There’s something irresistible about a big bowl of creamy pasta with juicy chicken and crisp-tender broccoli.
This Chicken Parmesan Alfredo Recipe is rich, comforting, and simple enough for a weeknight, yet elegant enough for a special dinner.
Why You’ll Love This Recipe
It’s a balanced dish with protein, pasta, and veggies in one.
The parmesan Alfredo sauce is creamy, cheesy, and flavorful without being too heavy.
Quick enough for busy nights but still impressive for guests.
Family-friendly and endlessly comforting.
What You’ll Need (Ingredient Highlights)
Chicken breasts seared until golden for tender, juicy slices.
Fettuccine pasta gives the dish its classic Alfredo base.
Fresh broccoli brightens the dish with color and nutrients.
Heavy cream and parmesan cheese combine for a rich, velvety sauce.
Garlic and butter add depth and classic Italian flavor.
Pro Tips Before You Start
Pound chicken breasts for even cooking.
Salt pasta water generously—it seasons the noodles from within.
Use freshly grated parmesan for the smoothest sauce.
Reserve pasta water before draining to adjust sauce texture.
Slightly undercook broccoli so it stays vibrant and crisp.
How to Make Chicken Parmesan Alfredo
Step 1 – Sear the Chicken
Season chicken with salt and pepper.
Heat olive oil in a skillet and sear for 5–6 minutes per side until golden and cooked through. Remove and slice.
Step 2 – Cook Pasta and Broccoli
Boil fettuccine in salted water until al dente.
Add broccoli in the last 2–3 minutes. Drain, reserving 1 cup of pasta water.
Step 3 – Start the Sauce
In the same skillet, melt butter. Add garlic and sauté for 30 seconds until fragrant.
Step 4 – Build the Alfredo Sauce
Pour in heavy cream and simmer gently.
Stir in parmesan until melted, then add pasta water gradually until creamy.
Step 5 – Combine Pasta and Broccoli
Toss the cooked fettuccine and broccoli into the sauce, stirring to coat.
Step 6 – Return Chicken and Serve
Add sliced chicken back to the skillet, heat through, and serve hot with extra parmesan and black pepper.
What to Serve Them With
Garlic bread for soaking up every drop of sauce.
A crisp green salad to balance the richness.
A chilled glass of white wine for a restaurant-style dinner.
Variations / Substitutions
Swap chicken for shrimp, salmon, or turkey.
Use spinach, zucchini, or asparagus instead of broccoli.
Replace heavy cream with half-and-half for a lighter dish.
Add sun-dried tomatoes or mushrooms for more flavor.
Storage & Leftovers
Refrigerate leftovers in an airtight container for up to 3 days.
Reheat gently on the stovetop with a splash of cream or milk.
Freezing is not recommended as the sauce may split.
FAQs
Can I use a different pasta shape?
Yes, penne, linguine, or rigatoni all work with Alfredo sauce.
Can I cook the chicken ahead of time?
Yes, prepare and slice it up to a day in advance.
How do I stop the sauce from clumping?
Use freshly grated parmesan and keep the heat low.
Can I skip the broccoli?
Yes, but it adds balance—replace with another vegetable if you like.
What’s the best way to reheat this?
Warm on the stovetop with a splash of milk or cream.
Can I use milk instead of cream?
Yes, but it won’t be as rich. Add a spoon of cream cheese for body.
Is this recipe kid-friendly?
Absolutely—it’s cheesy, creamy, and mild in flavor.
Can I make a double batch?
Yes, but use a large pot or skillet to fit everything.
What wine pairs best?
Chardonnay or Pinot Grigio go perfectly with the creamy sauce.
Can I add more cheese?
Of course—extra parmesan or mozzarella makes it even cheesier.
Final Thoughts
This Chicken Parmesan Alfredo Recipe is a creamy, hearty pasta that never disappoints.
It’s the kind of dish that feels indulgent yet simple enough for everyday cooking.
Once you make it, it’ll become a regular in your kitchen.
