Description
Make restaurant-quality Chicken Broccoli Alfredo Pasta at home with this easy recipe. Creamy, comforting and ready in just 30 minutes!
Ingredients
Scale
- 12 oz (340g) fettuccine pasta
- 4 cups (340g) fresh broccoli florets, cut into bite-sized pieces
- 2 tbsp (30g) salt for pasta water
- 1½ pounds (680g) boneless, skinless chicken breasts
- 1 tsp salt
- ½ tsp freshly ground black pepper
- ½ tsp garlic powder
- 2 tbsp (30ml) olive oil
- 4 tbsp (56g) unsalted butter
- 4 cloves garlic, minced (about 1½ tbsp)
- 2 cups (480ml) heavy cream
- 2 cups (200g) freshly grated parmesan cheese
- ¼ tsp freshly grated nutmeg
- ½ tsp salt (or to taste)
- ¼ tsp freshly ground black pepper
- 2 tbsp fresh parsley, finely chopped
- Extra grated parmesan cheese for garnish
- Red pepper flakes (optional)
Instructions
- Bring a large pot of water to a rolling boil. Add 2 tablespoons salt – properly seasoned pasta water is crucial for flavoring the pasta from within.
- Pat chicken dry with paper towels to ensure proper browning. Cut into 1-inch pieces and season with salt, pepper, and garlic powder.
- Heat olive oil in a large skillet over medium-high heat until shimmering. Add chicken pieces in a single layer and cook for 4-5 minutes without disturbing to develop a golden-brown crust that creates deep flavor.
- Turn chicken pieces and cook for another 3-4 minutes until internal temperature reaches 160°F. Transfer to a plate and cover loosely with foil (carryover cooking will bring it to the safe 165°F).
- Cook pasta according to package directions, reducing time by 1 minute for perfect al dente texture. During the last 2 minutes of pasta cooking, add broccoli florets to the same pot.
- Before draining, reserve 1 cup of starchy pasta water. Drain pasta and broccoli together but do not rinse – the starch helps sauce adhesion.
- Using the same skillet where you cooked the chicken, reduce heat to medium and add butter. Once melted, add minced garlic and sauté for 30-60 seconds until fragrant but not browned.
- Pour in heavy cream, stirring constantly while scraping the bottom of the pan to incorporate any browned bits from the chicken for added flavor.
- Bring cream to a gentle simmer and cook for 2-3 minutes until slightly thickened as water evaporates and flavors concentrate.
- Reduce heat to low and gradually sprinkle in parmesan cheese while stirring constantly to prevent clumping. Add nutmeg, salt, and pepper.
- Return chicken to the skillet along with any accumulated juices. Add drained pasta and broccoli, gently tossing everything together. If sauce seems too thick, add reserved pasta water a tablespoon at a time.
- Allow everything to heat together for 1-2 minutes so flavors can meld properly.
- Serve immediately garnished with fresh parsley, additional parmesan, and red pepper flakes if desired.