Description
This Quick & Easy Fettuccine Chicken Broccoli Alfredo is a delicious and hearty pasta dish featuring tender chicken, crisp broccoli, and a creamy homemade Alfredo sauce. Ready in just 30 minutes, it combines protein, veggies, and creamy goodness for a perfect weeknight meal that the whole family will enjoy.
Ingredients
Scale
Pasta & Vegetables
- 1 pound fettuccine pasta
- 2 heads of broccoli, chopped (about 3-4 cups)
Protein
- 24 ounces boneless skinless chicken breasts, cut into 1″ cubes
Sauce & Seasonings
- 4 tablespoons butter
- 3 cloves garlic, grated or finely minced
- 2 cups heavy cream
- 1 cup grated parmesan cheese, plus more for garnish
- 2 tablespoons olive oil, divided
- Salt and pepper, to taste
Instructions
- Boil and Season Pasta Water: Bring a large pot of salted water to a boil to prepare for cooking the fettuccine.
- Cook Broccoli: While waiting for the water to boil, heat 1 tablespoon olive oil in a cast iron skillet or large skillet over medium-high heat. Add the chopped broccoli, season with salt and pepper, and cook uncovered for 4 minutes until bright green. Add 1/4 cup water and continue cooking uncovered until the water evaporates and the broccoli is crisp-tender. Transfer broccoli to a medium bowl.
- Cook Pasta: Add fettuccine to the boiling water and cook according to the package instructions until al dente.
- Cook Chicken: In the same skillet, heat remaining 1 tablespoon olive oil over medium-high heat. Add cubed chicken in an even layer, season generously with salt and pepper, and cook 5-7 minutes until golden brown and cooked through, turning occasionally. Transfer chicken to the bowl with broccoli.
- Make Alfredo Sauce: Melt butter in the skillet over medium heat, then sauté garlic for 30 seconds until fragrant. Add heavy cream and scrape up any browned bits from the bottom of the pan. Stir in parmesan cheese and cook until melted and bubbling slightly. Reduce heat to low to keep warm.
- Toss Pasta and Sauce: When pasta is done, reserve 1 cup of pasta water and drain the rest. Add the drained pasta to the skillet with the Alfredo sauce and toss to coat. Add the cooked chicken and broccoli, stirring to combine evenly. Use reserved pasta water as needed to thin the sauce to your preferred consistency.
- Serve: Serve the chicken broccoli Alfredo warm with extra grated parmesan cheese on top as garnish.
Notes
- This pasta dish combines protein, vegetables, and creamy sauce for a balanced and satisfying meal in about 30 minutes.
- The broccoli is cooked until tender yet crisp for optimal texture and bright color.
- Using freshly grated parmesan cheese ensures a rich and smooth Alfredo sauce.
- Reserved pasta water helps adjust sauce consistency without diluting flavor.
- This recipe is family-friendly and suitable for a quick weeknight dinner.
Nutrition
- Serving Size: 1 serving
- Calories: 1092 kcal
- Sugar: 2 g
- Sodium: 720 mg
- Fat: 52 g
- Saturated Fat: 29 g
- Unsaturated Fat: 20 g
- Trans Fat: 0.5 g
- Carbohydrates: 90.8 g
- Fiber: 4.9 g
- Protein: 63.9 g
- Cholesterol: 190 mg
