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Chicken and Broccoli Alfredo

Comforting and creamy Chicken and Broccoli Alfredo featuring tender chicken, bright broccoli, and rich Alfredo sauce tossed with fettuccine pasta—ready in about 30 minutes for an easy, crowd-pleasing meal.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian-Inspired
Calories: 670
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken and Broccoli Alfredo
  • 8 oz fettuccine pasta classic choice, wide flat shape
  • 2 cups broccoli florets adds fresh, crunchy texture
  • 1 lb boneless, skinless chicken breasts sliced thin for quick cooking
  • 2 tbsp olive oil for sautéing chicken and garlic
  • 3 cloves garlic minced
  • 1 cup heavy cream for creamy sauce
  • 1 cup Parmesan cheese grated
  • salt and pepper to taste
  • 2 tbsp fresh parsley chopped, for garnish

Equipment

  • Large Pot
  • Large skillet

Method
 

  1. Step 1: Cook the fettuccine in salted boiling water according to package instructions. About 3 minutes before the pasta finishes, add broccoli florets to the pot to steam. Drain pasta and broccoli together and set aside.
  2. Step 2: Heat olive oil in a large skillet over medium heat. Season sliced chicken breasts with salt and pepper. Add chicken in a single layer and cook undisturbed for a few minutes. Flip and cook until no longer pink inside, about 5-7 minutes total. Remove chicken and set aside.
  3. Step 3: In the same skillet, add minced garlic and sauté for about 1 minute until fragrant. Pour in heavy cream and bring to a gentle simmer.
  4. Step 4: Stir in grated Parmesan cheese until melted and sauce is smooth and glossy. If sauce is too thick, add a splash of pasta water to loosen.
  5. Step 5: Return cooked chicken to the skillet, then add drained pasta and broccoli. Toss gently to coat everything evenly with sauce. Adjust seasoning with salt and pepper to taste.
  6. Step 6: Serve hot, garnished with freshly chopped parsley for brightness and color.

Notes

Swap heavy cream with half-and-half or whole milk for a lighter sauce. Add veggies like asparagus, green beans, or spinach for variation. Store leftovers in an airtight container in the fridge for 3-4 days. Reheat gently with a splash of milk or cream to maintain sauce creaminess and chicken juiciness.