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In the world of comfort foods, few dishes evoke the warmth and satisfaction of Chicken Alfredo. This classic Italian-American dish has earned its place in the hearts of many, thanks to its rich, creamy sauce and hearty ingredients. The Quick and Creamy Chicken Alfredo with Broccoli recipe takes this beloved dish and makes it even more appealing by adding fresh broccoli, introducing a nutritious twist that elevates the meal without sacrificing flavor. Whether you're looking to whip up a comforting dinner after a long day or impress guests at a special gathering, this recipe is your go-to solution.

Speedy Chicken Alfredo with Broccoli

Indulge in the creamy comfort of Quick and Creamy Chicken Alfredo with Broccoli, a delicious twist on a classic favorite. This recipe combines tender chicken, fettuccine pasta, and vibrant broccoli in a rich, velvety Alfredo sauce made with heavy cream and Parmesan cheese. Perfect for busy weeknights or special gatherings, it's an easy dish that delivers both flavor and nutrition. Create a satisfying meal that's sure to please everyone at the table!
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Ingredients
  

2 boneless, skinless chicken breasts

8 oz fettuccine pasta

2 cups fresh broccoli florets

1 tablespoon extra virgin olive oil

3 cloves garlic, finely minced

1 cup heavy cream

1 cup freshly grated Parmesan cheese

Salt and freshly ground black pepper to taste

1/2 teaspoon Italian seasoning

Fresh parsley, chopped, for garnish (optional)

Instructions
 

Cook the Pasta and Broccoli: 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. In the final 3 minutes of cooking, carefully add the broccoli florets to the pot. Once cooked, drain the pasta and broccoli together and set aside.

    Prepare the Chicken: While the pasta cooks, season both sides of the chicken breasts with salt, pepper, and Italian seasoning. Heat the olive oil in a large skillet over medium heat. Add the chicken breasts to the skillet and cook for about 6-7 minutes on each side, or until golden brown and cooked through (internal temperature should reach 165°F or 75°C). Once cooked, remove the chicken from the skillet and let it rest for a few minutes before slicing it into strips.

      Make the Alfredo Sauce: In the same skillet, add the minced garlic and sauté for about 1 minute until it becomes fragrant, being careful not to burn it. Pour in the heavy cream and bring the mixture to a gentle simmer. Allow it to simmer for 2-3 minutes while stirring constantly, then gradually whisk in the grated Parmesan cheese until you achieve a smooth sauce. If the sauce gets too thick, feel free to add a splash of the reserved pasta water to reach your desired consistency.

        Combine Everything: Add the drained fettuccine and broccoli florets to the skillet with the Alfredo sauce. Gently toss everything together to coat the pasta and broccoli evenly in the creamy sauce. Finally, add the sliced chicken on top and fold it into the mixture, ensuring everything is heated through and well combined.

          Serve: Plate the Chicken Alfredo with Broccoli into generous servings. If desired, sprinkle freshly chopped parsley on top for an added burst of flavor and color. Serve immediately while it’s hot and enjoy!

            Prep Time, Total Time, Servings: 10 mins | 25 mins | Serves 4