If you’re craving a comforting, creamy pasta that feels like a warm hug, I’ve got the perfect dish for you. This Creamy Chicken Broccoli Fettuccine Recipe is exactly what you want on busy weeknights or whenever you need a quick, satisfying meal that’s packed with flavor. I absolutely love how this turns out every single time—creamy alfredo sauce, tender chicken, and crisp-tender broccoli all tossed with silky fettuccine. Keep reading and I’ll share all my tips so you nail this one on your first try!

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Why You’ll Love This Recipe

Quick and Easy: Ready in about 30 minutes, perfect for busy families or last-minute dinners.
Balanced Meal: Combines pasta, protein, and veggies all in one delicious dish.
Crowd-Pleaser: My family goes crazy for this creamy alfredo—kids included!
Customizable: Easy to swap ingredients or adjust the sauce consistency to your liking.

A close-up view of a black pan filled with creamy pasta layered at the bottom in a pale beige color with smooth texture. On top, there are chunks of cooked chicken pieces, golden brown with light black pepper spots, scattered evenly. Bright green broccoli florets, fresh and slightly steamed, are spread over the chicken and pasta. A woman's hand holding silver tongs with white sauce spots is seen in the upper right, picking up some broccoli and chicken. The background is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7 - Creamy Chicken Broccoli Fettuccine, easy creamy pasta, quick chicken and broccoli pasta, comforting weeknight dinner, homemade Alfredo pasta

Ingredients You’ll Need

The beauty of this Creamy Chicken Broccoli Fettuccine Recipe is in its simple, wholesome ingredients that come together effortlessly. When I shop for this, I always opt for fresh broccoli and the best quality parmesan I can find—it really makes a difference in that luscious sauce.

Flat lay of fresh fettuccine pasta nests, vibrant green broccoli florets, raw boneless skinless chicken breast cubes, a few tablespoons of smooth pale butter in a small white ceramic bowl, three whole uncracked garlic cloves, a small white bowl filled with thick heavy cream, a small white bowl heaped with finely grated parmesan cheese, a small white bowl holding golden olive oil, and two whole brown eggs placed symmetrically, all arranged neatly on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Creamy Chicken Broccoli Fettuccine, easy creamy pasta, quick chicken and broccoli pasta, comforting weeknight dinner, homemade Alfredo pasta

Fettuccine pasta: I recommend fresh if you can find it, but dried works just as well.
Broccoli: Fresh heads, chopped into bite-sized florets for perfect texture.
Boneless skinless chicken breasts: Cut into 1-inch cubes so they cook evenly and quickly.
Butter: Adds richness and helps create that silky sauce base.
Garlic: Fresh and grated or minced releases the best flavor—don’t skip this!
Heavy cream: The secret to a creamy sauce that clings perfectly to pasta.
Parmesan cheese: Freshly grated if possible; it melts better and tastes wonderful.
Olive oil: Divided for cooking broccoli and chicken, adds a lovely flavor.
Salt + pepper: Essential for seasoning every layer of this dish.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love making this Creamy Chicken Broccoli Fettuccine Recipe my own by swapping ingredients or adding extras depending on what’s in my fridge. Don’t be afraid to get creative—you’ll find it’s a really forgiving base for loads of tasty tweaks!

Using shrimp instead of chicken: I tried this once when I needed a quick seafood fix and it was fantastic; just reduce cooking time.
Adding sun-dried tomatoes: Gives a nice tang and a pop of color that wakes up the dish.
Using half-and-half instead of heavy cream: Works in a pinch for a lighter sauce, just watch that it doesn’t get too thin.
Gluten-free pasta: A great swap if you’re gluten-sensitive—just check your cooking times as they vary.

How to Make Creamy Chicken Broccoli Fettuccine Recipe

Step 1: Cook the Broccoli to Crisp-Tender Perfection

Start by heating a skillet with a tablespoon of olive oil over medium-high heat. Add the chopped broccoli along with a pinch of salt and pepper. You’ll want to cook it uncovered until the florets turn bright green—about 4 minutes. Then pour in about a 1/4 cup of water and continue cooking until that water evaporates. This steaming trick keeps the broccoli crisp-tender, which I discovered really makes a difference—no mushy veggies here!

Step 2: Boil the Fettuccine

While the broccoli cooks, bring a large pot of salted water to a boil. Toss in the fettuccine and cook according to the package directions until just al dente. Don’t forget to reserve a cup of that starchy pasta water before draining—it’s gold later for adjusting your sauce.

Step 3: Sauté the Chicken Until Golden

Using the same skillet (no need to wash it – all those flavor bits are your friend!), heat another tablespoon of olive oil over medium-high heat. Add the cubed chicken in a single layer, seasoning with salt and pepper. Cook for about 5-7 minutes, turning occasionally, until the chicken is golden and cooked through. You’ll want those golden bits to build flavor in the sauce later, so don’t rush this step!

