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Creamy Chicken Alfredo is a beloved classic that beautifully blends Italian-American cuisine with comforting flavors. This dish showcases a rich, velvety Alfredo sauce enveloping tender pieces of chicken and crisp broccoli, offering a delightful balance of creaminess and freshness. The combination of these ingredients not only creates a satisfying meal but also makes it a perennial family favorite, cherished for its simplicity and mouthwatering taste.

Easy Chicken Alfredo with Broccoli

Discover the joy of making Creamy Chicken Alfredo with Broccoli, a perfect blend of flavors that will become a family favorite. This easy recipe features tender chicken and vibrant broccoli enveloped in a rich Alfredo sauce, making it ideal for weeknight dinners or special occasions. Learn how to create this delicious comfort dish, from cooking the pasta to crafting the sauce, and elevate your mealtime experience with simple yet satisfying ingredients that nourish and delight. Enjoy a taste of indulgence!
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Ingredients
  

8 oz fettuccine pasta

1 lb boneless, skinless chicken breasts, sliced into thin strips

2 cups fresh broccoli florets

3 tablespoons olive oil

4 cloves garlic, minced

1 cup heavy cream

1 cup freshly grated Parmesan cheese

Salt and black pepper, to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Cook the Pasta and Broccoli: In a large pot, bring salted water to a vigorous boil. Add the fettuccine and cook according to the package instructions until al dente. When there are 3 minutes left on the pasta timer, add the fresh broccoli florets to the pot. Once finished, drain the fettuccine and broccoli, then set aside.

    Sauté the Chicken: In a spacious skillet, heat 2 tablespoons of olive oil over medium heat. Season the sliced chicken with salt and pepper. Add the seasoned chicken to the skillet, cooking for about 5-7 minutes, or until it is golden brown and fully cooked through. Remove the chicken from the skillet and transfer it to a plate, leaving any juices behind.

      Prepare the Alfredo Sauce: In the same skillet used for the chicken, add the remaining tablespoon of olive oil. Sauté the minced garlic over medium heat for about 30 seconds, stirring constantly until fragrant (be careful not to burn it). Slowly pour in the heavy cream and bring the mixture to a gentle simmer.

        Incorporate the Cheese: Gradually stir in the grated Parmesan cheese, ensuring it melts smoothly into the cream. Continue stirring for a few minutes until the sauce thickens and achieves a creamy consistency. If you prefer a thinner sauce, feel free to add a splash of reserved pasta water until you reach your desired texture.

          Combine and Coat: Add the cooked chicken strips and the drained fettuccine with broccoli back into the skillet. Gently toss everything together until the pasta and vegetables are generously coated in the Alfredo sauce. Taste and adjust the seasoning with additional salt and black pepper, if needed.

            Serve and Garnish: Dish out the creamy pasta onto plates, garnishing with freshly chopped parsley for an added touch of color and freshness. If desired, sprinkle a bit more Parmesan cheese on top before serving warm.

              Prep Time, Total Time, Servings: 10 min | 30 min | 4 servings