Chicken Broccoli Alfredo brings together tender fettuccine, browned chicken breast, and crisp-tender broccoli in a creamy garlic Parmesan sauce. The familiar ingredients make a hearty main course, with the chicken and broccoli tucked into every saucy forkful.
A few details help the dish come together smoothly: cook the pasta until al dente, brown the chicken in a single layer, and grate the Parmesan finely. These choices help preserve the textures and keep the sauce cohesive.
Build flavor with well-browned chicken
Cutting the boneless, skinless chicken breast into even pieces helps it cook consistently. Season it with kosher salt and black pepper, then give it room in the skillet. If the pan is crowded, the pieces can steam instead of developing browned surfaces.
Let the chicken cook undisturbed at first so it has a chance to brown before you stir it. Check that the thickest pieces are cooked through, then transfer them to a plate while you make the sauce. The chicken will return to the skillet later, so it does not need to stay in the pan while the cream and Parmesan come together.
Keep the pasta and broccoli pleasantly firm
Fettuccine gives the sauce a broad surface to cling to. Cook it until al dente, following the recipe card, so it keeps some bite after you toss it with the sauce. Salting the pasta water seasons the noodles as they cook.
Cooking the broccoli in the pasta water keeps the process simple. Drain it when the florets are crisp-tender; they should remain intact when tossed with the fettuccine and chicken. Overcooked broccoli can turn soft and lose the contrast that makes each bite satisfying.
Make a smooth garlic Parmesan sauce
After the chicken is set aside, melt the butter in the same skillet and cook the minced garlic briefly. Keep the heat moderate and watch closely: garlic should become fragrant without browning, which can give the sauce a harsh flavor. Stir in the heavy cream and let it simmer gently.
Lower the heat before adding the finely grated Parmesan a handful at a time. Stirring as it melts helps the cheese blend into the warm cream. A gentle simmer and low heat are useful here; boiling the sauce vigorously can make it harder to keep smooth.
Toss everything while the sauce is warm
Return the fettuccine, broccoli, and chicken to the skillet and toss until the sauce coats them and everything is warmed through. Use a gentle motion to avoid breaking the broccoli florets. Serve once the components are evenly combined, while the sauce is still warm and creamy.
Frequently Asked Questions
Why should the Parmesan be grated finely?
Finely grated Parmesan is easier to whisk into the warm cream, helping it melt evenly into the sauce. Add it gradually over low heat and keep stirring so the cheese has a chance to blend in smoothly.
How can I keep the broccoli from getting mushy?
Cook the florets only until crisp-tender, then drain them promptly. They will be tossed with the hot fettuccine and sauce afterward, so keeping some firmness at the draining stage helps them hold their texture in the finished dish.
What helps the chicken brown in the skillet?
Arrange the chicken pieces in a single layer and leave them undisturbed at first. Crowding the skillet can prevent browning, so use a large skillet and cook in batches if needed to give the pieces room.
Chicken Broccoli Alfredo
Course: Main CourseCuisine: AmericanDifficulty: Easy4
servings15
minutes29
minutes1020
kcal36
minutesFettuccine, browned chicken breast, and crisp-tender broccoli are tossed in a creamy garlic Parmesan sauce. It makes four hearty servings.
Ingredients
- Pasta and vegetables
12 oz fettuccine
1 tbsp kosher salt, for the pasta water
3 cups broccoli florets
- Chicken
1 lb boneless, skinless chicken breast, cut into 1-inch pieces
1/2 tsp kosher salt
1/4 tsp black pepper
1 tbsp olive oil
- Alfredo sauce
2 tbsp butter
2 cloves garlic, minced
1 1/2 cups heavy cream
1 cup freshly grated Parmesan cheese
Directions
- Bring a large pot of water to a boil and stir in the tablespoon of kosher salt. Add the fettuccine and cook for 10 minutes, or until al dente. While it cooks, prepare the chicken.
- Season the chicken with the 1/2 teaspoon of kosher salt and the black pepper. Heat the olive oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook undisturbed for 4 minutes. Stir and cook for 4 minutes more, until browned and the thickest pieces reach 165°F. Transfer the chicken to a plate.
- Drain the fettuccine. Return the pot of water to a boil, add the broccoli, and cook for 3 minutes, until crisp-tender. Drain.
- In the same skillet, melt the butter over medium-low heat. Add the garlic and cook for 30 seconds. Stir in the heavy cream and simmer gently for 2 minutes. Reduce the heat to low, then whisk in the Parmesan a handful at a time for about 2 minutes, until smooth.
- Return the fettuccine, broccoli, and chicken to the skillet. Toss over medium-low heat for 3 minutes, until everything is coated and warmed through, then serve.
Notes
- Grate the Parmesan finely so it melts smoothly into the warm cream.
