Description
Creamy Garlic Chicken Alfredo with Broccoli & Fettuccine is the ultimate comfort food — rich, indulgent, and packed with flavor. Juicy chicken breasts are pan-seared and smothered in a velvety homemade Alfredo sauce, then tossed with tender broccoli and fettuccine for a full, satisfying dinner that rivals any restaurant dish.
Ingredients
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2 boneless, skinless chicken breasts, sliced into strips
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8 oz fettuccine pasta
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2 cups broccoli florets
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2 tbsp olive oil
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3 cloves garlic, minced
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2 tbsp unsalted butter
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1 1/4 cups heavy cream
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1 cup grated Parmesan cheese
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1/4 tsp salt
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1/4 tsp black pepper
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Pinch of nutmeg (optional)
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Fresh parsley for garnish (optional)
Instructions
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Cook fettuccine according to package directions. Add broccoli to the pot during the last 3 minutes of cooking. Drain and set aside.
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In a large skillet, heat olive oil over medium heat. Add chicken strips, season with salt and pepper, and cook until golden brown and fully cooked (about 6–8 minutes). Remove and set aside.
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In the same skillet, melt butter. Add garlic and sauté for 30 seconds until fragrant.
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Pour in heavy cream and bring to a gentle simmer. Stir in Parmesan cheese, a pinch of nutmeg, and cook until sauce thickens slightly (about 3–4 minutes).
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Return chicken to the skillet and add cooked pasta and broccoli. Toss everything together until well coated.
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Serve immediately, garnished with fresh parsley if desired.
Notes
For a lighter version, use half-and-half or whole milk instead of heavy cream, and add extra steamed veggies. The Alfredo sauce thickens as it sits, so serve promptly or thin with reserved pasta water if needed. Store leftovers in an airtight container for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes