Heavenly Chicken Alfredo Pasta with Broccoli!

🍗 Heavenly Chicken Alfredo Pasta with Broccoli

Cuisine: Italian-American
Serves: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

🧂 Ingredients

For the Pasta & Chicken:

• 250 g (9 oz) fettuccine or penne pasta

• 2 boneless, skinless chicken breasts (about 400 g / 14 oz total)

• Salt and black pepper, to taste

• 1 tsp Italian seasoning

• 1 tbsp olive oil or butter

For the Alfredo Sauce:

• 2 tbsp butter

• 3 cloves garlic, minced

• 1 ½ cups heavy cream (or half-and-half for lighter version)

• ¾ cup grated Parmesan cheese

• ¼ cup cream cheese (optional for extra creaminess)

• Salt and pepper, to taste

• A pinch of nutmeg (optional, enhances flavor)

For the Broccoli:

• 1 ½ cups broccoli florets (fresh or frozen)

• ½ tsp salt

• ½ tbsp olive oil or butter

Garnish:

• Extra Parmesan cheese

• Chopped parsley

👩‍🍳 Instructions

1. Cook the pasta:
   Boil pasta in salted water according to package directions until al dente.
   During the last 2 minutes of cooking, add broccoli florets to the pot.
   Drain and set aside, reserving ½ cup of pasta water.

2. Cook the chicken:
   Season chicken breasts with salt, pepper, and Italian seasoning.
   Heat olive oil or butter in a large skillet over medium heat.
   Add chicken and cook for 5–6 minutes per side until golden and cooked through.
   Remove from pan, let rest, then slice into strips.

3. Make the Alfredo sauce:
   In the same skillet, melt butter over medium heat.
   Add minced garlic and sauté for 30 seconds until fragrant.
   Pour in the heavy cream and bring to a gentle simmer.
   Stir in Parmesan and cream cheese until melted and smooth.
   Season with salt, pepper, and nutmeg (if using).

4. Combine everything:
   Add the cooked pasta and broccoli to the sauce.
   Stir gently, adding reserved pasta water a little at a time to loosen if needed.
   Add sliced chicken back into the pan and toss everything to coat evenly.

5. Serve:
   Top with extra Parmesan and chopped parsley.
   Serve hot — creamy, cheesy, and heavenly! 😋

💡 Tips

• Use freshly grated Parmesan for best flavor and smooth texture.

• Don’t boil the sauce too hard — gentle simmering keeps it creamy.

• Substitute shrimp or mushrooms for chicken if desired.

• For lighter sauce: use milk mixed with a little cornstarch instead of full cream.

⚡ Nutrition (Approx. per serving)

• Calories: ~520 kcal

• Protein: 35 g

• Carbs: 40 g

• Fat: 25 g

❓ Q&A Section

Q1: Can I use a different pasta?
👉 Absolutely! Fettuccine, penne, or spaghetti work best, but you can also use whole wheat or gluten-free pasta.

Q2: What can I use instead of heavy cream?
👉 You can use half-and-half, evaporated milk, or 1 cup milk + 1 tbsp cornstarch for a lighter option.

Q3: How do I make it more flavorful?
👉 Add a dash of lemon juice, red pepper flakes, or sautéed mushrooms for extra flavor depth.

Q4: Can I make it dairy-free?
👉 Use coconut cream and dairy-free Parmesan or nutritional yeast for a dairy-free version.

Q5: How do I store leftovers?
👉 Store in an airtight container in the fridge for up to 3 days.
Reheat gently on low heat, adding a splash of milk or cream to loosen the sauce.

Q6: Can I meal prep this?
👉 Yes! Cook the pasta, broccoli, and chicken separately, and combine with sauce right before eating for best texture.