Creamy Chicken Broccoli Alfredo
This Creamy Chicken Broccoli Alfredo recipe combines tender chicken, fresh broccoli, and fettuccine pasta in a rich, creamy sauce.
Equipment
- pot
- skillet
- Meat Thermometer
Ingredients
For the Pasta
- 8 ounces Fettuccine Pasta any pasta type can work
For the Chicken
- 1 pound Boneless, Skinless Chicken Breasts cut into bite-sized pieces
- 2 tablespoons Olive Oil can substitute with butter
For the Vegetables
- 2 cups Broccoli Florets can use fresh or frozen
- 2 cloves Garlic minced, fresh preferred
For the Sauce
- 1 cup Heavy Cream can use half-and-half for lighter version
- 1 cup Parmesan Cheese grated
For Seasoning
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 1 teaspoon Italian Seasoning optional
For Garnishing
- 2 tablespoons Fresh Parsley optional
Instructions
Cooking Instructions
- Boil a pot of salted water and add the fettuccine. Cook according to the package instructions until al dente, then drain and set aside.
- In a skillet, heat olive oil over medium heat. Add the bite-sized chicken pieces, season with salt and pepper, and cook until golden brown, about 5-7 minutes.
- Stir in the minced garlic and sauté for 1 minute until fragrant. Add the heavy cream, bringing it to a gentle simmer. Mix in the Parmesan cheese, stirring until it's melted and combined.
- Add the cooked pasta and broccoli florets to the skillet. Toss everything together to coat with the creamy sauce, cooking for an additional 2-3 minutes until heated through. If desired, garnish with fresh parsley before serving.
Nutrition
Serving: 1servingCalories: 550kcalCarbohydrates: 45gProtein: 30gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 100mgSodium: 600mgPotassium: 500mgFiber: 3gSugar: 1gVitamin A: 800IUVitamin C: 70mgCalcium: 300mgIron: 2mg
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