Blackstone Chicken and Broccoli Alfredo
Blackstone Chicken Broccoli Alfredo combines juicy, seasoned chicken, tender broccoli, and fettuccine coated in a rich Alfredo sauce. Using the Blackstone griddle lets you to cook the chicken and broccoli outside, right on the griddle! This recipe is straightforward and gives you the creamy pasta you love combined with the convenience of cooking on your griddle.
Blackstone Chicken Broccoli Alfredo
I LOVE a good pasta dish, and alfredo it always in my top 5. It is creamy, delicious, and so easy to make. This recipe makes a homemade alfredo sauce with cream, garlic, and butter, and lets you cook everything but the pasta right on the griddle! We love this, and it makes an easy pasta dish even better than it already was.
A saucy pasta probably isn't the first thing that comes to mind when you think of griddle cooking, but I'm here to change your mind. This isn't going to be drowning in sauce, but with a rich alfredo you don't need it to be. All of my kids LOVED this, and were looking for leftovers the next day that had already disappeared. That's always a good sign.
Why you'll love it!
- Quick and Easy: Cooking on the Blackstone griddle speeds up the process with even heat distribution.
- Balanced Flavors: Creamy Alfredo sauce pairs perfectly with the seasoned chicken and broccoli.
- Great for Families: Simple ingredients that appeal to all ages.
- Perfect Texture: The griddle adds a slight sear to the chicken and keeps the broccoli crisp-tender.
- One-Pan Cooking: The griddle minimizes dishwashing and keeps everything on one surface.
Recipe Shopping List
Wondering if you have to hit the store? Here's the list of items you'll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.
- Fettuccine
- Butter
- Chicken Breast
- Garlic Powder
- Onion Powder
- Salt
- Pepper
- Broccoli Florets
- Water
- Garlic
- Heavy Cream
- Shredded Parmigiano Reggiano
Try with our Traeger Garlic Bread!
How To Make This Recipe
This is just the overview so you can see what you're actually getting into here. When you are cooking, you'll want to use the full recipe at the bottom of the page.
- Prepare the Pasta: Boil fettuccine in well-salted water. Drain and reserve ½ cup of the pasta water for later use.
- Preheat the Griddle: Set the Blackstone to medium heat. Season the chicken with garlic powder, onion powder, salt, and pepper.
- Cook the Chicken and Broccoli: Melt 1 tablespoon of butter on the griddle, place the chicken on one side, and cook until browned. Steam broccoli on the other side by adding water under a dome lid.
- Combine Ingredients: Flip the chicken to brown the other side, then remove both the chicken and broccoli when done. Melt 3 tablespoons of butter, add minced garlic, and cook for 2 minutes. Toss the drained pasta on top of the garlic-butter mixture.
- Finish the Alfredo: Slowly pour the heavy cream over the pasta while stirring. Incorporate the cooked chicken and broccoli, sprinkle with Parmigiano Reggiano, and toss to combine. Serve hot.
Serve with a salad with Caesar Vinaigrette!
Recipe FAQ
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat in the microwave with a splash of cream until steaming.
Yes, cook the pasta and prep the broccoli beforehand to save time. Store them separately until you're ready to assemble the dish on the griddle.
Chicken: Swap for shrimp or grilled tofu for a different protein.
Broccoli: Use asparagus or snap peas for variety.
Parmesan: Grana Padano or pecorino can be used as substitutes.
Try some Blackstone Asparagus with this!
Serve this with...
- Garlic Bread Sticks: Perfect for serving with this creamy pasta!
- Mixed Green Salad: Adds freshness and balances the richness.
We LOVE Chicken and Broccoli!
Pin For Later
Blackstone Chicken Broccoli Alfredo
This incredibly easy chicken and broccoli alfredo is made right on the Blackstone griddle! We are obsessed!
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 parmisano reggiano
Instructions
Boil the fettuccini in a big pot of well-salted water on the stovetop. Reserve ½ cup of the water when you drain the pasta.
Preheat your griddle to medium heat. Season the chicken with the garlic powder, onion powder, and salt & pepper.
Melt 1 tablespoon of butter onto the griddle surface and put the chicken down.
While the chicken is cooking, put the broccoli on the other side of the griddle. Cover with a lid, and squirt a few tablespoons of water under the lid to steam.
Flip the chicken once it is browned on the bottom side. Brown the other side.
Stir the broccoli and squirt a little more water under the dome to finish steaming it. Remove from the griddle and keep covered when tender.
Melt 3 tablespoons of butter around the chicken, add the garlic, and cook for 2 minutes. Dump the pasta on top of it all. Toss with tongs to combine.
Start slowly pour the cream over the top of the pasta and continue to cook, stirring constantly. Continue until all the cream is incorporated.
Mix in the broccoli, top with the parmesan, and serve hot.
Nutrition Information:
Yield: 6 Serving Size:Amount Per Serving: Calories: 732Total Fat: 39gSaturated Fat: 23gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 209mgSodium: 713mgCarbohydrates: 60gFiber: 4gSugar: 4gProtein: 35g
