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Creamy Chicken Broccoli Alfredo Pasta

A creamy and comforting pasta dish featuring tender chicken, fresh broccoli, and rich Alfredo sauce.

  • Total Time: 35 minutes
  • Yield: 4 1x

Ingredients

Scale
  • 8 ounces fettuccine pasta
  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 2 cups broccoli florets
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 2 garlic cloves, minced
  • 2 tablespoons olive oil
  • Salt and pepper to taste

Instructions

  1. Bring a large pot of salted water to a boil. Cook the fettuccine according to package instructions until al dente; drain and set aside.
  2. In a large skillet, heat olive oil over medium heat. Add the chicken pieces and season with salt and pepper. Cook until browned and cooked through, about 5-7 minutes.
  3. Add the minced garlic and broccoli florets to the skillet. Cook for another 3-4 minutes until the broccoli is tender-crisp.
  4. Pour in the heavy cream and bring to a simmer. Stir in the grated Parmesan cheese until the sauce thickens, about 2-3 minutes.
  5. Add the cooked pasta to the skillet and toss everything together to coat evenly. Serve immediately.

Notes

For a lighter version, substitute half-and-half for heavy cream. Ensure chicken is fully cooked to avoid food safety issues.

  • Author: Chef mia
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Method: Main Course
  • Cuisine: Italian

Nutrition

  • Calories: 650
  • Sugar: 5g
  • Fat: 35g
  • Carbohydrates: 45g
  • Protein: 40g