Chicken and Broccoli Alfredo
Rich and creamy Chicken and Broccoli Alfredo featuring tender chicken, crisp broccoli, and silky Alfredo sauce coating classic fettuccine—an easy, comforting meal ready in under 30 minutes.
Equipment
- Large pot
- Large skillet
Ingredients
Main Ingredients
- 8 oz fettuccine pasta
- 2 cups broccoli florets
- 1 lb boneless, skinless chicken breasts sliced
- 2 tbsp olive oil
- 3 cloves garlic minced
- 1 cup heavy cream
- 1 cup Parmesan cheese grated
- salt and pepper to taste
- 2 tbsp fresh parsley chopped, for garnish
Instructions
- Step 1: Bring a large pot of salted water to a boil. Cook fettuccine pasta according to package instructions. About 3 minutes before pasta is done, add broccoli florets. Drain pasta and broccoli; set aside.
- Step 2: Heat olive oil in a large skillet over medium heat. Season sliced chicken breasts with salt and pepper. Cook chicken for 5–7 minutes, turning occasionally, until cooked through and golden. Remove from skillet and set aside.
- Step 3: In the same skillet, sauté minced garlic for about 1 minute until fragrant. Pour in heavy cream and gently simmer, stirring occasionally.
- Step 4: Gradually stir in grated Parmesan cheese until the sauce is smooth and creamy. Thin with splash of milk or reserved pasta water if needed. Season with salt and pepper to taste.
- Step 5: Return cooked chicken to skillet. Add drained pasta and broccoli; gently toss to coat evenly with Alfredo sauce.
- Step 6: Serve immediately, garnished with fresh chopped parsley.
Notes
Make it lighter by using half-and-half instead of heavy cream. Add extra veggies like spinach or peas for variety. Store leftovers in fridge up to 3 days; reheat gently with splash of milk for best texture.