Chicken and Broccoli Alfredo
Indulge in the creamy, comforting goodness of Chicken and Broccoli Alfredo, a classic pasta dish that seamlessly blends tender slices of seasoned chicken, vibrant broccoli florets, and silky fettuccine coated in a rich homemade Alfredo sauce. This recipe features a luxurious blend of freshly grated Parmesan cheese, garlic, and a hint of nutmeg for a depth of flavor that’s simply irresistible. Ready in just 40 minutes, it's perfect for busy weeknight dinners or a special family meal. Garnished with fresh parsley and customizable with your favorite add-ins, this hearty dish will satisfy cravings while delivering a restaurant-quality meal straight from your kitchen. Pair it with crusty bread or a crisp side salad for a complete feast!
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Recipe Information
Ingredients
- 12 oz Fettuccine pasta
- 2 large (about 1 lb) Chicken breast
- 1 tsp (divided) Salt
- 1 tsp (divided) Black pepper
- 2 tbsp Olive oil
- 3 cups Broccoli florets
- 4 tbsp Unsalted butter
- 3 cloves (minced) Garlic
- 2 cups Heavy cream
- 1.5 cups (freshly grated) Parmesan cheese
- 0.25 tsp Nutmeg
- 2 tbsp (chopped, for garnish) Parsley
Instructions
Bring a large pot of salted water to a boil. Add the fettuccine and cook according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.
While the pasta cooks, prepare the chicken: Season both sides of the chicken breasts with 1/2 tsp salt and 1/2 tsp black pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 5-6 minutes per side, or until the internal temperature reaches 165°F (75°C). Remove the chicken from the skillet, let it rest for 5 minutes, then slice into thin strips.
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the broccoli florets and cook for 4-5 minutes, stirring occasionally, until they are bright green and crisp-tender. Remove the broccoli and set it aside.
Reduce the heat to medium-low. Add the butter to the skillet and allow it to melt. Stir in the minced garlic and cook for 30 seconds until fragrant.
Pour in the heavy cream and bring it to a gentle simmer. Stir constantly for 2-3 minutes until the cream begins to thicken slightly.
Gradually add the Parmesan cheese, stirring constantly to create a smooth sauce. Sprinkle in the nutmeg, the remaining 1/2 tsp salt, and 1/2 tsp black pepper. If the sauce is too thick, add a splash of the reserved pasta water to thin it out to your desired consistency.
Reduce the heat to low and stir in the cooked pasta, broccoli, and chicken slices until everything is well coated in the Alfredo sauce. Cook for an additional 1-2 minutes to heat everything through.
Remove from heat and garnish with chopped parsley before serving.
Nutrition Facts
Calories |
5460 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 317.7 g | 407% | |
| Saturated Fat | 163.2 g | 816% | |
| Polyunsaturated Fat | 10.2 g | ||
| Cholesterol | 1518 mg | 506% | |
| Sodium | 6553 mg | 285% | |
| Total Carbohydrate | 272.0 g | 99% | |
| Dietary Fiber | 20.0 g | 71% | |
| Total Sugars | 15.5 g | ||
| Protein | 355.8 g | 712% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1636 mg | 126% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 2697 mg | 57% | |
*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.
