Chicken Broccoli Alfredo

Chicken Broccoli Alfredo Recipe

Looking for a delicious, creamy dish that’s as easy to whip up as it is delightful to eat? This Chicken Broccoli Alfredo brings together tender chicken, vibrant broccoli, and a rich Alfredo sauce for a satisfying meal that feels indulgent but is perfect for everyday cooking. Whether you’re cooking for family or meal prepping for the week, this recipe is sure to impress.

Why You’ll Love This Recipe

• Quick and Easy: Ready in about 30 minutes, it’s perfect for busy nights.
• One-Pan Wonder: Minimal cleanup required; cook everything in one skillet!
• Creamy Comfort: The Alfredo sauce is rich and velvety, making it a comforting choice.
• Healthy Twist: Packed with protein and greens, it strikes a balance between indulgent and nutritious.
• Customizable: You can easily swap in your favorite vegetables or pasta for variety.
• Crowd-Pleaser: It’s a dish that even picky eaters will love.

Ingredients

• Chicken breast: A lean protein that cooks quickly; you can use thighs for more flavor.
• Broccoli: Adds a pop of color and a nutritious crunch; feel free to substitute with spinach or peas.
• Fettuccine pasta: Classic choice for Alfredo; any pasta shape will work if you’re in a pinch.
• Garlic: For a fragrant base; fresh cloves are best, but jarred minced garlic can save time.
• Heavy cream: Gives the sauce its creamy texture; half-and-half or whole milk can lighten it up.
• Parmesan cheese: Authentic flavor; you can use grated or shredded, and feel free to add more for extra cheesy goodness.
• Butter: Adds richness to the sauce; olive oil can be a healthier alternative.
• Salt and pepper: Essential for seasoning; adjust to taste.

Full measurements are in the recipe card below.

How to Make the Recipe

1. Cook the Pasta: Start by cooking the fettuccine in a large pot of salted boiling water according to package instructions. Drain and set aside.

2. Sauté the Chicken: In a large skillet over medium-high heat, melt a little butter. Add sliced chicken breast and season with salt and pepper. Sauté until golden and cooked through, about 5-6 minutes. Remove from skillet and set aside.

3. Cook the Broccoli: In the same skillet, add a bit more butter if needed and toss in the broccoli florets. Sauté for about 3-4 minutes until bright green and tender but still crisp. Remove and set aside with the chicken.

4. Make the Alfredo Sauce: In the same skillet, reduce the heat to medium. Add minced garlic and sauté for about 30 seconds until fragrant. Pour in the heavy cream, stirring continuously. Let it simmer gently for 2-3 minutes.

5. Add Cheese: Stir in the Parmesan cheese until melted and the sauce thickens slightly. If it’s too thick, you can add a splash of the pasta cooking water to reach your desired consistency.

6. Combine Everything: Return the cooked chicken and broccoli to the skillet along with the drained pasta. Toss everything together until well coated in the creamy sauce. Adjust seasoning with additional salt and pepper if needed.

7. Serve: Plate up your Chicken Broccoli Alfredo and sprinkle with more Parmesan if desired. Enjoy!

Pro Tips for Making the Recipe

• Don’t Overcook the Chicken: Keep an eye on the chicken to avoid dryness. It should be golden brown on the outside and juicy on the inside.
• Pasta Perfect: Toss the cooked pasta with a little olive oil after draining to prevent sticking.
• Sauce Texture: If your sauce is too thick, just add a splash of pasta water or more cream to loosen it.
• Flavor Boost: Add a pinch of nutmeg to the Alfredo sauce for a warm, earthy flavor twist.
• Veggie Variations: Feel free to mix in other vegetables like bell peppers, peas, or even sun-dried tomatoes for a flavor boost.
• Make It Spicy: Sprinkle in some red pepper flakes for a little kick if you’re feeling adventurous!

How to Serve

Chicken Broccoli Alfredo is delightful on its own, but you can elevate the meal with:

• Garlic bread for a comforting side.
• A crisp green salad dressed with vinaigrette for freshness.
• A sprinkle of fresh parsley or basil on top for a pop of color.
• Extra grated cheese for those cheesy fans!

Make Ahead and Storage

• Fridge Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
• Freezing: This dish can be frozen, but the cream might separate upon thawing. Store in a freezer-safe container for up to 2 months. To reheat, thaw overnight in the fridge.
• Reheating Tips: Gently reheat on the stove over low heat, adding a splash of cream or pasta water to bring back the original consistency.

FAQs

Can I use a different type of cheese?
Absolutely! Try using mozzarella for a stretchier texture or Pecorino Romano for a sharper flavor.

Can I make this gluten-free?
Yes! Simply substitute regular pasta with gluten-free pasta or use spiralized veggies like zucchini as a base.

How can I make this dairy-free?
Use a dairy-free cream alternative and nutritional yeast instead of Parmesan for a tasty vegan option.

What can I add for extra flavor?
Consider adding sautéed mushrooms, roasted garlic, or even sun-dried tomatoes for added depth of flavor!

Now you’re ready to enjoy a comforting bowl of Chicken Broccoli Alfredo that’s sure to become a favorite in your home. Happy cooking!

Chicken Broccoli Alfredo

A delicious and creamy Chicken Broccoli Alfredo that's quick and easy to make, packed with protein and greens, making it perfect for busy nights or meal prepping.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Italian

Calories: 600

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 2 pieces Chicken breasts A lean protein that cooks quickly; thighs can be used for more flavor.
• 2 cups Broccoli florets Adds color and crunch; can substitute with spinach or peas.
• 8 ounces Fettuccine pasta Classic choice for Alfredo; any pasta shape will work.
• 2 cloves Garlic Fresh cloves are best, but jarred minced garlic can save time.
• 1 cup Heavy cream Provides creamy texture; half-and-half or whole milk can lighten it up.
• 1 cup Parmesan cheese Authentic flavor; grated or shredded, add more for extra cheesiness.
• 2 tablespoons Butter Adds richness; olive oil can be a healthier alternative.
• to taste Salt Essential for seasoning.
• to taste Pepper Essential for seasoning.

Method

 

Preparation

1. Cook the fettuccine in a large pot of salted boiling water according to package instructions. Drain and set aside.
2. In a large skillet over medium-high heat, melt a little butter. Add sliced chicken breast and season with salt and pepper. Sauté until golden and cooked through, about 5-6 minutes. Remove from skillet and set aside.
3. In the same skillet, add a bit more butter if needed and toss in the broccoli florets. Sauté for about 3-4 minutes until bright green and tender but still crisp. Remove and set aside with the chicken.
4. In the same skillet, reduce the heat to medium. Add minced garlic and sauté for about 30 seconds until fragrant. Pour in the heavy cream, stirring continuously. Let it simmer gently for 2-3 minutes.
5. Stir in the Parmesan cheese until melted and the sauce thickens slightly. If it’s too thick, add a splash of the pasta cooking water to reach desired consistency.
6. Return the cooked chicken and broccoli to the skillet along with the drained pasta. Toss everything together until well coated in the creamy sauce. Adjust seasoning with additional salt and pepper if needed.
7. Plate up your Chicken Broccoli Alfredo and sprinkle with more Parmesan if desired. Enjoy!

Notes

Don’t overcook the chicken. Toss the cooked pasta with a little olive oil to prevent sticking. If sauce is too thick, add a splash of pasta water or more cream. Mix in other vegetables for variety, and add red pepper flakes for heat if desired.