Creamy Chicken and Broccoli Alfredo Recipe

This simple chicken broccoli Alfredo recipe combines a creamy, cheesy roux with pan-seared chicken and tender broccoli florets to make a satisfying weeknight dinner. Ready in about 30 minutes, it’s a balanced dish with protein, vegetables, and comforting sauce that’s great for families or meal prep.

Chicken Broccoli Alfredo – Easy 30 Minute Meal

If you want a quick, comforting dinner that also includes vegetables and protein, this chicken broccoli Alfredo delivers. The sauce is made from a classic roux and plenty of parmesan, while tender chicken thighs and steamed broccoli add texture and flavor. You can easily swap chicken thighs for breasts or add other vegetables to suit your preferences.

Use boneless, skinless chicken thighs for the juiciest result, though chicken breasts also work. Feel free to mix in additional vegetables like cauliflower, bell pepper, or zucchini if you like.

Ingredients you need

Prepare these ingredients before you begin so the recipe moves smoothly:

• 1.5 lbs boneless, skinless chicken thighs (cut into 1-inch pieces). Thighs stay juicy; breasts can be used if preferred.
• 4 cups broccoli florets, cut into bite-sized pieces.
• 8 oz fettuccine (or any pasta you prefer—penne, rigatoni, linguine).
• 1 cup + 2 tbsp finely grated Parmesan, divided.
• 1 cup 2% milk (or any milk you have on hand).
• 1 cup starchy pasta water reserved from cooking the pasta.
• 2 tbsp all-purpose flour to make the roux.
• 1/4 cup dry white wine (optional, adds brightness).
• 1/4 cup unsalted butter, divided.
• 1 tsp garlic powder, 1 tsp salt (divided), 1/2 tsp pepper.
• 3 tbsp water, separated (helps parmesan adhere to the chicken and steams broccoli).

Prepare the chicken thighs first

Start by seasoning the chicken so the flavors develop while you prepare the rest of the meal:

1. Cut the thighs into 1-inch pieces and place them in a bowl.
2. Drizzle 1 tablespoon of water over the chicken to help the parmesan stick.
3. Mix 1/2 teaspoon salt, 1/2 teaspoon pepper, and 2 tablespoons grated parmesan; toss the chicken until evenly coated.
4. Set the seasoned chicken aside while you cook the pasta and broccoli.

Boil the noodles

Cook the pasta while preparing other components so everything comes together quickly:

1. Bring a large pot of salted water to a rolling boil, then add the fettuccine.
2. Cook until al dente according to package directions.
3. Before draining, reserve about 1 cup (or up to 2 cups if you prefer) of starchy pasta water to help thicken the sauce.
4. Drain the pasta, rinse briefly under cool water to stop cooking, and set aside.

Steam your broccoli

Steaming keeps the broccoli bright and slightly crisp—perfect with creamy sauce:

1. Place broccoli in a large, deep skillet or Dutch oven. Add 2 tablespoons water and a pinch of salt. Cover the skillet.
2. Heat over medium-high for 2–4 minutes until the broccoli turns vibrant green and is just tender.
3. Transfer the broccoli to a bowl and set aside with the cooked chicken when ready.

Brown the chicken

Brown the seasoned chicken in butter for color and flavor:

1. Heat 2 tablespoons butter in a nonstick skillet over medium-high heat.
2. Add the chicken pieces and brown 3–4 minutes per side until golden and cooked through.
3. Transfer the browned chicken to the bowl with the broccoli. Do not wash the pan—you’ll use it for the sauce.

Make the Alfredo sauce

The sauce starts with a roux, then becomes silky with milk, starchy pasta water, and parmesan:

1. Return the skillet to medium heat and pour in 1/4 cup dry white wine to deglaze, scraping up browned bits from the bottom.
2. Add the remaining 2 tablespoons of butter and melt. Sprinkle in the flour and whisk until it forms a smooth paste (roux).
3. Slowly add the milk while whisking, cooking until the mixture thickens slightly.
4. Whisk in reserved starchy pasta water a little at a time until the sauce reaches your desired consistency.
5. Add the remaining 1 cup finely grated parmesan and 1 teaspoon garlic powder; whisk until the cheese melts and the sauce is smooth. Taste and add remaining 1/2 teaspoon salt if needed.
6. Toss the hot pasta into the sauce until well coated, then fold in the browned chicken and steamed broccoli to heat through.
7. Finish with freshly grated parmesan and cracked black pepper before serving.

Chicken Broccoli Alfredo — Q&A

How long will leftovers keep?

Store leftovers in an airtight container in the refrigerator for 3–5 days. Reheat gently in a skillet with a splash of water or milk to loosen the sauce.

Can I freeze this dish?

Freezing Alfredo-based dishes is not ideal because the sauce can separate when thawed and reheated. For best texture, refrigerate and consume within a few days.

What sides pair well with this meal?

A light green salad or simple arugula with lemon vinaigrette pairs nicely to balance the richness of the Alfredo.

What variations work here?

Add steamed cauliflower with the broccoli, or stir in sautéed mushrooms, roasted peppers, or spinach for extra vegetables. Swap fettuccine for a short pasta if preferred.

Tips & notes

• Boneless, skinless chicken thighs provide the best flavor and texture; use breasts if you prefer a leaner option.
• If you like a thinner sauce, add extra milk or more reserved pasta water until you reach the consistency you prefer.
• Adjust salt at the end—parmesan adds saltiness, so taste before adding more.

Nutrition (approximate per serving)

Calories: 457 kcal, Carbohydrates: 35 g, Protein: 31 g, Fat: 18 g, Fiber: 18 g, Sugar: 5 g. Nutrition information is an estimate and should be used as a guideline.