Description
A rich and creamy Chicken and Broccoli Alfredo Pasta featuring tender chicken, fresh broccoli florets, and fettuccine tossed in a homemade Alfredo sauce with Parmesan and garlic. Perfect for a comforting Italian-American main dish ready in just 30 minutes.
Ingredients
Scale
Protein and Vegetables
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
- 3 cups broccoli florets
Pasta
- 12 oz fettuccine pasta
Sauce and Seasonings
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 3 tablespoons butter
- 4 cloves garlic, minced
- 1 1/2 cups heavy cream
- 1 cup grated Parmesan cheese
- 1/4 teaspoon ground nutmeg (optional)
- 1/4 teaspoon crushed red pepper flakes (optional)
- Extra Parmesan and fresh parsley for garnish
Instructions
- Cook Pasta and Broccoli: Cook the fettuccine pasta according to package instructions until al dente. During the last 2 minutes of cooking, add the broccoli florets to the boiling water with the pasta. Drain both and set aside.
- Cook Chicken: In a large skillet, heat olive oil over medium-high heat. Season the chicken pieces with salt, black pepper, and garlic powder. Add the chicken to the skillet and cook until golden and fully cooked through, about 6–8 minutes. Remove the chicken from the skillet and set aside.
- Prepare Alfredo Sauce: In the same skillet, melt the butter over medium heat. Add the minced garlic and cook for 1 minute until fragrant. Pour in the heavy cream and bring to a gentle simmer. Stir in the grated Parmesan cheese, nutmeg, and crushed red pepper flakes if using. Simmer the sauce until it thickens slightly, about 3–4 minutes.
- Combine and Heat Through: Return the cooked chicken, drained pasta, and broccoli to the skillet with the Alfredo sauce. Toss everything to coat evenly. Cook together for another 1–2 minutes until heated through.
- Garnish and Serve: Garnish the pasta with extra grated Parmesan cheese and freshly chopped parsley before serving.
Notes
- Use rotisserie chicken for a quicker preparation.
- Swap fettuccine with penne or linguine if preferred.
- For a lighter version, substitute heavy cream with half-and-half.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
