Creamy Chicken Alfredo Broccoli (Printable Version)

Tender chicken, broccoli florets, and a luscious sauce tossed with fettuccine in a rich, comforting dish.

# What You'll Need:

→ Proteins

01 - 2 large boneless, skinless chicken breasts, sliced into strips (approximately 1.1 lbs)

→ Vegetables

02 - 2 cups broccoli florets (approximately 7 oz)
03 - 3 cloves garlic, minced

→ Pasta

04 - 12 oz fettuccine

→ Alfredo Sauce

05 - 2 tablespoons unsalted butter
06 - 1 cup heavy cream
07 - 1 cup freshly grated Parmesan cheese (about 3 oz)
08 - 1/4 teaspoon ground black pepper
09 - Salt, to taste
10 - Pinch of nutmeg (optional)

→ Garnish

11 - 2 tablespoons chopped fresh parsley

# Directions:

01 - Bring a large pot of salted water to a boil. Cook the fettuccine according to package directions. Add broccoli florets during the last 2 minutes of cooking. Reserve 1/2 cup of the pasta water, drain, and set aside.
02 - Season chicken strips with salt and pepper. Heat 1 tablespoon butter in a large skillet over medium-high heat. Cook chicken until golden and fully cooked, about 5 to 6 minutes. Remove chicken from skillet and keep warm.
03 - In the same skillet, melt remaining 1 tablespoon butter. Sauté minced garlic until fragrant, about 1 minute. Reduce heat to medium-low, pour in heavy cream, and bring to a gentle simmer.
04 - Stir in grated Parmesan, black pepper, and nutmeg if using. 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 a little at a time to achieve a silky consistency.
06 - Plate immediately, garnishing with chopped fresh parsley and additional Parmesan if desired.

# Expert Advice:

01 -
  • The sauce comes together in under 10 minutes and tastes like it took hours of simmering.
  • Broccoli tucked right into the pasta water means one less pan to wash and perfectly tender florets every time.
  • It's elegant enough for guests but simple enough for a weeknight when you need comfort food fast.
02 -
  • Never let the Alfredo sauce boil hard—it will separate and look broken, and there's no quick fix once that happens.
  • That pasta water is liquid gold for adjusting your sauce consistency, so always reserve it before draining.
03 -
  • Cut your chicken into uniform strips so everything finishes cooking at the same time—thick and thin pieces cook at completely different rates.
  • The moment you add Parmesan to the cream, keep stirring and never stop until the sauce looks silky; stagnant cheese turns grainy.

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