Creamy Chicken Broccoli Alfredo Fettuccine
Description
Creamy Chicken Broccoli Alfredo Fettuccine is a comforting Italian-inspired pasta dish featuring tender chicken, crisp-tender broccoli, and silky fettuccine coated in a rich garlic-Parmesan Alfredo sauce. It’s indulgent yet balanced, making it perfect for family dinners, special occasions, or when you want a restaurant-style meal at home with simple ingredients.
Time Breakdown
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4
Ingredients
For the Pasta & Chicken
400 g (14 oz) fettuccine pasta
2 boneless, skinless chicken breasts, sliced thin
2 cups broccoli florets
2 tbsp olive oil
1 tsp salt (or to taste)
½ tsp black pepper
½ tsp paprika (optional)
½ tsp Italian seasoning
For the Alfredo Sauce
4 cloves garlic, minced
1½ cups heavy cream
¾ cup freshly grated Parmesan cheese
¼ tsp nutmeg (optional but recommended)
Salt & black pepper, to taste
Garnish (Optional)
Extra grated Parmesan
Fresh parsley or basil
Instructions
Cook the Pasta & Broccoli
Bring a large pot of salted water to a boil.
Cook fettuccine according to package instructions until al dente.
Add broccoli to the pasta water during the last 2 minutes of cooking.
Drain and set aside (reserve ½ cup pasta water).
Cook the Chicken
Heat olive oil in a large skillet over medium-high heat.
Season chicken with salt, pepper, paprika, and Italian seasoning.
Cook chicken for 5–7 minutes, stirring occasionally, until golden and cooked through.
Remove chicken from skillet and set aside.
Make the Alfredo Sauce
In the same skillet, reduce heat to medium.
Pour in heavy cream and gently simmer for 3–4 minutes.
Stir in Parmesan cheese and nutmeg; whisk until smooth and thickened.
Season with salt and black pepper.
Combine Everything
Add cooked pasta, broccoli, and chicken to the sauce.
Toss gently to coat evenly.
Add reserved pasta water a little at a time if sauce needs thinning.
Simmer for 1–2 minutes until everything is heated through.
Serve
Garnish with extra Parmesan and fresh herbs.
Serve hot with garlic bread or a green salad.
Tips for Best Results
Use freshly grated Parmesan (not pre-shredded) for a smoother sauce.
Don’t boil the cream—keep it at a gentle simmer.
For extra richness, add 2 tbsp cream cheese to the sauce.
Frequently Asked Questions
Q1: Can I use milk instead of heavy cream?
Yes, but the sauce will be thinner. Use whole milk and add 1 tsp cornstarch mixed with water to thicken.
Q2: Can I make this ahead of time?
It’s best fresh, but you can store leftovers in the fridge for up to 2 days. Reheat gently with a splash of milk or cream.
Q3: Can I use a different pasta?
Absolutely! Penne, linguine, or spaghetti work well.
Q4: Is this dish freezer-friendly?
Not recommended—cream sauces can separate when frozen.
Q5: How can I make it healthier?
Use grilled chicken, half-and-half instead of cream, and whole-wheat pasta.