Description
This Quick & Easy Fettuccine Chicken Broccoli Alfredo is a creamy, delicious pasta dish combining tender chicken, crisp broccoli, and rich homemade Alfredo sauce. Ready in just 25 minutes, it’s a perfect weeknight meal that brings together protein, vegetables, and comforting flavors that the whole family will enjoy.
Ingredients
Scale
Pasta and Vegetables
- 1 pound fettuccine pasta
- 2 heads broccoli, chopped (about 3-4 cups)
- Salt, to season water and vegetables
- Freshly ground black pepper, to taste
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 Broccoli: Bring a large pot of salted water to a boil. Meanwhile, heat 1 tablespoon olive oil in a large cast iron or other skillet over medium-high heat. Add broccoli, season with salt and pepper, and cook uncovered for 4 minutes until bright green. Add 1/4 cup water and continue cooking uncovered until water evaporates and broccoli is crisp-tender. Remove broccoli and transfer to a medium bowl.
- Cook Pasta: Add the fettuccine to the boiling salted water and cook according to the package directions until al dente. Reserve 1 cup of the pasta cooking water before draining.
- Cook Chicken: In the same skillet, 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 the chicken is golden brown and cooked through. Transfer the chicken to the bowl with broccoli.
- Make 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 the bottom of the skillet to loosen any browned bits. Add grated Parmesan cheese and cook until melted and just starting to bubble, then reduce heat to low.
- Toss Pasta and Combine: Add the drained fettuccine to the skillet with the sauce, tossing to coat the noodles well. Stir in the cooked chicken and broccoli. If needed, add reserved pasta water a little at a time to achieve your desired sauce consistency.
- Serve: Serve the broccoli chicken Alfredo warm, topped with extra grated Parmesan cheese for garnish.
Notes
- This creamy dish balances pasta, protein, and veggies all in one meal, making it a nutritious and satisfying dinner option.
- The recipe takes about 30 minutes total, perfect for quick weeknight meals.
- You can substitute chicken breasts with thighs if preferred, but cooking times may vary slightly.
- For a lighter version, consider using half-and-half instead of heavy cream, though the sauce will be less rich.
- Reserve pasta water to adjust sauce thickness easily and ensure the sauce clings beautifully to the noodles.
- Garlic can be adjusted or omitted based on taste preferences.
- For extra flavor, add freshly cracked black pepper or a pinch of nutmeg to the sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 1092 kcal
- Sugar: 2 g
- Sodium: 550 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: 190 mg
