Description
This Quick & Easy Fettuccine Chicken Broccoli Alfredo is a creamy, satisfying pasta dish that combines tender chicken, crisp broccoli, and a rich homemade Alfredo sauce. Ready in just 25 minutes, it’s perfect for busy weeknights when you want a comforting, flavorful meal without spending hours in the kitchen.
Ingredients
Scale
Protein & Vegetables
- 24 ounces boneless skinless chicken breasts, cut into 1″ cubes
- 2 heads of broccoli, chopped (about 3-4 cups)
Pasta
- 1 pound fettuccine pasta
Sauce
- 4 tablespoons butter
- 3 cloves garlic, grated or finely minced
- 2 cups heavy cream
- 1 cup grated parmesan cheese, plus more for garnish
Oils & Seasonings
- 2 tablespoons olive oil, divided
- Salt and pepper, to taste
Instructions
- Prepare the pasta water: Bring a large pot of salted water to a boil to cook the fettuccine later.
- Cook the broccoli: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chopped broccoli and season with salt and pepper. Cook uncovered for 4 minutes until bright green. Add 1/4 cup water, cook uncovered until water evaporates and broccoli is crisp-tender. Transfer broccoli to a medium bowl.
- Cook the fettuccine: Add the pasta to the boiling salted water and cook according to package instructions until al dente.
- Cook the chicken: In the same skillet, heat remaining 1 tablespoon olive oil over medium-high heat. Add chicken cubes in an even layer, season with salt and pepper. Cook for 5-7 minutes, turning occasionally, until chicken is golden brown and cooked through. Transfer chicken to the bowl with broccoli.
- Make the Alfredo sauce: In the same skillet, melt butter over medium heat. Add garlic and cook for 30 seconds until fragrant. Pour in heavy cream and scrape up any browned bits from the skillet bottom. Stir in parmesan cheese and cook until melted and sauce begins to bubble. Reduce heat to low.
- Combine pasta and sauce: Drain the cooked fettuccine, reserving 1 cup pasta water. Add pasta to the skillet with Alfredo sauce and toss to coat. Add cooked chicken and broccoli, tossing gently to combine. Add pasta water as needed to reach desired sauce consistency.
- Serve: Plate the pasta warm, garnished with additional grated parmesan cheese.
- Additional tips: Refer to the recipe notes for helpful hints, substitutions, and FAQs.
Notes
- Use freshly grated parmesan cheese for best flavor and smooth melting.
- If you prefer a lighter sauce, substitute half-and-half for the heavy cream, though sauce will be less rich.
- Broccoli can be steamed or roasted instead of sautéed if desired.
- Reserve some pasta water to adjust the sauce consistency without thinning its flavor.
- Chicken can be swapped for shrimp or sautéed mushrooms for a different protein option.
- For a gluten-free version, substitute the fettuccine with gluten-free pasta.
- This recipe can easily be doubled for larger gatherings.
