This Chicken Broccoli Alfredo is the kind of weeknight dinner that feels indulgent without being fussy. I first put this together late on a rainy Sunday when I had a leftover rotisserie bird and a head of broccoli in the fridge; the combination of warm cream, nutty parmesan and fork-tender pasta filled the kitchen with comforting aromas and earned immediate praise from my family. It’s rich but balanced—creamy sauce clings to each strand of fettuccine, bright green broccoli adds a fresh bite, and diced rotisserie chicken keeps it effortless and satisfying.

What I love most is how reliably crowd-pleasing it is: picky eaters dive in, hungry teenagers ask for seconds, and it’s elegant enough to serve guests. The sauce is forgiving—if it’s too thick, a splash of pasta water thins it; if it’s too thin, a brief simmer tightens it up. Between quick prep and pantry-friendly ingredients, this has become my go-to for busy weeknights and easy weekend dinners alike.

Ingredients

• 12 ounces fettuccine pasta: Choose a good-quality brand like Barilla or De Cecco; the wider fettuccine grabs and holds the sauce better than thinner noodles. Cook to al dente so it finishes perfectly in the sauce.
• 1 head of broccoli, chopped (about 3–4 cups): Look for bright green florets without browned spots. Cutting florets into uniform pieces ensures even cooking; reserve the stems for soups or shred into slaw.
• 1/4 cup water: Used to steam the broccoli briefly—very little liquid, just enough to create steam so the broccoli cooks quickly without becoming soggy.
• 1/2 teaspoon black pepper & 1/8 teaspoon coarse kosher salt: Seasoning in stages builds flavor; kosher salt is milder by volume so adjust to taste if using table salt.
• 4 tablespoons unsalted butter (can use salted): Gives the sauce a rich mouthfeel; if you use salted butter, reduce added salt slightly.
• 3 garlic cloves, minced: Fresh garlic provides aromatic backbone—mince finely so it disperses through the sauce without large pungent bites.
• 3 cups heavy cream: For the classic creamy texture; for a lighter finish, substitute 2 1/2 cups half-and-half plus 1/2 cup heavy cream, but expect a slightly less silky sauce.
• 1 1/2 cups freshly grated or shredded parmesan cheese: Freshly grated Parmigiano-Reggiano (BelGioioso or Parmigiano Reggiano) melts more smoothly than pre-shredded varieties that contain anti-caking agents.
• 2–3 cups diced rotisserie chicken: Use as much as you prefer—rotisserie chicken keeps this fast and flavorful; shredded or cubed both work well.
• 2 tablespoons chopped parsley (optional): Adds color and a hint of freshness—flat-leaf parsley is my preference for subtle brightness.

Instructions

Cook the pasta: Bring a large pot of salted water to a rolling boil and cook 12 ounces of fettuccine according to package directions until al dente, typically 10–13 minutes. Reserve 1/2 cup of pasta cooking water before draining—this starchy water helps loosen the sauce if needed. Drain the pasta and set aside in a warm bowl so it doesn't clump. Steam the broccoli: While the pasta cooks, add the chopped broccoli, 1/4 cup water, 1/2 teaspoon black pepper and 1/8 teaspoon kosher salt to a large, deep skillet. Cover and cook over medium-high heat for about 4 minutes, or until the water evaporates and the broccoli is bright green and crisp-tender. Transfer broccoli to a bowl to keep it from overcooking. Sauté garlic and build the sauce: In the same skillet, melt 4 tablespoons unsalted butter over medium heat. Add 3 minced garlic cloves and sauté for about 1 minute until fragrant—avoid browning the garlic. Pour in 3 cups heavy cream and bring to a gentle simmer, stirring frequently to prevent scorching. Reduce heat to low and whisk in 1 1/2 cups freshly grated parmesan until smooth and the sauce slightly thickens; this should take 2–4 minutes. If the sauce seems grainy, continue stirring and keep it warm—freshly grated cheese melts more evenly. Combine everything: Add the diced rotisserie chicken, cooked fettuccine, and steamed broccoli to the skillet with the sauce. Toss gently until everything is evenly coated—if the sauce is too thick, add reserved pasta water a tablespoon at a time until you reach the desired consistency. Taste and adjust salt and pepper, remembering that parmesan adds saltiness. Finish with 2 tablespoons chopped parsley and extra parmesan for garnish.

Storage Tips

Store leftovers in an airtight container and refrigerate within two hours of cooking. The sauce firms up in the fridge—reheat gently on the stovetop over low heat with a splash of milk, cream, or reserved pasta water to restore a creamy texture. Use within 3–4 days for best quality. To freeze, cool completely, portion into freezer-safe containers and label with date; use within 2 months. Thaw overnight in the refrigerator before reheating and finish with a sprinkle of fresh parmesan to revive the flavor.

Ingredient Substitutions

For a lighter version, substitute 2 1/2 cups half-and-half plus 1/2 cup low-fat milk for 3 cups heavy cream; expect a slightly thinner sauce. For dairy-free diets, use full-fat coconut milk and a dairy-free parmesan alternative, but note the flavor will shift. Swap gluten-free fettuccine if needed and check that the parmesan substitute melts well. Use shredded rotisserie turkey or cooked tofu as a protein swap; for a vegetarian version, omit chicken and add sautéed mushrooms for a savory boost.

Serving Suggestions

Serve this with a crisp green salad and a bright vinaigrette to cut through the richness—arugula with lemon and shaved fennel pairs beautifully. A squeeze of fresh lemon over the finished dish brightens flavors, and extra parmesan or cracked black pepper adds an elegant finishing touch. For an herb-forward presentation, scatter chopped chives or basil alongside the parsley. Pair with a chilled glass of Pinot Grigio or a light Chardonnay.

Cultural Background

Alfredo-style dishes are an Italian-American comfort classic rather than a traditional Italian staple; the original Fettuccine Alfredo relied on butter and parmesan to create a simple emulsion. Over time, cream became a popular addition in the United States for a richer, more stable sauce. Adding chicken and broccoli turns the classic into a heartier, family-friendly meal beloved in home kitchens across North America.

Seasonal Adaptations

In spring, swap broccoli for tender asparagus tips and finish with lemon zest. In autumn, stir in roasted butternut squash cubes and a pinch of nutmeg for warmth. For summer gatherings, toss in cherry tomatoes just before serving for pops of acidity. These seasonal tweaks keep the core technique intact while showcasing peak produce.

Meal Prep Tips

Prepare the sauce and chicken ahead of time and store separately from pasta to avoid the noodles absorbing all the sauce. Cook pasta until barely al dente if you plan to reheat later. Assemble and reheat single portions with a splash of cream or reserved pasta water to regain sauce consistency. Use shallow, microwave-safe containers for quick reheats, or rewarm on the stovetop for best texture.

Every time I make this, someone asks if they can take the extras home. There’s something universally comforting about creamy pasta with tender chicken and bright vegetables—simple ingredients, reliably delicious results. I hope this version becomes one of your weeknight go-tos.