Creamy Chicken Alfredo Fettuccine with Broccoli

why make this recipe

Creamy Chicken Alfredo Fettuccine with Broccoli is a fantastic dish that combines rich flavors and hearty ingredients. It’s comforting, satisfying, and perfect for family dinners or a special occasion. The creamy Alfredo sauce pairs beautifully with tender chicken and fresh broccoli, making it a balanced meal that everyone will love. Plus, it’s relatively quick and easy to prepare, so you can enjoy a homemade meal without spending hours in the kitchen.

how to make Creamy Chicken Alfredo Fettuccine with Broccoli

Ingredients

• 2 boneless, skinless chicken breasts
• Salt & black pepper, to taste
• 1 tbsp olive oil
• 200g (7 oz) fettuccine pasta
• 1 heaping cup broccoli florets
• 2 garlic cloves, minced
• 2 tbsp unsalted butter
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• Pinch of ground nutmeg (optional)
• 1 tsp dried parsley or chopped fresh parsley (for garnish)

Directions

1. Cook the Pasta: Boil fettuccine in salted water according to package directions (usually 10–11 minutes). In the last 2–3 minutes of cooking, add broccoli florets to the pot. Drain and set aside.

2. Cook the Chicken: Season chicken with salt and pepper. Heat olive oil in a skillet over medium heat. Cook chicken breasts for 6–7 minutes per side or until golden and cooked through (internal temp 165°F/74°C). Let rest for 2 minutes, then slice.

3. Make the Alfredo Sauce: In the same skillet, melt butter over medium heat. Add garlic and sauté for 30 seconds. Pour in the cream and bring to a simmer. Add Parmesan and stir until smooth and slightly thickened (about 3–4 minutes). Season with nutmeg if using.

4. Combine: Add cooked pasta and broccoli into the sauce. Toss to coat evenly and warm through.

5. Plate and Garnish: Serve pasta on plates and top with sliced chicken. Sprinkle with parsley and more Parmesan if desired. Serve immediately.

how to serve Creamy Chicken Alfredo Fettuccine with Broccoli

Serve the dish hot, right after preparing it. You can place the creamy pasta on a plate and top it with sliced chicken. A sprinkle of fresh parsley and additional Parmesan cheese will enhance the presentation and flavor. This meal pairs well with a side salad or garlic bread for a complete dining experience.

how to store Creamy Chicken Alfredo Fettuccine with Broccoli

If you have leftovers, store them in an airtight container in the refrigerator. It’s best enjoyed within 2–3 days. To reheat, use the microwave or a stovetop, adding a splash of cream or water to help loosen the sauce, as it may thicken when stored.

tips to make Creamy Chicken Alfredo Fettuccine with Broccoli

• Don’t overcook the chicken: Make sure the internal temperature reaches 165°F (74°C), but avoid cooking it too long to keep it juicy.
• Fresh ingredients: Use fresh broccoli and quality Parmesan cheese for the best flavor.
• Pasta cooking: Always salt the pasta water; it’s essential for flavor.
• ** mix it well**: Ensure you combine the pasta and sauce thoroughly for even flavor distribution.

variation

You can customize this recipe by adding different vegetables like mushrooms, spinach, or bell peppers. For a different type of protein, try shrimp or sautéed tofu for a vegetarian option. Additionally, you can swap fettuccine for another pasta type, like penne or rigatoni.

FAQs

Can I make this dish in advance?
Yes, you can prepare the chicken and Alfredo sauce ahead of time. Just assemble everything when you’re ready to eat.

What if I don’t have heavy cream?
You can use half-and-half or a mixture of milk and butter as an alternative, but it may slightly change the creaminess.

Is this recipe suitable for freezing?
While you can freeze the chicken and sauce separately, the texture may change when reheating. If possible, it’s better to enjoy it fresh or as leftovers within a few days.

Creamy Chicken Alfredo Fettuccine with Broccoli

A comforting and satisfying dish combining rich flavors of creamy Alfredo sauce with tender chicken and fresh broccoli, perfect for family dinners.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Italian

Calories: 650

Ingredients Method Notes

Ingredients

  

Main ingredients

• 2 pieces boneless, skinless chicken breasts
• Salt & black pepper, to taste
• 1 tbsp olive oil For cooking chicken
• 200 g fettuccine pasta Approximately 7 oz
• 1 cup broccoli florets Heaping cup
• 2 cloves garlic, minced
• 2 tbsp unsalted butter For making the sauce
• 1 cup heavy cream Can substitute with half-and-half or milk and butter
• 1/2 cup grated Parmesan cheese Quality cheese is best for flavor
• Pinch of ground nutmeg (optional)
• 1 tsp dried parsley or chopped fresh parsley For garnish

Method

 

Preparation

1. Boil fettuccine in salted water according to package directions (usually 10–11 minutes). In the last 2–3 minutes, add broccoli florets to the pot. Drain and set aside.
2. Season chicken with salt and pepper. Heat olive oil in a skillet over medium heat. Cook chicken breasts for 6–7 minutes per side or until golden and cooked through (internal temp 165°F/74°C). Let rest for 2 minutes, then slice.

Making the Alfredo Sauce

1. In the same skillet, melt butter over medium heat. Add garlic and sauté for 30 seconds.
2. Pour in the cream and bring to a simmer. Add Parmesan and stir until smooth and slightly thickened (about 3–4 minutes). Season with nutmeg if using.

Combine and Serve

1. Add cooked pasta and broccoli into the sauce. Toss to coat evenly and warm through.
2. Serve pasta on plates and top with sliced chicken. Sprinkle with parsley and more Parmesan if desired. Serve immediately.

Notes

Store leftovers in an airtight container in the refrigerator. Best enjoyed within 2–3 days. To reheat, add a splash of cream or water to loosen the sauce.