Chicken Alfredo with Broccoli (Printable Version)
Tender chicken and broccoli in a creamy Parmesan sauce tossed with fettuccine for a satisfying dish.
# What You'll Need:
→ Meats
01 - 2 large boneless, skinless chicken breasts, cut into bite-sized pieces
→ Vegetables
02 - 2 cups broccoli florets
03 - 3 cloves garlic, minced
→ Pasta
04 - 12 oz fettuccine
→ Dairy
05 - 2 tablespoons unsalted butter
06 - 1 cup heavy cream
07 - 1 cup freshly grated Parmesan cheese
08 - 1/2 cup whole milk
→ Seasonings
09 - 1/2 teaspoon salt, plus more for pasta water
10 - 1/2 teaspoon freshly ground black pepper
11 - 1/4 teaspoon ground nutmeg (optional)
12 - 2 tablespoons chopped fresh parsley for garnish
# How to Make It:
01 - Bring a large pot of salted water to a boil. Add fettuccine and cook according to package instructions. Add broccoli florets during the final 3 minutes. Drain, reserving 1/2 cup pasta water.
02 - Heat 1 tablespoon butter over medium-high heat in a large skillet. Add chicken pieces, season with salt and pepper, and cook until golden and cooked through, about 5 to 6 minutes. Remove chicken and set aside.
03 - Reduce heat to medium, add remaining butter to the same skillet, and sauté minced garlic until fragrant, approximately 1 minute.
04 - Pour in heavy cream and whole milk, stirring to combine. Simmer for 2 to 3 minutes until slightly thickened.
05 - Stir in freshly grated Parmesan cheese and nutmeg if using. Cook until cheese melts and sauce is smooth. Adjust thickness with reserved pasta water as needed.
06 - Add cooked fettuccine, broccoli, and chicken back into the skillet. Toss gently to coat evenly with sauce. Adjust seasoning with salt and pepper to taste.
07 - Serve immediately, garnished with chopped parsley and additional Parmesan cheese as desired.
# Expert Insights:
01 -
- Ready in under 45 minutes but tastes like you spent hours perfecting it.
- The broccoli stays crisp while soaking up all that creamy sauce, making it feel less guilty somehow.
- Boneless chicken cooks fast and stays tender when you don't overcomplicate it.
02 -
- Don't let the sauce boil hard once you add the dairy, or it can break and turn grainy instead of silky.
- That pasta water is a lifesaver for adjusting the sauce consistency without making it taste watery, so always reserve it.
- Freshly grated Parmesan is non-negotiable here; pre-shredded cheese won't melt smoothly and will clump up no matter how much you stir.
03 -
- Keep your heat gentle once dairy is involved, because high heat is the enemy of a smooth, silky sauce.
- Toss the pasta gently rather than aggressively so the noodles stay intact and coat evenly in sauce instead of breaking apart.