Chicken and Broccoli Alfredo
This Chicken and Broccoli Alfredo is a creamy, comforting pasta dish made with tender chicken, fresh broccoli, and a rich homemade Alfredo sauce. Ready in under 30 minutes!
Ingredients
- 8 ounces fettuccine
- 1 medium head of broccoli cut into small florets
- 2 tbsp olive oil
- Salt and pepper to taste
- 2 skinless chicken breasts cut into chunks
- 2 garlic cloves minced
- 2 tbsp unsalted butter
- 1.5 tbsp all-purpose flour
- 1 cup milk
- 1/2 cup heavy cream
- 1 cup shredded Parmesan cheese reserve 1 tbsp for garnish
- Small bunch of chives chopped
Instructions
- Cook the Pasta and Broccoli : Bring a large pot of salted water to a boil. Cook the fettuccine according to package instructions.
- During the last 3 minutes of cooking, add the broccoli to the pot.
- Before draining, reserve 1 cup of the pasta water. Then, drain and set aside.
- Cook the Chicken - While the pasta is cooking, heat 2 tbsp olive oil in a large skillet over medium heat.
- Season the chicken with salt and pepper, then add to the skillet. Cook, stirring occasionally, until browned and fully cooked (about 6-8 minutes).
- Add the minced garlic and cook for another 30 seconds, then transfer the chicken to a bowl.
- Make the Alfredo Sauce - In the same skillet, melt 2 tbsp butter over medium heat.
- Stir in 1.5 tbsp flour to form a paste, cooking for about 1 minute.
- Slowly whisk in 1 cup milk, stirring constantly until smooth and thickened.
- Stir in 1/2 cup heavy cream, all but 1 tbsp of the Parmesan, and a pinch of salt and pepper.
- Return the cooked chicken to the pan and stir to combine.
- Combine Everything - Add the drained pasta and broccoli to the sauce. Toss everything together, using tongs to coat evenly.
- If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency.
- Serve & Enjoy
- Divide the Alfredo pasta among four bowls.
- Top with the reserved Parmesan cheese, chopped chives, and freshly ground black pepper.
- Serve immediately and enjoy!