Broccoli Chicken Alfredo
A creamy and delightful dish that combines tender chicken, vibrant broccoli, and a luxurious homemade Alfredo sauce, perfect for any occasion.
Ingredients
For the Chicken
- 2 pieces boneless, skinless chicken breasts (approximately 1 pound)
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Pasta
- 8 ounces fettuccine or pasta of your choice
- Salt (for pasta water)
For the Broccoli
- 2 cups broccoli florets (fresh or frozen)
- 1 tablespoon olive oil
- Salt and pepper to taste
For the Alfredo Sauce
- 1/2 cup unsalted butter (1 stick)
- 4 cloves garlic (minced)
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1/2 teaspoon Italian seasoning
- Fresh parsley (for garnish, optional)
Instructions
Cook the Pasta
- Fill a large pot with water and add a generous amount of salt. Bring it to a boil over high heat.
- Once boiling, add the fettuccine pasta. Cook according to the package instructions until al dente (usually around 8-10 minutes).
- Reserve 1/2 cup of pasta water, then drain the pasta and set it aside.
Prepare the Chicken
- While the pasta is cooking, season the chicken breasts with garlic powder, salt, and black pepper.
- In a large skillet, heat 1 tablespoon of olive oil over medium heat.
- Add the seasoned chicken breasts to the skillet and cook for about 6-7 minutes on each side until they are cooked through and golden brown.
- Once cooked, remove the chicken from the skillet and let it rest for 5 minutes before slicing it into strips.
Cook the Broccoli
- In the same skillet, add 1 tablespoon of olive oil over medium heat again.
- Add the broccoli florets, season with salt and pepper, and sauté for about 4-5 minutes until tender and bright green.
- Once cooked, remove the broccoli from the skillet and set aside.
Make the Alfredo Sauce
- In the same skillet, melt the butter over medium heat.
- Add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to let it burn.
- Stir in the heavy cream and bring it to a gentle simmer.
- Gradually add the grated Parmesan cheese while stirring continuously to create a smooth sauce.
- Add Italian seasoning, and taste. Adjust seasoning with salt and pepper as needed. If the sauce is too thick, use the reserved pasta water to reach your desired consistency.
Combine Everything
- Add the cooked pasta, sliced chicken, and sautéed broccoli directly into the Alfredo sauce in the skillet. Toss gently to coat everything evenly.
- Allow the mixture to heat through for 1-2 minutes.
- Serve immediately, garnished with fresh parsley if desired.
Notes
To store leftovers, let the Broccoli Chicken Alfredo cool completely, then transfer it to an airtight container. Refrigerate for up to 3 days, or freeze for up to 2 months. Reheat gently on the stove, adding a splash of milk or pasta water as needed.