Chicken Alfredo with Broccoli (Printable View)
Creamy parmesan pasta with tender chicken and crisp broccoli florets.
# What You Need:
→ Meats
01 - 2 large boneless, skinless chicken breasts (approx. 1 lb), cut into bite-sized pieces
→ Vegetables
02 - 2 cups broccoli florets
03 - 3 cloves garlic, minced
→ Pasta
04 - 12 oz fettuccine
→ Dairy
05 - 2 tablespoons unsalted butter
06 - 1 cup heavy cream
07 - 1 cup freshly grated Parmesan cheese
08 - 1/2 cup whole milk
→ Seasonings
09 - 1/2 teaspoon salt (plus more for pasta water)
10 - 1/2 teaspoon freshly ground black pepper
11 - 1/4 teaspoon ground nutmeg (optional)
12 - 2 tablespoons chopped fresh parsley (for garnish)
# How-To Steps:
01 - Bring a large pot of salted water to a boil. Add fettuccine and cook according to package instructions. Add broccoli florets during the last 3 minutes of pasta cooking. Drain, reserving 1/2 cup pasta water.
02 - While the pasta cooks, heat 1 tablespoon butter in a large skillet over medium-high heat. Add chicken pieces, season with salt and pepper, and sauté until golden and cooked through, about 5–6 minutes. Remove chicken and set aside.
03 - In the same skillet, lower heat to medium and add remaining butter. Sauté garlic until fragrant, about 1 minute.
04 - Pour in heavy cream and milk, stirring to combine. Simmer for 2–3 minutes until slightly thickened.
05 - Stir in Parmesan cheese and nutmeg (if using). Cook, stirring, until cheese is melted and sauce is smooth. If sauce is too thick, add reserved pasta water a little at a time.
06 - Add cooked fettuccine, broccoli, and chicken to the skillet. Toss gently to coat pasta in sauce. Adjust seasoning with salt and pepper if needed.
07 - Serve immediately, garnished with chopped parsley and extra Parmesan if desired.
# Expert Advice:
01 -
- The sauce comes together faster than you'd expect, making weeknight dinners feel less chaotic.
- Broccoli hides in the creaminess, tricking you into eating vegetables while you're too busy enjoying the richness.
- It tastes restaurant-quality but requires no special skills or fancy ingredients you can't find at any grocery store.
02 -
- Never let the sauce bubble at a rolling boil once the cream is in—high heat breaks the emulsion and leaves you with separated, greasy sauce.
- If your sauce does break, lower the heat, add a splash of cold milk, and stir constantly; it usually comes back together if you catch it in time.
- Freshly grated Parmesan melts like silk, but the pre-grated kind from a shaker box will clump no matter how much you stir.
03 -
- Reserve pasta water before draining—that starchy liquid is liquid gold for adjusting sauce consistency without breaking the emulsion.
- Use a large skillet so you have room to toss everything together without splashing sauce everywhere.