Creamy Chicken Alfredo Broccoli (Printable)
Tender chicken and broccoli combined with fettuccine in a rich, creamy Parmesan sauce.
# What You Need:
→ Proteins
01 - 2 large boneless, skinless chicken breasts, sliced into strips
→ Vegetables
02 - 2 cups broccoli florets
03 - 3 cloves garlic, minced
→ Pasta
04 - 12 ounces fettuccine
→ Alfredo Sauce
05 - 2 tablespoons unsalted butter
06 - 1 cup heavy cream
07 - 1 cup freshly grated Parmesan cheese
08 - 1/4 teaspoon ground black pepper
09 - Salt, to taste
10 - Pinch of nutmeg (optional)
→ Garnish
11 - 2 tablespoons chopped fresh parsley
# How-To:
01 - Bring a large pot of salted water to a boil. Cook the fettuccine according to package instructions, adding the broccoli florets in the last 2 minutes. Reserve 1/2 cup of pasta water, then drain and set aside.
02 - Season chicken strips with salt and pepper. Heat 1 tablespoon of butter in a large skillet over medium-high heat. Cook chicken until golden and cooked through, about 5 to 6 minutes. Remove from skillet and keep warm.
03 - In the same skillet, add remaining 1 tablespoon butter. Sauté garlic until fragrant, about 1 minute. Reduce heat to medium-low and pour in heavy cream, bringing it to a gentle simmer.
04 - Stir in grated Parmesan, black pepper, and nutmeg if using. Cook while stirring until the sauce thickens slightly, about 3 to 4 minutes. Adjust salt to taste.
05 - Return chicken, cooked fettuccine, and broccoli to the skillet. Toss to coat evenly, adding reserved pasta water gradually to achieve a smooth sauce consistency.
06 - Plate immediately, garnished with chopped parsley and additional Parmesan as desired.
# Expert Tips:
01 -
- Ready in under 45 minutes but tastes like you've been cooking all day.
- The creamy sauce clings to every strand of fettuccine in the most satisfying way.
- Broccoli tucked throughout means you're getting something green without it feeling virtuous.
02 -
- Never add cold cream to hot pasta or pan—temperature shock makes it break or separate.
- Freshly grated Parmesan is non-negotiable; pre-grated versions won't melt smoothly into the sauce.
03 -
- Reserve pasta water before draining—that starchy liquid is your secret weapon for achieving the perfect sauce consistency.
- Taste constantly and adjust seasoning; a pinch more salt or a whisper of nutmeg can elevate the entire dish.