Chicken Fettuccine Alfredo with Broccoli
This creamy Chicken Fettuccine Alfredo with Broccoli is the ultimate comfort food made with tender chicken, fresh broccoli, perfectly cooked pasta, and a rich homemade Alfredo sauce. Ready in about 30 minutes, it’s a satisfying, family-friendly dinner that tastes restaurant-quality but is simple enough for busy weeknights.
Equipment
- large pot for boiling pasta
- large skillet for cooking chicken and sauce
- colander for draining pasta
- whisk for smoothing Alfredo sauce
- measuring cups and spoons
Ingredients
- 1 pound fettuccine pasta
- 1 tablespoon olive oil
- 3 cups fresh broccoli florets
- 1.25 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
- 3 tablespoons butter
- 1.5 cups heavy cream
- 1 cup freshly grated Parmesan cheese
- 0.5 teaspoon garlic powder
- 1 pinch ground nutmeg
- salt and black pepper, to taste
- 0.5 cup reserved pasta water (as needed)
Instructions
- Bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente according to package directions. Before draining, reserve about ½ cup of pasta water. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add broccoli florets and sauté for 4–5 minutes until tender-crisp. Remove from the pan and set aside.
- In the same skillet, add the chicken pieces. Season with salt and black pepper. Cook for 6–8 minutes, stirring occasionally, until golden brown and fully cooked through. Remove from heat and set aside with the broccoli.
- In the same skillet, melt the butter over medium heat. Add heavy cream and bring to a gentle simmer. Stir in garlic powder and nutmeg. Let it simmer for 3–4 minutes until slightly thickened. Gradually whisk in the Parmesan cheese until fully melted and smooth.
- Add the cooked pasta, chicken, and broccoli back into the skillet. Toss gently to coat everything in the sauce. If the sauce feels too thick, add a splash of reserved pasta water until it reaches your desired consistency. Taste and adjust seasoning if needed. Serve warm with extra Parmesan on top.
Notes
Salt pasta water generously for best flavor. Use freshly grated Parmesan to ensure a smooth, creamy sauce. Add cheese gradually over low heat to prevent clumping or graininess. If the sauce becomes too thick, loosen it with reserved pasta water. For a lighter option, replace part of the heavy cream with evaporated milk. Store leftovers in the refrigerator for up to 3 days or freeze for up to 2 months, though the sauce may separate slightly when reheated.
Nutrition
Calories: 620kcalCarbohydrates: 48gProtein: 38gFat: 32gSaturated Fat: 17gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.5gCholesterol: 145mgSodium: 520mgPotassium: 620mgFiber: 3gSugar: 4gVitamin A: 950IUVitamin C: 45mgCalcium: 320mgIron: 2.5mg
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