Chicken Alfredo with Broccoli
A comforting and flavorful dish combining creamy Alfredo sauce, tender chicken, and crisp broccoli, perfect for weeknight dinners.
Ingredients
Pasta and Vegetables
- 12 oz fettuccine pasta
- 3 cups broccoli florets Add in the last 3 minutes of pasta cooking
Chicken
- 1 pound boneless, skinless chicken breasts Season with salt, pepper, and Italian seasoning
Sauce Ingredients
- 3 cloves garlic, minced Sauté until fragrant
- 1 cup heavy cream
- 1 cup grated Parmesan cheese Add gradually to the sauce
- 2 tablespoons olive oil For cooking the chicken
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
Cook the Pasta
- In a large pot, bring water to a boil. Add a pinch of salt and the fettuccine pasta. Cook until al dente, about 8-10 minutes.
- In the last 3 minutes of cooking, add the broccoli florets to the pot.
- Drain the pasta and broccoli, reserving about ½ cup of the pasta water. Set aside.
Prepare the Chicken
- Season the chicken breasts with salt, pepper, and Italian seasoning.
- In a large skillet, heat olive oil over medium-high heat. Add chicken and cook for about 6-7 minutes on each side until golden brown and cooked through.
Make the Sauce
- Remove the cooked chicken from the skillet and let it rest for a few minutes before slicing.
- In the same skillet, lower the heat to medium and add minced garlic. Sauté for about 1 minute.
- Pour in the heavy cream and gently simmer for about 2-3 minutes.
Add Cheese
- Gradually whisk in the grated Parmesan cheese until melted and smooth.
- Adjust consistency with reserved pasta water if the sauce is too thick.
Combine
- Add the cooked pasta, broccoli, and sliced chicken to the skillet. Toss to coat evenly with the sauce.
Serve
- Divide the Chicken Alfredo with Broccoli into bowls and garnish with fresh parsley. Serve immediately.
Notes
Pro Tips for Perfect Results: Don't overcook the pasta; use fresh ingredients; control sauce consistency; let chicken rest; taste as you go.