This dinner recipe for Chicken Broccoli Alfredo is made with fettuccine, perfectly cooked broccoli and rotisserie chicken in a creamy garlic sauce. All made in about 20 minutes! A 20 MINUTE ONE PAN DINNER Who doesn’t love a good alfredo pasta recipe? I love one skillet meals because they come together so fast and don’t create a ton of dirty dishes! This Chicken Broccoli Alfredo is creamy, comforting, and an easy way to get a little pop of green veggies into your diet. I love how simple this is to toss together and the fact that I can have it on the table in 20 minutes makes it perfect for those busy weeknights! FREQUENTLY ASKED QUESTIONS:  Can I use different pasta? Of course! This would work great with linguini, spaghetti, penne, or even rotini. Really, any pasta will work fine – just try to use the same amounts. Can I use jarred Alfredo? Sure but this cannot be easier to make – the sauce is literally just heavy cream and cheese (and in this case, I add garlic.) But you could buy a jarred garlic alfredo sauce instead if you really want. Can I add anything else? Sure, feel free to play with the ideas of some more vegetables. I think mushrooms would work nicely. You could also try peas and carrots or some diced bell peppers. If you have some veggies you need to use up, this is a great one to add them to. Can I use frozen broccoli? Yes, frozen broccoli can be used in place of fresh cut broccoli. Just steam it in the microwave according to package directions. Add the steamed broccoli in at the very end and stir gently as it will easily break apart. Or if you don’t have steamed broccoli, just cook it to the package directions until tender (but not too soft.) How to store leftover Chicken and Broccoli Alfredo? You can keep the leftovers in the fridge for up to 3 days. I don’t recommend freezing leftovers because the sauce tends to break once frozen, thawed, and reheated. INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE) fettuccine pasta– Most fettuccine pasta (except for maybe gluten free pasta) comes in 16 ounce boxes. So this recipe will basically use ¾ of a box of pasta. head of broccoli– It’ll come out to be about 3-4 cups of broccoli. This is a very easy recipe to play around with. Use as little or as much as you like. If you don’t like broccoli, leave it out and you’ll still have a delicious Chicken Alfredo. water unsalted butter – you can use salted butter if you prefer, just adjust the additional salt to your liking. garlic cloves – if you are short on time, you can use the jarred stuff. heavy cream – no substitutes here, it must be the full fat heavy cream. freshly grated or shredded parmesan cheese – you can shred it yourself or purchase the pre shredded kind (you can even use the stuff in the green bottle if you really need to save time.) rotisserie chicken – you can get about 2-3 cups of chicken from a rotisserie chicken. Sometimes more or less depending on the size of the chicken. The max you want to use here is 3 cups. I suggest about 2-3 cups in the recipe. Use what you prefer but you don’t want to add so much that you don’t have enough sauce to coat everything. HOW TO MAKE CHICKEN BROCCOLI ALFREDO Cook your pasta according to package directions to al dente. This will take approximately 10 to 13 minutes. Drain and set aside. While the pasta is cooking move along with the recipe. To a large, deep skillet add the chopped broccoli, water, pepper, and salt. Over medium-high heat cook for 4 minutes or until the water has evaporated. Transfer the broccoli to a bowl. To the skillet add the butter and garlic. Saute for 1 minute.  Add the heavy cream and parmesan cheese. Mix until it begins to simmer.  Add the chicken, cooked pasta, and broccoli. Toss until combined.  Taste to see if more salt and pepper is needed. Top with parsley, more cheese, and fresh black pepper. CRAVING MORE RECIPES?  Broccoli Casserole Broccoli Chicken Casserole Crock Pot Broccoli Cheddar Soup Creamy Bacon Broccoli Pasta Salad Meatball Alfredo Print Chicken Broccoli Alfredo This dinner recipe for Chicken Broccoli Alfredo is made with fettuccine, perfectly cooked broccoli and rotisserie chicken in a creamy garlic sauce. All made in about 20 minutes! Course Main CourseCuisine American Prep Time 10 minutes minutesCook Time 10 minutes minutesTotal Time 20 minutes minutes Servings 4 Calories 1658kcal Author Brandie @ The Country Cook Ingredients12 ounces fettuccine pasta (about 3/4 of a 16 ounce box)1 head of broccoli, chopped (about 3-4 cups)¼ cup water½ teaspoon black pepper⅛ teaspoon coarse kosher salt4 Tablespoons unsalted butter (can use salted)3 garlic cloves, minced3 cups heavy cream11/2 cups freshly grated or shredded parmesan cheese (plus more for garnish)2-3 cups diced rotisserie chicken (use how much you prefer)2 Tablespoons chopped parsley (optional) InstructionsCook the pasta according to package directions to al dente. This will take approximately 10 to 13 minutes. Drain and set aside.While the pasta is cooking move along with the recipe.To a large, deep skillet add the chopped broccoli, water, pepper, and salt. Over medium-high heat cook for 4 minutes or until the water has evaporated. Transfer the broccoli to a bowl.To the skillet add the butter and garlic. Saute for 1 minute. Add the heavy cream and parmesan cheese. Mix until it begins to simmer. Add the chicken, cooked pasta, and broccoli. Toss until combined. Taste to see if more salt and pepper is needed.Top with parsley, more cheese, and fresh black pepper. Notes Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions. NutritionCalories: 1658kcal | Carbohydrates: 97g | Protein: 61g | Fat: 116g | Sodium: 2586mg | Fiber: 7g | Sugar: 10g