Description
Indulge in a wholesome restaurant-style dinner right at home. This creamy Chicken Broccoli Alfredo features succulent seared chicken breast, crisp-tender broccoli florets, and perfectly cooked fettuccine tossed in a silky, rich parmesan sauce. Designed for busy weeknights, this dish balances hearty protein with vibrant vegetables for a satisfying, crowd-pleasing meal that is easy to master and quick to serve.
Ingredients
12 oz fettuccine pasta
1 lb boneless skinless chicken breast, diced
2 cups fresh broccoli florets
1.5 cups heavy cream
1 cup freshly grated parmesan cheese
3 tbsp unsalted butter
4 cloves garlic, minced
Salt, black pepper, and garlic powder to taste
Instructions
Boil a large pot of salted water and cook the fettuccine according to package instructions.
Steam the broccoli florets until tender-crisp and set aside.
Season the diced chicken with salt, pepper, and garlic powder.
Heat 1 tablespoon of butter in a large skillet and sear chicken until golden and cooked through; remove and set aside.
Add remaining 2 tablespoons of butter to the same skillet over medium heat.
Sauté minced garlic until fragrant, then whisk in the heavy cream and simmer gently.
Stir in the parmesan cheese until the sauce is smooth and thickened.
Return the chicken and broccoli to the skillet, toss in the cooked pasta, and combine until thoroughly coated.
Notes
Ensure the heavy cream is at room temperature before adding to the pan to prevent the sauce from separating. Use freshly grated parmesan rather than pre-shredded to ensure the smoothest sauce texture. If the sauce becomes too thick, splash in a little pasta cooking water.
- Prep Time: 15
- Cook Time: 20
- Category: Recipes
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1.5 cups
- Calories: 680
- Sugar: 3g
- Sodium: 750mg
- Fat: 38g
- Saturated Fat: 22g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 145mg