Creamy Chicken Alfredo Broccoli (Printable)
Tender chicken and broccoli in a rich Alfredo sauce with fettuccine creates a comforting pasta dish.
# What You Need:
→ Proteins
01 - 2 large boneless, skinless chicken breasts, sliced into strips
→ Vegetables
02 - 2 cups broccoli florets
03 - 3 cloves garlic, minced
→ Pasta
04 - 12 ounces fettuccine
→ Alfredo Sauce
05 - 2 tablespoons unsalted butter
06 - 1 cup heavy cream
07 - 1 cup freshly grated Parmesan cheese
08 - 1/4 teaspoon ground black pepper
09 - Salt, to taste
10 - Pinch of nutmeg (optional)
→ Garnish
11 - 2 tablespoons chopped fresh parsley
# How To Make:
01 - Bring a large pot of salted water to a boil. Cook the fettuccine according to package instructions. Add broccoli florets during the last 2 minutes. Reserve 1/2 cup of pasta water, then drain and set aside.
02 - Season chicken strips with salt and pepper. In a large skillet over medium-high heat, melt 1 tablespoon butter. Cook chicken until golden and fully cooked, about 5 to 6 minutes. Remove chicken from skillet and keep warm.
03 - In the same skillet, add the remaining 1 tablespoon butter. Sauté garlic until fragrant, about 1 minute. Reduce heat to medium-low, add heavy cream, and bring to a gentle simmer.
04 - Stir in Parmesan cheese, black pepper, and nutmeg. Cook, stirring constantly, until sauce thickens slightly, about 3 to 4 minutes. Adjust seasoning with salt as needed.
05 - Add cooked fettuccine, broccoli, and chicken to the skillet. Toss to coat evenly, adding reserved pasta water gradually to achieve a silky sauce consistency.
06 - Serve immediately, garnished with chopped parsley and additional Parmesan if desired.
# Expert Tips:
01 -
- The sauce comes together in minutes—no cream reduction drama or constant stirring anxiety.
- Broccoli hides in plain sight, making this feel indulgent while still loading your plate with green.
- Chicken stays tender because you're not overthinking it, and pasta water does the heavy lifting for silky texture.
02 -
- Freshly grated Parmesan melts into the cream like silk, while the pre-grated stuff (with its anti-caking agents) turns the sauce gritty and disappointing—this learned lesson cost me one ruined skillet and a very patient friend's honesty.
- Pasta water is liquid gold: that starchy water makes the sauce cling to noodles instead of sliding off, and adding it gradually means you control the consistency instead of drowning everything in cream.
- Never let the cream boil rapidly or the Parmesan seizes up and you're left with grainy sadness—medium-low heat is the only speed that matters once dairy enters the pan.
03 -
- Grate your Parmesan fresh from a block while the cream is heating—you'll avoid that grainy texture disaster and taste the difference immediately.
- Keep your skillet hot when you add the pasta back in; the heat helps the sauce meld with the noodles instead of just sitting on top like an afterthought.