Chicken and Broccoli Alfredo
Creamy chicken and broccoli Alfredo with tender pasta, golden chicken, and a rich Parmesan sauce. A no-fail comfort dinner!
Ingredients
- 16 ounces fettuccine pasta
- 2 large heads of broccoli, chopped into small florets (about 3–4 cups)
- 1 ½ pounds boneless skinless chicken breasts, cut into 1-inch cubes
- 2 tablespoons extra virgin olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 cup unsalted butter
- 2 teaspoons minced garlic
- 2 cups heavy cream
- 1 1/4 cups freshly grated Parmesan cheese, divided
Instructions
- Bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente, according to package instructions.
- About 3 minutes before the pasta is done, add the broccoli florets to the same pot. Let them cook together until the pasta is ready. Reserve ½ cup of the pasta water, then drain both the pasta and broccoli and set aside.
- While the pasta is cooking, place the chicken in a medium bowl. Season with kosher salt and black pepper, tossing to coat evenly.
- Heat the olive oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook for 3-4 minutes without stirring, until golden brown. Flip and cook for another 2-3 minutes until cooked through. Do not overcrowd the pan. Work in batches if necessary. Transfer the chicken to a plate and set aside.
- Reduce the heat to medium. In the same skillet, melt the butter. Add the minced garlic and cook for 30 seconds, stirring frequently.
- Pour in the heavy cream and bring to a gentle simmer. Slowly stir in 1 cup of the Parmesan cheese until the sauce is smooth and creamy.
- Return the chicken, pasta, and broccoli to the skillet. Toss gently to coat everything in the Alfredo sauce. If the sauce feels too thick, add a splash of the reserved pasta water until it reaches the desired consistency.
- Serve warm, sprinkled with the remaining ¼ cup Parmesan cheese.