Description
This Easy Chicken Broccoli Alfredo recipe is a creamy, comforting, and quick pasta dinner perfect for busy weeknights. Tender chicken pieces, fresh or frozen broccoli, and fettuccine are coated in a rich Alfredo sauce made with heavy cream, Parmesan, and butter. Ready in just 30 minutes, it’s a delicious American main course that can easily be customized with your favorite seasonings or ingredients.
Ingredients
Scale
Protein and Vegetables
- 2 boneless skinless chicken breasts, cut into bite-sized pieces
- 3 cups broccoli florets (fresh or frozen)
Pasta
- 12 ounces fettuccine or pasta of choice
For Cooking and Seasoning
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon Italian seasoning (optional)
Sauce Ingredients
- 2 cups heavy cream
- 1 cup grated Parmesan cheese
- 1 tablespoon butter
Garnish (Optional)
- Extra Parmesan cheese
- Chopped parsley
Instructions
- Cook the Pasta and Broccoli: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions until al dente. In the last 2 minutes of cooking, add the broccoli florets to the boiling pasta water. Drain the pasta and broccoli and set aside.
- Cook the Chicken: While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the bite-sized chicken pieces and season with garlic powder, salt, and black pepper. Cook for about 6 to 7 minutes, stirring occasionally, until the chicken is browned on the outside and cooked through. Remove the chicken from the skillet and set aside.
- Prepare the Alfredo Sauce: Reduce the heat to medium and add butter to the same skillet. Once melted, pour in the heavy cream and add the grated Parmesan cheese. Stir constantly until the cheese melts and the sauce thickens slightly, about 3 to 4 minutes.
- Toss Everything Together: Add the cooked pasta, broccoli, and chicken back into the skillet with the Alfredo sauce. Toss gently until everything is evenly coated with the creamy sauce. Season with Italian seasoning if desired.
- Serve: Serve the Chicken Broccoli Alfredo warm, garnished with extra Parmesan cheese and chopped parsley if you like.
Notes
- You can use rotisserie chicken to save cooking time.
- For a lighter version, substitute half-and-half for heavy cream.
- Frozen broccoli works well—add it straight to the boiling pasta water without thawing.
- Use fresh Parmesan cheese for the best sauce texture and flavor.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
