You know that feeling when you need something comforting, but you also want to sneak in some greens and feel good about it? That’s me every time I make this Chicken & Broccoli Alfredo.
I grew up thinking Alfredo was only something you could get at a fancy Italian restaurant, but once I figured out how easy (and way better) it is to make at home, I never looked back.
This dish is for those nights when you need dinner fast but refuse to settle for something bland. It’s creamy, garlicky, packed with protein, and has that perfect balance of richness and freshness.
Plus, it’s a great way to get even the pickiest eaters to love broccoli—because let’s be real, everything tastes better coated in a luscious Alfredo sauce.
Tips for Maximum Flavor
💡 Use Freshly Grated Parmesan – Pre-grated cheese has anti-caking agents that can make your sauce grainy. Fresh cheese melts smoother!
💡 Don’t Overcook the Broccoli – Keep it slightly crisp so it doesn’t get mushy in the sauce.
💡 Let the Chicken Rest – This keeps it juicy instead of dry.
Variations & Substitutions
- Lighten It Up: Swap heavy cream for half & half, and use whole wheat pasta.
- Gluten-Free: Use gluten-free pasta or even zucchini noodles.
- Extra Veggies: Add sautéed mushrooms or roasted red peppers for more flavor.
- Protein Swap: Try shrimp or grilled salmon instead of chicken.
Serving Suggestions
Serve this Chicken & Broccoli Alfredo with:
- A simple side salad with balsamic dressing
- Garlic bread for extra indulgence
- A glass of white wine (because why not?)
This meal is pure comfort food with a touch of elegance. It’s the kind of dish that makes you feel like a total pro in the kitchen—without breaking a sweat. Enjoy! 🍽️✨
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Easy Chicken & Broccoli Alfredo
A creamy, homemade Chicken & Broccoli Alfredo that’s rich, garlicky, and made with fresh ingredients. Perfect for a quick, comforting meal!
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
For the Chicken & Pasta:
- 2 large boneless, skinless chicken breasts, sliced thin
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon paprika (for extra color & flavor)
- 1 tablespoon olive oil
- 1 tablespoon butter
- 12 ounces fettuccine or penne pasta
- 3 cups broccoli florets, fresh
For the Alfredo Sauce:
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1 ¾ cups heavy cream (or half & half for a lighter option)
- 1 cup Parmesan cheese, freshly grated
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon nutmeg (adds warmth & depth)
- ½ cup pasta water (to adjust sauce consistency)
Instructions
Cook the Pasta & Broccoli
- Bring a large pot of salted water to a boil. Cook the pasta 1 minute less than the package instructions.
- Add the broccoli florets in the last 2 minutes of cooking.
- Reserve ½ cup of pasta water, then drain the pasta and broccoli. Set aside.
2. Cook the Chicken
- Season the sliced chicken with salt, pepper, garlic powder, and paprika.
- Heat olive oil and butter in a large pan over medium-high heat.
- Cook the chicken for 3-4 minutes per side, or until golden brown and cooked through. Remove from the pan and let it rest.
3. Make the Alfredo Sauce
- In the same pan, melt butter and sauté garlic for 30 seconds until fragrant.
- Pour in the heavy cream, stirring constantly. Let it simmer for 2 minutes.
- Add Parmesan cheese, salt, pepper, and nutmeg, stirring until smooth. If it gets too thick, add a splash of reserved pasta water to loosen it up.
4. Bring It All Together
- Add the pasta and broccoli to the sauce, tossing to coat evenly.
- Slice the chicken and add it on top.
- Let everything sit for a minute or two to soak up all the creamy goodness.
Notes
- For extra creaminess, add an extra handful of Parmesan at the end.
- If reheating, add a splash of milk or cream to loosen up the sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 plate
- Calories: ~680 kcal
- Sugar: 3g
- Sodium: 580mg
- Fat: 40g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 42g
- Cholesterol: 145mg
