Fettuccine Chicken Broccoli Alfredo
A quick, creamy chicken and broccoli fettuccine Alfredo that’s rich in flavor, high in protein, and loaded with fiber. Ready in just 30 minutes, this family-friendly pasta dinner is perfect for weeknights, meal prep, or a cozy, satisfying meal.
Equipment
- 1 large pot (for boiling pasta)
- 1 cast iron skillet or large sauté pan
- 1 Medium mixing bowl
- Measuring Cups and Spoons
- Grater (for parmesan)
- Wooden spoon or tongs
Ingredients
- 1 pound fettuccine pasta
- 2 heads broccoli chopped (about 3–4 cups)
- 24 ounces boneless skinless chicken breasts, cut into 1-inch cubes
- 4 tablespoons butter
- 3 cloves garlic grated or finely minced
- 2 cups heavy cream
- 1 cup grated Parmesan cheese plus extra for garnish
- 2 tablespoons olive oil divided
- Salt to taste
- Black pepper to taste
Instructions
- Prepare Boiling Water: Fill a large pot with water, leaving enough space for the fettuccine to cook comfortably. Place it over high heat and bring it to a rolling boil. Once boiling, generously season the water with salt—this will add flavor to the pasta from the start. Do not add the pasta yet; wait until the water reaches a full, rolling boil for even cooking.
- Cook Broccoli to Crisp-Tender Perfection: While waiting for the water to boil, heat 1 tablespoon of olive oil in a cast iron skillet or large sauté pan over medium-high heat. Add the chopped broccoli, season lightly with salt and black pepper, and sauté uncovered for about 4 minutes until the florets turn bright green and slightly tender. Add 1/4 cup of water to the pan and continue cooking uncovered until the water evaporates completely. This gently steams the broccoli while keeping it crisp-tender. Transfer the cooked broccoli to a medium mixing bowl and set aside.
- Cook Pasta to Al Dente: Once the water is boiling, carefully add the fettuccine to the pot. Stir immediately to prevent sticking. Cook according to package instructions until al dente—cooked through but still slightly firm in the center. Before draining, reserve 1 cup of the pasta cooking water to adjust the sauce later. Drain the pasta and set aside.
- Sear Chicken Until Golden: In the same skillet used for broccoli, add another 1 tablespoon of olive oil and heat over medium-high heat. Place the chicken cubes in a single, even layer. Season generously with salt and pepper. Cook about 5–7 minutes, turning occasionally until each side develops a golden-brown sear and the chicken is cooked through. Transfer the chicken to the same bowl as the broccoli to keep everything together.
- Create the Alfredo Sauce Base: Lower the heat to medium and add the butter to the skillet. Allow it to melt completely, coating the bottom. Add the minced or grated garlic and cook for 30 seconds, just until fragrant, careful not to burn. Pour in the heavy cream while stirring to combine with the butter. Use a wooden spoon to scrape up any browned bits from the pan for extra flavor. Bring the mixture to a gentle simmer.
- Incorporate Parmesan Cheese: Gradually add the grated Parmesan cheese to the cream, stirring constantly. Cook until the cheese is fully melted and the sauce starts to bubble lightly at the edges. Reduce heat to low to prevent the sauce from breaking. Taste and adjust seasoning with salt and pepper as needed.
- Combine Pasta with Sauce: Add the cooked fettuccine to the skillet with the Alfredo sauce. Gently toss the noodles to coat evenly. If the sauce is too thick, gradually add a few tablespoons of reserved pasta water until it reaches the desired consistency. The sauce should cling smoothly to each noodle without being overly heavy.
- Add Chicken and Broccoli: Return the cooked chicken and broccoli to the skillet. Gently fold them into the pasta and sauce, ensuring even distribution. Allow everything to heat together for 1–2 minutes so the flavors blend perfectly.
- Plate and Garnish: Transfer the fettuccine, chicken, and broccoli Alfredo to serving plates or a large bowl. Sprinkle additional grated Parmesan cheese on top for richness and visual appeal. Optional garnishes include freshly cracked black pepper or chopped parsley for extra flavor and color.
- Serve Immediately: Serve the creamy Fettuccine Chicken Broccoli Alfredo warm. Pair it with a crisp green salad or garlic bread for a complete, satisfying meal. This dish is ideal for quick weeknight dinners, meal prep, or cozy family-style servings.
Notes
- Broccoli Choice: Fresh broccoli works best for crisp-tender texture, but frozen broccoli can be used if fresh isn’t available. Thaw it first and gently warm through to prevent sogginess.
- Chicken Variations: Boneless, skinless chicken breasts are ideal, but thighs provide extra juiciness. Leftover cooked chicken, shrimp, or even salmon can be substituted for a quick twist.
- Cheese Tips: Use freshly grated Parmesan for a smooth, rich sauce; pre-grated varieties may not melt as evenly.
- Sauce Consistency: Reserved pasta water is key to adjusting thickness. Add slowly until the sauce clings perfectly to your fettuccine.
- Timing: The recipe is designed to be completed in about 30 minutes, making it perfect for weekday dinners, but prep in advance by cutting chicken and broccoli beforehand.
