Description

This Creamy Chicken Broccoli Alfredo Pasta recipe combines tender chicken, crisp broccoli, and a rich Parmesan Alfredo sauce over fettuccine. A family-friendly dinner that’s quick, comforting, and perfect for weeknights. Includes ingredients, steps, tips, and full nutrition facts!

Ingredients

1 lb fettuccine

2 boneless skinless chicken breasts

3 cups fresh broccoli florets

2 tablespoons butter

3 cloves garlic, minced

1 ½ cups heavy cream

1 cup grated Parmesan cheese

1 teaspoon salt

½ teaspoon black pepper

1 tablespoon olive oil

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Instructions

1. Bring a large pot of salted water to a boil. Cook the fettuccine according to package instructions. In the last 2-3 minutes of cooking, add the broccoli florets. Drain and reserve ½ cup of pasta water.

2. In a large skillet, heat olive oil over medium heat. Season chicken with salt and pepper. Sear for 4-5 minutes on each side until golden and cooked through. Remove and slice.

3. In the same skillet, melt butter. Add garlic and cook for 1 minute. Stir in heavy cream and simmer 3-4 minutes.

4. Whisk in Parmesan cheese gradually until sauce is smooth and thickened.

5. Add pasta, broccoli, and chicken to the skillet. Toss gently. Use reserved pasta water to adjust sauce consistency if needed.

6. Serve hot, garnished with extra Parmesan and black pepper.

Notes

Use freshly grated Parmesan for the best melt and flavor.

Cooking broccoli with the pasta saves time and cleanup.

Leftovers reheat well with a splash of cream or milk.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Pasta
Method: Stovetop
Cuisine: Italian-American

Nutrition

Serving Size: 1 bowl
Calories: 720
Sugar: 3g
Sodium: 580mg
Fat: 38g
Saturated Fat: 20g
Unsaturated Fat: 14g
Trans Fat: 0.5g
Carbohydrates: 58g
Fiber: 3g
Protein: 40g
Cholesterol: 135mg