Chicken and Broccoli Alfredo or Asparagus
Indulge in the creamy decadence of Chicken and Broccoli Alfredo—or switch it up with tender asparagus—for a comforting, restaurant-quality meal made right at home. This recipe features perfectly pan-seared chicken breast seasoned to perfection, paired with tender fettuccine pasta and your choice of vibrant broccoli florets or crisp asparagus. Tossed in a luscious homemade Alfredo sauce crafted from heavy cream, garlic, and Parmesan cheese, this dish is elevated by a subtle hint of nutmeg and optional fresh parsley garnish. Ready in just 45 minutes, this one-pan wonder is ideal for busy weeknights or a cozy dinner date. Satisfy your pasta cravings with this versatile and irresistible Chicken Alfredo recipe, sure to become a family favorite.
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Recipe Information
Ingredients
- 2 pieces Chicken breast
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 12 ounces Fettuccine pasta
- 3 cups Broccoli florets or Asparagus (trimmed and cut into 2-inch pieces)
- 3 tablespoons Unsalted butter
- 3 cloves Garlic (minced)
- 1.5 cups Heavy cream
- 1 cup Grated Parmesan cheese
- 0.25 teaspoon Ground nutmeg
- 2 tablespoons Fresh parsley (chopped, optional for garnish)
Instructions
Season the chicken breasts with salt and black pepper on both sides.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken breasts and cook until golden and fully cooked through (about 6-7 minutes per side). Remove from skillet and let rest for 5 minutes before slicing into thin strips.
Meanwhile, bring a large pot of salted water to a boil. Cook the fettuccine according to package instructions. During the last 2 minutes of pasta cooking, add the broccoli florets or asparagus pieces directly into the boiling water with the pasta. Drain pasta and vegetables, reserving 1 cup of the cooking water.
In the same skillet used for the chicken, heat 1 tablespoon of olive oil and the butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
Pour the heavy cream into the skillet and bring it to a gentle simmer. Stir in the Parmesan cheese and ground nutmeg, whisking continuously until the sauce is smooth and creamy (about 3-4 minutes). If the sauce is too thick, thin it out by adding small amounts of the reserved pasta water.
Add the cooked pasta and vegetables to the skillet with the sauce, tossing to coat evenly. Adjust seasoning with additional salt and pepper, if needed.
Top the pasta with the sliced chicken and sprinkle with fresh parsley, if desired.
Serve immediately and enjoy your homemade Chicken and Broccoli (or Asparagus) Alfredo!
Nutrition Facts
Calories |
3845 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 224.7 g | 288% | |
| Saturated Fat | 116.1 g | 580% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 739 mg | 246% | |
| Sodium | 4817 mg | 209% | |
| Total Carbohydrate | 289.0 g | 105% | |
| Dietary Fiber | 27.4 g | 98% | |
| Total Sugars | 21.4 g | ||
| Protein | 157.8 g | 316% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1199 mg | 92% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 2479 mg | 53% | |
*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.
