Description
This Creamy Chicken Broccoli Alfredo Pasta is a comforting, one-pan dinner featuring tender chicken, crisp broccoli, and fettuccine tossed in a rich garlic parmesan sauce. Perfect for a quick weeknight meal or cozy weekend treat. Keywords: chicken alfredo, broccoli pasta, creamy pasta recipe, easy alfredo, one-pan dinner.
Ingredients
1 lb boneless skinless chicken breasts
12 oz fettuccine pasta
3 cups fresh broccoli florets
1 ½ cups heavy cream
1 cup freshly grated parmesan cheese
3 cloves garlic, minced
2 tbsp butter
1 tbsp olive oil
½ tsp salt
¼ tsp black pepper
1 cup reserved pasta water
Instructions
1. Season chicken breasts with salt and pepper. In a large skillet over medium-high heat, heat olive oil. Sear chicken for 5–6 minutes per side until cooked through. Remove and slice.
2. In a large pot of salted boiling water, cook fettuccine until al dente. During the last 2–3 minutes, add broccoli. Drain and reserve 1 cup of the pasta water.
3. In the skillet used for the chicken, melt butter over medium heat. Add minced garlic and sauté for 30 seconds. Pour in heavy cream and bring to a gentle simmer.
4. Add parmesan cheese and stir until fully melted. Gradually add reserved pasta water until sauce reaches desired consistency.
5. Toss the cooked pasta and broccoli into the sauce. Stir gently until coated. Return sliced chicken to the skillet and heat through.
6. Serve hot, topped with extra parmesan and freshly cracked black pepper if desired.
Notes
Use freshly grated parmesan for a smoother, more flavorful sauce.
Simmer the sauce gently—never boil it—to prevent curdling.
Save some pasta water—it helps emulsify and loosen the sauce naturally.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl
- Calories: 720
- Sugar: 2g
- Sodium: 580mg
- Fat: 39g
- Saturated Fat: 20g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 4g
- Protein: 41g
- Cholesterol: 160mg