Grilled Chicken Broccoli Alfredo

What a great weekend! I love the weekends! Not only is Mars home and I get to spend two glorious days with him, but…the weekends are my time to cook and put together all the wonderful recipes I want to share with you throughout the coming week.

I knew exactly how I wanted to start the week! I wanted to share with you a fantastic easy pasta dish you can make for your families. (Yes, even the cooking impaired can make this dish!) I’ve been making this dish for years and it is a HUGE favorite! You are going to love this recipe. The ingredients are in your cupboard and refrigerator.  It’s simple to make and it’s super duper yummy! I promise your “littles” will love it.  I have the gurgles and “mmmm’s” of an 8 month old to prove it!

Chicken Marinade

To begin, you need to marinade 3 boneless, skinless chicken breast in…get this…Kraft Sun Dried Tomato Salad Dressing. Seriously! This is my favorite dressing for marinade. Steaks or Chicken, you can’t go wrong. It’s amazing! (Thank you Kraft!) Place your chicken breast in a gallon zip lock baggie and pour 1 cup of dressing over them. Throw them in the refrigerator, walk away, dance away…whatever pleases you…lol… and let them do their thing.

I’ll be honest…I knew my weekend was going to be NUTS… so I placed mine in the bag on Friday and didn’t grill them till yesterday! So, you can marinade 4 hours or you can marinade them for 48. Either way you’ll be okay.

Making alfredo sauce

When it’s time to pull this recipe together you are going to want to wash and clean two full stocks of broccoli. (Should be about 2 cups worth) Cut them into florets, place them in a small pot, and throw out all your broccoli stems. (Yep, forgot the photo…I’m consistent at least!) Bring to a boil and cook till just tender crisp. (You don’t want icky soggy broccoli! No, no, no! ) Drain the broccoli, cover, and keep warm till ready to assemble.

In another large pot, filled half way with water, bring the water to a boil so you can cook your fettuccine noodles. This is also good time to start grilling that chicken! Send your grill master out with those chicken breasts, or you can also cook them in a skillet on top of the stove! I’ve done it both ways and it turns out beautifully. Just be sure to cook them till the juices run clear!

While you are waiting for your water to boil, and your grill master to grill that chicken, let’s make the Alfredo sauce. For the sauce you need a medium sauce pan. In the sauce pan place one stick of real butter, 1- 8oz. bar of cream cheese cut into squares, and 3/4 cup Parmesan cheese. With a wire whisk, over medium-low heat, stirring constantly, melt all the ingredients until they begin to blend together.

Mixing Alfredo Sauce

Stir, stir, stir. As it begins to blend together you will add 3/4 cup of milk and 1/2 cup of white cooking wine. If you don’t want to add the cooking wine you do not have to. Just increase the milk to one cup, and continue adding milk until you have the consistency you like. When it is all blended together it should look like this…

Alfredo Sauce

You now have a rich, flavorful, Alfredo sauce.  Wasn’t that easy? (Yep…It was! lol)  Allow the sauce to simmer, stirring occasionally.  If your water is boiling for the noodles, throw those in and allow them to cook until tender. Once cooked, drain the fettuccine well.

In a large casserole dish, layer the fettuccine, then the broccoli. Next, slice your grilled marinated chicken strips into 1/4 inch slices. Pour the warm Alfredo sauce over the fettuccine and broccoli. Then lay your chicken strips on top. Sprinkle with shredded Parmesan. That’s it! You are done! Hooray You!

Chicken Alfredo Casserole in casserole dish

Isn’t it mouthwatering?(I’m drooling right now and I even had the leftovers for lunch! I’m so pathetic in my love affair with food!) So simple to make, yet so beautiful. The great thing about this dish is that if you don’t like broccoli, don’t add it. If you like more chicken, grill it. If you like your Alfredo sauce thin…add more milk…if you like thick…add less. If you have kids that just want noodles and sauce…easy peasy to scoop from the side. This dish only takes about 30 minutes to pull together, minus the marinating.

