Chicken Broccoli Alfredo Perfect for Busy Weeknights

Ingredients

• 450 g (1 lb)boneless, skinless chicken breasts or thighs
• 225 g (8 oz)fettuccine or penne pasta
• 180 g (2 cups)broccoli florets, cut into small, even pieces
• 57 g (4 tbsp)unsalted butter
• 4 clovesgarlic, minced
• 480 ml (2 cups)double cream or a mixture of cream and whole milk
• 150 g (1½ cups)freshly grated Parmesan cheese
• 120 ml (½ cup), plus more as neededreserved pasta water
• 15 ml (1 tbsp)olive oil
• to tastesalt
• to tasteblack pepper
• 1 pinchground nutmeg
• Optional; to tastefresh parsley, chopped, for garnish

Instructions

1. 1

   Cook pasta and broccoli

   Bring a large pot of generously salted water to a rolling boil. Add the pasta and cook according to the packet directions until al dente. Add the broccoli for the final 2 minutes. Reserve 1 cup of the starchy cooking water, then drain the pasta and broccoli together and set aside.

2. 2

   Brown the chicken

   While the pasta cooks, pat the chicken dry with kitchen paper and season well with salt and pepper. Heat 1 tablespoon of olive oil in a large, deep frying pan or Dutch oven over medium-high heat. Lay in the chicken without crowding the pan and cook for 4–5 minutes on each side, until golden and cooked through. Transfer it to a plate.

3. 3

   Start the sauce

   Lower the heat to medium and melt the 4 tablespoons of butter in the same pan. Add the garlic and cook for about 30 seconds, until fragrant, taking care not to let it burn. Pour in the cream, scraping up any browned bits from the pan. Bring it to a gentle simmer, then turn the heat to low.

4. 4

   Melt in Parmesan

   Take the pan completely off the heat. Gradually add the freshly grated Parmesan, whisking constantly until melted and smooth. If the sauce is too thick, whisk in reserved pasta water a tablespoon at a time until it is pourable. Season with a pinch of nutmeg, salt and plenty of black pepper.

5. 5

   Toss and serve

   Return the pasta and broccoli to the pan, then add the cooked chicken. Toss gently but thoroughly until everything is coated in sauce. Serve straight away in warm bowls, with extra Parmesan and fresh parsley if desired.

What is chicken broccoli Alfredo?

Alfredo as it is commonly made in Italian-American cooking is a creamy pasta dish built around butter, cream and Parmesan. This version adds chicken and broccoli to make a more substantial one-pan meal.

The combination works because pasta water helps loosen and bind the cheese sauce, while broccoli cooks briefly alongside the pasta. Chicken browned in the same pan adds savoury flavour to the cream.

Nutrition and macros by portion

The nutrition label shows one serving as written: 720 calories, 0g protein, 0g carbs, 0g fat.

Most of the carbohydrates come from the pasta, while the cream, butter and olive oil contribute much of the fat. Chicken and Parmesan provide protein, with broccoli adding vegetables and some fibre. For a more balanced plate, serve a generous side of salad or other vegetables alongside the pasta.

Choosing the ingredients

Pasta: Fettuccine gives the sauce plenty of broad surface to cling to; penne is another option that catches sauce inside its tubes. Whichever shape you use, cook it just to al dente before tossing it with the sauce.

Cheese: Freshly grate the Parmesan so it melts more smoothly into the sauce. Pre-grated cheese can contain additives that make a smooth finish harder to achieve.

Chicken: Breast or thigh both work, as long as the pieces are an even thickness so they cook at a similar rate.

Blanching the broccoli

Even pieces: Cut the florets into similarly sized pieces so they soften at about the same pace. Adding them to the pasta pot for the final 2 minutes cooks them briefly while keeping their shape.

Drain well: Drain the broccoli with the pasta, but first save some of the cooking water. Its starch is useful for adjusting the sauce later.

Getting a smooth sauce

Gentle heat: Simmer the cream gently after scraping up the browned chicken bits. Once the Parmesan goes in, take the pan off the heat and whisk as you add it gradually.

Pasta water: Add it a tablespoon at a time if the sauce is too thick. Stop when the sauce coats the pasta but still looks loose enough to toss easily.

Checking the chicken

Even cooking: Keep the chicken in a single layer, working in batches if the pan is crowded. Browning gives it colour, but the centre should also be fully cooked before you remove it.

Rest briefly: Set the chicken aside while you make the sauce, then return it to the pan for the final toss. This keeps the cooking steps manageable and lets the sauce coat it just before serving.

Serving and timing

The recipe gives a total time of 45 minutes. Cook the pasta and broccoli while you prepare the chicken, then make the sauce in the same pan to keep the stages moving.

Serve in warm bowls as soon as everything is tossed together, with extra Parmesan and parsley if you like. A crisp green salad or simply dressed vegetables make a fresh contrast to the creamy pasta.

Recipe notes & tips

• Cut the chicken into evenly thick pieces so it browns and cooks through at a similar rate.
• Salt the pasta water generously to season the pasta as it cooks.
• Reserve the pasta water before draining, as it is difficult to recover afterwards.
• Grate the Parmesan finely so it melts into the sauce more easily.
• Keep the garlic moving in the butter and take care not to let it brown.
• Warm the serving bowls so the sauce stays inviting while you eat.

Variations

• Use penne: Choose it instead of fettuccine for pasta that holds sauce inside its tubes.
• Mix the dairy: Replace some of the cream with whole milk for a less rich sauce.
• Add herbs: Finish with chopped parsley for a fresh note.
• Add more broccoli: Increase the florets for extra vegetables in each serving.
• Use chicken thighs: Swap the breasts for boneless, skinless thighs as listed in the ingredients.

Common mistakes to avoid

• Crowding the pan: The chicken will steam rather than brown; cook it in batches if needed.
• Burning the garlic: It can turn bitter quickly; cook it for about 30 seconds and watch closely.
• Boiling the cream hard: A gentle simmer is enough before lowering the heat.
• Adding cheese over heat: The sauce may become less smooth; take the pan off the heat before whisking in Parmesan.
• Pouring in pasta water all at once: The sauce may become too loose; add it a tablespoon at a time.
• Overcooking the broccoli: Add it only for the final 2 minutes of pasta cooking so it keeps some bite.

How to store

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a pan over low heat, stirring in a splash of milk or water to loosen the sauce; avoid letting it boil.

Frequently asked questions