Creamy Chicken Fettuccine Alfredo with Broccoli and Mushrooms
Ready to make the most luscious and incredibly tasty restaurant-style fettuccine alfredo at home? Then this creamy, hearty broccoli chicken fettuccine alfredo in mushroom sauce is your best bet! It requires simple ingredients and comes together quickly on a whim! It is the perfect pasta dish for Sunday dinners, during the holidays, Mother’s Day, Father’s Day, or Valentine’s Day. This is that one pasta recipe you need in your recipe box!
BEST Ever Chicken Broccoli Mushroom Fettuccine Alfredo You Can Make At Home
This very creamy chicken fettuccine alfredo in mushroom and broccoli sauce is hearty, satisfying, deliciously finger-licking good, and easy to make! It’s a heart-warming, restaurant-quality pasta dish that checks all the boxes. And the best part is that you can make it at home and even better! This is another ah-mazing recipe that my family loves so much! Whether for family dinner night, Easter dinner, or even when I have guests over, they all love this simple and delicious dish!
Just like my shrimp spaghetti alfredo, this chicken fettuccine alfredo requires minimal cooking experience, and you will have the most luxurious fettuccine soaked up in the glorious mushroom sauce! YUM!!!
Kid-Friendly Chicken Fettucine Alfredo in Mushroom Sauce!
If you have kids, then you likely know that they can spot a tiny piece of vegetable in their food and turn it from molehill to Mount McKinley. The struggle is real sometimes with getting them to eat their veggies, but this one works on so many levels. It helps me sneak in the veggies they need and they gobble them up because they love pasta so much. You’ve got to try it!
Where Did Chicken Fettucine Alfredo Originate From?
Like many of your favorite pasta dishes (and mine, too), fettuccine alfredo is a gift from Italy. More specifically, this dish is from Rome, and when in Rome, or when very far away from it, do as the Romans did and make this dish!
Why You Will Love This Creamy Chicken Alfredo Recipe with Vegetables!
- So tasty! The sauce will have everyone scraping every last bit off their plates and into their mouths!
- It’s so quick and simple you can make it any night.
- Chicken fettuccine alfredo is nutrient-packed. The mushrooms, broccoli, and chicken breast in this recipe are unbeatable!
- It makes it easy for the kiddies (and even adults) to eat more veggies.
- Perfect for at-home date night or Valentine’s Day.
- It’s elegant enough to serve for a special occasion or when guests join you.
- This recipe is versatile; you can add other veggies of choice, such as some green bell peppers. Slice, saute and add them towards the end after adding the pasta.
- How awesome that this recipe doesn’t require Parmesan or any other type of cheese! Obviously, you can add some if you wish or during serving!
- Add a salad or dinner rolls, and dinner is done!
Chicken Fettuccine Alfredo with Broccoli and Mushroom Ingredients:
Here is a snapshot of what you’ll need to make this super simple and super delicious recipe. PLEASE SEE THE RECIPE CARD FOR DETAILS & MEASUREMENT.
- Fettuccine pasta (I typically use the Barilla brand)
- Boneless and skinless chicken breast
- Broccoli
- Sliced mushrooms (you can buy whole mushrooms and slice them yourself)
- Salt
- Ground black pepper
- Dry thyme
- Knorr Seasoning cubes or Knorr Bouillon seasoning powder
For the sauce:
- Fresh whole milk, Half & Half, or heavy cream
- Olive oil (for sauteing the chicken breast)
- Butter
- Knorr Seasoning cubes or Knorr seasoning powder
- Dry thyme
- Salt to taste
- Black pepper to taste
- Diced white or yellow onions
- Garlic cloves (minced)
- Pasta water (optional and if needed to get your dish to your desired consistency)
How to Make Homemade Creamy Chicken Fettuccine Alfredo (Step-by-Step):
You may just have everything you need to cook this dish tonight. Here’s how- chicken fettuccine alfredo, here we come! Make sure to see the recipe card for the full details and measurements for making this alfredo recipe.
- Prep the Ingredients.
Wash and prep all the veggies. Mince or grate the garlic and cut up the broccoli. I typically buy sliced mushrooms, so rinse them and dry them with paper towels. If you have whole mushrooms, wash and slice them.
Then, wash your chicken breasts and pat them dry with a paper towel before slicing them as needed. I prefer to slice the chicken breasts rather than cut them into cubes for this recipe. - Cook Chicken Breasts.
You can season the chicken with salt, pepper, Knorr Bouillon, and dry thyme. Then, turn the stove on medium-high heat and add olive oil to your warm pot. Put the chicken into the hot oil and cook for 3 to 5 minutes per side. When the chicken is fully cooked, place them on a clean plate, cover, and set aside.
- Make the Alfredo Mushroom Sauce.
