Chicken Alfredo with Broccoli

Perfectly seasoned chicken and fresh broccoli are added to a creamy fettuccine alfredo for a complete meal that will have everyone asking for seconds.

Prep Time 15

Cook Time 25

Total Time 40

Servings

Equipment

Ingredients

For the Pasta and Broccoli

12 ounces fettuccine
1 tablespoon olive oil
1 large head broccoli cut into florets
Salt and black pepper to taste
3 tablespoons water

For the Chicken

1 tablespoon olive oil
1 ½ pounds boneless skinless chicken breasts cut into bite-sized pieces
½ teaspoon fine sea salt
¼ teaspoon black pepper
1 teaspoon Italian seasoning

For the Alfredo Sauce

3 tablespoons salted butter
4 cloves garlic minced
1 ½ cups heavy cream
1 cup freshly grated Parmesan cheese
½ teaspoon fine sea salt
½ teaspoon black pepper

Optional for Serving

Extra Parmesan cheese
Chopped fresh parsley

US Customary - Metric

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 the pasta, reserve 1 cup of pasta water. Drain and set the pasta aside.
12 ounces fettuccine
While the pasta cooks, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the broccoli florets and season lightly with salt and pepper. Cook for 4–5 minutes, stirring occasionally, until bright green with light browning in spots.
1 tablespoon olive oil, 1 large head broccoli, Salt and black pepper
Add the 3 tablespoons water and continue cooking for 1–2 more minutes until the broccoli is crisp-tender. Transfer to a plate or bowl.
3 tablespoons water
In the same skillet, heat the remaining 1 tablespoon of olive oil over medium-high heat. Add the chicken pieces and season with salt, pepper, and Italian seasoning. Cook for 8–10 minutes, stirring occasionally, until the chicken is golden brown and cooked through. Transfer the chicken to the bowl with the broccoli.
1 tablespoon olive oil, 1 ½ pounds boneless skinless chicken breasts, ½ teaspoon fine sea salt, ¼ teaspoon black pepper, 1 teaspoon Italian seasoning

No need to wipe the skillet clean between cooking the broccoli, chicken, and the sauce. The browned bits on the bottom of the pan will add tons of flavor to the sauce!

Reduce the heat to medium-low and add the butter to the skillet. Once melted, stir in the garlic and cook for about 30 seconds until fragrant.
3 tablespoons salted butter, 4 cloves garlic
Pour in the heavy cream, scraping up any browned bits from the skillet as you stir. Let the cream gently simmer for 2–3 minutes.
1 ½ cups heavy cream
Stir in the Parmesan cheese, salt, and black pepper until the sauce is smooth and creamy.
1 cup freshly grated Parmesan cheese, ½ teaspoon fine sea salt, ½ teaspoon black pepper
Add the cooked pasta, chicken, and broccoli to the skillet and toss until fully coated in the Alfredo sauce. If needed, add a splash of reserved pasta water until the sauce reaches your preferred consistency.
Serve warm with extra Parmesan cheese and chopped parsley, if desired.
Extra Parmesan cheese, Chopped fresh parsley

Notes

Ingredients

You can substitute linguine, spaghetti, or penne for the fettuccine pasta.
Boneless/skinless chicken thighs can be used in place of chicken breasts.
Half-and-half can work in place of the heavy cream, but the sauce will be lighter and less rich.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave with a splash of milk or cream to help loosen the sauce.

Nutrition