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Lemon Fettuccine Alfredo with Grilled Chicken and Broccoli

This Lemon Fettuccine Alfredo with Grilled Chicken and Broccoli is creamy, tangy, and packed with vibrant flavors for a perfect weeknight dinner or entertaining guests.
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Main Course
Cuisine: Italian
Keyword: Broccoli, Chicken, Creamy, Easy, Pasta, Quick, Weeknight
Servings: 4 servings

Ingredients

  • 12 oz dry fettuccine pasta
  • 1 lb boneless skinless chicken breasts grilled and sliced into strips
  • 4 cups broccoli florets steamed or lightly cooked
  • 2 Tbsp butter
  • 2 cloves garlic minced
  • 3 Tbsp flour
  • 1 3/4 cups milk preferably 1%
  • 3 oz cream cheese light or regular, diced into cubes
  • 1/2 cup parmesan cheese finely shredded, plus extra for serving
  • 3 Tbsp heavy cream
  • 1 Tbsp lemon zest plus more for garnish
  • 1 Tbsp fresh lemon juice
  • salt and freshly ground black pepper to taste

Instructions

  • Bring a large pot of salted water to a boil. Add the 12 oz of dry fettuccine pasta and cook according to package instructions until al dente. Reserve about one cup of pasta water before draining. Set the pasta aside.
  • Preheat your grill or grill pan over medium-high heat. Season the 1 lb of boneless skinless chicken breasts with salt and pepper. Grill for about 6-7 minutes per side or until the internal temperature reaches 165°F (75°C) and the chicken is cooked through. Once rested, slice the chicken into strips.
  • While the chicken cooks, steam the 4 cups of broccoli florets until tender-crisp—about 4-5 minutes. You can use a steamer basket over boiling water or microwave the broccoli in a covered bowl with a splash of water. Drain and set aside.
  • In a large skillet over medium heat, melt the 2 Tbsp butter. Add the minced garlic cloves and sauté for about 1 minute until fragrant but not browned. Sprinkle in the 3 Tbsp flour and whisk constantly to form a roux. Cook for 1-2 minutes without letting it brown.
    Slowly whisk in the 1 3/4 cups of milk, stirring continuously to avoid lumps. Bring the mixture to a gentle simmer until it thickens, about 3-5 minutes. Then, add the 3 oz diced cream cheese cubes, stirring until melted and smooth.
    Stir in the 1/2 cup finely shredded parmesan cheese and 3 Tbsp heavy cream. Add the 1 Tbsp lemon zest and 1 Tbsp fresh lemon juice. Season with salt and freshly ground black pepper to taste. If the sauce is too thick, whisk in reserved pasta water a little at a time until desired consistency is reached.
  • Add the cooked fettuccine pasta, sliced grilled chicken, and steamed broccoli to the skillet with the lemon Alfredo sauce. Toss gently to coat everything evenly and heat through for 1-2 minutes.
  • Divide the pasta among plates or bowls. Garnish with additional lemon zest and extra parmesan cheese. Serve immediately and enjoy the perfect balance of creamy, tangy, and fresh flavors.

Equipment

  • Large Pot
  • Grill pan or outdoor grill
  • Steamer basket or microwave-safe bowl
  • Large skillet or saucepan
  • Whisk
  • Wooden Spoon
  • Knife
  • Cutting Board
  • Measuring Cups and Spoons

Notes

  • Use reserved pasta water to adjust sauce consistency without diluting flavor.
  • Steam broccoli until tender-crisp to maintain vibrant color and texture.
  • Check chicken doneness with a meat thermometer to avoid dryness.
  • Substitute vegetables or proteins to customize the dish to your preferences.
  • Store leftovers in an airtight container in the fridge for up to 3 days and reheat gently with a splash of milk.