Creamy Chicken Broccoli Alfredo (Print-Friendly Version)
Tender chicken, broccoli, and fettuccine tossed in a creamy Parmesan Alfredo sauce.
# Ingredients You’ll Need:
→ Main Ingredients
01 -
2 cups cooked chicken breast, shredded or cubed
02 -
12 ounces fettuccine pasta
03 -
2 cups fresh broccoli florets
→ Sauce and Seasonings
04 -
2 tablespoons butter
05 -
3 cloves garlic, minced
06 -
2 cups heavy cream
07 -
1 cup grated Parmesan cheese
08 -
1 teaspoon salt
09 -
1/2 teaspoon black pepper
10 -
1 teaspoon Italian seasoning
11 -
1 tablespoon olive oil
# How to Make It:
01 -
In a large skillet, heat olive oil over medium heat. Add cooked chicken and cook for 3 to 4 minutes until heated through. Transfer the chicken to a plate and set aside.
02 -
In the same skillet, melt the butter over medium heat. Add minced garlic and sauté for about 1 minute, ensuring the garlic becomes fragrant but does not brown.
03 -
Pour in the heavy cream. Stir in salt, black pepper, and Italian seasoning. Let the mixture simmer gently for about 5 minutes, stirring often to prevent scorching.
04 -
Add grated Parmesan cheese and stir continuously for about 3 minutes until the sauce thickens and cheese is fully melted.
05 -
Add the cooked pasta, broccoli florets, and warmed chicken to the skillet. Toss all components in the Alfredo sauce until evenly coated and heated through.
06 -
Divide into servings and garnish with extra Parmesan cheese if desired. Serve immediately while hot.
# Extra Suggestions:
01 -
For best results, use freshly grated Parmesan and ensure the cream does not boil rapidly to maintain a silky sauce texture.