Chicken Alfredo

I serve this with garlic cheesy bread and an easy Caesar salad. It is such a complete meal you really don’t need more. You are going to be shocked how juicy and flavorful that grilled chicken is from the Kraft Salad dressing marinade! It really kicks this recipe up a notch or two! This is such a comforting family dish! Perfect for a family dinner or even a dinner party.

Bloopers and Outtakes: When the grand baby photo bombs your photo session! Guess these little piggy’s wanted Chicken Alfredo!

Chicken Broccoli Alfredo photo bomb

Thanks so much for stopping by my nest! I hope your family loves this recipe as much as all the crazy birds at this nest do. I love it so much I’m sharing it on Meal Plan Monday. So click right HERE if you’d like to find more wonderful meal planning ideas from a host of wonderful bloggers.

Have a Great Week!

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Grill Chicken Broccoli Alfredo
Grill Chicken Broccoli Alfredo
Norine Rogers

An Easy Grilled Chicken Fettuccine Alfredo that will surely become a family favorite!

  • 3-4 boneless skinless chicken breast
  • 1 cup Kraft Sun Dried Tomato Salad Dressing
  • 1 stick of real butter
  • 1 8oz. package cream cheese, diced into squares
  • 3/4 cup grated Parmesan Cheese
  • 3/4 cup milk
  • 1/2 cup white cooking wine
  • 1 package fettuccine noodles
  • 2 stalks of broccoli or 2 cups cut broccoli florets

  1. Place chicken breast and 1 cup of Kraft Sun Dried Tomato Salad Dressing in a gallon zip lock bag and marinade 4 - 8 hours.
  2. In a medium sauce pan cover broccoli florets with water. Bring to a boil and cook till tender crisp. Drain well. Cover and keep warm.
  3. Bring a large pot filled half way full with water to a full boil. Once boiling cook your fettuccine noodles till tender. Drain well.
  4. In a medium sauce pan place 1 stick of butter, 1- 8oz. brick cream cheese cubed, and 3/4 cup Parmesan cheese. Place pan over medium-low heat. Stir constantly until butter, cream cheese and Parmesan cheese melt and blend together. Once blended,stir in milk and white wine till smooth and creamy. If sauce is too thick add more milk till you have reached a desired consistency. Thick or thin depending on your particular taste.
  5. Grill chicken until juices run clear. Cut the chicken breast into 1/4 inch thick slices.
  6. In large serving dish or casserole dish, layer the noodles then the broccoli florets. Pour the Alfredo sauce over the noodles and broccoli. Lay the sliced grilled chicken breasts on top and sprinkle with more grated Parmesan cheese. Best when served immediately. You can keep warm in the oven till ready to serve but, no longer than 30 minutes.

You can cook the chicken in a skillet on top of the stove if you don't want to grill it. Also note that you do not have to use the cooking wine. You can substitute more milk in place of the cooking wine.

Prep Time: 15 minutes - Cook Time: 30 minutes ; Yield: 6 servings
Serving Size: 1 1/2 cups


  1. katie lamb | 11th Jul 16

    This looks incredible! Can’t wait to try it. Thanks for sharing!

    • | 11th Jul 16

      You are so welcome Katie! I hope you love it as much as we do. Thanks for stopping by! 😉

  2. Tracy | 11th Jul 16

    Pretty sure this will be a favorite!!!!!

  3. Susan tuckett | 11th Jul 16

    Heaven help me……..this looks delicious. I will be the biggest chub when I’m done fixing all these recipes.
    Another recipe added to my book. Thanks, Norine!!!
    Got any good recipes for Halibut?

    • | 11th Jul 16

      You are welcome Susan! Let me look for my Halibut recipe! 😉 You know me + food = some kind of recipe! lol I’ll get back to ya. I can’t promise it will be low calorie! Hahaha. 🙂

  4. Joy | 11th Jul 16

    Another one I can’t wait to try!!

  5. Rebecca | 13th Jul 16

    I couldn’t find the sun dried tomato dressing so tried roasted red pepper. I know, not the same but it made some yummy chicken! Just fyi, if you don’t have time to marinate the chicken, 5 min in the marinade and an extra squirt of dressing in the pan as it finishes cooking still gives it good flavor. 😉 I did use the wine but will probably skip it next time. Good recipe. Thanks!

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