Alfredo Fettuccine with Chicken and Broccoli
Indulge in the ultimate comfort food with this creamy Alfredo Fettuccine with Chicken and Broccoli recipe! Perfectly al dente fettuccine is tossed in a rich, velvety homemade Alfredo sauce made with butter, garlic, and freshly grated Parmesan cheese. Tender slices of golden-seared chicken and vibrant, sautéed broccoli florets add a hearty, wholesome touch to this irresistible dish. Ready in just 40 minutes, this one-pan wonder is ideal for busy weeknights or an elegant dinner at home. Garnished with fresh parsley, this recipe serves up a winning combination of flavors, textures, and indulgence for pasta lovers everywhere. Make this classic chicken Alfredo pasta today for an unforgettable meal!
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Recipe Information
Ingredients
- 12 oz fettuccine pasta
- 2 pieces chicken breast, boneless and skinless
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- 3 cups broccoli florets, fresh
- 4 tbsp butter, unsalted
- 2 cloves garlic, minced
- 2 cups heavy cream
- 1.5 cups Parmesan cheese, freshly grated
- 0.25 tsp nutmeg, ground (optional)
- 2 tbsp fresh parsley, chopped (optional)
Instructions
Bring a large pot of salted water to a boil. Add the fettuccine pasta and cook according to package instructions, typically 10-12 minutes, until al dente. Drain and set aside.
While the pasta cooks, season the chicken breasts with 1/2 teaspoon of salt and 1/2 teaspoon of black pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 5-6 minutes per side, or until fully cooked and golden brown. Remove the chicken from the pan and let it rest. Once cooled slightly, slice into thin strips.
In the same skillet, heat the remaining 1 tablespoon of olive oil. Add the broccoli florets and sauté for 4-5 minutes, or until tender and bright green. Remove from the skillet and set aside.
In a medium saucepan, melt the butter over medium heat. Add the minced garlic and cook for 1 minute, until fragrant but not browned.
Pour the heavy cream into the saucepan and bring it to a gentle simmer. Reduce the heat to low and whisk in the grated Parmesan cheese, stirring constantly until the cheese has melted and the sauce is creamy. Add the nutmeg, if using, and season with the remaining salt and pepper to taste.
Add the cooked fettuccine, sliced chicken, and sautéed broccoli to the saucepan with the Alfredo sauce. Toss gently to coat everything evenly.
Transfer the pasta to serving plates and garnish with fresh parsley, if desired. Serve immediately and enjoy!
Nutrition Facts
Calories |
5654 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 353.5 g | 453% | |
| Saturated Fat | 197.5 g | 988% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 1184 mg | 395% | |
| Sodium | 8280 mg | 360% | |
| Total Carbohydrate | 285.3 g | 104% | |
| Dietary Fiber | 20.4 g | 73% | |
| Total Sugars | 16.8 g | ||
| Protein | 294.2 g | 588% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 4115 mg | 317% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 2345 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
