Blackstone Griddle Chicken and Broccoli Alfredo Recipe

Blackstone Chicken Broccoli Alfredo

If you love a classic Alfredo, this version is bound to become a favorite. The homemade Alfredo sauce is made from butter, garlic, heavy cream, and freshly grated Parmigiano-Reggiano. By doing the chicken and broccoli on the griddle while boiling the pasta on the stovetop, you speed up the process and reduce cleanup. The result is a well-balanced dish with rich sauce, seasoned chicken, and bright green broccoli — a family-friendly meal that comes together in under an hour.

A saucy pasta might not be the first thing you picture for griddle cooking, but the griddle works wonderfully here. It gives the chicken a slight char and cooks the broccoli quickly and evenly. The Alfredo is rich enough that you don’t need an excessive amount of sauce; just enough to coat the pasta and bind the components together. This dish is great for weeknights, gatherings, or anytime you want comfort food with minimal fuss.

Why you’ll love it!

• Quick and Easy: The Blackstone griddle cooks evenly and speeds up the process.
• Balanced Flavors: A creamy Alfredo complements the seasoned chicken and fresh broccoli.
• Family-Friendly: Simple ingredients and familiar flavors appeal to all ages.
• Great Texture: The griddle adds a light sear to the chicken while keeping the broccoli crisp-tender.
• Minimal Cleanup: One-surface cooking reduces dishes and keeps everything together.

Recipe Shopping List

You probably already have most of these pantry staples. For exact measurements, see the ingredient list below in the recipe section.

• Fettuccine (1 pound)
• Butter (½ cup total)
• Chicken breast (1 pound)
• Garlic powder (1 teaspoon)
• Onion powder (½ teaspoon)
• Salt (½ teaspoon, adjustable)
• Pepper (½ teaspoon)
• Broccoli florets (about 3 cups)
• Water (for steaming)
• Fresh garlic (2 cloves, minced)
• Heavy cream (1 cup)
• Parmigiano-Reggiano, shredded (1 cup)

How To Make This Recipe

This overview outlines the steps so you know what to expect. Use the full ingredient amounts and detailed steps when you cook.

1. Prepare the pasta: Bring a large pot of well-salted water to a boil, then cook the fettuccine until al dente. Reserve ½ cup of the pasta cooking water before draining.
2. Preheat the griddle: Heat the Blackstone to medium. Season the chicken with garlic powder, onion powder, salt, and pepper.
3. Sear the chicken: Melt 1 tablespoon of butter on the griddle and cook the chicken on one side until well browned, then flip to brown the other side and finish cooking through.
4. Steam the broccoli: Place broccoli on another area of the griddle, cover with a dome lid, and add a few tablespoons of water under the lid to create steam. Cook until tender-crisp, then remove and keep warm.
5. Build the sauce on the griddle: Push the cooked chicken to one side, melt 3 tablespoons of butter in an open area, add the minced garlic and cook briefly until fragrant. Add the drained pasta and toss to coat in the garlic-butter mixture.
6. Finish the Alfredo: Slowly pour the heavy cream over the pasta, stirring constantly so it emulsifies with the butter. Add reserved pasta water a tablespoon at a time as needed to loosen the sauce to your desired consistency.
7. Combine and serve: Stir in the chicken and broccoli, sprinkle with Parmigiano-Reggiano, toss gently to combine, and serve hot.

Recipe FAQ

Serve this with…

• Garlic bread sticks — perfect for mopping up the sauce.
• Mixed green salad — a crisp, acidic salad helps balance the richness.
• Steamed vegetables — extra seasonal vegetables add color and nutrition.

We LOVE Chicken and Broccoli!

• Broccoli Chicken Divan — a classic, comforting casserole to try another night.
• Chicken and Broccoli Stir-Fry — a lighter, soy-based alternative when you want less cream.

Recipe Details

This recipe yields approximately 6 servings and takes about 40 minutes total (10 minutes prep, 30 minutes cook). It pairs the smoky, seared flavor from the griddle with a silky cream sauce, making it ideal for casual dinners or weekend family meals.

Ingredients

• 1 pound fettuccine
• ½ cup (1 stick) butter, divided
• 1 pound chicken breast, trimmed and halved or sliced
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon salt, or to taste
• ½ teaspoon freshly ground pepper
• 3 cups broccoli florets
• ½ cup water (for steaming broccoli)
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1 cup shredded Parmigiano-Reggiano

Instructions (concise)

1. Boil the fettuccine in well-salted water until al dente. Reserve ½ cup pasta water, then drain.
2. Preheat the griddle to medium and season the chicken with garlic powder, onion powder, salt, and pepper.
3. Melt 1 tablespoon butter on the griddle and cook the chicken until browned and cooked through. Remove and keep warm.
4. Steam the broccoli on the griddle under a dome with a few tablespoons of water until tender-crisp; remove and keep warm.
5. Melt remaining butter, sauté the minced garlic briefly, add the drained pasta and toss to coat.
6. Slowly add the heavy cream while stirring until the sauce is smooth; use reserved pasta water to adjust consistency.
7. Return the chicken and broccoli to the pasta, stir in the Parmigiano-Reggiano, and serve immediately.

Nutrition (approximate per serving)

Calories: 732 • Total Fat: 39 g • Saturated Fat: 23 g • Cholesterol: 209 mg • Sodium: 713 mg • Carbohydrates: 60 g • Fiber: 4 g • Protein: 35 g