Description
Quick & Easy Fettuccine Chicken Broccoli Alfredo is a delicious and creamy pasta dish that combines tender chicken, vibrant broccoli, and rich homemade Alfredo sauce. Ready in just 25 minutes, this comforting meal is perfect for busy weeknights and satisfying the whole family.
Ingredients
Scale
Pasta & Vegetables
- 1 pound fettuccine pasta
- 2 heads of broccoli, chopped (about 3-4 cups)
Protein
- 24 ounces boneless skinless chicken breasts, cut into 1″ cubes
Sauce & Seasoning
- 4 tablespoons butter
- 3 cloves garlic, grated or finely minced
- 2 cups heavy cream
- 1 cup grated parmesan cheese (plus more for garnish)
- 2 tablespoons olive oil, divided
- Salt and pepper, to taste
Instructions
- Prepare the broccoli: Bring a large pot of salted water to a boil. Meanwhile, heat 1 tablespoon olive oil in a cast iron skillet or large skillet over medium-high heat. Add the chopped 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 the water evaporates and the broccoli is crisp-tender. Transfer broccoli to a medium bowl.
- Cook the pasta: Once the water is boiling, add the fettuccine and cook according to the package instructions until al dente.
- Cook the chicken: In the same skillet, heat the remaining 1 tablespoon of 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 golden brown and cooked through. Transfer chicken to the bowl with broccoli.
- Make the Alfredo sauce: Melt the butter in the skillet over medium heat. Add the grated garlic and cook for 30 seconds until fragrant, being careful not to burn it. Pour in the heavy cream, scraping up any browned bits from the pan. Stir in the grated parmesan cheese and cook until melted and the sauce begins to bubble. Reduce heat to low.
- Combine pasta and sauce: Reserve 1 cup of pasta water before draining the fettuccine. Add the drained pasta to the skillet with the Alfredo sauce and toss to coat the noodles evenly.
- Finish the dish: Add the cooked chicken and broccoli to the skillet with the pasta, tossing gently to combine. If the sauce is too thick, add reserved pasta water a little at a time until you reach your desired consistency.
- Serve: Serve the chicken broccoli Alfredo warm, garnished with extra grated parmesan cheese as desired.
Notes
- This dish is a satisfying, balanced meal with protein, veggies, and carbs all in one plate, perfect for busy weeknights.
- The creamy homemade Alfredo sauce is quick to make and much better than store-bought versions.
- You can substitute the broccoli with other vegetables such as spinach or asparagus if preferred.
- For a lighter version, you can reduce the butter or use half-and-half instead of heavy cream, though the sauce will be less rich.
- If you want to add a bit of spice, sprinkle some red pepper flakes into the sauce.
- Be sure to reserve pasta water as it helps loosen the sauce and helps it adhere better to the noodles.
Nutrition
- Serving Size: 1 serving
- Calories: 1092 kcal
- Sugar: 2 g
- Sodium: 420 mg
- Fat: 52 g
- Saturated Fat: 32 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.5 g
- Carbohydrates: 90.8 g
- Fiber: 4.9 g
- Protein: 63.9 g
- Cholesterol: 210 mg
