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Chicken Broccoli Fettuccine Alfredo

Course Dinner
Cuisine Italian
Keyword Alfredo Sauce, Broccoli, Chicken, Chicken Fettuccine Alfredo Pasta, Chicken Recipes, Pasta
Prep Time 30 minutes
Cook Time 30 minutes


For The Chicken

  • 3 chicken breasts, boneless, skinless
  • 2 Tbsp butter
  • 1 tsp cajun seasoning
  • 1 tsp pepper

For The Alfredo Sauce

  • 3/4 cup butter (1 1/2 sticks)
  • 1 cup onions, chopped small
  • 1 Tbsp minced garlic
  • 6 oz cream cheese
  • 4 cups heavy cream
  • 1 tsp oregano
  • 1 tsp basil
  • 1 tsp salt
  • 1/2 tsp pepper
  • 5 oz block classic Parmesan cheese, shredded (2 cups)
  • 16 oz box fettuccine
  • 3 cups broccoli florets, fresh or frozen


For The Chicken

  1. Cut chicken breasts into about small pieces (approximately 1/2 inch).

  2. In a large skillet, turn heat to low, melt butter. Add chickenpieces, cajun seasoning and pepper. Stir.

  3. Cook chicken until no longer pink, approximately 6-8 minutes depending on the size of the chicken pieces.

  4. Remove chicken from skillet and place on a plate, set aside.

For The Alfredo Sauce

  1. In the same skillet over low heat, add butter, cream cheese, onions and garlic. Stir and when almost melted, add heavy cream, stir.

  2. Next, add oregano, basil, salt and pepper.

  3. Whisk and cook on low until completely melted.

  4. Sprinkle in shredded Parmesan cheese and cook until it thickens up a bit, stirring often (approximately 10 minutes).

  5. Once desired consistency is obtained, add chicken and broccoli florets. Stir.

  6. Simmer for 10-15 minutes then serve over fettuccine pasta. Enjoy!

Recipe Notes

Alfredo sauce adapted from my Cajun Shrimp Fettuccine Alfredo