Chicken Broccoli Alfredo
Indulge in the creamy and comforting flavors of Chicken Broccoli Alfredo, a decadent pasta dish that combines tender chicken, vibrant broccoli, and silky fettuccine all coated in a lush Parmesan Alfredo sauce. With a blend of garlic-infused olive oil, a touch of nutmeg, and freshly grated Parmesan, this recipe elevates a classic weeknight dinner into a restaurant-quality meal. Perfectly balanced with crisp-tender broccoli and a sprinkle of fresh parsley, this dish is as visually appealing as it is delicious. Ready in under 45 minutes, Chicken Broccoli Alfredo is a crowd-pleasing choice for anyone craving creamy pasta recipes, chicken dinner ideas, or easy family meals.
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 3 garlic cloves, minced
- 2 cups broccoli florets
- 12 ounces fettuccine pasta
- 4 tablespoons unsalted butter
- 1.5 cups heavy cream
- 1 cup grated Parmesan cheese
- 0.25 teaspoon nutmeg
- 2 tablespoons fresh parsley, chopped
Instructions
Begin by slicing the chicken breasts into thin strips. Season them with salt and black pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once hot, add the chicken strips and cook for about 5-7 minutes or until they are cooked through and golden brown. Remove the chicken from the skillet and set aside.
In the same skillet, add another tablespoon of olive oil. Add the minced garlic and sauté for about 1 minute until fragrant.
Add the broccoli florets to the skillet and cook for about 3-4 minutes, until they are bright green and tender-crisp. Remove from the skillet and set aside with the chicken.
Meanwhile, bring a large pot of salted water to a boil. Add the fettuccine pasta and cook according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set it aside.
In the skillet, melt the butter over medium heat. Once melted, pour in the heavy cream and bring it to a gentle simmer.
Whisk in the grated Parmesan cheese until the sauce becomes smooth and creamy. Season with nutmeg and additional salt and pepper to taste.
If the sauce is too thick, add a bit of the reserved pasta water to reach your desired consistency.
Add the cooked chicken, broccoli, and fettuccine pasta to the skillet with the Alfredo sauce. Toss everything together gently to coat.
Continue to heat everything for an additional 2-3 minutes, ensuring the pasta is warm.
Serve immediately, garnished with chopped parsley and additional Parmesan cheese if desired.
Nutrition Facts
Calories |
4209 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 242.7 g | 311% | |
| Saturated Fat | 125.0 g | 625% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 950 mg | 317% | |
| Sodium | 4242 mg | 184% | |
| Total Carbohydrate | 262.1 g | 95% | |
| Dietary Fiber | 17.6 g | 63% | |
| Total Sugars | 14.4 g | ||
| Protein | 223.0 g | 446% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 1066 mg | 82% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 1296 mg | 28% | |
*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.
