Go Back

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
Cook Time 20 minutes
Total Time 30 minutes
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.