Easy Chicken Broccoli Alfredo
This Easy Chicken Broccoli Alfredo brings together juicy seasoned chicken strips, bright tender broccoli florets, and perfectly cooked fettuccine all tossed in a rich, homemade Parmesan cream sauce. Made entirely from scratch in just 30 minutes, this weeknight pasta skips the jarred sauce in favor of real butter, heavy cream, and freshly grated Parmigiano-Reggiano for a silky, restaurant-quality result that the whole family will love.
Equipment
- Large pot For boiling pasta
- Large skillet 12-inch recommended
- Colander
- Chef's knife and cutting board
- Box grater or microplane For grating fresh Parmesan
- Tongs
- Wooden spoon or silicone spatula
- Measuring cups and spoons
Ingredients
For the Pasta and Protein
- 12 oz fettuccine pasta 340g; linguine or penne also work
- 1.5 lbs boneless skinless chicken breasts 680g; cut into strips or bite-sized pieces
- 2 cups fresh broccoli florets about 180g; cut into small, even pieces
- 1 tbsp olive oil
Chicken Seasoning
- 1 tsp Italian seasoning
- ½ tsp garlic powder
- salt and black pepper to taste
For the Alfredo Sauce
- 3 tbsp unsalted butter divided — 1 tbsp for cooking chicken, 2 tbsp for sauce
- 4 cloves garlic minced; about 1½ tsp pre-minced
- 1 cup heavy cream 240ml; half-and-half can be substituted for a lighter sauce
- 1 cup whole milk 240ml
- 1½ cups Parmigiano-Reggiano cheese about 120g, freshly grated — do not use pre-shredded
- 1 pinch ground nutmeg optional but recommended
For Garnish
- fresh parsley chopped, for serving
- extra grated Parmesan for serving
- black pepper freshly cracked, for serving
Instructions
- Bring a large pot of generously salted water to a boil and cook fettuccine until al dente per package directions. Add broccoli florets to the pot 3 minutes before pasta is done, then reserve 1 cup pasta water before draining — do not rinse.
- Pat chicken pieces dry with paper towels, then season all sides with salt, black pepper, Italian seasoning, and garlic powder.
- Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat, then cook chicken in a single layer for 4–5 minutes per side until golden brown and cooked through (165°F / 74°C). Remove to a plate and tent with foil.
- Reduce heat to medium, melt remaining 2 tablespoons butter in the same skillet, then add minced garlic and sauté for 60 seconds until fragrant and lightly golden.
- Pour in the heavy cream and whole milk, scraping up any browned bits, then add the pinch of nutmeg and simmer for 3–4 minutes until slightly thickened. Reduce heat to low and stir in the grated Parmesan in three additions, stirring until smooth and creamy.
- Add the drained fettuccine and broccoli to the sauce and toss with tongs to coat, adding reserved pasta water a splash at a time if needed to loosen. Return the chicken to the pan, toss to combine, and season to taste.
- Divide among four plates and top with extra Parmesan, fresh parsley, and cracked black pepper. Serve immediately.
Notes
- Use freshly grated Parmesan: Pre-shredded cheese contains anti-caking agents that prevent smooth melting and result in a grainy sauce. Always grate from a block.
- Save your pasta water: The starchy cooking water is essential for achieving a silky, perfectly clung sauce — don't forget to scoop some out before draining.
- Keep heat low for the cheese: Adding Parmesan over high heat causes it to seize and turn grainy. Stir it in over the lowest heat setting for a smooth result.
- Don't overcook the broccoli: Three minutes in the boiling pasta water is enough — you want bright green, slightly tender florets, not mushy ones.
- Lighter option: Swap the heavy cream for half-and-half to reduce richness while keeping the dish creamy.
- Protein swap: Replace chicken with jumbo shrimp (cook 1–2 minutes per side) or use both for a surf-and-turf version.
- Make it spicy: Add a pinch of red pepper flakes to the garlic when sautéing for a subtle heat that complements the creamy sauce.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. The sauce will thicken as it chills.
- Reheating: Reheat in a skillet over low heat with a splash of milk, stirring gently until the sauce is creamy again. Avoid high heat to prevent the sauce from separating.
- Freezing: Cream-based sauces do not freeze well as they tend to separate upon thawing. This dish is best enjoyed fresh or within 3 days from the fridge.
Nutrition
Serving: 1ServingCalories: 700kcalCarbohydrates: 52gProtein: 48gFat: 30gSaturated Fat: 17gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 165mgSodium: 620mgPotassium: 720mgFiber: 3gSugar: 4gVitamin A: 20IUVitamin C: 60mgCalcium: 35mgIron: 15mg
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