Description
This creamy chicken alfredo with broccoli is a comforting and delicious meal that’s perfect for any occasion.
Ingredients
Scale
- 2 large chicken breasts, skinless and boneless
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- Pinch Kosher salt
- Pinch freshly ground black pepper
- 2 cups broccoli florets
- 1/2 cup unsalted butter
- 3/4 cup cream cheese
- 2 cloves garlic, finely minced or grated
- 2 cups heavy cream
- 1–1/2 cup Parmesan cheese, finely grated
- 1 pound Rigatoni or Fusili pasta
- 1/4 cup Parmesan cheese, finely grated
- 2 tablespoons parsley, finely chopped
Instructions
- Pat the chicken with paper towels to thoroughly dry them.
- Season with salt and pepper.
- Heat oil in large skillet over medium-low heat until the oil is hot.
- Add the chicken breasts to the skillet with the smooth side down. Cook chicken for 8-9 minutes without moving it until golden.
- Add the butter to the skillet and swirl, moving the chicken so the butter can get underneath.
- Cook another 1-2 minutes or until the chicken turns a rich deep golden brown.
- Turn chicken over and cook another 5-7 minutes or until cooked through.
- Remove skillet from heat but let the chicken remain for another 3-5 minutes.
- Transfer chicken to a plate or cutting board and chop into bite-sized pieces.
- Trim away tough portions of the stem and rinse the broccoli under water. Slice larger broccoli florets in half.
- Add about 1-inch of water to a pot and insert a steamer basket.
- Put the broccoli in the steamer and place a lid on the pot. Steam for 3-5 minutes.
- Bring a large pot of salted water to a boil. Add the fettuccine pasta and cook according to package directions until al dente. Drain and set aside.
- Melt butter in a large skillet over low heat. Add minced garlic and sauté for about 2 minutes.
- Add cream cheese and cook until it melts into the butter.
- Pour cream into the skillet and whisk. Cook for about 5-6 minutes, whisking until it starts to thicken.
- Add grated Parmesan cheese about 1/2 cup at a time, whisking until it melts into the sauce.
- Add the cooked pasta to the sauce and toss until coated.
- Stir in broccoli florets.
- Top the pasta with chicken pieces.
- Season with freshly ground pepper (optional).
- Garnish with extra finely grated Parmesan cheese and chopped parsley.
Notes
- Undercook the broccoli slightly as it will cook more in the hot Alfredo sauce.
- Ensure the chicken is cooked through before serving.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 800
- Sugar: 2g
- Sodium: 900mg
- Fat: 50g
- Saturated Fat: 30g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 150mg