Creamy Chicken Alfredo with Broccoli for a Quick Weeknight Dinner

Why You’ll Love This Recipe

Need dinner on the table fast but don’t want to skimp on taste? This Creamy Chicken Alfredo with Broccoli hits every comfort food note in under 30 minutes. It’s rich, satisfying, and made with simple ingredients you likely already have in your kitchen.

Here’s what makes it a family favorite:

Quick & Easy: From fridge to table in just 30 minutes. Perfect for busy weeknights.
One-Pan-Friendly: You can easily make the sauce and chicken in the same pan for minimal cleanup.
Creamy & Comforting: That velvety, garlicky Alfredo sauce clings to every bite of pasta and broccoli.
Kid-Approved: Creamy pasta with juicy chicken? Even picky eaters say yes.
Customizable: Swap in shrimp, add mushrooms or use gluten-free pasta. So flexible!

Whether you’re whipping this up after work or serving guests on the weekend, it’s a crowd-pleaser every time.

Essential Tools and Equipment

Here’s everything you’ll need to bring this creamy wonder to life:

Large skillet or sauté pan: For cooking the chicken and tossing it all together.
Large pot: For boiling pasta and blanching broccoli.
Chef’s knife and cutting board: To prep the chicken and veggies.
Whisk: To blend the Alfredo sauce smoothly.
Measuring cups and spoons: Precision counts in creamy pasta sauces!
Colander: For draining pasta and broccoli.

No fancy gadgets required—just everyday kitchen basics.

Preparation Tips

Want silky sauce and perfectly cooked chicken? Read these before you start:

Prep before you cook: Chop broccoli, season chicken, and measure ingredients before turning on the stove—it keeps everything running smoothly.
Don’t skip the seasoning: Season your chicken thoroughly with salt, pepper, and garlic powder—it creates that golden crust.
Save some pasta water: Reserve ½ cup before draining—this starchy liquid helps bring the sauce and pasta together beautifully.
Cook broccoli just right: Blanch it for just 2–3 minutes—bright green and tender-crisp is your goal, not mushy.
Make it ahead-friendly: You can slice cooked chicken in advance and refrigerate. Reheat gently when adding to the sauce.

These tips make all the difference for flavor and texture.

Ingredients List

Here’s everything you’ll need for this creamy chicken Alfredo with broccoli recipe:

2 tablespoons olive oil
1 pound boneless skinless chicken breasts (about 2 medium), thinly sliced
Salt and black pepper, to taste
½ teaspoon garlic powder
8 ounces fettuccine or any long pasta of your choice
2 cups fresh broccoli florets
2 tablespoons unsalted butter
3 cloves garlic, minced
1 cup heavy cream (room temperature)
¾ cup grated Parmesan cheese (freshly grated is best)
¼ teaspoon nutmeg (optional but adds depth)
½ cup reserved pasta water (as needed to loosen sauce)
Chopped fresh parsley, for garnish (optional)

Pro tip: Use freshly grated Parmesan instead of pre-shredded for a smoother, meltier sauce.

Step-by-Step Directions

Follow these simple steps to bring your creamy chicken Alfredo to life:

Cook the pasta: Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. In the last 2 minutes of cooking, toss in the broccoli florets. Drain pasta and broccoli together. Set aside, remembering to save ½ cup pasta water.
Sauté the chicken: Meanwhile, heat olive oil in a large skillet over medium-high heat. Season the chicken with salt, pepper, and garlic powder. Add to the hot skillet and cook for 4–5 minutes per side until golden brown and cooked through. Remove to a plate and tent with foil to keep warm.
Make the Alfredo sauce: In the same skillet (don’t clean it—those brown bits add flavor!), lower heat to medium. Add butter and minced garlic and sauté for about 1 minute until fragrant.
Add cream and cheese: Slowly pour in the heavy cream, stirring constantly. Let it simmer gently for 2–3 minutes. Then stir in the Parmesan and optional nutmeg. Continue stirring until the cheese is melted and sauce is creamy.
Combine it all: Add the chicken back into the skillet, along with the drained pasta and broccoli. Toss everything to coat. If the sauce feels too thick, add a splash of reserved pasta water at a time to loosen it.
Finish and serve: Cook together for 1–2 more minutes, letting the sauce cling to every noodle. Sprinkle with parsley and serve warm!

