Description
This Creamy Garlic Chicken Alfredo with Broccoli & Fettuccine brings together tender chicken, al dente pasta, and fresh broccoli, all wrapped in a velvety homemade Alfredo sauce. This restaurant-quality dish is perfect for date nights or treating yourself after a long day, delivering balanced comfort food that feels utterly indulgent in just 35 minutes.
Ingredients
- 2 boneless, skinless chicken breasts, sliced into strips
- 8 oz fettuccine pasta (substitute with linguine)
- 2 cups broccoli florets (fresh or frozen)
- 2 tbsp olive oil (extra virgin preferred)
- 3 cloves garlic, minced
- 2 tbsp unsalted butter
- 1¼ cups heavy cream
- 1 cup grated Parmesan cheese (freshly grated works best)
- ¼ tsp salt (kosher salt preferred)
- ¼ tsp black pepper (freshly ground)
- Pinch of nutmeg (optional, the secret ingredient)
- Fresh parsley for garnish (optional)
Instructions
- Cook the Pasta and Broccoli: Bring a large pot of heavily salted water to a rolling boil. Add fettuccine and cook according to package directions until al dente. During the last 3 minutes, add broccoli florets to the same pot. Reserve ½ cup pasta water before draining.
- Cook the Chicken: While pasta cooks, heat olive oil in a large skillet over medium heat. Season chicken strips with salt and pepper, add to hot pan in a single layer. Cook undisturbed for 3-4 minutes until golden, flip and cook another 3-4 minutes until internal temperature reaches 165°F. Remove to a plate and tent with foil.
- Create the Sauce Base: In the same skillet, melt butter over medium-low heat. Add minced garlic and sauté for 30 seconds until fragrant, being careful not to burn.
- Make the Alfredo Sauce: Pour heavy cream into skillet and increase heat to medium. Bring to a gentle simmer. Once bubbling slightly, gradually add Parmesan cheese while stirring constantly to prevent clumping. Season with salt, pepper, and nutmeg. Simmer gently for 3-4 minutes, stirring frequently, until sauce coats the back of a spoon.
- Combine Everything: Return cooked chicken to skillet with any accumulated juices. Add drained pasta and broccoli, toss together using tongs until well-coated. Add reserved pasta water if sauce seems too thick.
- Serve and Garnish: Transfer to warmed plates or bowls. Garnish with freshly chopped parsley and additional Parmesan if desired. Serve immediately while sauce is creamy and hot.
Notes
Temperature matters: Allow cream to reach room temperature before adding to prevent separation. Pre-grated cheese contains anti-caking agents that can make sauce grainy—use freshly grated Parmesan. Alfredo sauce should never boil vigorously; maintain a gentle simmer for smooth cheese melting. Always reserve pasta water before draining—it’s perfect for adjusting sauce consistency. Have all ingredients prepped before cooking, as this dish comes together quickly.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving (1/4th of dish)
- Calories: 650
- Sugar: 3g
- Sodium: 580mg
- Fat: 38g
- Saturated Fat: 21g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 135mg
Keywords: creamy chicken alfredo, garlic chicken pasta, broccoli fettuccine alfredo, easy weeknight dinner