Chicken Broccoli Alfredo is a creamy garlic pasta dish loaded with chicken breast chunks, broccoli and parmesan cheese.
Chicken Broccoli Alfredo is a delicious fettuccine alfredo recipe with a sauce made with heavy cream, garlic puree, butter and shredded parmesan cheese.
This chicken alfredo recipe gets some added flavour and colour from the addition of chopped broccoli florets.
This pasta alfredo recipe takes about forty minutes from start to finish and serves four people.
Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.
Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!
To make this chicken alfredo, I started by cooking some fettuccine noodles according to the directions on the package.
Then I drained the fettuccine and set it aside.
I chopped some boneless skinless chicken breasts into bite sized chunks.
Then I dumped some butter into a large saute pan over medium-high heat.
Once the butter was melted, I added the chicken breast chunks to the pan.
I also added some garlic puree to the pan.
I stirred the melted butter, chicken breast chunks and garlic together well.
Then I left the chicken to cook, stirring occasionally, five minutes.
After five minutes, I added some heavy cream, salt, pepper and onion powder to the pan.
I stirred well and brought the sauce to the boil.
Once the sauce was boiling, I added some chopped broccoli florets to the pan.
I stirred well and reduced the heat to medium.
I placed a lid on the pan and left the chicken and broccoli to continue cooking in the sauce, stirring occasionally, for fifteen minutes.
After fifteen minutes, I removed the lid and stirred well.
I reduced the heat to medium-low and added some shredded parmesan cheese to the pan.
I stirred until the cheese was melted.
Then I added the cooked fettuccine noodles to the pan.
I stirred well and left the pan over the heat for a few minutes to allow the noodles to heat back up in the sauce.
Then the chicken fettuccine alfredo was ready to serve.
This creamy broccoli pasta is a delicious twist on traditional fettuccine alfredo.
This cheesy garlic pasta is sure to be a hit!
If you are looking for a tasty chicken pasta recipe, then you need to try this Chicken Broccoli Alfredo!
More Easy Pasta Recipes You’ll Love…
PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE
Ingredients You’ll Need To Make This Chicken Broccoli Alfredo:
- 10 oz fettuccine noodles, uncooked
- 1 lb boneless, skinless chicken breasts
- ¼ cup butter
- 3 tablespoon garlic puree
- 2 ½ cups heavy cream
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ tablespoon onion powder
- 12 oz broccoli florets, chopped
- ⅔ cup shredded parmesan cheese
How to Make Chicken Broccoli Alfredo:
- Cook fettuccine according to the directions on the package.
- Drain and set aside.
- Chop the chicken breasts into bite sized pieces.
- Place a large saute pan over medium-high heat and add the butter to the pan.
- Once the butter is completely melted, add the chicken breast chunks and garlic puree to the pan.
- Stir the melted butter, chicken breast chunks and garlic puree together well.
- Leave the chicken to cook, stirring occasionally, for 5 minutes.
- After 5 minutes, add the heavy cream, salt, pepper and onion powder to the pan.
- Stir well and bring to a boil.
- Once the liquid is boiling, add the chopped broccoli florets to the pan and stir well.
- Reduce the heat to medium and place a lid on the pan.
- Leave the chicken and broccoli to continue cooking, stirring occasionally, for 15 minutes.
- After 15 minutes remove the lid from the pan and stir the contents well.
- Reduce the heat to medium low.
- Add the parmesan cheese to the pan and stir until it’s melted.
- Add the cooked fettuccine noodles to the pan and stir until they are all coated in sauce.
- Leave the pasta to simmer in the sauce for a few minutes to get the noodles hot.
- Serve and enjoy!
⇒ Click Here And Follow Me On Pinterest ⇐
[mailpoet_form id=”2″]
Chicken Broccoli Alfredo
Chicken Broccoli Alfredo is a creamy garlic pasta dish loaded with chicken breast chunks, broccoli and parmesan cheese.
Ingredients
- 10 oz fettuccine noodles, uncooked
- 1 lb boneless, skinless chicken breasts
- ¼ cup butter
- 3 tablespoon garlic puree
- 2 ½ cups heavy cream
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ tablespoon onion powder
- 12 oz broccoli florets, chopped
- ⅔ cup shredded parmesan cheese
Instructions
- Cook fettuccine according to the directions on the package.
- Drain and set aside.
- Chop the chicken breasts into bite sized pieces.
- Place a large saute pan over medium-high heat and add the butter to the pan.
- Once the butter is completely melted, add the chicken breast chunks and garlic puree to the pan.
- Stir the melted butter, chicken breast chunks and garlic puree together well.
- Leave the chicken to cook, stirring occasionally, for 5 minutes.
- After 5 minutes, add the heavy cream, salt, pepper and onion powder to the pan.
- Stir well and bring to a boil.
- Once the liquid is boiling, add the chopped broccoli florets to the pan and stir well.
- Reduce the heat to medium and place a lid on the pan.
- Leave the chicken and broccoli to continue cooking, stirring occasionally, for 15 minutes.
- After 15 minutes remove the lid from the pan and stir the contents well.
- Reduce the heat to medium low.
- Add the parmesan cheese to the pan and stir until it's melted.
- Add the cooked fettuccine noodles to the pan and stir until they are all coated in sauce.
- Leave the pasta to simmer in the sauce for a few minutes to get the noodles hot.
- Serve and enjoy!
This post contains affiliate links. Read our disclosure here.
As an Amazon Associate I earn from qualifying purchases.
Hi! My name is Erin and I have been here since 2016 sharing simple family friendly recipes that can be prepared by any home cook. Get ready to whip up delicious meals in no time!