creamy chicken broccoli pasta

Prep Time: 15 minutes   |   Cook Time: 25 minutes   |   Total Time: 40 minutes   |   Servings: 4

Introduction

Chicken broccoli alfredo recipe lovers will appreciate this rich, creamy, and comforting pasta dish that comes together in just 40 minutes. Tender slices of chicken are seared until golden, then combined with crisp-tender broccoli and tossed in a silky homemade Alfredo sauce made with butter, garlic, cream, and Parmesan. The sauce clings beautifully to every strand of pasta, creating a smooth, indulgent finish. The key to perfect Alfredo is gentle heat and freshly grated cheese for a velvety texture. Serve immediately while warm and creamy for the best flavor and consistency.

Ingredients

• 12 oz fettuccine pasta (340 g)
• 2 large boneless, skinless chicken breasts, sliced (about 1 lb / 450 g)
• 3 cups broccoli florets (300 g)
• 2 tablespoons olive oil (30 ml)
• 3 tablespoons unsalted butter (42 g)
• 3 cloves garlic, minced
• 1 cup heavy cream (240 ml)
• 1/2 cup grated Parmesan cheese (50 g)
• 1 teaspoon salt (6 g)
• 1/2 teaspoon black pepper (2 g)
• 1/4 teaspoon nutmeg (optional)
• 2 tablespoons fresh parsley, chopped (optional)

Step-by-Step Instructions

1. Cook the pasta: Bring a large pot of salted water to a boil. Cook fettuccine according to package instructions until al dente, about 8–10 minutes. Reserve 1/4 cup (60 ml) pasta water and drain.
2. Blanch the broccoli: Add broccoli to boiling water for 2 minutes until bright green and slightly tender. Drain and set aside.
3. Cook the chicken: Heat olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper, then cook 4–5 minutes per side until golden and internal temperature reaches 165°F (74°C). Remove and set aside.
4. Prepare the Alfredo sauce: In the same skillet, reduce heat to medium. Add butter and garlic, cooking 30 seconds until fragrant. Pour in heavy cream and simmer gently for 3–4 minutes.
5. Add cheese: Stir in Parmesan cheese and nutmeg if using. Continue stirring until the sauce thickens and becomes smooth and creamy.
6. Combine everything: Return chicken and broccoli to the skillet. Add drained pasta and toss to coat evenly. If needed, add reserved pasta water for a silky texture.
7. Serve: Garnish with fresh parsley and extra Parmesan. Serve immediately while creamy and hot.

FAQs

Q1: Can I use milk instead of heavy cream?
You can substitute half-and-half for a lighter option, but heavy cream provides the richest and creamiest texture.

Q2: How do I prevent the sauce from becoming grainy?
Use freshly grated Parmesan and keep the heat moderate to prevent separation.

Q3: Can I make chicken broccoli alfredo recipe ahead of time?
Yes. Store in an airtight container for up to 3 days. Reheat gently with a splash of milk or cream to restore creaminess.

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