Chicken and Broccoli Fettuccine Alfredo (VIDEO) – 30 Min Meal!

My Secret to this 30 Min Meal

My favorite thing about this dish (aside from how delicious it is!) is how I can cook a juicy chicken breast, flavorful broccoli and a hearty, creamy pasta in 30 minutes. It is truly a weeknight wonder!

My secret is making a versatile seasoning mix that I use three times – to marinate the chicken, season the broccoli before roasting, and season the homemade alfredo sauce. You’re able to save time and be super efficient, without compromising on flavor!

The best part is that this seasoning mix can be used outside of this recipe – whenever you need to marinate a protein (it works for chicken, fish, beef, pork), roast vegetables, or even make a simple pasta sauce. Try it and let me know how you like it!

Ingredient Tips for Chicken and Broccoli Fettuccine Alfredo

Refer to the recipe card for the full list of ingredients and measurements!

• dried oregano + dried thyme – if using fresh herbs, make sure to use at least double the amount. Dried herbs are stronger and more potent in flavor, so it is not a 1-1 subtitute.
• chicken breast – use boneless, skinless chicken breast. To cook quickly and evenly, the chicken breast shoud be 1/2 inch thick. I find that this is the ideal thickness because a thicker chicken breast will have a difficult time fully cooking before the exterior becomes charred and burned. You can either pound it or slice it to ½ inch thickness – this is up to your preference!
  • Do you avoid cooking chicken breasts because you think it will turn out dry? Try my Baked Chicken Breast or Air Fryer Chicken Breast recipes – they’ll change your mind!
• broccoli florets – I recommend using broccoli florets that are similar in size so they cook evenly. I like to cut my own so I can cut them into the exact size I want. If you have leftover broccoli, make my Beef and Broccoli!
• neutral oil – my go to neutral oil is avocado oil.
• fettuccine pasta – while this recipe calls for fettuccine, you can also substitute with another pasta of your choice. Fettuccine Alfredo is one of my favorite dishes, so I always have it in my pantry.
• grated parmesan cheese + grated pecorino romano cheese – I highly recommend grating your own cheese to avoid additives and fillers added to pre-grated cheese. I always have both in my pantry, for dishes like Cacio e Pepe or Carbonara.

If you love roasted vegetables, make sure to try my Roasted Brussels Sprouts or Roasted Cauliflower recipes as well!

1. Season Chicken and Roast Broccoli

Mix together the seasoning mix in a bowl. You will be using this for all three components of the dish (chicken, broccoli, and pasta). This is your new best friend!

Make sure your chicken breast is 1/2″ thick – if not, either pound or slice to 1/2″ thickness. Using 1/3 of the seasoning mix, season both sides of the chicken breast. Set aside while you prepare the broccoli.

Cut the broccoli into small 2-3 inch florets. (If you are using pre-cut broccoli, try to use the ones that are 2-3 inches in size.) Add the broccoli to a foil lined baking sheet. Drizzle with 2 tablespoons of neutral oil and add 1/3 of the seasoning mix. Mix until evenly coated and roast at 400F for 25 minutes. The broccoli should look dark brown, wilted, and slightly crisp – it should NOT be burned.

2. Cook the Chicken and Pasta

Heat a large non stick sauté pan over medium high heat. Add 2 tablespoons of neutral oil and sear the chicken breasts for 3-4 minutes per side. Since the chicken breasts are 1/2″ thick, they should be cooked through.

Remove the chicken to a cutting board to rest, then slice or cut into chunks. This is up to your preference!

With a paper towel, wipe out any burned or charred bits from the pan.

3. Make the Sauce and Combine

In the same pan you cooked the chicken in, add the butter over medium heat. Add the garlic and saute for 15-30 seconds until softened. Turn the heat to medium high and add the heavy cream, parmesan cheese, pecorino cheese, and the remainder of the seasoning mix.

Stir to combine and simmer for 3-4 minutes or until thick enough to coat the back of a spoon. Keep in mind that the sauce will continue to thicken as you cook the pasta in it.

Add the parsley and mix, then immediately add the pasta directly to the sauce, as well as 1/2 cup of pasta water. Mix to combine. If it is too thick, add more pasta water. If it is too thin, keep cooking until it thickens to your preference.

Add the broccoli and sliced chicken and mix together. Garnish with fresh parsley and enjoy!

Storage, Reheating, and Make Ahead Tips

Store any leftover Chicken and Broccoli Fettucine Alfredo in an airtight container in the refrigerator for up to 3 days. You can store the chicken, broccoli, and fettucine separately or together – this is up to you. The pasta and broccoli will soften as it is stored in the refrigerator.

Reheat any leftovers in the microwave with a damp paper towel over the food to help steam it.

I do not recommend making this dish ahead of time – the fettuccine and broccoli, in particular, tastes best served fresh. If you need to save time, you can prepare the seasoning mix and marinate the chicken ahead of time.