Blackstone Chicken Broccoli Alfredo brings together seasoned, juicy chicken, tender-crisp broccoli, and fettuccine enveloped in a silky Alfredo sauce. Cooking the chicken and broccoli on a Blackstone griddle gives the protein a pleasant sear and steams the broccoli quickly, while the creamy sauce and pasta are finished together for a comforting meal. This recipe is simple, family-friendly, and ideal when you want a rich pasta without a lot of fuss.
Blackstone Chicken Broccoli Alfredo
Alfredo is one of those pasta dishes that feels indulgent yet comes together quickly. This version uses butter, garlic, and cream to create a homemade sauce while the chicken and broccoli are cooked side-by-side on the griddle. The result is a balanced, creamy pasta with just enough sear on the chicken and crisp-tender broccoli for texture.
While a griddle might not be the first appliance you think of for saucy pasta, it works great here—especially when you want to cook outdoors or minimize kitchen cleanup. The method keeps components simple and flavorful, and it’s one the whole family can enjoy.
Why you’ll love it!
- Quick and easy: The griddle heats evenly and speeds up cooking.
- Balanced flavors: A rich Alfredo complements the seasoned chicken and broccoli.
- Family-friendly: Familiar ingredients that appeal to all ages.
- Great texture: A light sear on the chicken and crisp-tender broccoli add contrast.
- One-surface cooking: The griddle keeps most of the work in one place and reduces dishes.
Recipe Shopping List
Here are the ingredients you’ll need. For precise amounts, refer to the recipe card found in the recipe section below.
- Fettuccine
- Butter
- Chicken breast
- Garlic powder
- Onion powder
- Salt
- Pepper
- Broccoli florets
- Water (for steaming)
- Garlic (fresh, minced)
- Heavy cream
- Shredded Parmigiano Reggiano
How To Make This Recipe
The summary below outlines the workflow. Follow the full recipe for exact measurements and timing.
- Prepare the pasta: Boil fettuccine in well-salted water until al dente. Reserve ½ cup of the pasta water before draining.
- Preheat the griddle: Heat the Blackstone to medium. Season chicken with garlic powder, onion powder, salt, and pepper.
- Cook chicken and broccoli: Melt 1 tablespoon butter on the griddle and cook the chicken until browned on one side. Place broccoli on the other side, cover with a dome, and add a splash of water to steam until tender-crisp.
- Finish searing: Flip the chicken to brown the other side; when cooked through, remove chicken and broccoli and keep warm.
- Build the sauce: Melt 3 tablespoons butter on the griddle, add minced garlic and cook briefly. Add the drained pasta and toss with tongs to coat.
- Combine and finish: Slowly add heavy cream while stirring to create a smooth sauce. Add reserved pasta water a splash at a time if you need to loosen the sauce. Stir in the cooked chicken and broccoli, sprinkle with Parmigiano Reggiano, toss to combine, and serve immediately.
Recipe FAQ
Keep leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently in the microwave or on the stovetop with a splash of cream or milk to refresh the sauce.
Yes. Cook the pasta and prep the broccoli ahead of time, and store them separately until you’re ready to finish the dish on the griddle.
Protein: Shrimp or grilled tofu works well instead of chicken. Vegetable: Swap broccoli for asparagus or snap peas. Cheese: Grana Padano or pecorino can replace Parmesan.
Serve this with…
- Garlic bread or breadsticks to soak up the sauce.
- Mixed green salad to add freshness and balance the richness.
We LOVE Chicken and Broccoli!
- Broccoli and chicken casseroles or stir-fries are other easy ways to enjoy this classic pairing.
Pin For Later
Blackstone Chicken Broccoli Alfredo
This simple chicken and broccoli Alfredo made on a Blackstone griddle is an easy crowd-pleaser with minimal cleanup.
10 minutes
30 minutes
40 minutes
Ingredients
- 1 pound fettuccine
- ½ cup butter
- 1 pound chicken breast
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon pepper
- 3 cups broccoli florets
- ½ cup water
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 cup shredded Parmigiano Reggiano
Instructions
- Boil the fettuccine in a large pot of well-salted water until al dente. Reserve ½ cup of the pasta water before draining.
- Preheat your griddle to medium heat. Season the chicken with garlic powder, onion powder, salt, and pepper.
- Melt 1 tablespoon butter on the griddle and add the chicken. Cook until the underside is nicely browned.
- Place the broccoli on the other side of the griddle, cover with a dome, and add a few tablespoons of water under the lid to steam until tender-crisp.
- Flip the chicken to brown the other side and cook through. Remove chicken and broccoli from the griddle and keep warm.
- Melt 3 tablespoons butter on the griddle, add the minced garlic, and cook for about 2 minutes. Add the drained pasta and toss to coat.
- Slowly pour in the heavy cream while stirring to form a smooth sauce. Add reserved pasta water as needed to reach your desired consistency.
- Stir in the cooked chicken and broccoli, sprinkle with Parmigiano Reggiano, toss to combine, and serve hot.
Nutrition Information:
Yield:
6
Amount Per Serving:
Calories: 732
Total Fat: 39g
Saturated Fat: 23g
Trans Fat: 1g
Unsaturated Fat: 13g
Cholesterol: 209mg
Sodium: 713mg
Carbohydrates: 60g
Fiber: 4g
Sugar: 4g
Protein: 35g
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