Chicken Broccoli Alfredo
A creamy and comforting pasta dish made with tender chicken, fresh broccoli, and rich Alfredo sauce tossed with fettuccine.
Equipment
- Large Pot
- Large Skillet
Ingredients
Pasta
- 12 oz fettuccine pasta
- 3 cups broccoli florets fresh
Chicken
- 2 chicken breasts boneless and skinless
- 1 tbsp olive oil
- 1 tsp salt divided
- 1/2 tsp black pepper
Alfredo Sauce
- 2 tbsp butter
- 3 cloves garlic minced
- 2 cups heavy cream
- 1 1/2 cups Parmesan cheese grated
Instructions
- Bring a large pot of salted water to a boil. Cook the fettuccine according to package directions.
- Add the broccoli florets to the pasta water during the last 3 minutes of cooking. Drain and set aside.
- Season the chicken breasts with salt and pepper.
- Heat olive oil in a large skillet over medium heat. Cook the chicken for 5–6 minutes per side until fully cooked. Slice into strips.
- In the same skillet, melt the butter and sauté the garlic for 1 minute until fragrant.
- Pour in the heavy cream and simmer for 3–4 minutes. Stir in the Parmesan cheese until smooth.
- Add the cooked pasta, broccoli, and sliced chicken to the sauce. Toss until evenly coated and heated through.
- Serve warm with extra Parmesan cheese if desired.
Notes
You can substitute rotisserie chicken for a quicker version of this recipe. Freshly grated Parmesan melts best for a smooth Alfredo sauce.