This is the best chicken broccoli fettuccini alfredo recipe which makes such a delicious meal!
Add a light salad and some garlic bread and you’ll think you’re at an Italian restaurant!!
The best part about this delicious recipe is just how easy it is to make from scratch! I love this Italian meal!!
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What Ingredients Do You Need to Make This Chicken Broccoli Fettuccini Alfredo Recipe?
There are simple ingredients for this homemade alfredo pasta recipe! I bet you have most of these ingredients already in your fridge or freezer and in your pantry!!
Boneless skinless chicken breast adds the protein in this yummy meal!
I also love to include a healthy vegetable in my meals so you can’t go wrong with adding broccoli to this easy pasta dish!
Fettuccini is the pasta of choice in this chicken broccoli fettuccini alfredo recipe.
But you could use a penne pasta or bowtie pasta or shell pasta if you’d like! Any pasta in your pantry could be used to make this easy recipe!
Olive oil, butter, heavy cream, paprika, minced garlic, white or black pepper, and freshly grated Parmesan cheese completes the list of ingredients to make pasta meal.
How Do You Make This Chicken Broccoli Fettuccini Alfredo Recipe?
Cook fettuccini in a large pot filled with salted water.
Bring the pasta to a boil and cook until tender according to the directions on the package. This is usually about 10-12 minutes.
While the pasta is boiling add olive oil to a large skillet.
Dice or cube the chicken breasts into bite-size pieces and add these to the skillet. Cook on high for a few minutes until the chicken is crispy on all sides.
Turn heat down to medium and cook until chicken is done all the way through. I check with a fork and if the chicken pieces are tender and break apart easily you can see if it’s done!
Cook the broccoli in a pot of water 4-5 minutes while the pasta and chicken are cooking! The broccoli should be tender and bright green to be done for this dish.
Remove broccoli from heat and drain.
How Do You Make Homemade Alfredo Sauce for the Broccoli Fettuccini Alfredo Recipe?
This simple pasta recipe is so easy to make! I always thought it was complicated to make homemade alfredo sauce but it’s not!!
Place the butter and the heavy cream in a sauce pan or skillet.
Add the paprika, pepper, and minced garlic to the dairy products!
Whisk ingredients together over medium to high heat until hot. Here is a quick video on how to do that!
Sprinkle the freshly grated Parmesan cheese over the heated mixture and whisk until the cheese is all melty and gooey!
Continue to heat until the sauce starts to boil. Turn off heat.
The sauce should thicken as the cheese melts but it won’t be real thick which is good!
That’s all there is to making this simple alfredo sauce!! Who knew?!?!
Mixing the Chicken, Broccoli, Pasta, and Sauce Together!
Coat a large serving bowl with just a little olive oil to make clean up easier!
Place the cooked pasta, chicken, and broccoli in the oiled bowl.
Pour the hot, cooked alfredo sauce over the cooked ingredients. Stir to combine like in this video!
Serve immediately with extra grated Parmesan cheese! I like to add a couple slices of toasted garlic bread and a light salad to this delicious pasta meal!!
Enjoy!!
How to Reheat Leftover Chicken Broccoli Fettuccini Alfredo
Store the leftover (if there is any!) pasta in the refrigerator in a covered bowl for up to 3 days.
This chicken broccoli fettuccini alfredo recipe will become quite thick once it’s been in the fridge!
I add a little milk to the leftover pasta and reheat it in the microwave for about a minute per serving. It makes a great lunch or light dinner the next day!!
If you like this easy chicken broccoli fettuccini alfredo recipe then check out my Chicken Cordon Bleu Casserole recipe!!
Bon appetite!
Chicken Broccoli Fettuccini Alfredo
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Equipment
Ingredients
- 3 boneless skinless chicken breast diced or cubed
- 3 cups broccoli florets frozen or fresh
- 1 tablespoon Olive Oil plus a little extra to oil bowl
- 16 oz fettuccini pasta
- 2 sticks butter 1 cup
- 2 cups heavy cream
- 2 teaspoons paprika
- 3 cloves of garlic minced
- 2 teaspoons white pepper or black pepper
- 2 cups freshly grated Parmesan
Instructions
- Cook fettuccini in a large pot filled with salted water.
- Bring the pasta to a boil and cook until tender according to the directions on the package. This is usually about 10-12 minutes.
- While the pasta is boiling add olive oil to a large skillet.
- Dice or cube the chicken breasts into bite-size pieces and add these to the skillet. Cook on high for a few minutes until the chicken is crispy on all sides.
- Turn heat down to medium and cook until chicken is done all the way through. I check with a fork and if the chicken pieces are tender and break apart easily you can see if it’s done!
- Cook the broccoli in a pot of water 4-5 minutes while the pasta and chicken are cooking! The broccoli should be tender and bright green to be done for this dish.
- Remove broccoli from heat and drain.
- Place the butter and the heavy cream in a sauce pan or skillet.
- Add the paprika, pepper, and minced garlic to the dairy products!
- Whisk ingredients together over medium to high heat until hot.
- Sprinkle the freshly grated Parmesan cheese over the heated mixture and whisk until the cheese is all melty and gooey!
- Continue to heat until the sauce starts to boil. Turn off heat.
- The sauce should thicken as the cheese melts but it won’t be real thick which is good!
- That’s all there is to making this simple alfredo sauce!! Who knew?!?!
- Coat a large serving bowl with just a little more olive oil to make clean up easier!
- Place the cooked pasta, chicken, and broccoli in the oiled bowl.
- Pour the hot, cooked alfredo sauce over the cooked ingredients. Stir to combine.
- Serve immediately with extra grated Parmesan cheese!
