Creamy Chicken Alfredo
Creamy Chicken Alfredo Fettuccine with Broccoli 🥦🍗
Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 2–3
Calories per Serving: ~690 kcal
📝 Ingredients
🍗 2 chicken breasts, grilled and sliced
🥦 1 cup broccoli florets (blanched)
🍝 200 g fettuccine pasta
🧈 2 tbsp unsalted butter
🧄 2 garlic cloves, minced
🥛 200 ml (about 3/4 cup) heavy cream
🧀 50 g (1/2 cup) grated parmesan cheese
🧂 Salt and freshly ground black pepper to taste
🌿 Chopped parsley for garnish (optional)
🛢️ 1 tbsp olive oil (for cooking chicken)
👩🍳 Instructions
Cook the pasta: Bring a pot of salted water to a boil. Cook fettuccine until al dente (about 10–12 minutes). Reserve 1/2 cup of pasta water, then drain.
Blanch broccoli: In the last 2–3 minutes of pasta cooking, add broccoli to the pot. Drain together with the pasta.
Cook the chicken: Season chicken with salt and pepper. Heat olive oil in a skillet and cook chicken for 6–7 minutes per side until golden and fully cooked. Let rest, then slice.
Make the Alfredo sauce: In a separate pan, melt butter and sauté garlic for 1 minute. Pour in the cream and simmer for 2–3 minutes. Add parmesan and stir until melted and creamy.
Combine: Add the pasta and broccoli into the sauce, tossing to coat. Add a splash of pasta water if the sauce is too thick.
Serve: Plate the creamy pasta, top with sliced grilled chicken, and garnish with parsley.
💡 Notes & Variations
Use linguine or tagliatelle if fettuccine isn’t available.
Add a pinch of nutmeg to the sauce for depth.
For a lighter version, use half-and-half instead of cream.
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