Chicken Broccoli Alfredo

5 from 5 votes

Chicken Broccoli Alfredo is a creamy, quick-to-make pasta dish that’s perfect for busy weeknights. With tender chicken, fresh broccoli, and rich Alfredo sauce, it’s sure to become a family favorite!

Prep Time15

Cook Time20

Total Time35

Course: Casserole, Chicken Dinner Ideas, Dinner, Easy Dinner Recipes

Cuisine: American

Servings:

Calories: 627kcal

Author: Shauna

Ingredients

2 tablespoons olive oil
1 ½ pounds boneless skinless chicken breasts cut into 1” bite-size pieces
1 ½ teaspoons salt divided into 1 teaspoon and ½ teaspoon
½ teaspoon black pepper
6 tablespoons salted butter
1 tablespoon minced garlic
1 teaspoon garlic powder
2 tablespoons all-purpose flour
1 ½ cups whole milk
1 ¼ cup heavy whipping cream
1 cup grated parmesan cheese plus additional for garnish
8 ounces fettuccine noodles cooked and drained according to package directions
3 cups small broccoli florets from 1 head of fresh broccoli, steamed until slightly tender and bright green in color

Instructions

In a large 12-inch, heavy-duty skillet over medium-high heat, add the olive oil, chicken breast pieces, 1 teaspoon salt, and black pepper. Cook and brown the chicken pieces until lightly golden and cooked through. This should take between 6-8 minutes. Remove the cooked chicken from the skillet and place onto a plate. Set aside.
Turn the heat to the skillet down to medium and add the salted butter, minced garlic, garlic powder, and remaining ½ teaspoon salt. Cook the garlic just until tender and fragrant.
To the skillet of garlic butter, sprinkle the all-purpose flour and whisk until the flour is completely absorbed by the butter.
Slowly pour in the whole milk and heavy whipping cream while whisking continuously until no lumps of flour and butter remain. Bring the mixture to a bubble, then reduce the heat to low and simmer the Alfredo sauce for 2-3 minutes or until thickened. Be sure that you are whisking often to ensure that the sauce does not burn.
Once the sauce has thickened, whisk in the grated parmesan cheese until fully incorporated.
Add the cooked and drained fettuccine noodles, steamed broccoli florets, and chicken pieces to the skillet of Alfredo sauce. Using tongs, gently fold all the ingredients into the sauce until all the chicken, pasta, and broccoli are coated in alfredo sauce. Remove from the heat. You can add a sprinkle of additional grated parmesan cheese if desired for garnish.

Notes

Cook the fettuccine noodles al dente, following the package instructions. They will continue to cook slightly when added to the sauce, so slightly undercooking them ensures they won’t become mushy.
For tender and juicy chicken, don’t overcrowd the skillet. Cook in batches if needed, allowing enough space between the chicken pieces to ensure even browning. Overcooking can make the chicken dry, so aim for a golden exterior and fully cooked interior.
To achieve a silky-smooth Alfredo sauce, be patient while whisking. Ensure the flour is fully absorbed by the butter before adding the milk and cream. Whisk continuously to prevent lumps and keep the heat on low to simmer gently until thickened.

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