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Chicken and Broccoli Alfredo Pasta
Creamy Chicken and Broccoli Alfredo Fettuccine
Ingredients:
12 oz fettuccine pasta
2 cups broccoli florets
2 boneless, skinless chicken breasts, cut into bite-sized pieces
3 tablespoons olive oil, divided
3 cloves garlic, minced
1 cup heavy cream
1 cup grated Parmesan cheese
1/2 cup whole milk
2 tablespoons unsalted butter
Salt and freshly ground black pepper, to taste
1/4 teaspoon crushed red pepper flakes (optional)
Fresh parsley, chopped, for garnish
Directions:
Cook the fettuccine according to package instructions until al dente. In the last 3 minutes of cooking, add the broccoli florets to the boiling pasta water. Drain pasta and broccoli, reserving 1/2 cup pasta water.
In a large skillet, heat 2 tablespoons olive oil over medium-high heat. Add chicken pieces, season with salt and pepper, and cook until golden and cooked through, about 5-7 minutes. Remove chicken and set aside.
In the same skillet, add remaining 1 tablespoon olive oil and butter. Add minced garlic and sauté for 1 minute until fragrant.
Pour in heavy cream and milk, bringing to a gentle simmer. Stir in Parmesan cheese until melted and sauce thickens slightly, about 3-5 minutes.
Return chicken to the skillet along with cooked pasta and broccoli. Toss to coat everything in the Alfredo sauce. Add reserved pasta water a little at a time to loosen the sauce if needed.
Season with salt, pepper, and red pepper flakes if using. Garnish with fresh parsley before serving.
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
Kcal: 520 kcal per serving | Servings: 4 servings
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Creamy, cheesy, and packed with tender chicken and fresh broccoli—this Chicken and Broccoli Alfredo Pasta is a weeknight winner!Chicken and Broccoli Alfredo Pasta Creamy Chicken and Broccoli Alfredo Fettuccine Ingredients: 12 oz fettuccine pasta 2 cups broccoli florets 2 boneless, skinless chicken breasts, cut into bite-sized pieces 3 tablespoons olive oil, divided 3 cloves garlic, minced 1 cup heavy cream 1 cup grated Parmesan cheese 1/2 cup whole milk 2 tablespoons unsalted butter Salt and freshly ground black pepper, to taste 1/4 teaspoon crushed red pepper flakes (optional) Fresh parsley, chopped, for garnish Directions: Cook the fettuccine according to package instructions until al dente. In the last 3 minutes of cooking, add the broccoli florets to the boiling pasta water. Drain pasta and broccoli, reserving 1/2 cup pasta water. In a large skillet, heat 2 tablespoons olive oil over medium-high heat. Add chicken pieces, season with salt and pepper, and cook until golden and cooked through, about 5-7 minutes. Remove chicken and set aside. In the same skillet, add remaining 1 tablespoon olive oil and butter. Add minced garlic and sauté for 1 minute until fragrant. Pour in heavy cream and milk, bringing to a gentle simmer. Stir in Parmesan cheese until melted and sauce thickens slightly, about 3-5 minutes. Return chicken to the skillet along with cooked pasta and broccoli. Toss to coat everything in the Alfredo sauce. Add reserved pasta water a little at a time to loosen the sauce if needed. Season with salt, pepper, and red pepper flakes if using. Garnish with fresh parsley before serving. Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes Kcal: 520 kcal per serving | Servings: 4 servings #chickenalfredo #broccolipasta #creamypasta #italianrecipes #comfortfood #easyweeknightdinner #chickenrecipes #pastalover #homemadealfredo #dinnerideas #familymeals #italianfood #garlicbuttersauce #pastaideas #heartymeals #freshparsley #deliciousdinner #creamyalfredo #healthycomfortfood #foodie Creamy, cheesy, and packed with tender chicken and fresh broccoli—this Chicken and Broccoli Alfredo Pasta is a weeknight winner!
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