This Lemon Fettuccine Alfredo with Grilled Chicken and Broccoli is everything you want in a weeknight dinner: creamy, bright with lemon, and loaded with tender grilled chicken and crisp-tender broccoli. It’s a comforting pasta that feels a little fancy but comes together without fuss. Using 12 oz dry fettuccine, a simple cream cheese–based sauce, fresh lemon zest and juice, and plenty of parmesan, this dish balances richness and brightness perfectly.

Why you’ll love this recipe

Comforting, creamy sauce made with cream cheese and parmesan for a smooth texture.
Lemon keeps the dish bright so it doesn’t feel too heavy.
Grilled chicken adds smoky flavor and protein while broccoli brings color and crunch.
Quick to make once the pasta water is boiling—perfect for a busy evening.

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

Prep notes

Trim and pound the chicken breasts to even thickness for faster, more even grilling. Slice the chicken into strips after it rests. Cut the broccoli into bite-size florets so they cook quickly. Measure the dairy ahead of time; the cream cheese should be in small cubes to melt smoothly into the sauce.

Cook’s tips

Reserve 1/2 cup of the hot pasta cooking water before draining the fettuccine; the starchy water helps loosen and finish the sauce if needed.
Use a microplane to zest the lemon directly over the sauce to capture the oils and aroma.
Grill the chicken over medium-high heat until the internal temperature reaches 165°F, then let it rest 5 minutes before slicing.
For a lighter sauce, use the 1% milk as called for; for richer sauce, use 2% or a mix of milk and a splash more heavy cream.

Step-by-step instructions

Bring a large pot of salted water to a rolling boil. Add 12 oz dry fettuccine pasta and cook according to package directions until just al dente. Before draining, scoop out and reserve 1/2 cup of the pasta cooking water, then drain the pasta and set aside.
While the pasta is cooking, prepare the broccoli. Bring a medium pot of water to a boil and add the 4 cups broccoli florets. Cook for 2 minutes until bright green and slightly tender, then immediately transfer the florets to a bowl of ice water to stop the cooking. Drain and set aside.
Heat a large skillet over medium heat and add 2 Tbsp butter. Once the butter is melted and foamy, add 2 cloves garlic, minced, and cook for about 30 seconds until fragrant, stirring continuously so the garlic does not brown.
Sprinkle 3 Tbsp flour over the melted butter and garlic, whisking continuously to form a smooth roux. Cook the roux for 1 minute to remove the raw flour taste, continuing to whisk so it doesn’t stick or brown.
Slowly pour in 1 3/4 cups milk while whisking constantly to prevent lumps. Bring the mixture to a gentle simmer over medium-low heat, stirring frequently until it thickens slightly—about 2 to 3 minutes.
Season the sauce with salt and freshly ground black pepper to taste. Add the 3 oz cream cheese, diced into cubes, and stir until the cream cheese melts completely and the sauce becomes smooth.
Stir in 1/2 cup (1.5 oz) finely shredded parmesan and 3 Tbsp heavy cream. Continue to stir until the parmesan melts and the sauce is creamy and cohesive.
Add 1 Tbsp lemon zest and 1 Tbsp fresh lemon juice to the sauce, stirring to distribute the bright lemon flavor evenly. Taste and adjust seasoning with more salt or pepper if needed.
Add the drained fettuccine and the blanched broccoli florets to the skillet with the sauce. Toss gently over low heat so the pasta and broccoli are evenly coated. If the sauce seems too thick, add up to the reserved 1/2 cup of pasta cooking water a little at a time until you reach the desired consistency.
Stir in the grilled and sliced 1 lb boneless skinless chicken breasts, arranging the strips so they warm through and integrate with the pasta and sauce. Cook just until the chicken is heated through, about 1 to 2 minutes.
Plate the Lemon Fettuccine Alfredo with Grilled Chicken and Broccoli immediately. Sprinkle additional parmesan and extra lemon zest over the top for garnish. Serve hot.

Serving suggestions

Serve with a crisp green salad and crusty bread to mop up the sauce. A simple arugula salad with a lemony vinaigrette complements the pasta’s creaminess nicely. Leftovers keep well in the refrigerator for up to 3 days; reheat gently on the stovetop with a splash of milk to loosen the sauce.

Lunchbox and meal-prep notes

Portion the Lemon Fettuccine Alfredo with Grilled Chicken and Broccoli into meal containers while slightly undercooking the pasta and broccoli so they retain texture when reheated. Store sauce and pasta together for best flavor. Reheat on low heat on the stove or in the microwave with a tablespoon of milk to restore creaminess.

Variations

Vegetarian: Omit the grilled chicken and add roasted mushrooms or toasted chickpeas for protein.
Greens boost: Stir in a handful of baby spinach at the end until just wilted.
Herb twist: Add 1 Tbsp chopped fresh basil or parsley before serving for a fresh herbal note.
Spicy: Add a pinch of red pepper flakes to the sauce when you add the garlic.

Final notes

This Lemon Fettuccine Alfredo with Grilled Chicken and Broccoli is an easy way to elevate classic Alfredo with bright lemon and fresh broccoli for color and texture. The cream cheese and parmesan create a silky sauce that clings to the fettuccine, while grilled chicken adds savory depth. It’s a balanced, crowd-pleasing dinner that feels both indulgent and fresh.

Lemon Fettuccine Alfredo with Grilled Chicken and Broccoli

A creamy lemony fettuccine Alfredo tossed with grilled chicken and tender broccoli for a bright, comforting meal.

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Prep Time 15

Cook Time 20

Total Time 35

Servings: 6 servings

Ingredients Equipment Method Notes

Ingredients

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

Equipment

Large Pot
large deep skillet or saucepan
Colander
Whisk
Measuring cups and spoons
Knife and cutting board

Method

Bring a large pot of salted water to a boil and cook the fettuccine according to package directions; add the broccoli florets during the last 5 minutes of cooking so pasta and broccoli finish together.
Reserve 1/4 cup of the pasta cooking water, then drain the pasta and broccoli together and set aside.
In a large deep skillet over medium heat, melt the butter. Add the minced garlic and flour and cook, stirring constantly, for 1 minute to form a roux.
While whisking, slowly pour the milk into the roux. Cook, whisking vigorously, until the mixture begins to thicken and is smooth.
Add the cubed cream cheese and shredded Parmesan to the sauce and whisk until the cheeses melt and the sauce becomes smooth.
Stir in the heavy cream, lemon zest, and lemon juice. Season with salt and plenty of freshly ground black pepper to taste.
Add the drained fettuccine, broccoli, and sliced grilled chicken to the sauce and toss to combine; if the sauce is too thick, thin with reserved pasta water a tablespoon at a time until desired consistency is reached.
Serve warm, topped with additional Parmesan, extra lemon zest, and more black pepper if desired.