Creamy Chicken Alfredo Pasta with Fresh Broccoli

A cozy classic reimagined with fresh veggies and rich homemade Alfredo sauce!
Perfect for weeknight dinners or indulgent weekend cravings.

Recipe Summary

• Prep Time: 15 minutes

• Cook Time: 25 minutes

• Total Time: 40 minutes

• Servings: 4

• Calories: ~600 per serving

Ingredients

For the Pasta & Broccoli:

• 300g (10 oz) fettuccine pasta

• Water for boiling

• 1 tsp salt

• 2 cups fresh broccoli florets

For the Chicken:

• 2 medium chicken breasts, sliced into thin strips

• 1 tbsp olive oil

• Salt and black pepper, to taste

For the Alfredo Sauce:

• 2 tbsp unsalted butter

• 3 cloves garlic, minced

• 1 ½ cups heavy cream

• ¾ cup Parmesan cheese, freshly grated

• Salt & black pepper, to taste

Optional Garnishes:

• 2 tbsp fresh parsley, finely chopped

• Extra Parmesan for serving

‍ Instructions

1. Boil the Pasta & Broccoli

• Bring a large pot of salted water to a boil.

• Add the fettuccine pasta and cook according to package instructions until al dente (usually 10–12 minutes).

• In the last 2–3 minutes of pasta cooking, add the broccoli florets to the boiling water to blanch until bright green and tender-crisp.

• Drain the pasta and broccoli together. Set aside.

2. Sauté the Chicken

• In a large skillet, heat 1 tbsp olive oil over medium-high heat.

• Add the chicken strips, season with salt and pepper, and cook for 6–8 minutes until golden brown and cooked through.

• Remove chicken from the pan and set aside on a plate.

3. Make the Alfredo Sauce

• In the same skillet, reduce heat to medium.

• Add 2 tbsp butter and let it melt.

• Sauté the minced garlic for about 30 seconds until fragrant (don’t let it brown).

• Pour in the heavy cream and stir, scraping any browned bits off the bottom of the pan.

• Let the cream heat gently for 2–3 minutes, then gradually stir in the Parmesan cheese.

• Keep stirring until the cheese melts and the sauce is smooth and creamy.

• Season with salt and pepper to taste.

4. Combine Everything

• Add the cooked fettuccine and broccoli to the Alfredo sauce.

• Toss gently until evenly coated.

• Return the chicken to the skillet and stir through to warm.

5. Garnish & Serve

• Serve hot, garnished with chopped fresh parsley and an extra sprinkle of Parmesan if desired.

• Enjoy with a side of garlic bread or a simple green salad.

Notes & Variations

• Lighter Version:
  Swap in whole wheat pasta, low-fat cream, or try zucchini noodles (zoodles) for a low-carb take.

• Add-Ins:
  Try sautéed mushrooms, baby spinach, or sun-dried tomatoes for a flavor twist.

• Cheese Swap:
  You can mix in Romano or Asiago cheese with the Parmesan for deeper flavor.

• Make Ahead Tip:
  Cook the chicken and blanch the broccoli a day ahead. Store separately and assemble fresh with the pasta and sauce.

• Storage:
  Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently over low heat with a splash of milk or cream to loosen the sauce.

️ Serving Suggestions

• Pair with a crisp Caesar salad, garlic knots, or roasted vegetables.

• For drinks, consider a light Chardonnay or a sparkling lemon water.