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Creamy Garlic Chicken Alfredo with Broccoli is the ultimate weeknight meal that brings together the rich, velvety flavors of Alfredo sauce with tender, juicy chicken and vibrant broccoli. This dish is not only indulgently delicious but also easy to prepare, making it an ideal choice for busy families or anyone craving a satisfying dinner option. The combination of creamy textures and the health benefits of incorporating broccoli strikes a perfect balance, appealing to culinary enthusiasts and health-conscious readers alike.

Quick Chicken Alfredo with Broccoli

Indulge in the comforting flavors of Creamy Garlic Chicken Alfredo with Broccoli, the perfect weeknight meal. This dish pairs al dente fettuccine with juicy chicken and vibrant broccoli, all enveloped in a rich, garlic-infused Alfredo sauce. Easy to make and packed with nutritional benefits, it balances indulgence with health. Perfect for families or gatherings, this creamy pasta is sure to impress and satisfy your dinner cravings. Enjoy the deliciousness tonight!
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Ingredients
  

8 oz (225 g) fettuccine pasta

1 lb (450 g) boneless, skinless chicken breasts, cut into bite-sized pieces

2 cups broccoli florets (fresh or frozen)

3 tablespoons olive oil, divided

3 cloves garlic, minced

1 cup heavy cream

1 cup grated Parmesan cheese

Salt and freshly ground black pepper, to taste

1 teaspoon Italian seasoning

Fresh parsley, finely chopped (for garnish)

Instructions
 

Cook the Pasta: In a large pot, bring salted water to a rolling boil. Add the fettuccine pasta and cook according to the package instructions until al dente, which should take about 8-10 minutes. During the last 3 minutes of cooking, add the broccoli florets to the pot. Once both the pasta and broccoli are cooked, drain the mixture in a colander, reserving ½ cup of the starchy pasta water for later use. Set aside.

    Sauté the Chicken: In a spacious skillet, heat 2 tablespoons of olive oil over medium-high heat. Once the oil is hot, add the bite-sized chicken pieces and season with salt, black pepper, and Italian seasoning. Cook for about 5-7 minutes, stirring occasionally until the chicken is golden brown and cooked through. Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (75°C) for safe consumption. Once cooked, transfer the chicken to a plate and set aside.

      Prepare the Sauce: In the same skillet, reduce the heat to medium and add the remaining 1 tablespoon of olive oil. Add the minced garlic and sauté for approximately 30 seconds or until it becomes fragrant, taking care not to let it burn. Pour in the heavy cream and gently bring it to a simmer. Gradually stir in the grated Parmesan cheese, whisking until the cheese is fully melted and the sauce is smooth and creamy.

        Combine Everything: Return the sautéed chicken to the skillet with the creamy sauce. Next, add the drained fettuccine and broccoli to the skillet. Gently toss all the ingredients together until everything is evenly coated in the creamy Alfredo sauce. If the sauce appears too thick, gradually add some of the reserved pasta water, mixing until achieving your desired consistency.

          Serve: Taste the dish and adjust the seasoning, adding more salt, pepper, or Parmesan cheese according to your preference. Transfer the creamy chicken Alfredo to serving plates and garnish with finely chopped parsley for a touch of freshness before serving.

            Prep Time, Total Time, Servings: 10 minutes | 25 minutes | 4 servings