Use the pot you used to cook the chicken to make your sauce. Add two tablespoons of butter (or olive oil). Ensure your stove is on low, and then add the heavy cream (note that milk or half and half work, too, but you will need to simmer them for longer to thicken). Keep stirring so everything combines well, and bring to a simmer. Then add the sauteed chicken breasts and stir to combine. Taste and adjust the flavors, and slowly bring to a simmer until it thickens.
- Cook Pasta and Add Broccoli Halfway
Fill a pot full of water and set it to boil. Once boiling, add a tablespoon of salt and two teaspoons of olive oil. Cook according to the manufacturer’s instructions. While the pasta is at the halfway point, add broccoli to blanch it before adding to the sauce.
- Put It All Together
Once the sauce has thickened, taste it and adjust the seasonings if needed. If the pasta and broccoli is ready, add them to the sauce, toss. Serve warm and enjoy!
Chicken Alfredo Recipe Notes
- Depending on the amount of chicken, you may need to sauté in batches.
- Start cooking the pasta while you are making the sauce to streamline your meal.
- Make sure to reserve some pasta water in case you need it to lighten this dish. It can help you get the texture you want with the sauce.
- Garnish with fresh herbs, and make sure you serve this promptly, as it’s best while warm.
- Add Parmesan if you want to use it! We typically don’t!
- I have always used heavy cream or half-and-half most times when I make this alfredo chicken pasta. However, ifyou use milk, you may need to simmer it for longer to thicken, or you may need to add 1-2 tablespoons of flour to thicken it.
- I have also sometimes added green bell peppers. Though optional, this is another way to add more veggies to this dish. If you want to add green bell peppers, slice, saute, and add them towards the end alongside fettuccine and broccoli.
What to Serve with Chicken Broccoli Mushroom Fettuccine Alfredo:
- Honey Butter Dinner Rolls
- Berry Spinach Salad
- Cabbage Carrot Apple Slaw
- Pomegranate Arugula Salad
- Green Beans with Garlic Butter
- Homemade Thin Crust Pizza
How to Store Leftovers of Fettucine Alfredo
This dish disappears so quickly that you’ll be lucky to have anything left! If you do, it will last for up to 5 days in the fridge. Alternatively, you can freeze it for about 2 months, but it will change the texture a bit.
Variations and Substitutions
- You can use plant-based milk and omit the chicken if you want this to be vegetarian.
- Not a fan of peppers or broccoli? You can use fresh spinach or another green veggie that your kids prefer.
- Cauliflower is also great because it blends into the sauce, and your kids may not notice.
- I used heavy cream today, but you can also use milk. If you are using milk, ensure that your sauce simmers longer so it can thicken. You can also use 1-2 TBS flour to help thicken it.
FAQs:
The pasta can sometimes soak up the sauce, which is why you should hold onto that pasta water. Add a little at a time and it will plump up the pasta and the sauce for more creaminess.
Chicken alfredo, especially this recipe, is an all in one type of recipe. That said, you could add a salad on the side or another helping of veggies. You can also use my thin-crust pizza recipe to do your own Italian more healthily at home.
The difference is in the addition of chicken. I like chicken alfredo because you get your protein in with this dish.
Heavy cream can help you achieve a nice, thick alfredo sauce. Some say it’s the cheese, but my family prefers this dish without the Parmesan and it still comes out nice and thick.
Any of these will work; if you have one, there’s no need to run to the store. Heavy cream will make it taste the most indulgent.
Broccoli, mushrooms, and bell peppers are my top choice, but you can use cauliflower, spinach, kale, or anything else you prefer.
Recipe Card
Print
Creamy Chicken Fettuccine Alfredo with Broccoli and Mushroom
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 8 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Description
Ready to make the most luscious and incredibly tasty restaurant-style fettuccine alfredo at home? Then this creamy, hearty broccoli chicken fettuccine alfredo in mushroom sauce is your best bet! It requires simple ingredients and comes together quickly on a whim! It is the perfect pasta dish for Sunday dinners, during the holidays, Mother’s Day, Father’s Day, or Valentine’s Day. This is that one pasta recipe you need in your recipe box!
