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Chicken and Broccoli Alfredo

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Chicken and Broccoli Alfredo is a creamy, indulgent pasta dish featuring tender chicken, crisp broccoli, and rich Parmesan Alfredo sauce tossed with fettuccine. It’s a comforting classic perfect for weeknight dinners or special occasions.

Ingredients

  • 2 boneless, skinless chicken breasts or thighs
  • 2 tablespoons olive oil or butter
  • Salt and pepper to taste
  • 3 garlic cloves, minced
  • 2 cups broccoli florets (fresh or frozen)
  • 1 cup heavy cream
  • 3/4 cup grated Parmesan cheese
  • 8 oz fettuccine or your favorite pasta
  • 1/2 teaspoon Italian seasoning (optional)
  • Pinch of ground nutmeg (optional)
  • Fresh parsley, chopped (optional, for garnish)

Instructions

  1. Cook pasta according to package directions until al dente. In the last 2–3 minutes of cooking, add broccoli. Drain and set aside.
  2. Season chicken with salt and pepper. Heat olive oil or butter in a large skillet over medium heat. Cook chicken until golden and fully cooked. Remove and slice.
  3. In the same skillet, add more butter if needed. Sauté garlic for 1 minute until fragrant.
  4. Pour in heavy cream and bring to a gentle simmer. Stir in Parmesan cheese and continue stirring until sauce is smooth and thickened.
  5. Add Italian seasoning and a pinch of nutmeg if using. Adjust seasoning to taste.
  6. Return sliced chicken and broccoli to the skillet. Add cooked pasta and toss to combine and coat evenly.
  7. Garnish with fresh parsley and serve hot.

Notes

  • Use rotisserie chicken to save time.
  • Substitute heavy cream with half-and-half for a lighter version.
  • Add red pepper flakes for a spicy kick.
  • Mix in cream cheese or mozzarella for a cheesier sauce.
  • Best served fresh, but leftovers reheat well with a splash of milk or cream.

Nutrition

Find it online: https://thefamilycooking.com/chicken-and-broccoli-alfredo/