This chicken broccoli Alfredo is a 30-minute dinner that you only need a handful of ingredients to make. Finely chopped broccoli is cooked in the Alfredo sauce so the whole dish is infused with broccoli flavor. It’s a creamy and comforting pasta dinner.

close-up photo of a forkful of chicken broccoli alfredo

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I’m no stranger to chicken and broccoli recipes and, at the risk of doing a “repeat” of previous recipes, I’m sharing my new favorite today which, in my not so humble opinion, is different from others I’ve shared before.

The big difference with this chicken and broccoli dish is that the broccoli is finely chopped and cooked in the alfredo sauce so the whole dish is infused with broccoli flavor instead of just dotted with broccoli florets here and there. It’s a broccoli alfredo sauce with chicken as opposed to chicken alfredo with some broccoli. As a self-proclaimed chicken and broccoli connoisseur, this distinction is an important one.

So, it’s basically a dressed-up fettuccine alfredo with savory chicken and broccoli so it’s a bit more hearty and filling than just pasta with cheese sauce. Plus (wait! there’s more!), this chicken broccoli alfredo only requires a handful of ingredients. It’s a cozy dinner and, if you’ve been following along, you know how much I love me some cozy this time of year.

photo of broccoli that is finely chopped

Ingredients for Chicken Broccoli Alfredo

Fettuccine
Unsalted butter
Boneless, skinless chicken breasts
Finely chopped broccoli florets
Finely chopped garlic
1 cup heavy cream
1 cup grated Parmesan cheese

How to Make Broccoli Alfredo

First, prep the chicken. So it cooks evenly, I like to slice the chicken breasts in half crosswise through the middle so you end up with two thinner pieces. You can also use a meat mallet to pound them to an even thickness. Cook the chicken in some butter until it develops a golden crust and cooks through.
Saute the broccoli and garlic in the same pan you cooked the chicken in. I like to add the rest of the butter at this point, too. As it cooks, the broccoli will release some moisture which is what you want.
Add the cream to the pan and heat it up with the broccoli. I like to simmer it for a few minutes with the broccoli. Add the Parmesan cheese and stir it all together.

photo collage showing steps for making the dish

Simmer the sauce until it thickens which usually takes about five minutes or so. While it simmers cut the chicken into bite-sized pieces.
Add the chicken to the sauce and give it all a stir.
Add cooked fettuccine, toss to coat it evenly in the sauce, and dinner is ready to serve.

Notes about the Recipe

Any long pasta will work for this chicken broccoli alfredo so if you have spaghetti, linguini, or bucatini on hand use it. No need to go out and buy fettuccine. I prefer Alfredo sauce with a long pasta shape, but you could also use a short pasta like penne, rotini, or cavatappi.
This recipe serves four people so it helps to use a big pan with taller sides to make the sauce. That way, you don’t have overflow issues when you add the pasta.
To change things up try using finely chopped broccolini or broccoli rabe (which is a little more bitter) in place of the broccoli.
I’ve never been one to turn down leftover Alfredo, but the leftovers are never as good as when it’s freshly made. If you have leftovers, it helps to add a splash of cream when you rewarm them to bring the sauce back together. It has a tendency to break after it’s been sitting around for a while in the refrigerator.
Serve your chicken broccoli alfredo with toasted bread and a crisp green salad on the side ❤

Happy Alfredo-making!

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overhead photo of a bowl of broccoli alfredo with chicken

More Chicken and Broccoli Recipes

And here they are – my variations on the chicken and broccoli recipe theme. Each one has it’s own special twist!