Chicken Alfredo with Broccoli (Print Version)

Tender chicken and broccoli combined with creamy Parmesan sauce and fettuccine for a satisfying dish.

# What You'll Need:

→ Meats

01 - 2 large boneless, skinless chicken breasts (approximately 1 lb), cut into bite-sized pieces

→ Vegetables

02 - 2 cups broccoli florets (approximately 7 oz)
03 - 3 cloves garlic, minced

→ Pasta

04 - 12 oz fettuccine

→ Dairy

05 - 2 tablespoons unsalted butter
06 - 1 cup heavy cream
07 - 1 cup freshly grated Parmesan cheese (about 3.5 oz)
08 - 1/2 cup whole milk

→ Seasonings

09 - 1/2 teaspoon salt, plus additional for pasta water
10 - 1/2 teaspoon freshly ground black pepper
11 - 1/4 teaspoon ground nutmeg (optional)
12 - 2 tablespoons chopped fresh parsley for garnish

# How to Cook:

01 - Bring a large pot of salted water to a boil. Add fettuccine and cook according to package instructions. Add broccoli florets during the final 3 minutes of cooking. Drain pasta and broccoli, reserving 1/2 cup of pasta cooking water.
02 - While pasta cooks, heat 1 tablespoon butter in a large skillet over medium-high heat. Season chicken pieces with salt and pepper, then sauté until golden and cooked through, about 5 to 6 minutes. Remove chicken from skillet and set aside.
03 - Reduce skillet heat to medium and add remaining butter. Sauté minced garlic until fragrant, approximately 1 minute.
04 - Pour in heavy cream and whole milk, stirring to combine. Allow to simmer gently for 2 to 3 minutes until sauce slightly thickens.
05 - Stir in grated Parmesan cheese and nutmeg if desired. Continue to cook, stirring, until cheese melts and sauce reaches a smooth consistency. Thin sauce by gradually adding reserved pasta water if necessary.
06 - Return cooked fettuccine, broccoli, and chicken to the skillet. Toss gently to coat evenly with sauce. Adjust seasoning with salt and pepper to taste.
07 - Serve immediately, garnished with chopped fresh parsley and additional Parmesan cheese if preferred.

# Expert Advice:

01 -
  • It comes together in under 40 minutes, which means weeknight dinner without the stress.
  • The sauce is silky and rich without being fussy—just cream, butter, and good Parmesan doing their thing.
  • One skillet means less cleanup, and the flavors only get better as they meld together.
02 -
  • Freshly grated Parmesan is absolutely essential—pre-grated cheese will make your sauce grainy and disappointing, and once you taste the difference, you can't go back.
  • Don't let the sauce boil after you add the cheese, or it can break and become thin and oily instead of silky and smooth.
  • Save that pasta water before draining; it's liquid gold for loosening the sauce to exactly the right consistency.
03 -
  • If your sauce breaks or looks thin, whisk a teaspoon of cornstarch into a tablespoon of cold water and stir it in off the heat—it'll come back smooth and silky.
  • Cooking the broccoli in the pasta water means it gets seasoned from the inside and tastes better than if you steamed it separately.

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