Even Easier Chicken Broccoli or Spinach Alfredo
Get a comforting dinner on the table in record time with this "Even Easier Chicken Broccoli or Spinach Alfredo" recipe! Perfectly seared bite-sized chicken, tender broccoli florets or wilted spinach, and luscious fettuccine come together in a rich, creamy Parmesan Alfredo sauce that’s irresistibly indulgent. With just 30 minutes from start to finish and pantry-friendly ingredients like garlic, heavy cream, and grated Parmesan, this recipe is a weeknight hero. Customize your veggie choice, adjust the spice level with optional red pepper flakes, and use reserved pasta water to achieve your preferred sauce consistency. Serve this hearty, flavor-packed Alfredo with a sprinkle of extra Parmesan for a restaurant-quality meal the whole family will love. Ideal for busy evenings, this dish brings a satisfying combination of creamy, savory, and fresh flavors right to your table!
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 2 cups broccoli florets (or fresh spinach)
- 12 ounces fettuccine pasta
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1.5 cups heavy cream
- 1 cup grated Parmesan cheese
- 1 tablespoon olive oil
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 0.25 teaspoons red pepper flakes (optional)
Instructions
Bring a large pot of salted water to a boil and cook the fettuccine according to the package instructions, reserving 1/2 cup of pasta water before draining.
While the pasta cooks, trim and cut the chicken breasts into bite-sized pieces.
Heat the olive oil in a large skillet over medium-high heat. Add the chicken pieces and season with a pinch of salt and pepper. Cook for 6-8 minutes, or until the chicken is browned and cooked through. Remove and set aside.
In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
Reduce the heat to low and pour in the heavy cream, stirring constantly. Let it simmer gently for 2-3 minutes, then stir in the Parmesan cheese until smooth and creamy.
Add the cooked chicken back to the skillet. If using broccoli, blanch it in the boiling pasta water for 2 minutes before adding to the sauce. If using spinach, stir it into the sauce raw and let it wilt.
Drain the cooked fettuccine and toss it in the sauce, ensuring every strand is evenly coated. If the sauce is too thick, add the reserved pasta water a little at a time to loosen it to your liking.
Taste and adjust the seasoning with additional salt, pepper, or a pinch of red pepper flakes for a spicy kick.
Serve immediately, garnished with extra Parmesan cheese if desired.
Nutrition Facts
Calories |
926 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.0 g | 64% | |
| Saturated Fat | 27.2 g | 136% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 199 mg | 66% | |
| Sodium | 692 mg | 30% | |
| Total Carbohydrate | 66.0 g | 24% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 3.7 g | ||
| Protein | 47.0 g | 94% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 255 mg | 20% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 376 mg | 8% | |
*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.
