Description
This Chicken and Broccoli Alfredo Pasta is a creamy, comforting Italian-American main course perfect for a satisfying weeknight dinner. Tender chicken and fresh broccoli are tossed in a rich Parmesan and garlic Alfredo sauce, served over al dente fettuccine. The sauce is made from scratch using butter, heavy cream, and Parmesan cheese, enhanced by a hint of nutmeg for warmth and depth.
Ingredients
Scale
Pasta and Vegetables
- 12 oz fettuccine or pasta of choice
- 3 cups broccoli florets
Chicken
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- Salt and black pepper, to taste
- 2 tablespoons olive oil
Alfredo Sauce
- 3 tablespoons butter
- 3 garlic cloves, minced
- 1 1/2 cups heavy cream
- 1 cup grated Parmesan cheese
- 1/4 teaspoon nutmeg (optional)
- 1/4 cup pasta water (reserved)
Garnish
- Chopped parsley (optional)
Instructions
- Cook Pasta and Broccoli: Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente, adding the broccoli florets during the last 2–3 minutes of cooking. Once cooked, drain the pasta and broccoli, reserving 1/4 cup of the pasta water. Set aside.
- Cook Chicken: While the pasta cooks, heat olive oil in a large skillet over medium heat. Season the bite-sized chicken pieces with salt and black pepper. Add the chicken to the skillet and cook for 5–7 minutes, stirring occasionally, until the chicken is golden brown and cooked through. Remove the chicken from the skillet and set aside.
- Make Alfredo Sauce: In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it. Pour in the heavy cream and bring it to a gentle simmer. Stir in the grated Parmesan cheese and nutmeg, if using, and cook the sauce for 3–4 minutes until it becomes smooth and slightly thickened.
- Combine All Ingredients: Return the cooked chicken, pasta, and broccoli to the skillet with the sauce. Toss everything together to combine thoroughly, adding the reserved pasta water a little at a time if the sauce needs loosening to your desired consistency.
- Serve: Garnish the pasta with chopped parsley if desired and serve warm immediately for best flavor and texture.
Notes
- Use rotisserie chicken for a quicker, no-cook chicken option.
- Substitute half-and-half for heavy cream for a lighter Alfredo sauce.
- Enhance the sauce by adding sautéed mushrooms or sun-dried tomatoes.
- Reserve pasta water carefully to adjust sauce consistency as needed.
