Chicken & Broccoli Alfredo with Fettuccine Recipe
This Chicken & Broccoli Alfredo with Fettuccine is a creamy, comforting pasta dish featuring tender chicken, fresh broccoli florets, and a rich homemade Alfredo sauce. Perfect for a family dinner, this recipe balances the heartiness of chicken with nutritious broccoli, tossed in a luscious sauce made from butter, cream, and Parmesan cheese. Ready in just 35 minutes, it’s an easy yet elegant meal that everyone will love.
- Prep Time: 20 mins
- Cook Time: 15 mins
- Total Time: 35 mins
- Yield: 6 servings
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian-American
Ingredients
For the Chicken & Broccoli Alfredo
- 12 oz fettuccine pasta
- 2 cups broccoli florets
- 1 lb boneless, skinless chicken breasts, sliced into strips
- 2 tbsp olive oil
- 4 tbsp unsalted butter
- 3 cloves garlic, minced
- 1 1/2 cups heavy cream
- 1 cup freshly grated Parmesan cheese
- Salt and freshly ground black pepper, to taste
- Optional: chopped fresh parsley for garnish
Instructions
- Cook the pasta and broccoli: Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. During the last 3 minutes of the pasta cooking time, add the broccoli florets to the boiling water. Drain pasta and broccoli together and set aside.
- Cook the chicken: While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the sliced chicken breasts, seasoning with salt and pepper. Cook for about 5-7 minutes, turning occasionally, until the chicken is cooked through and golden brown. Remove chicken from the skillet and set aside.
- Prepare the Alfredo sauce: In the same skillet, reduce heat to medium and add butter. Once melted, add the minced garlic and sauté for about 1 minute until fragrant. Slowly pour in the heavy cream, stirring constantly, and bring to a gentle simmer. Let it thicken slightly for about 3-4 minutes, then stir in the Parmesan cheese until fully melted and the sauce is creamy. Season with salt and pepper to taste.
- Toss pasta, broccoli, and chicken with sauce: Return the cooked chicken to the skillet with the Alfredo sauce. Add the drained fettuccine and broccoli, gently tossing everything together to ensure even coating with the sauce. Heat through for 1-2 minutes.
- Serve: Divide the pasta among plates, garnish with chopped fresh parsley if desired, and serve immediately for a satisfying, comforting meal.
Notes
- For a lighter version, substitute half-and-half for heavy cream, but the sauce will be less rich.
- You can substitute chicken thighs for breasts if you prefer a juicier texture.
- Freshly grated Parmesan is key for the best flavor and smooth sauce texture.
- Adding a pinch of nutmeg to the sauce can enhance the flavor.
- This dish reheats well but may thicken; add a splash of cream or milk when reheating.
