I recently tried the Lightened Up Chicken and Broccoli Fettuccine Alfredo recipe, and I love how it delivers all the creamy, comforting flavors of Alfredo—without the heaviness. It’s made in just one pan with tender chicken, crisp broccoli, and perfectly cooked pasta in a lighter sauce.

One‑Pan Chicken and Broccoli Fettuccine Alfredo

Why I’ll Love This Recipe

I appreciate that this dish comes together in under 30 minutes and uses wholesome ingredients like half‑and‑half instead of heavy cream and broth instead of butter for depth. One pan means minimal cleanup, and the combination of juicy chicken, cheesy sauce, and green broccoli feels both satisfying and balanced.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
I gather olive oil for sautéing, bite‑sized chicken breast pieces seasoned with salt and pepper, minced garlic, low‑sodium chicken broth, half‑and‑half, fettuccine pasta, broccoli florets, grated Parmesan cheese, and chopped parsley for garnish.

directions

I heat olive oil in a large skillet over medium‑high and cook chicken pieces until browned, then add garlic and sauté for about a minute. Season with salt and pepper.
I pour in the chicken broth and half‑and‑half, then add the dry fettuccine. I stir occasionally as the pasta begins to soften—about 6–7 minutes.
I add the broccoli, cover the skillet, and continue cooking until the pasta is al dente—another 7 minutes or so.
Once everything is tender, I stir in the Parmesan until melted and creamy. If needed, I let the sauce rest off heat to thicken before serving.
I finish by garnishing with fresh parsley and extra cheese, then serve immediately.

Servings and timing

I usually get 4 servings from this recipe.

Prep time: about 5 minutes
Cook time: approximately 20 minutes
Total time: around 25 minutes, perfect for busy weeknights.

Variations

To lighten it further, I sometimes swap in 2% or skim milk instead of half‑and‑half, though the sauce turns out slightly thinner.
I’ve tried this dish with gluten‑free pasta and a cornstarch slurry to thicken in place of flour—works well for dietary adjustments.
I occasionally replace broccoli with asparagus, cauliflower, or mixed vegetables to add variety.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3–4 days. To reheat, I warm gently in a skillet over medium heat—sometimes adding a splash of broth or half‑and‑half to refresh the sauce. Microwaving works too, but stirring occasionally helps maintain creaminess.

FAQs

What if I don’t have half‑and‑half?

I can use a mix of low‑fat milk and a little heavy cream or even non-fat milk; the sauce will be lighter and somewhat thinner but still flavorful.

Can I use pre-cooked chicken?

Yes. I chop leftover or rotisserie chicken and stir it in just before adding cheese—this reduces cooking time further.

How do I make the sauce thicker?

I stir in more grated Parmesan cheese gradually until it reaches the desired consistency. Alternatively, I whisk a bit of flour into the broth before adding pasta.

Is there a dairy-free version?

Yes, I substitute with unsweetened almond or soy milk and use gluten‑free pasta. To thicken, I add a cornstarch slurry near the end.

Can I make this vegetarian?

Certainly. I skip the chicken and use vegetable broth instead. I sometimes add chickpeas or sautéed mushrooms for extra protein.

Conclusion

I find this Lightened‑Up One‑Pan Chicken and Broccoli Fettuccine Alfredo to be a perfect weeknight meal: fast, flavorful, and less heavy than traditional Alfredo. The creamy sauce, tender chicken, and broccoli all come together beautifully in one skillet, and cleanup is a breeze. It’s become a staple in my dinner rotation—I’ll definitely be making it again and again!