Description
Chicken Broccoli Alfredo is a creamy, comforting pasta dish made with tender chicken breasts, fresh broccoli florets finely chopped into the sauce, and a rich Alfredo sauce of butter, heavy cream, and Parmesan cheese. This easy-to-make recipe takes about 40 minutes from start to finish and yields a hearty dinner perfect for weeknights or family meals.
Ingredients
Scale
Pasta
- 8 ounces fettuccine
Chicken
- 1 pound boneless, skinless chicken breasts
- 3/4 teaspoons kosher salt, divided
- 1/4 teaspoon black pepper
Vegetables
- 2 broccoli crowns (approximately 11 ounces), cut into florets and finely chopped
- 1 tablespoon finely chopped garlic
Sauce
- 1/4 cup unsalted butter, divided
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
Instructions
- Boil the pasta: Bring a large pot of salted water to a boil and cook the fettuccine according to the package instructions until al dente. Drain and set aside.
- Prepare the chicken: While the pasta cooks, slice the chicken breasts in half crosswise to create thinner cutlets. Season with 1/2 teaspoon kosher salt and all of the black pepper evenly on both sides.
- Cook the chicken: Melt one tablespoon of butter in a large pan over medium heat. Add the chicken pieces and cook until golden brown and cooked through, about four minutes per side. Once done, transfer the chicken to a cutting board to rest.
- Cook broccoli and garlic: In the same pan, melt the remaining butter. Add the finely chopped broccoli and garlic and sauté for approximately five minutes until the broccoli is tender and fragrant.
- Make the Alfredo sauce: Pour in the heavy cream and bring the mixture to a light simmer. Stir in the grated Parmesan cheese until completely melted and smooth. Let the sauce simmer gently for about five minutes, allowing it to thicken slightly.
- Combine chicken and sauce: While the sauce simmers, cut the cooked chicken into bite-sized pieces. Add the chicken to the Alfredo sauce and stir to incorporate the flavors evenly.
- Finish the dish: Add the cooked fettuccine to the pan and toss well to coat the pasta thoroughly with the creamy chicken broccoli Alfredo sauce. Serve warm and enjoy.
Notes
- This chicken broccoli Alfredo is a quick 30-minute dinner that requires just a handful of ingredients, making it convenient for busy weeknights.
- Finely chopping the broccoli allows it to cook directly in the sauce, infusing the entire dish with fresh broccoli flavor while adding texture and nutrition.
- For best results, use freshly grated Parmesan cheese instead of pre-shredded for a creamier sauce.
- You can substitute fettuccine with any other pasta shape you prefer, such as linguine or penne.
- Leftovers can be refrigerated for up to 3 days and gently reheated on the stovetop or in the microwave.
Nutrition
- Serving Size: 1 serving
- Calories: 765 kcal
- Sugar: 4.8 g
- Sodium: 874 mg
- Fat: 42.6 g
- Saturated Fat: 25.2 g
- Unsaturated Fat: approximately 15 g
- Trans Fat: 0.7 g
- Carbohydrates: 51 g
- Fiber: 4 g
- Protein: 44.7 g
- Cholesterol: 195 mg
