Broccoli Chicken Fettuccine Alfredo

Broccoli Chicken Fettuccine Alfredo has become a bit of a staple in my household. It wasn’t always that way, though. I first discovered this gem of a recipe on one of those days when I had a collection of random ingredients, a daughter asking, “What’s for dinner?” and no clear plan. We’ve all had those moments, right? A rogue head of broccoli in the crisper, some leftover chicken from last night’s dinner, and a block of fettuccine pasta that seemed to be begging for attention. The result? A happy accident that turned into one of my favorite go-to meals: Broccoli Chicken Fettuccine Alfredo.

The first time I made this dish, I didn’t expect it to be anything special. It was more about getting dinner on the table before my daughter started raiding the snack drawer. But then something magical happened—creamy, cheesy magic. The kitchen filled with the mouthwatering scent of garlic and butter, and I watched the sauce bubble and thicken to perfection. When I pulled that golden-browned dish from the oven, it was clear this wasn’t just a quick weeknight meal anymore—it was dinner-hero material. Broccoli Chicken Fettuccine Alfredo had officially arrived in our dinner rotation.

Broccoli Chicken Fettuccine Alfredo

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5 from 1 review

Possibly the ultimate comfort food in its creamy, cheesy goodness, fettuccine alfredo is a fantastic recipe to have in your back pocket. This version uses broccoli and chicken to add a bit of protein and nutrients to this classic pasta dish.

Author: Addie Gundry
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: Serves 6
Category: Entrées

Ingredients

Scale

8 ounces fettuccine
3 cups chopped broccoli florets
8 ounces boneless, skinless chicken breasts, cut into 1-inch pieces
Salt and freshly ground black pepper
1 tablespoon olive oil
2 tablespoons unsalted butter
3 garlic cloves, minced
3 tablespoons all-purpose flour
2 1/2 cups whole milk
2 cups shredded Italian blend cheese
4 ounces mascarpone cheese, room temperature

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Instructions

Preheat the oven to 375 degrees F. Lightly coat a 9 x 13-inch baking dish with cooking spray.
Bring a large pot of water to a boil. Add the fettuccine and cook until almost al dente. Add the broccoli and cook for 1 to 2 minutes, until the pasta is al dente and the broccoli is crisp-tender. Drain and return to the pot.
While the pasta is cooking, season the chicken with salt and pepper. In a large skillet, heat the oil over medium-high heat, add the chicken, and sauté until fully cooked. Add the chicken to the pasta/ broccoli mixture.
Melt 2 tablespoons of the butter in a medium saucepan over medium heat, add the garlic, and cook for 30 seconds, being careful not to burn it. Whisk in the ﬂour to form a roux. Cook for 30 seconds, then whisk in the milk and cheeses and continue whisking until the sauce thickens about 5 minutes.
Pour the sauce over the pasta, broccoli, and chicken and stir to combine. Pour the mixture into the baking dish.
Bake for 15 to 20 minutes until golden brown and bubbling. Let cool for 10 minutes and serve.

Broccoli Chicken Fettuccine Alfredo is a dish that balances indulgence with a touch of veggie goodness, which somehow makes me feel like it’s a little healthier (even if it’s still pretty rich!). It’s hearty but not overwhelming, thanks to the combination of tender chicken, crisp-tender broccoli, and a creamy, cheesy sauce that wraps itself around every fettuccine strand.

What I love most about it is the contrast of flavors and textures. The savory chicken pieces, the soft pasta, and the slight bite of broccoli are brought together by a sauce that’s smooth, rich, and oh-so-comforting. It’s a dish that works for both casual weeknight meals and cozy family gatherings. Plus, it makes great leftovers—if you can resist eating it all in one sitting.

Ingredients: The Heart of the Recipe

Fettuccine: This flat, ribbon-like pasta is the ideal vehicle for the creamy sauce. It holds up well and doesn’t get too soggy, even when coated in cheese. I’ve tried using other types of pasta, but fettuccine remains the top choice for that silky Alfredo vibe.
Broccoli: The crisp-tender broccoli provides a much-needed freshness that cuts through the richness of the cheese and cream. It also brings a pop of color, making the dish look more vibrant and appetizing. (And I always feel like I’m sneaking in some extra nutrients for my daughter without her noticing too much!)
Chicken: Boneless, skinless chicken breasts are my go-to here. Seasoned simply with salt and pepper, they offer a mild, tender protein that soaks up all the flavor from the sauce.
Cheeses: This is where things get decadent. The shredded Italian cheese blend adds a sharpness, while the mascarpone (an Italian cream cheese) makes the sauce lusciously creamy. I often find myself licking the spoon while stirring the sauce because it’s just that good.
Garlic and Butter: These are the workhorses of the flavor. Garlic, lightly sautéed in butter, creates the aromatic base for the sauce. It’s a classic combination that’s hard to beat.
Milk and Flour (for the roux): The milk adds richness, while the flour thickens the sauce to the perfect consistency. It’s all about balance here—you want the sauce thick enough to coat the pasta but not too heavy.

Broccoli Chicken Fettuccine Alfredo tastes like comfort wrapped in a blanket of cheesy goodness. The sauce is rich but not overpowering, thanks to the milk and mascarpone balancing out the sharpness of the shredded cheese. The chicken stays tender, and the broccoli brings a fresh crunch that keeps the dish from being too heavy. It’s different from traditional Alfredo sauce, which can sometimes feel overly thick or greasy. Instead, this version is creamy without being too much, with a subtle garlic flavor that ties everything together.

I’ve played around with this recipe a few times. One night, I swapped out the chicken for shrimp, and it was a hit. The shrimp added a delicate seafood flavor that paired nicely with the creamy sauce. I’ve also used spinach instead of broccoli when I was running low on veggies. Spinach works well, wilting down into the sauce and adding a slight earthiness.

Another fun variation is adding a bit of red pepper flakes to the sauce for some heat. It doesn’t overwhelm the dish, but it gives a nice kick that contrasts with the creaminess.

Tips for Making Broccoli Chicken Fettuccine Alfredo

Don’t overcook the broccoli. Aim for crisp-tender—this keeps it vibrant and not mushy.
Use room temperature mascarpone cheese for a smooth sauce. Cold mascarpone can make the sauce grainy.
Keep stirring while making the roux to prevent lumps. A whisk is your best friend here.
Don’t skimp on the cheese—this is Alfredo, after all!
If you’re short on time, you can cook the chicken in advance and just toss it in at the end.

Allergy-Friendly Substitutions

For a gluten-free version, simply use gluten-free fettuccine and a gluten-free flour blend for the roux.
To make it dairy-free, substitute the milk with unsweetened almond milk and use a vegan cheese blend. You can swap the butter for olive oil or a plant-based butter alternative.

Broccoli Chicken Fettuccine Alfredo is a dish that brings together everything I love about home-cooked meals—comfort, flavor, and a touch of freshness. Whether you’re making it for a busy weeknight dinner or a cozy Sunday meal, it’s bound to be a hit.

Want to grow your own broccoli for these delicious recipes? Check out our Broccoli Gardening Guide for everything you need to know about planting, nurturing, and harvesting your own fresh broccoli right at home. Whether you’re a seasoned gardener or just starting out, this guide will help you grow the best-tasting broccoli for all your favorite dishes.

If you try this recipe, let me know in the comments! I’d love to hear how it turned out for you or any fun variations you tried.

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