Chicken Broccoli Alfredo
A creamy, comforting pasta dish featuring tender chicken, crisp broccoli, and fettuccine tossed in a rich homemade Alfredo sauce. Ready in 30 minutes and totally customizable.
Ingredients
Main Ingredients
- 1.5 lbs Boneless skinless chicken breasts Cut into bite-sized chunks
- 8 oz Fettuccine Or pasta of choice
- 3 cups Broccoli florets Fresh or frozen
- 2 tbsp Olive oil
- 2 tbsp Butter
- 3 cloves Garlic Minced
- 1 cup Heavy cream
- 1 cup Chicken broth
- 2 tsp Cornstarch Whisked into cream
- 3/4 cup Fresh grated Parmesan cheese
- Salt & pepper To taste
- Red pepper flakes Optional
Instructions
- Boil a large pot of salted water. Add pasta and cook according to package instructions. Add broccoli 2–3 minutes before draining. Reserve 1/4 cup pasta water.
- In a large skillet, heat olive oil over medium-high. Season and sauté chicken pieces until golden and cooked through, about 5 minutes. Remove and set aside.
- Reduce heat to medium. Add butter and garlic. Sauté until fragrant, about 30 seconds.
- Add chicken broth and bring to a simmer. Stir in heavy cream mixed with cornstarch. Simmer until slightly thickened, 3–5 minutes.
- Gradually whisk in Parmesan cheese. Stir until smooth and melted. Season with salt, pepper, and optional red pepper flakes.
- Return chicken, pasta, and broccoli to skillet. Toss gently to coat. Add reserved pasta water if needed to loosen sauce. Serve warm with extra Parmesan.
Notes
For a lighter version, substitute half-and-half for heavy cream. Use pre-cooked chicken to save time. Add sun-dried tomatoes or spinach for extra flavor and color.
Nutrition Information
Calories: 620 kcal
Total Fat: 32g
Saturated Fat: 17g
Cholesterol: 110mg
Sodium: 550mg
Carbohydrates: 50g
Fiber: 4g
Sugar: 3g
Protein: 35g
