Description
Quick & Easy Fettuccine Chicken Broccoli Alfredo is a comforting and hearty pasta dish combining tender chicken, crisp-tender broccoli, and fettuccine noodles bathed in a rich and creamy homemade Alfredo sauce. Ready in just 25 minutes, this recipe is perfect for a satisfying weeknight dinner that the whole family will love.
Ingredients
Scale
Pasta and Vegetables
- 1 pound fettuccine pasta
- 2 heads of broccoli, chopped (about 3-4 cups)
Chicken
- 24 ounces boneless skinless chicken breasts, cut into 1″ cubes
- 2 tablespoons olive oil, divided
- Salt and pepper, to taste
Sauce
- 4 tablespoons butter
- 3 cloves garlic, grated or finely minced
- 2 cups heavy cream
- 1 cup grated Parmesan cheese, plus more for garnish
Instructions
- Prepare the broccoli: Bring a large pot of salted water to a boil. While waiting for the water, heat a cast iron skillet or large skillet over medium-high heat with 1 tablespoon olive oil. Add chopped broccoli, season with a pinch of salt and pepper, and cook uncovered for 4 minutes until bright green. Add 1/4 cup water and continue cooking uncovered until the water evaporates and broccoli is crisp-tender. Transfer broccoli to a medium bowl.
- Cook the pasta: Add the fettuccine to the boiling salted water and cook according to the package instructions until al dente.
- Cook the chicken: In the same skillet used for broccoli, heat the remaining 1 tablespoon olive oil over medium-high heat. Add the cubed chicken in an even layer, season with salt and pepper, and cook for 5-7 minutes, turning occasionally, until golden brown and cooked through. Transfer chicken to the bowl with broccoli.
- Make the Alfredo sauce: In the same skillet, melt butter over medium heat. Add garlic and cook for 30 seconds until fragrant. Pour in heavy cream and scrape any browned bits from the skillet bottom. Stir in grated Parmesan cheese and cook until melted and just starting to bubble. Reduce heat to low to keep sauce warm.
- Combine pasta and sauce: When pasta is done, reserve 1 cup of pasta cooking water, then drain pasta. Add pasta to the skillet with Alfredo sauce and toss to coat noodles evenly. Add the cooked chicken and broccoli to the skillet, mixing to combine everything well. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
- Serve: Plate the broccoli chicken Alfredo warm, garnished with extra grated Parmesan cheese. Enjoy immediately.
Notes
- This recipe combines quality protein, fresh vegetables, and hearty pasta for a complete dinner in just 25 minutes.
- Use freshly grated Parmesan cheese for best flavor and smooth sauce texture.
- Adjust seasoning with salt and pepper to taste throughout the cooking process.
- You can substitute heavy cream with half-and-half for a lighter sauce, though the sauce will be less rich.
- Leftover pasta Alfredo reheats well in a skillet with a splash of milk or cream to loosen the sauce.
- For gluten-free option, use gluten-free fettuccine pasta.
- Adding a pinch of nutmeg to the sauce can enhance flavor if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 1092
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 52 g
- Saturated Fat: 30 g
- Unsaturated Fat: 20 g
- Trans Fat: 0.5 g
- Carbohydrates: 90.8 g
- Fiber: 4.9 g
- Protein: 63.9 g
- Cholesterol: 180 mg
