Description
Enjoy a rich and creamy Chicken and Broccoli Alfredo Fettuccine that combines tender chicken, fresh broccoli, and deliciously cheesy Alfredo sauce tossed with perfectly cooked fettuccine. A comforting Italian-American classic that’s easy to prepare on the stovetop, perfect for a satisfying weeknight dinner.
Ingredients
Pasta & Vegetables
- 12 ounces fettuccine pasta
- 2 cups broccoli florets
Chicken & Seasoning
- 1 pound boneless skinless chicken breast, cut into bite-sized pieces
- 1 teaspoon salt, divided
- 1/2 teaspoon black pepper, divided
- 1 teaspoon Italian seasoning
- 2 tablespoons olive oil
Sauce
- 3 cloves garlic, minced
- 2 tablespoons unsalted butter
- 1 1/2 cups heavy cream
- 1/2 cup whole milk
- 1 cup freshly grated Parmesan cheese
- 1/4 teaspoon nutmeg (optional)
Instructions
- Cook Pasta and Broccoli: Bring salted water to a boil and cook the fettuccine pasta according to package directions until al dente. Add the broccoli florets during the last 2 minutes of cooking. Drain both and set aside.
- Cook Chicken: Heat olive oil in a large skillet over medium heat. Season the chicken pieces with half the salt, pepper, and Italian seasoning. Cook chicken in the skillet until fully cooked and lightly golden, about 5 to 6 minutes. Remove from skillet and set aside.
- Prepare Alfredo Sauce: In the same skillet, melt the butter and sauté the minced garlic for 30 seconds until fragrant. Stir in the heavy cream and milk, bringing the mixture to a gentle simmer.
- Finish Sauce: Reduce heat to low and whisk in the Parmesan cheese, remaining salt and pepper, and optional nutmeg until smooth and creamy.
- Combine and Serve: Return the cooked chicken, drained fettuccine, and broccoli to the skillet. Toss everything together to ensure it is evenly coated with the Alfredo sauce and heated through. Serve immediately for best flavor and texture.
Notes
- For a lighter sauce, substitute half-and-half for the heavy cream.
- Grilled or rotisserie chicken can be used to save time.
