broccoli fettucine alfredo to individual serving bowls or plates. Garnish each serving with chopped fresh parsley, if desired. If you don’t mind the extra calories, you can also grated a tiny bit of Parmesan cheese over the top, too.
Serve this delicious pasta, and enjoy every single yummy, high calorie bite! If you enjoy this meal, you might also want to check out my recipe for Shrimp and Penne Pasta Alfredo.
While this may not be the “healthiest” dish you’ve ever had… it might be one of the most delicious dishes you’ve ever had! The fettucine is so good… creamy, cheesy, and hey… since there is a vegetable (broccoli) and lean protein (chicken breast) in it, that’s gotta count for something, right? It’s all about BALANCE in everything! Sure hope you enjoy this meal!
Looking For More PASTA Recipes?
You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have lots of yummy pasta dishes, including:
- Fresh Tomato, Bacon and Onion Fettucine
- Lemon Pasta And Peas
- Chicken and Broccoli Alfredo Stuffed Shells
- Garlic Parmesan Pasta and Shrimp
Interested In More Recipes?
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- 12 ounces fettucine pasta
- 3/4 cup butter
- 1½ cups heavy whipping cream
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1½ cups Parmesan cheese , grated
- 2 chicken breasts (boneless, skinless) , precooked
- 2 cups broccoli , steamed
- 2 teaspoons parsley (fresh) , for garnish (if desired)
Make the alfredo sauce for the pasta. Melt butter in a large skillet. Once butter is melted, add heavy whipping cream, pepper, and garlic powder. Stir until combined. Cook this sauce for about 5 minutes on medium low. Try to NOT let it come to a boil. Add grated fresh Parmesan cheese to the sauce, and stir to combine. Cook on medium low until the cheese has melted and the sauce has thickened.
NOTE: To save time, these two steps can be done ahead of time: #1-Cook broccoli florets until done. #2-Cut two pre-cooked boneless, skinless chicken breasts into bite sized pieces. Set broccoli and chicken aside until ready to add to sauce.
- Cook fettucine pasta according to the package directions. When done, drain pasta well.
Add drained fettucine noodles to the alfredo sauce in pan, then add cooked broccoli and chicken pieces. Stir well, to combine ingredients and fully coat everything with alfredo sauce. If the mixture seems too thick, simply add a bit more whipping cream to the pan, and stir to blend it in. Taste test the pasta. Season with additional salt and pepper, if desired. Continue cooking on low for a minute or two, to ensure everything is hot.
To serve, transfer chicken broccoli fettucine alfredo to individual serving dishes. Garnish each serving with chopped fresh parsley, if desired. If you don't mind the extra calories, you can also grated a tiny bit of Parmesan cheese over the top, too. Serve hot, and enjoy!
Here’s one more to pin on your Pinterest boards!