Your kitchen will smell amazing—hello, garlic butter magic!

Common Mistakes to Avoid

Let’s steer clear of these pitfalls:

Overcooking the pasta or broccoli: No one likes mushy textures. Keep both al dente for best results.
Using pre-grated Parmesan: It doesn’t melt well and can cause your sauce to clump.
High heat with cream: Boiling the Alfredo sauce can cause it to separate. Use medium to low heat and take your time.
Skipping pasta water: Adding this back in helps the sauce stick beautifully to the noodles.

Getting these small details right takes your dish to “restaurant-worthy” status.

Best Side Dishes

Want to round out your meal? These side dishes pair perfectly with Chicken Alfredo:

Garlic Bread: Swipe up every bit of that luscious sauce with crusty, buttery garlic bread.
Caesar Salad: Crisp romaine tossed in Caesar dressing adds a fresh, tangy contrast to the creamy pasta.
Roasted Asparagus: Slightly caramelized spears balance out the richness beautifully.
Caprese Salad: Tomato, mozzarella, and basil bring a light and colorful addition to the plate.

Serving this with one or two sides makes it feel like a special occasion—even on a Tuesday!

Expert Recipe Tips

Want to impress with your cooking skills? Here’s how to take it up a notch:

Chicken substitute: Use rotisserie chicken when you’re short on time—just shred and add to the finished sauce.
Add umami: A tablespoon of cream cheese or a dash of white wine adds richness to the sauce.
No cream? Mix whole milk with a bit of flour and butter to mimic the texture of heavy cream.
Make it spicy: Add a pinch of red pepper flakes or cracked black pepper to give it a little heat.

Small tweaks = big flavor boost!

Storage and Reheating Instructions

Have leftovers? Here’s how to store and enjoy them later:

Storage: Store cooled leftovers in an airtight container. Keep in the fridge for up to 3 days.
Reheating: Reheat gently in a skillet over medium-low heat with a splash of milk or cream until warmed through. You can also microwave in 30-second intervals, stirring in between.
Freezing: Not recommended—the sauce may separate and become grainy when thawed.

Want to prep ahead? You can cook the pasta and chicken in advance, store separately, then prepare the sauce fresh on serving day.

Frequently Asked Questions (FAQs)

Can I use frozen broccoli?

Yes! Just thaw it first and pat dry, then add directly to the pasta during the last minute of cooking or stir into the sauce.

What pasta works best?

Fettuccine is classic, but penne, linguine, or spaghetti all work well. Want a low-carb version? Try zucchini noodles!

Is there a dairy-free version?

Replace heavy cream with unsweetened oat or almond milk and stir in a vegan Parmesan-style cheese substitute. It won’t be exactly the same, but it’s tasty.

Can I add other veggies?

Absolutely—sautéed mushrooms, spinach, or sun-dried tomatoes are great additions.

How do I make it even creamier?

Stir in 1–2 tablespoons of cream cheese or mascarpone while making the Alfredo sauce. Melt it in until smooth.

Final Thoughts

Creamy Chicken Alfredo with Broccoli is comfort food that doesn’t require a culinary degree—or tons of time. It’s hearty, flavorful, and just fancy enough to impress guests without the fuss.

Whether you’re whipping it up after a long day or serving it for Sunday dinner, this dish brings everyone to the table with smiles (and second servings).

Give it a try and let me know how it turns out! Leave a comment below or share your own twist. Did you add mushrooms? Use gluten-free pasta? I’d love to hear how you make it yours.

Ready to put your apron on? Let’s get cooking! 🍽️

Looking for more easy weeknight recipes? Check out our reader-favorite Creamy Tuscan Chicken Pasta or One-Pan Garlic Butter Shrimp Linguine!