Chicken Alfredo with Broccoli (Print Version)
Tender chicken and broccoli tossed in a creamy Parmesan sauce with fettuccine for a satisfying main course.
# What You Need:
→ Meats
01 - 2 large boneless, skinless chicken breasts (approximately 16 oz), cut into bite-sized pieces
→ Vegetables
02 - 2 cups broccoli florets
03 - 3 cloves garlic, minced
→ Pasta
04 - 12 oz fettuccine
→ Dairy
05 - 2 tablespoons unsalted butter
06 - 1 cup heavy cream
07 - 1 cup freshly grated Parmesan cheese
08 - 1/2 cup whole milk
→ Seasonings
09 - 1/2 teaspoon salt (plus additional for pasta water)
10 - 1/2 teaspoon freshly ground black pepper
11 - 1/4 teaspoon ground nutmeg (optional)
12 - 2 tablespoons chopped fresh parsley (for garnish)
# Directions:
01 - Bring a large pot of salted water to a boil. Add fettuccine and cook according to package instructions. Add broccoli florets during the last 3 minutes of cooking. Drain pasta and broccoli, reserving 1/2 cup of the pasta cooking water.
02 - While pasta cooks, heat 1 tablespoon of butter in a large skillet over medium-high heat. Season chicken pieces with salt and pepper, then sauté until golden and cooked through, about 5 to 6 minutes. Remove chicken from skillet and set aside.
03 - Reduce heat to medium, add remaining tablespoon of butter to the skillet, then sauté minced garlic until fragrant, about 1 minute.
04 - Pour in heavy cream and whole milk, stirring to combine. Allow to simmer gently for 2 to 3 minutes until slightly thickened.
05 - Stir in grated Parmesan cheese and ground nutmeg if using. Cook while stirring until cheese melts and sauce is smooth. If sauce is too thick, gradually add reserved pasta water until desired consistency is reached.
06 - Add cooked fettuccine, broccoli, and chicken back to the skillet. Toss gently to fully coat ingredients with the sauce. Adjust seasoning with salt and pepper to taste.
07 - Serve immediately, garnished with chopped fresh parsley and additional Parmesan cheese if desired.
# Expert Tips:
01 -
- Ready in under 45 minutes, which means weeknight dinners that actually feel special.
- The sauce is so good you'll be tempted to drink it straight from the pan (and nobody needs to know).
- One skillet, one pot, minimal cleanup but maximum comfort.
02 -
- Don't add the Parmesan all at once or it'll clump. Sprinkle it in slowly while stirring, letting each handful melt completely before adding more.
- The sauce will look thin when you first combine cream and milk—trust the cooking time and the cheese will bind everything into something magical.
03 -
- Keep the pasta water on hand before you start the sauce—you'll always need it to adjust thickness at the last second.
- Fresh Parmesan makes all the difference between a good sauce and one that tastes like you're eating clouds.