Chicken Alfredo pasta with broccoli and pepper In a creamy sauce
Here’s a delicious Chicken Alfredo Pasta with Broccoli and Pepper in a Creamy Sauce recipe — rich, comforting, and ready in under an hour!
Ingredients (serves 4)
For the pasta & chicken:
12 oz (340 g) fettuccine or penne pasta
1 lb (450 g) boneless chicken breast (or thighs), cut into strips
1 tbsp olive oil
Salt and black pepper (to taste)
1 tsp garlic powder
½ tsp paprika (optional)
For the vegetables:
2 cups broccoli florets
½ bell pepper (red or yellow), thinly sliced
2 cloves garlic, minced
For the creamy Alfredo sauce:
2 tbsp
1 cup heavy cream (or half-and-half)
¾ cup grated Parmesan cheese
½ cup milk (to thin if needed)
Salt & black pepper, to taste
Pinch of nutmeg (optional)
Instructions
Cook the pasta:
Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. In the last 2–3 minutes, add the broccoli florets to the same pot. Drain and set aside.
Cook the chicken:
In a large skillet, heat olive oil over medium heat. Season chicken with salt, pepper, garlic powder, and paprika.
Sauté 5–7 minutes until golden and cooked through. Remove from pan and set aside.
Saué the vegetables:
In the same skillet, add a touch of butter if needed, then toss in garlic and bell pepper. Sauté for 2–3 minutes until fragrant and tender.
Make the Alfredo sauce:
Add to the skillet and melt.
Pour in the heavy cream and bring to a gentle simmer.
Whisk in Parmesan cheese until melted and smooth.
Season with salt, black pepper, and ntmeg.
If too thick, stir in a bit of milk.
Combine everything:
Add the cooked pasta, broccoli, and chicken back into the pan. Toss to coat evenly in the sauce. Heat through for 1–2 minutes.
Serve:
Top with extra Parmesan and freshly cracked black pepper. Garnish with parsley if desired.
Serving tip:
Serve with garlic bread and a crisp green salad for a full meal.