Chicken Broccoli Alfredo Pasta

This hearty Chicken Broccoli Alfredo has become my weekend dinner hero - a luxurious one-pan meal that delivers restaurant quality with minimal effort. The silky smooth Alfredo sauce perfectly coats the tender chicken pieces and bright broccoli florets for a family-pleasing dish that looks impressive but comes together in just 30 minutes.

I first made this recipe when trying to impress my in-laws during their first visit to our home. The rich aroma filling the kitchen and their delighted expressions when they tasted it cemented this dish as my go-to impressive yet easy dinner.

Ingredients

• Chicken breasts cut into bite-sized pieces: adds lean protein and makes this a complete meal
• Heavy cream: forms the luxurious base of our Alfredo sauce
• Freshly grated Parmesan cheese: provides that authentic nutty flavor that makes Alfredo truly special
• Fresh broccoli florets: add color nutrition and a tender contrast to the pasta
• Butter: creates richness and helps develop flavor in both the chicken and sauce
• Fettuccine pasta: provides the perfect sturdy base to hold our creamy sauce
• Garlic powder: infuses the chicken with aromatic flavor without burning
• Nutmeg: is the secret ingredient that elevates the sauce with subtle warmth

Step-by-Step Instructions

Prepare The Pasta And Broccoli:

Begin by bringing a large pot of water to a rolling boil. Add a generous pinch of salt to flavor the pasta from within. Cook your fettuccine according to package directions. The brilliant time-saving trick here is adding broccoli florets directly to the pasta water during the final 3 minutes of cooking. This perfectly blanches the broccoli while saving you from washing another pot.

Cook The Chicken:

While the pasta cooks, cut chicken breasts into uniform bite-sized pieces to ensure even cooking. Season generously with salt, pepper, and garlic powder. Heat butter and olive oil in a large pan over medium heat until bubbling. Add chicken pieces without overcrowding and cook for approximately 5 minutes until golden and cooked through. Remove to a plate and set aside.

Create The Alfredo Sauce:

Using the same flavor-infused pan, add butter and allow it to melt completely. Pour in the heavy cream and bring to a gentle simmer over low heat. Gradually add the freshly grated Parmesan cheese, stirring constantly to create a smooth, velvety sauce. The key is low, gentle heat to prevent the cheese from becoming grainy. Season with salt to taste and finish with a few gratings of fresh nutmeg for that authentic Italian depth.

Combine Everything:

Drain the pasta and broccoli, being sure to reserve half a cup of the starchy pasta water. Add the drained pasta and broccoli directly to your Alfredo sauce, then return the cooked chicken to the pan. Gently toss everything together until evenly coated, adding splashes of reserved pasta water as needed to achieve your desired consistency. The starch in the water helps the sauce cling beautifully to every strand of pasta.

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My absolute favorite part of making this dish is watching how the nutmeg transforms the sauce. It was a trick my Italian grandmother taught me years ago, and that subtle warm spice note makes all the difference between a good Alfredo and an exceptional one. I still remember her standing over the stove, insisting I learn to grate it fresh.

Make-Ahead Options

While this dish is best enjoyed fresh, you can prepare components ahead of time to streamline dinner prep. Cook and store the chicken separately up to two days ahead. The broccoli can be cut into florets and refrigerated in an airtight container. When ready to serve, simply boil the pasta, make the fresh sauce, and combine with your prepped ingredients for a quick assembly.

Ingredient Substitutions

This recipe welcomes adaptations based on what you have available. For a lighter version, substitute half and half for the heavy cream, though the sauce will be slightly thinner. Frozen broccoli works in a pinch, just add it directly to the sauce instead of boiling it with the pasta. Rotisserie chicken makes an excellent time-saving alternative to cooking chicken breasts. For a vegetarian version, simply omit the chicken and add extra vegetables like mushrooms or peas.

Serving Suggestions

Serve this creamy pasta dish with a simple arugula salad dressed with lemon juice and olive oil to cut through the richness. A glass of crisp white wine like Pinot Grigio pairs beautifully with the creamy sauce. For a complete dinner experience, offer garlic bread on the side to soak up every last bit of the delicious Alfredo sauce. A sprinkle of red pepper flakes at the table adds a nice heat contrast for those who enjoy a bit of spice.

Storage And Reheating

Store leftover Chicken Broccoli Alfredo in an airtight container in the refrigerator for up to three days. When reheating, add a splash of milk or cream to revitalize the sauce, as it tends to thicken when chilled. Warm gently over medium-low heat on the stovetop, stirring frequently to prevent scorching. Microwaving works in a pinch, but the stovetop method produces the best texture for leftover cream sauce dishes.

Common Queries

→ How do you prevent the Alfredo sauce from curdling?

Keep the sauce over low heat and add the cheese gradually, stirring continuously. Avoid bringing it to a boil so the dairy stays smooth and doesn't separate.

→ Can I use another type of pasta?

Yes, while fettuccine is traditional, penne, spaghetti, or linguine also work well and will capture the sauce nicely.

→ How do you ensure the chicken stays tender?

Cook the chicken pieces just until they're no longer pink, then remove them from the pan before adding them back with the sauce. This prevents overcooking.

→ Is it possible to substitute fresh broccoli with frozen?

Yes, frozen broccoli florets can be used. Add them in the last few minutes of pasta cooking to avoid overcooking and keep their vibrant color.

→ What can I add for extra flavor?

Try incorporating a pinch of nutmeg or red pepper flakes and finishing with extra grated Parmesan or chopped parsley for added zest and aroma.

→ How can I make the sauce lighter?

Substitute some or all of the heavy cream with whole milk or half-and-half. Sauce may be thinner, so adjust with extra Parmesan if desired.