pasta, chicken and broccoli pasta, alfredo recipe

creamy chicken and broccoli alfredo




Yield 6 serves

Alfredo is such a luxurious blend of classic ingredients. Adding chicken and broccoli help balance this traditional comfort food; making it sure to become a new family favourite.


500g fettuccine pasta, cooked according to package directions

1 BBQ chicken, meat removed and torn into bite-sized pieces

1 head broccoli (florets removed, save the stalk and stems for soup)

For the sauce:

125g butter

4 cloves garlic, minced

250g cream cheese, softened 

300ml pouring cream

125ml chicken stock

1 cup grated Parmesan cheese, plus extra for serving

1 bunch parsley, chopped (reserve a little for serving)

salt and pepper to taste


Cook the fettuccine and keep warm. 

Prepare broccoli by placing florets in a microwave-safe bowl with 2 tablespoons water. Microwave on high until between crisp and tender. Drain to remove excess water. Set aside and keep warm.

Add garlic and butter to a saucepan over medium heat. Sauté garlic for 1-2 minutes before adding cream cheese, cream, and chicken stock. Continue cooking while stirring constantly until cream cheese is completely melted. 

Reduce heat to low and continue stirring for about 15 minutes or until sauce thickens. Remove from heat and stir in freshly grated Parmesan cheese. Season with salt and pepper, to taste. 

Add chicken, broccoli and cooked fettuccine noodles to a large serving bowl. Add the sauce and parsley to the bowl and gently toss until thoroughly combined.  Top with reserved parsley and more freshly grated Parmesan cheese and serve immediately. 


To prevent curdling, remove the cream from refrigerator when starting this recipe so it is not as cold when added to the hot ingredients. 

Courses Dinner

Cuisine Italian

Recipe by Cooker and a Looker - Australian Home Cooking at