This chicken and broccoli fettuccine has been my go-to weeknight solution for years whenever I want something that feels indulgent but comes together with minimal fuss. I discovered this combination on a hectic Tuesday evening when I had leftover chicken and a bag of pasta; the cream and Parmesan transformed those humble ingredients into something that tastes like a weekend treat. The sauce is silky, the chicken stays juicy thanks to a quick sear, and the broccoli adds a pop of color and a pleasant crunch that keeps the dish balanced.

What I love most about this version is how reliably it performs: the sauce clings to the ribbons of fettuccine, coating each bite without becoming gluey, and the simple aromatics—just butter and garlic—let the Parmesan shine. I usually make it when family comes over because even picky eaters ask for seconds. It’s easy to scale for guests, and leftovers reheat well when you add a splash of milk or reserved pasta water to revive the sauce.

Ingredients

• Fettuccine: 1 pound dry fettuccine. I like a bronze-cut fettuccine for extra sauce cling; Barilla or De Cecco are readily available and reliable.
• Broccoli: 2 heads, chopped into florets (about 3–4 cups). Choose firm stalks and bright green crowns; steam or sauté quickly to keep a slightly crisp texture.
• Chicken: 24 ounces boneless, skinless breasts, cut into 1-inch cubes. Cutting uniform pieces ensures even cooking; thinly slice if you prefer faster searing.
• Butter: 4 tablespoons unsalted. Adds richness and helps carry flavor from the garlic into the cream.
• Garlic: 3 cloves, grated or finely minced. Grating yields a melded flavor without chunks; adjust to taste.
• Heavy cream: 2 cups. Use full-fat cream for the silkiest sauce; half-and-half will thin the sauce and change the mouthfeel.
• Parmesan: 1 cup grated, plus more to garnish. Freshly grated Parmigiano-Reggiano melts best and has a nutty depth.
• Olive oil: 2 tablespoons, divided. Use extra-virgin for flavor when finishing, but a neutral oil works for searing if you prefer.
• Salt + pepper: To taste. Season the pasta water generously and adjust the sauce seasoning at the end.

Instructions

Season the water and prep: Bring a large pot of water to a rolling boil and season generously with salt—think ocean-salty; this is your primary way to season the pasta itself. While the water heats, cut the chicken into 1-inch cubes and break the broccoli into bite-size florets so everything is ready when the pan needs you. Cook the broccoli: Heat a large skillet over medium-high heat with 1 tablespoon olive oil. Add the broccoli, season with a pinch of salt and pepper, and cook uncovered for about 4 minutes until it turns bright green. Add 1/4 cup water and let it steam off uncovered until the water evaporates and florets are crisp-tender. Transfer to a medium bowl to stop cooking and preserve color. Boil the fettuccine: Add the fettuccine to the boiling water and cook according to package directions until al dente—usually 9–12 minutes. Reserve 1 cup of the starchy pasta cooking water before draining; this is essential for loosening the sauce later without diluting flavor. Sear the chicken: In the same skillet, add the remaining 1 tablespoon of olive oil and heat over medium-high. Arrange the chicken in a single layer, seasoned with salt and pepper. Cook 5–7 minutes, turning occasionally, until golden brown and cooked through (internal temperature 165°F/74°C). Transfer the chicken to the bowl with broccoli to rest and keep juices separated. Build the sauce: Reduce heat to medium, melt 4 tablespoons butter in the skillet, then add the grated garlic and cook 30 seconds until fragrant—don’t let it brown. Pour in 2 cups heavy cream, scraping up any browned bits from the pan; these bits add flavor. Bring to a gentle simmer, then stir in 1 cup grated Parmesan until melted and the sauce begins to bubble. Turn the heat to low to keep the sauce glossy without breaking. Finish and toss: Add the drained fettuccine directly to the skillet with the sauce and toss to coat, using tongs. Return the cooked chicken and broccoli to the pan and gently fold to combine. If the sauce seems too thick, add reserved pasta water a few tablespoons at a time until you reach a silky consistency that clings to each noodle. Taste and adjust salt and pepper, then remove from heat and let sit a minute so the sauce sets slightly before serving.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. Because cream-based sauces thicken when chilled, loosen the pasta when reheating by adding a splash of milk, cream, or reserved pasta water while warming over low heat on the stovetop. Avoid microwave reheating at full power to prevent overheating and separation; instead, use a low-power setting and stir frequently. For freezing, separate sauce and pasta if possible—freeze sauce in a shallow container for up to 2 months, and freeze chicken and broccoli separately. Thaw overnight in the refrigerator and reheat gently.

Ingredient Substitutions

If you need to swap ingredients, there are plenty of workable substitutions: use penne or rigatoni instead of fettuccine for a different mouthfeel; swap chicken for cooked shrimp or turkey for a flavor change; replace heavy cream with a mix of whole milk and a tablespoon of cornstarch per cup for a lighter finish, understanding the texture will be less luxurious. For a vegetarian option, omit chicken and add roasted mushrooms or cannellini beans for protein. Use Pecorino Romano in place of Parmesan for a tangier profile.

Serving Suggestions

Serve this with a simple green salad dressed in lemon vinaigrette to cut through the richness, and offer extra grated Parmesan at the table. Crusty garlic bread or a baguette complements the sauce nicely for mopping up every last drop. For wine pairings, a crisp Pinot Grigio or unoaked Chardonnay balances the cream; for red lovers, a light Pinot Noir works. Garnish with chopped fresh parsley and a pinch of lemon zest to brighten the dish just before serving.

Cultural Background

This style of creamy pasta is rooted in Italian-American comfort cooking rather than classic regional Italian fare—traditional Italy favors lighter sauces and simpler techniques. Alfredo-style sauces became popularized in the United States in the 20th century when cream and butter were combined with cheese to create rich, indulgent pasta dishes. Over time, people have added proteins and vegetables to make it a complete main-course plate, adapting the concept to home kitchens and family meals worldwide.

Seasonal Adaptations

In spring and summer, swap broccoli for tender asparagus tips or fresh peas to introduce a brighter, sweeter note. In autumn, roasted Brussels sprouts or sautéed Swiss chard add an earthy depth. For holiday meals, add roasted garlic and a touch of nutmeg to the cream for warmth. These seasonal swaps keep the core technique intact while letting the produce of the moment shine.

Meal Prep Tips

For efficient meal prep, cook the pasta slightly under al dente and cool quickly with a splash of oil to prevent sticking; keep in the fridge up to 2 days. Sear chicken and steam broccoli in advance, storing separately to preserve texture. When ready to eat, warm the sauce and toss everything together with reserved water—this reheating method preserves the best texture and flavor. Use airtight containers and label with dates for easy weekday access.

Make this dish your own by adjusting herbs, proteins, and vegetables—small changes keep it exciting. Cooking for my kids taught me how simple techniques can elevate everyday ingredients into something memorable; I hope this becomes a favorite at your table too.