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Creamy Chicken Alfredo fettuccine with broccoli served in a bowl

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
Cook Time 20 minutes
Total Time 35 minutes
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.