This Lemon Fettuccine Alfredo with Grilled Chicken and Broccoli is creamy, bright, and comforting—an easy weeknight supper that feels a little luxurious. Tender grilled chicken strips and crisp-tender broccoli join a silky lemon-infused Alfredo sauce that coats 12 ounces of dry fettuccine perfectly. The sauce uses cream cheese and Parmesan for richness, a touch of milk and heavy cream to lighten the texture, and lemon zest and juice to keep every bite fresh.

This recipe is approachable and dependable: cook the pasta, grill and slice the chicken, steam or blanch the broccoli, and then bring everything together in a quick stovetop sauce. The result is a balanced plate where the lemon cuts through the richness so you want to go back for seconds.

Why you’ll love this recipe

Comforting and bright: the lemon lifts classic Alfredo traits so it never feels heavy.
Speedy weeknight meal: most of the work happens at the stove while the pasta cooks.
Flexible: swap or add vegetables, swap grilled chicken for another protein, or make extra sauce for more coating.

Ingredients

12 oz dry fettuccine pasta
1 lb boneless skinless chicken breasts, grilled and sliced into strips
4 cups broccoli florets (from 1 lb broccoli crowns)
2 Tbsp butter
2 cloves garlic, minced
3 Tbsp flour
1 3/4 cups milk (preferably 1%)
Salt and freshly ground black pepper
3 oz. light or regular cream cheese, diced into cubes
1/2 cup (1.5 oz) finely shredded parmesan, plus more for serving
3 Tbsp heavy cream
1 Tbsp lemon zest, plus more for serving
1 Tbsp fresh lemon juice

Make-ahead and serving notes

If you want to prep ahead, cook and slice the chicken, and blanch the broccoli a day in advance; store separately in the refrigerator. The sauce is best finished and served immediately, but it reheats well—warm gently over low heat and add a splash of milk if it thickens too much. Serve with extra Parmesan and a sprinkle of lemon zest for brightness.

Step-by-step instructions

Follow these clear, ordered steps to make Lemon Fettuccine Alfredo with Grilled Chicken and Broccoli. Quantities in the steps match the ingredient list above.

Prepare the pasta: Bring a large pot of salted water to a rolling boil. Add 12 oz dry fettuccine pasta and cook according to package directions until al dente. Reserve about 1 cup of the starchy pasta cooking water, then drain the pasta and set it aside.
Cook the broccoli: While the pasta cooks, bring a medium pot of water to a boil. Add the 4 cups broccoli florets and blanch for 2–3 minutes until they are bright green and just tender. Immediately transfer the broccoli to a bowl of ice water to stop the cooking. Drain and set aside.
Grill the chicken: Preheat a grill or grill pan to medium-high heat. Season 1 lb boneless skinless chicken breasts with salt and freshly ground black pepper. Grill the breasts for about 5–7 minutes per side, or until the internal temperature reaches 165°F and the juices run clear. Transfer the chicken to a cutting board and let rest for 5 minutes, then slice into strips.
Start the sauce: In a large skillet over medium heat, melt 2 Tbsp butter. Add 2 cloves minced garlic and sauté for 30–45 seconds, stirring constantly, until fragrant but not browned.
Make a roux: Sprinkle 3 Tbsp flour over the garlic and butter. Cook, stirring constantly, for about 1 minute to eliminate the raw flour taste.
Add milk and season: Gradually whisk in 1 3/4 cups milk, making sure the mixture is smooth and lump-free. Bring the mixture to a gentle simmer, whisking frequently, until it begins to thicken, about 3–4 minutes. Season with salt and freshly ground black pepper to taste.
Incorporate cream cheese and Parmesan: Reduce the heat to low. Add 3 oz. cream cheese (diced into cubes) to the sauce and whisk until melted and fully incorporated. Stir in 1/2 cup (1.5 oz) finely shredded Parmesan until smooth.
Finish the sauce: Stir in 3 Tbsp heavy cream, 1 Tbsp lemon zest, and 1 Tbsp fresh lemon juice. Taste and adjust seasoning with salt and pepper as needed. If the sauce is too thick, whisk in a few tablespoons of the reserved pasta cooking water until you reach the desired consistency.
Toss pasta, chicken, and broccoli: Add the drained fettuccine to the skillet with the sauce and toss to coat thoroughly. If the skillet is too small, combine everything in the large pasta pot. Gently fold in the blanched broccoli florets and the sliced grilled chicken strips, warming everything together for 1–2 minutes until heated through.
Serve: Divide the Lemon Fettuccine Alfredo with Grilled Chicken and Broccoli among plates. Garnish with additional Parmesan and a pinch of extra lemon zest for brightness. Serve immediately.

Troubleshooting and tips

If your sauce becomes grainy or separates, lower the heat and whisk in a splash of milk gradually until it smooths out.
Reserve pasta water before draining—the starchy water is your best friend for loosening a thick sauce and helping it cling to the fettuccine.
For a more pronounced lemon flavor, add up to 2 Tbsp fresh lemon juice, but add it sparingly and taste as you go so the creaminess stays balanced.
To keep the chicken juicy, allow it to rest for at least 5 minutes after grilling before slicing.

Variations and substitutions

Vegetarian: Omit the grilled chicken and add sautéed mushrooms or roasted chickpeas for protein.
Lower fat: Use light cream cheese and reduce heavy cream to 2 Tbsp if you prefer a lighter sauce.
Extra veg: Stir in roasted red peppers, cherry tomatoes, or spinach for more color and flavor.
Gluten-free: Substitute the flour with a 1:1 gluten-free flour and use gluten-free fettuccine.

Nutritional outline (approximate)

Per generous serving: a balanced mix of carbohydrates from the pasta, lean protein from the chicken, calcium-rich Parmesan and cream cheese, and vitamins from the broccoli and lemon. Exact values will vary based on product choices and portion sizes.

When you need a comforting, family-friendly meal that still feels special, this Lemon Fettuccine Alfredo with Grilled Chicken and Broccoli hits the spot. The lemon keeps it bright, the creamy sauce delivers on comfort, and the grilled chicken and broccoli make it a satisfying, all-in-one dinner. Enjoy!