Chicken Broccoli Fettuccine Alfredo in Parmesan Cream Sauce

Why You’ll Love This Recipe

• Silky, restaurant-style Alfredo that clings to every strand of pasta without feeling heavy.
• Juicy, golden-seared chicken adds protein and savoriness.
• Bright, tender broccoli balances the richness and adds color and texture.
• Ready in about 40 minutes with simple, reliable steps for home cooks.

Grocery List

• Produce: Broccoli, garlic, lemon (optional), flat-leaf parsley
• Dairy: Unsalted butter, heavy cream, Parmesan cheese
• Pantry: Fettuccine, extra-virgin olive oil, kosher salt, black pepper, nutmeg (optional), red pepper flakes (optional)

Full Ingredients

Chicken

• 1 lb boneless, skinless chicken breasts (2 medium), patted dry
• 3/4 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 tbsp extra-virgin olive oil

Pasta & Broccoli

• 12 oz dry fettuccine
• 3 cups small broccoli florets (about 10 oz)
• 2 tbsp kosher salt for pasta water

Alfredo Sauce

• 4 tbsp unsalted butter
• 3 garlic cloves, minced
• 1 1/2 cups heavy cream
• 1 1/2 cups finely grated Parmesan (about 5 oz), plus more for serving
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• Pinch ground nutmeg (optional)
• 1/2 tsp finely grated lemon zest, plus 1 tsp lemon juice (optional, to brighten)
• Up to 1 cup reserved pasta cooking water (start with 1/2 cup)

To Finish

• 2 tbsp chopped fresh parsley
• Red pepper flakes, to taste (optional)

Step-by-Step Instructions

Step 1: Gather and prep

Bring 4 quarts of water to a rolling boil in a large pot. Meanwhile, grate the Parmesan very finely (it melts best when powdery), mince the garlic, and cut broccoli into small, bite-size florets. Pat the chicken dry with paper towels.

Step 2: Season and sear the chicken

Season chicken on both sides with 3/4 tsp kosher salt and 1/2 tsp black pepper. Heat a 12-inch skillet over medium-high heat. Add 1 tbsp olive oil and, when shimmering, add chicken. Sear 5–6 minutes per side until deeply golden and the internal temperature reaches 165°F. Transfer to a plate, tent loosely with foil, and rest 5–10 minutes.

Step 3: Cook pasta and blanch broccoli

Salt the boiling water with 2 tbsp kosher salt. Add fettuccine and cook until 1 minute shy of al dente, about 9–10 minutes (check package). During the last 2 minutes, add broccoli florets to the pot. Reserve 1 cup pasta water, then drain pasta and broccoli together.

Step 4: Build the Alfredo base

Return the chicken skillet to medium heat. Add 4 tbsp butter; once melted and foamy, stir in garlic and cook 30 seconds until fragrant. Add heavy cream and any resting juices from the chicken. Bring to a gentle simmer and cook 3–4 minutes, stirring, until slightly thickened.

Step 5: Melt in the Parmesan (keep it gentle)

Reduce heat to low. Whisk in Parmesan a small handful at a time, letting each addition melt before adding more. Keep the sauce hot but not boiling to avoid graininess. Season with 1/2 tsp kosher salt, 1/4 tsp black pepper, a pinch of nutmeg, and lemon zest (and juice, if using) for brightness.

Step 6: Toss pasta and broccoli to a silky finish

Add the drained fettuccine and broccoli to the skillet, along with 1/2 cup reserved pasta water. Toss vigorously over low heat for 60–90 seconds until the sauce emulsifies and coats the pasta. Add more pasta water, 1–2 tbsp at a time, until glossy and flowing.

Step 7: Slice chicken, combine, and serve

Slice the rested chicken into 1/2-inch strips. Fold into the pasta or arrange on top. Taste and adjust seasoning. Serve immediately in warm bowls, garnished with chopped parsley, extra Parmesan, and a pinch of red pepper flakes if you like.

Pro Tips

• Finely grate the Parmesan (a microplane or very fine grater) to ensure it melts seamlessly.
• Keep the sauce below a simmer once the cheese is added to prevent splitting or graininess.
• Reserve more pasta water than you think you need; it is your best tool for a silky, glossy sauce.
• Cut broccoli into small florets so they blanch quickly and stay bright green and tender-crisp.
• Rest the chicken before slicing so the juices redistribute and the meat stays juicy.

Variations

• Shrimp Alfredo: Swap chicken for 1 lb large shrimp; sear 2 minutes per side until pink and opaque.
• Mushroom Alfredo: Sauté 8 oz sliced cremini in 1 tbsp butter until browned; add to the sauce with the pasta.
• Lighter Alfredo: Use 1 cup half-and-half plus 1/2 cup cream; thicken with a 1 tsp cornstarch slurry if needed.

Storage & Make-Ahead

Leftovers keep 3 days in an airtight container in the refrigerator. Reheat gently over low heat with a splash of cream or milk and a bit of hot water to loosen the sauce, stirring until silky. For best results, store chicken slices separately and add when reheating. Not recommended for freezing, as cream sauces can break. For make-ahead, cook and chill the chicken up to 2 days in advance and grate Parmesan ahead; cook pasta and finish the sauce just before serving.

Nutrition (per serving)

Approximate: 1010 calories; 54 g protein; 63 g carbohydrates; 58 g fat; 18 g saturated fat; 4 g fiber; 5 g sugars; 1070 mg sodium (varies with pasta water absorption). Values are estimates.