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Easy Chicken Alfredo with Broccoli – Ready in Under 30 Minutes!
Creamy, garlicky Chicken Alfredo with tender broccoli and fettuccine tossed in a luscious homemade Alfredo sauce. Comfort food at its finest and it all comes together in under 40 minutes!
Ingredients
- 2 boneless skinless chicken breasts, sliced into strips
- Salt and black pepper to taste
- 2 tbsp olive oil
- 3 cloves garlic minced
- 2 cups broccoli florets fresh or frozen
- 12 oz fettuccine or pasta of choice
- 2 tbsp butter
- 1 ½ cups heavy cream
- 1 cup Parmesan cheese freshly grated
- ½ tsp Italian seasoning
- ½ cup pasta water reserved
- Optional: fresh parsley and extra Parmesan for garnish
Instructions
- Cook Pasta And Broccoli
- Bring a large pot of salted water to a boil. Add fettuccine and cook until al dente.
- In the last 3–4 minutes, add broccoli to the pot. Drain together and reserve ½ cup of pasta water.
- Cook the Chicken
- While pasta cooks, season chicken with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Cook chicken for 4–5 minutes per side or until fully cooked and golden. Remove and set aside.
- Make Alfredo Sauce
- In the same skillet, reduce heat to medium. Melt butter, then sauté garlic for 30 seconds.
- Add heavy cream and simmer for 2–3 minutes.
- Stir in Parmesan, Italian seasoning, and reserved pasta water as needed for desired sauce consistency.
- Bring It All Together
- Add cooked chicken, pasta, and broccoli to the skillet. Toss gently to coat in the Alfredo sauce.
- Let simmer for 2–3 minutes until heated through. Taste and adjust seasoning if needed.
- Serve
- Garnish with chopped parsley and extra Parmesan if desired. Serve hot!
Notes
- Lighten it up: Use half-and-half instead of cream, or add extra steamed broccoli.
- Shortcut: Use pre-cooked rotisserie chicken to save time.
- Make it low-carb: Swap pasta for zucchini noodles or hearts of palm pasta.
Nutrition
Calories: 700kcalCarbohydrates: 45gProtein: 35gFat: 40gFiber: 3g