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4.67 from 3 votes

Chicken Broccoli Fettuccine Alfredo

Prep Time30 mins
Cook Time30 mins
Course: Dinner
Cuisine: Italian
Keyword: Alfredo Sauce, Broccoli, Chicken, Chicken Fettuccine Alfredo Pasta, Chicken Recipes, Pasta


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

  • Cut chicken breasts into about small pieces (approximately 1/2 inch).
  • In a large skillet, turn heat to low, melt butter. Add chickenpieces, cajun seasoning and pepper. Stir.
  • Cook chicken until no longer pink, approximately 6-8 minutes depending on the size of the chicken pieces.
  • Remove chicken from skillet and place on a plate, set aside.

For The Alfredo Sauce

  • In the same skillet over low heat, add butter, cream cheese, onions and garlic. Stir and when almost melted, add heavy cream, stir.
  • Next, add oregano, basil, salt and pepper.
  • Whisk and cook on low until completely melted.
  • Sprinkle in shredded Parmesan cheese and cook until it thickens up a bit, stirring often (approximately 10 minutes).
  • Once desired consistency is obtained, add chicken and broccoli florets. Stir.
  • Simmer for 10-15 minutes then serve over fettuccine pasta. Enjoy!


Alfredo sauce adapted from my Cajun Shrimp Fettuccine Alfredo


Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg