Chicken and Broccoli Alfredo | Creamy & Delicious Pasta Recipe

This Chicken and Broccoli Alfredo is a creamy, hearty pasta dish that’s perfect for weeknight dinners or special occasions. Tender chicken, crisp-tender broccoli, and al dente pasta are tossed in a rich and velvety Alfredo sauce for a dish that’s indulgent yet easy to prepare. A surefire crowd-pleaser!

Ingredients

Main Ingredients

• 2 chicken breasts (about 1 lb), cut into bite-sized pieces
• 2 tbsp olive oil or butter
• 3 cups broccoli florets
• 12 oz (340 g) fettuccine or your pasta of choice
• 2 cups heavy cream
• 1 cup freshly grated Parmesan cheese
• 3 garlic cloves, minced
• 2 tbsp unsalted butter
• Salt and pepper to taste

Optional Add-Ins

• ¼ tsp red pepper flakes for a little spice
• ½ cup cooked bacon bits for extra flavor
• 2 tbsp chopped fresh parsley for garnish

Preparation Instructions

1. Dice the chicken into bite-sized pieces and season with salt and pepper.
2. Cut the broccoli into small florets and blanch them in boiling water for 2–3 minutes. Drain and set aside.
3. Cook the fettuccine in a large pot of salted boiling water according to package instructions. Reserve ½ cup of pasta water before draining.

Cooking Instructions

1. Cook the Chicken

1. Heat olive oil or butter in a large skillet over medium heat.
2. Add the chicken pieces and cook for 5–7 minutes until golden brown and fully cooked. Remove from the skillet and set aside.

2. Make the Alfredo Sauce

1. In the same skillet, melt 2 tbsp of butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
2. Pour in the heavy cream and bring to a gentle simmer. Stir frequently to avoid burning.
3. Gradually whisk in the Parmesan cheese until the sauce is smooth and creamy. Season with salt, pepper, and red pepper flakes (if using).

3. Combine the Ingredients

1. Add the cooked chicken and broccoli to the Alfredo sauce. Toss to coat evenly.
2. Add the drained pasta to the skillet and toss again, mixing everything thoroughly. Use reserved pasta water to adjust the sauce consistency if needed.

4. Serve

1. Serve immediately, garnished with freshly chopped parsley and additional Parmesan cheese if desired.

Final Presentation/Serving Suggestions

• Plate the pasta in a shallow bowl, ensuring each serving has a good mix of chicken, broccoli, and creamy sauce.
• Top with a sprinkle of Parmesan, parsley, and freshly cracked black pepper.
• Pair with garlic bread and a simple side salad for a complete meal.

Nutritional Benefits

• Calories: ~520 per serving
• Protein: 30g
• Calcium: High from Parmesan and cream
• Vitamins: Rich in Vitamin C (broccoli) and B vitamins (chicken).
• Carbohydrates: Provides sustained energy from pasta.

Grocery List

Produce

• Broccoli florets (3 cups)
• Garlic (3 cloves)
• Optional: Fresh parsley

Protein

• Chicken breasts (2, about 1 lb)

Dairy

• Heavy cream (2 cups)
• Parmesan cheese (1 cup, freshly grated)
• Unsalted butter (2 tbsp)

Pasta

• Fettuccine or other pasta (12 oz)

Pantry Staples

• Olive oil
• Salt and pepper
• Optional: Red pepper flakes

Cooking Tips and Variations

• Vegetable Swaps: Use spinach, asparagus, or peas instead of broccoli for variety.
• Protein Variations: Substitute chicken with shrimp or tofu for a different twist.
• Lighter Option: Use half-and-half instead of heavy cream for a lighter sauce.