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Chicken & Broccoli Alfredo - Creamy, Comforting, and Weeknight-Friendly

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 12 oz fettuccine or your favorite pasta
  • 1 lb boneless, skinless chicken breasts, thinly sliced
  • 3 cups broccoli florets (fresh or frozen, thawed)
  • 3 tbsp unsalted butter
  • 2 tbsp olive oil
  • 3–4 garlic cloves, minced
  • 1 1/2 cups heavy cream (or 1 cup cream + 1/2 cup whole milk)
  • 1 cup freshly grated Parmesan cheese (plus more for serving)
  • 1/2 tsp kosher salt, plus more for pasta water
  • 1/2 tsp black pepper
  • 1/4 tsp red pepper flakes (optional)
  • 1 tbsp lemon juice (optional, for brightness)
  • Fresh parsley, chopped, for garnish (optional)

Method
 

  1. Boil the pasta: Bring a large pot of salted water to a boil. Cook fettuccine until just shy of al dente (about 1 minute less than package time). Reserve 1 cup pasta water, then drain.
  2. Blanch the broccoli: In the last 2 minutes of pasta cooking, add broccoli to the pot. Drain with the pasta. This keeps the broccoli bright and saves a pan.
  3. Season the chicken: Pat chicken dry. Season with 1/2 tsp salt and 1/2 tsp black pepper. If you like heat, add a pinch of red pepper flakes.
  4. Sear the chicken: Heat olive oil in a large skillet over medium-high. Add chicken in a single layer and cook 3–4 minutes per side until golden and cooked through. Transfer to a plate and tent with foil.
  5. Build the sauce base: Reduce heat to medium. Add butter to the skillet. When melted, add garlic and cook 30–60 seconds until fragrant. Don’t brown it.
  6. Add cream: Pour in heavy cream. Stir and simmer gently 3–4 minutes until slightly thickened. Keep the heat moderate so it doesn’t scorch.
  7. Finish with cheese: Lower the heat. Stir in Parmesan a handful at a time until smooth. If it gets too thick, whisk in a splash of reserved pasta water. Taste and adjust salt and pepper.
  8. Toss everything: Add the cooked pasta, broccoli, and chicken to the skillet. Toss to coat. Use pasta water as needed to create a silky, scoopable sauce that clings to the noodles.
  9. Brighten and serve: Stir in lemon juice if using. Top with more Parmesan and parsley. Serve hot.