🍽️ FittestMe.aiFoodsNutrients

Chicken and Broccoli Alfredo Recipe

Italian-American · Main course · 35 min total

This creamy and comforting Chicken and Broccoli Alfredo combines tender chicken, fresh broccoli, and fettuccine in a rich homemade Alfredo sauce. Perfect for a quick weeknight dinner.

Ingredients

• 8 oz fettuccine pasta
• 2 boneless skinless chicken breasts (about 1 lb), cut into bite-sized pieces
• 2 cups broccoli florets
• 3 tbsp unsalted butter
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1 cup freshly grated Parmesan cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp nutmeg (optional)

Instructions

1. Bring a large pot of salted water to a boil. Cook fettuccine according to package directions until al dente. During the last 2 minutes of cooking, add broccoli florets. Drain and set aside.
2. While pasta cooks, season chicken pieces with salt and pepper. In a large skillet, heat 1 tbsp butter over medium-high heat. Cook chicken until golden and cooked through, about 5-7 minutes. Remove chicken from skillet and set aside.
3. In the same skillet, melt remaining 2 tbsp butter over medium heat. Add garlic and cook until fragrant, about 1 minute.
4. Pour in heavy cream, bring to a gentle simmer. Stir in Parmesan cheese, salt, pepper, and nutmeg until smooth and thickened, about 2-3 minutes.
5. Return chicken to the skillet, add cooked pasta and broccoli. Toss to coat evenly with sauce. Serve immediately.

Tips

• For a lighter version, use half-and-half instead of heavy cream.
• Add a pinch of red pepper flakes for a spicy kick.
• Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of milk.

More about Chicken and Broccoli Alfredo →

AI estimate may be inaccurate · Terms