Ingredients
- 1 pack or 1 LB. of fettuccine pasta (I would generally use Barilla brand)
- 3 – 4 boneless and skinless chicken breast
- 2 Lbs. broccoli florets
- 2 Lbs. sliced mushrooms
For sautéing the chicken
- Chicken Breasts (obviously; see measurement above)
- 1 teaspoon of salt (or less, according to your taste/health need)
- ¼ teaspoon of ground black pepper
- ½ teaspoon of dry thyme
For the sauce:
- 1 – 1½ cup(s) Heavy cream
- 2 tablespoons of olive oil;
- 2 seasoning cubes or 2 teaspoons of seasoning powder
- ½ teaspoon of dry thyme
- Salt to taste (about 1 teaspoon)
- Black pepper about ¼ – ½ teaspoon
- 1 cup of tiny diced white or yellow onions
- 3 cloves of garlic (minced)
- ½ – 1 cup of pasta water (optional; and if needed)
For boiling the fettuccine:
- Water to boil the fettuccine
- 1 tablespoon of salt (for boiling the fettuccine)
- 1 teaspoon of olive oil
Instructions
- Prep the Ingredients. Wash and prep all the veggies. Mince or grate the garlic and cut up the broccoli. I typically buy sliced mushrooms, so rinse them and dry them with paper towels. If you have whole mushrooms, wash and slice them. Then, wash your chicken breasts and pat them dry with a paper towel before slicing them as needed. I prefer to slice the chicken breasts rather than cut them into cubes for this recipe.
- Cook Chicken Breasts. You can season the chicken with salt, pepper, Knorr Bouillon, and dry thyme. Then, turn the stove on medium-high heat and add olive oil to your warm pot. Put the chicken into the hot oil and cook for 3 to 5 minutes per side. When the chicken is fully cooked, place them on a clean plate, cover, and set aside.
- Make the Sauce. Use the pot you used to cook the chicken to make your sauce. Add two tablespoons of butter (or olive oil) and then add the onions; cook for 2 to 3 minutes or until they become tender and translucent, followed by the mushrooms and garlic. Then, add the salt, thyme, black pepper, and seasoning cubes or Knorr bouillon seasoning powder. Stir to ensure everything combines very well with the mushroom. Ensure your stove is on low, and then add the heavy cream (note that milk or half and half work, too, but you will need to simmer them for longer to thicken). Keep stirring so everything combines well, and bring to a simmer. Then add the sauteed chicken breasts and stir to combine. Taste and adjust the flavors, and slowly bring to a simmer until it thickens. (NOTE: as you start making your sauce, place a pot of water on the other side of the stove to boil the pasta).
- Cook Pasta and Add Broccoli Halfway. Fill a pot full of water and set it to boil. Once boiling, add a tablespoon of salt and two teaspoons of olive oil. Cook according to the manufacturer’s instructions, but just about 2 to 3 minutes short of that time. While the pasta is at the halfway point, add broccoli to blanch it before adding to the sauce.
- Put It All Together. Once the sauce has thickened, taste it and adjust the seasonings if needed. Turn the stove’s heat to the lowest. If the fettuccine pasta is ready, use your tongs to grab the cooked pasta and broccoli and add them to the sauce. Alternatively, you can pour the entire boiled pasta/broccoli into a colander/sieve to drain the water and then add the entire fettuccine and broccoli to your mushroom alfredo sauce. Make sure to reserve some pasta water in case you need it to lighten this dish. Server warm and enjoy!
Notes
Depending on the amount of chicken, you may need to sauté in batches.
Start cooking the pasta while you are making the sauce to streamline your meal.
Make sure to reserve some pasta water in case you need it to lighten this dish. It can help you get the texture you want with the sauce.
Garnish with fresh herbs, and make sure you serve this promptly, as it’s best while warm.
Add Parmesan if you want to use it! We typically don’t!
I have always used heavy cream or half-and-half most times when I make this alfredo chicken pasta. However, if you use milk, you may need to simmer it for longer to thicken, or you may need to add 1-2 tablespoons of flour to thicken it.
I have also sometimes added green bell peppers. Though optional, this is another way to add more veggies to this dish. If you want to add green bell peppers, slice, saute, and add them towards the end alongside fettuccine and broccoli.
More Pasta Recipes to Try:
- Tomato Chicken Penne Pasta
- Creamy Shrimp Spaghetti Alfredo
- Hot Italian Sausage Pasta with Rigatoni
- Chicken Fettuccine Alfredo with Mushrooms and Broccoli!
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This really did taste like my favorite restaurant’s fettuccine alfredo! It was super creamy, so satisfying, great for our family’s dinner last night!
Glad you liked this recipe, Anjali. Thanks for your feedback!
Truly there’s nothing quite like mushrooms in alfredo! This was delicious!!!
Yes, Paula, Mushrooms make Alfredo sauce so rich and luscious! Thanks for stopping by!
This is such a great pasta recipe for a quick weeknight dinner. Plus, the whole family loved it – even the picky eaters!
Thanks Adri! Glad to hear this!!
This Creamy Chicken Fettuccine Alfredo recipe is wonderful! It’s easy to follow and results in a rich, flavorful dish that’s perfect for any occasion. Highly recommend giving it a try. Thank you!
Thank you, Heather!
This was such a delicious chicken pasta recipe. So creamy! Thank you
Glad you liked it, Harriet!