Step 4: Whip Up the Creamy Alfredo Sauce

Remove the cooked chicken and broccoli to a bowl, then melt the butter in the skillet. Add the minced garlic and cook for about 30 seconds until fragrant—you’ll love that aroma filling your kitchen! Pour in the heavy cream, scraping the browned bits off the bottom of the pan for extra depth. Add the parmesan cheese and cook on low heat just until it melts and the sauce starts to bubble gently. Turn the heat way down to keep it creamy without curdling.

Step 5: Combine Pasta, Chicken, Broccoli, and Sauce

Add the drained fettuccine to the skillet and toss it in the sauce to coat every strand. Then fold in the cooked chicken and broccoli, mixing everything together. If the sauce feels too thick, add reserved pasta water a little at a time until you get that beautiful silky texture you want. I usually add a splash or two—this trick keeps it creamy but never gluey.

Serve immediately with extra grated parmesan on top. This dish is best enjoyed hot and fresh, but it’s so good even day two leftovers make me happy.

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Pro Tips for Making Creamy Chicken Broccoli Fettuccine Recipe

Don’t Overcook Broccoli: I learned the hard way that overcooked broccoli turns mushy, so the steaming step is key for perfect texture.
Reserve Pasta Water: This simple trick saved me more times than I can count—it helps thin out the sauce without watering down the flavor.
Use Fresh Parmesan: Pre-grated stuff doesn’t melt as nicely; fresh cheese gives that creamy texture and rich umami punch.
Don’t Rush the Chicken: Give it time to brown well—it adds depth and locks in juiciness that’s worth waiting for.

How to Serve Creamy Chicken Broccoli Fettuccine Recipe

A white plate holds a serving of creamy fettuccine pasta mixed with light beige chicken pieces and bright green broccoli florets, all coated in a smooth, pale sauce with a few black pepper specks on top. In the background, out of focus, there is a white plate with golden brown breadsticks and a glass of water next to it. The scene is set on a white marbled surface with a folded white and green striped cloth visible beside the plate. photo taken with an iphone --ar 2:3 --v 7 - Creamy Chicken Broccoli Fettuccine, easy creamy pasta, quick chicken and broccoli pasta, comforting weeknight dinner, homemade Alfredo pasta

Garnishes

I usually sprinkle an extra handful of freshly grated parmesan on top, plus a little cracked black pepper. For a fresh touch, sometimes I add chopped parsley or a squeeze of lemon juice—it brightens up those rich flavors beautifully.

Side Dishes

This recipe is a hearty main dish, but I love pairing it with a crisp green salad dressed in lemon vinaigrette or some crusty garlic bread to sop up any extra sauce. Since the pasta has veggies inside, lighter sides work best to balance things out.

Creative Ways to Present

For special dinners, I’ve served this in shallow bowls instead of plates and topped it with edible flowers or microgreens for a beautiful pop of color. It’s casual but looks elegant enough to impress guests without extra fuss.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to 3 days. The sauce thickens after refrigeration, so when you’re ready to eat, just loosen it gently with a splash of milk or cream while reheating.

Freezing

I don’t usually freeze this recipe because the cream sauce can separate, but if you must, freeze just the cooked chicken and broccoli separately from the pasta and sauce. Thaw fully in the refrigerator before recombining and reheating gently to maintain the best texture.

Reheating

To reheat, warm leftovers gently in a skillet over low heat with a splash of cream or reserved pasta water to bring back that perfect creamy consistency. Avoid microwaving if possible—it’s less likely to curdle and keeps the chicken tender.

FAQs

Can I use frozen broccoli for this recipe?

Absolutely! Frozen broccoli can work in a pinch—just thaw and drain it well before cooking to avoid extra moisture, which could thin out your sauce. Cook it gently to avoid it becoming mushy.
Is there a way to lighten this Creamy Chicken Broccoli Fettuccine Recipe?

Yes! You can swap heavy cream for half-and-half or whole milk, but keep in mind the sauce won’t be as thick and rich. Using less butter or a bit of flour to thicken helps maintain texture while cutting calories.
Can I make this recipe dairy-free?

For a dairy-free version, try substituting heavy cream with canned coconut milk or cashew cream, and use a dairy-free parmesan alternative. The flavor will be different but still creamy and satisfying.
How can I tell when the chicken is fully cooked?

Chicken cubes should be golden brown on the outside and no longer pink inside. If you have a meat thermometer, aim for 165°F internal temperature. Cooking evenly by turning ensures juicy, perfectly cooked bites.

Final Thoughts

This Creamy Chicken Broccoli Fettuccine Recipe has become a staple in my rotation because it’s not only delicious but reliably quick and simple. Whenever I need a no-fuss meal that feels special, I turn to this recipe and it never disappoints. I hope you’ll give it a try and fall in love with it exactly like my family and I have—it’s that kind of dish you want to bookmark and make again and again!