Chicken and Broccoli Alfredo
This Chicken and Broccoli Alfredo is a creamy, comforting dish perfect for any family dinner!
Servings: 4 servings
Ingredients
- 8 oz fettuccine pasta
- 2 cups broccoli florets fresh
- 1 lb chicken breast diced
- 2 tbsp olive oil
- 3 cloves garlic minced
- 1 cup heavy cream
- 1 cup Parmesan cheese grated
- Salt and pepper to taste
- 1/2 tsp Italian seasoning
Instructions
- In a large pot, bring salted water to a boil. Add the fettuccine and cook according to package instructions until al dente, about 8-10 minutes. Reserve 1/2 cup of pasta water, then drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add the diced chicken, season with salt, pepper, and Italian seasoning, and sauté until cooked through and golden brown, about 6-8 minutes. Set aside.
- In the same skillet, add more olive oil if needed, and sauté the broccoli for about 3-4 minutes until bright green and tender-crisp. Add minced garlic and cook for an additional minute.
- Reduce heat to low, pour in heavy cream, and bring to a gentle simmer. Gradually whisk in Parmesan cheese until melted and smooth. Adjust consistency with reserved pasta water if needed.
- Add cooked fettuccine and sautéed chicken back into the skillet, tossing until well coated. Adjust seasoning with salt and pepper if necessary. Serve immediately, garnished with extra Parmesan if desired.
Equipment
- Large pot
- Skillet or frying pan
- Colander
- Wooden spoon or spatula
- Measuring cups and spoons
- Sharp knife
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in a skillet over low heat, adding a splash of milk or cream to revive the sauce.
- For a gluten-free option, substitute fettuccine with gluten-free pasta.