Description
This creamy Chicken Alfredo with Broccoli is a comforting and flavorful dish that combines tender chicken, fresh broccoli, and fettuccine pasta tossed in a rich, homemade Alfredo sauce. Perfect for weeknight dinners or a special occasion, this easy recipe comes together in under 30 minutes and is guaranteed to delight everyone at the table.
Ingredients
Scale
For the Alfredo Sauce:
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 1/2 cups heavy cream
- 1 cup grated Parmesan cheese
- 1/4 teaspoon nutmeg (optional)
- Salt and black pepper, to taste
For the Pasta:
- 12 oz fettuccine pasta
- Water and salt (for boiling)
For the Chicken and Broccoli:
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- Salt and black pepper, to taste
- 2 cups broccoli florets
Instructions
- Cook the Pasta and Broccoli:
- Bring a large pot of salted water to a boil. Add the fettuccine pasta and cook according to package instructions until al dente.
- During the last 2 minutes of cooking, add the broccoli florets to the boiling water. Drain the pasta and broccoli together and set aside.
- Cook the Chicken:
- Season chicken breasts with garlic powder, salt, and pepper.
- Heat olive oil in a skillet over medium heat. Cook the chicken for 5-6 minutes per side until golden and fully cooked (internal temperature of 165°F/74°C). Remove from the skillet and let rest for a few minutes, then slice into thin strips.
- Make the Alfredo Sauce:
- In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
- Stir in heavy cream and bring to a gentle simmer. Cook for 2-3 minutes, then whisk in grated Parmesan cheese until the sauce is smooth and creamy. Add nutmeg if desired, and season with salt and pepper.
- Combine the Ingredients:
- Add the cooked pasta, broccoli, and sliced chicken to the skillet with the Alfredo sauce. Toss everything together until evenly coated.
- Serve:
- Plate the Chicken Alfredo with Broccoli and garnish with extra Parmesan cheese and freshly cracked black pepper. Serve hot.
Notes
- Substitute shrimp or mushrooms for the chicken for a variation.
- For a lighter version, use half-and-half instead of heavy cream.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid separating the sauce.
- Prep Time: 10
- Cook Time: 20
- Category: Main Course