An Indulgent, Balanced Meal That Rivals Any Restaurant
Creamy Garlic Chicken Alfredo with Broccoli & Fettuccine is the ultimate comfort food — rich, indulgent, and packed with flavor. Juicy, seasoned chicken breasts are pan-seared and smothered in a velvety homemade Alfredo sauce, then tossed with vibrant broccoli and tender fettuccine.
This modern take on the Italian-American classic blends restaurant-style flavor with wholesome ingredients and easy, one-pan cleanup. Whether it’s a cozy weeknight dinner or an elegant weekend indulgence, this dish always impresses.
⭐ Why You’ll Love This Recipe
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Rich, creamy sauce that clings perfectly to fettuccine
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Juicy chicken & crisp broccoli for balance and nutrition
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Easy, one-pan assembly with simple steps
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Kid-friendly & make-ahead options
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Elegant enough for guests, easy enough for weeknights
Ingredients (Serves 3–4)
For the Chicken
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2 boneless, skinless chicken breasts (about 1 lb), sliced into strips
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1 tsp garlic powder
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½ tsp dried Italian seasoning
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Salt & pepper, to taste
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1 Tbsp olive oil
For the Broccoli
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2 cups broccoli florets (about ½ head)
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1 Tbsp olive oil or butter
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Salt, to taste
For the Alfredo Sauce
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12 oz fettuccine pasta
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4 Tbsp unsalted butter
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4 cloves garlic, minced
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1 Tbsp olive oil
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1¼ cups heavy cream (or half-and-half for lighter version)
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¾–1 cup grated Parmesan cheese
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¼ tsp nutmeg (optional)
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Salt & black pepper, to taste
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Fresh parsley, chopped (for garnish)
Step-by-Step Instructions
1. Boil Pasta & Broccoli
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Bring a large pot of salted water to a boil.
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Cook fettuccine until al dente (follow package time).
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Add broccoli florets in the last 3 minutes of pasta cooking time.
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Drain both, reserve ½ cup pasta water, and set aside.
2. Sauté the Chicken
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Pat chicken strips dry and season with garlic powder, Italian seasoning, salt, and pepper.
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In a skillet, heat 1 Tbsp olive oil over medium-high heat.
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Cook chicken for 6–8 minutes, turning once, until golden and cooked through (165°F internal temperature).
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Transfer to a plate and cover loosely.
3. Make the Garlic Alfredo Sauce
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In the same skillet, add butter and olive oil.
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Sauté minced garlic for 30 seconds, just until fragrant—do not brown.
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Slowly whisk in heavy cream and bring to a gentle simmer.
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Stir in Parmesan, nutmeg (if using), salt, and pepper.
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Let simmer until sauce slightly thickens (3–4 minutes).
4. Combine & Serve
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Return chicken and broccoli to the sauce.
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Add cooked fettuccine and toss gently to coat.
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Add reserved pasta water 1–2 Tbsp at a time to loosen the sauce if needed.
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Sprinkle fresh parsley on top and serve hot.
Tips & Variations
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Lighter option: Use half-and-half or a mix of milk and cream.
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Protein swap: Try shrimp, tofu, or even mushrooms for vegetarian/vegan versions.
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Spicy twist: Add red pepper flakes or cayenne for heat.
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Add-ins: Sun-dried tomatoes, spinach, or roasted red peppers.
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Dairy-free: Use plant-based butter and cream + nutritional yeast instead of cheese.
Serving Ideas
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Serve with garlic bread, a green salad, or roasted vegetables.
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Great with white wine like Chardonnay or Pinot Grigio.
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Perfect plated in a pasta bowl with a sprinkle of Parmesan and lemon zest.
Make-Ahead & Storage
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Make-ahead: Cook and refrigerate chicken and broccoli separately. Assemble fresh.
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Reheat: Gently reheat sauce with a splash of milk or pasta water. Stir in pasta and chicken.
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Storage: Store in an airtight container for up to 3 days.
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Freezing: Sauce and chicken freeze well. Add fresh or reheated broccoli at serving time.
Nutrition Highlights (Per Serving)
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Calories: 600–700 kcal
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Protein: 40–45 g
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Carbs: 55–65 g
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Fat: 25–30 g
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Fiber: 3–5 g
Recipe Card Summary
Creamy Garlic Chicken Alfredo with Broccoli & Fettuccine
Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins
Yield: 3–4 servings
Ingredients:
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Chicken, broccoli, fettuccine, garlic, butter, cream, Parmesan, seasoning.
Directions:
Boil pasta & broccoli, sauté chicken, make Alfredo sauce, toss all together, and serve hot.
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