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Creamy Chicken Alfredo Fettuccine with Broccoli

Comforting creamy Chicken Alfredo fettuccine loaded with tender grilled chicken and vibrant broccoli, perfect for a quick yet indulgent meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian-Inspired
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken and Broccoli Alfredo
  • 2 pieces chicken breasts grilled and sliced
  • 1 cup broccoli florets blanched
  • 200 g fettuccine pasta
  • 2 tbsp unsalted butter
  • 2 cloves garlic minced
  • 200 ml heavy cream
  • 50 g Parmesan cheese grated
  • salt and freshly ground black pepper to taste
  • 1 tbsp olive oil for cooking chicken
  • chopped parsley for garnish, optional

Equipment

  • Large Pot
  • Skillet
  • Separate Pan

Method
 

  1. Step 1: Fill a large pot with salted water and bring to a boil. Add the fettuccine and cook until al dente, about 10–12 minutes. In the last 2–3 minutes of cooking, toss in the broccoli florets. Reserve ½ cup of pasta water, then drain pasta and broccoli together.
  2. Step 2: While pasta cooks, season chicken breasts with salt and pepper. Heat olive oil in a skillet over medium heat. Cook chicken for 6–7 minutes per side until golden and cooked through. Let rest before slicing thinly.
  3. Step 3: In a separate pan, melt butter over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
  4. Step 4: Pour in heavy cream and simmer gently for 2–3 minutes. Stir in grated Parmesan cheese until sauce is smooth and creamy. Add reserved pasta water gradually if sauce is too thick.
  5. Step 5: Add cooked pasta and broccoli to the sauce, tossing to coat evenly.
  6. Step 6: Serve Alfredo topped with sliced grilled chicken and sprinkle with chopped parsley if desired. Enjoy immediately.

Notes

Swap grilled chicken breasts for pan-seared thighs or shrimp for variety. Add mushrooms, sun-dried tomatoes, or spinach for extra veggies. Use half-and-half or coconut cream for a lighter or dairy-free option. Store leftovers in an airtight container in the fridge up to 3 days; reheat gently with added milk or cream to loosen sauce.