Chicken Broccoli Alfredo Pasta
Creamy Alfredo pasta with tender chicken and fresh broccoli, cooked to perfection for a satisfying and flavorful Italian-inspired main dish ideal for weeknight dinners.
Equipment
- 1 skillet for cooking chicken and sauce
- 1 pot for boiling pasta and broccoli
Ingredients
- 2 boneless skinless chicken breasts approx. 1 lb, cubed
- 1 tsp salt
- ½ tsp black pepper
- 2 tbsp olive oil
- 2 cups broccoli florets
- 3 garlic cloves finely minced
- 2 tbsp butter
- 1½ cups heavy cream
- 1 cup freshly grated Parmesan cheese
- 12 oz fettuccine pasta
- Fresh parsley for garnish
Instructions
- Bring a large pot of salted water to a rolling boil and cook fettuccine until tender but firm.
- Add broccoli florets to the pasta water during the last 3 minutes of cooking.
- Drain pasta and broccoli, reserving some pasta water.
- Season cubed chicken evenly with salt and black pepper.
- Heat olive oil in a skillet over medium-high heat and sauté chicken for 6 to 7 minutes until golden and cooked through.
- Remove chicken from the skillet and set aside.
- Lower heat and melt butter in the same skillet, then add garlic and cook briefly until fragrant.
- Pour in heavy cream and simmer gently until slightly reduced, about a few minutes.
- Stir in Parmesan cheese until the sauce is smooth and velvety.
- Add pasta and broccoli to the skillet, tossing to coat with the sauce, adjusting consistency with reserved pasta water if needed.
- Fold in the cooked chicken and heat through for another minute.
- Serve immediately, garnished with fresh parsley and extra Parmesan cheese if desired.
Notes
- Use freshly grated Parmesan for best sauce texture.
- Reserve pasta water to adjust sauce consistency.
- Store leftovers in an airtight container up to 3 days.