Chicken Alfredo with Broccoli (Print version)

Tender chicken and broccoli combined with a creamy Parmesan sauce and fettuccine.

# What you need:

→ Meats

01 - 2 large boneless, skinless chicken breasts, cut into bite-sized pieces

→ Vegetables

02 - 2 cups broccoli florets
03 - 3 cloves garlic, minced

→ Pasta

04 - 12 oz fettuccine

→ Dairy

05 - 2 tablespoons unsalted butter
06 - 1 cup heavy cream
07 - 1 cup freshly grated Parmesan cheese
08 - 1/2 cup whole milk

→ Seasonings

09 - 1/2 teaspoon salt, plus more for pasta water
10 - 1/2 teaspoon freshly ground black pepper
11 - 1/4 teaspoon ground nutmeg (optional)
12 - 2 tablespoons chopped fresh parsley, for garnish

# Directions:

01 - Bring a large pot of salted water to a boil. Add fettuccine and cook according to package directions. Add broccoli florets during the last 3 minutes of cooking. Drain pasta and broccoli, reserving 1/2 cup of pasta water.
02 - Heat 1 tablespoon butter in a large skillet over medium-high heat. Season chicken with salt and pepper, then sauté until golden and cooked through, about 5 to 6 minutes. Remove chicken from skillet and set aside.
03 - Reduce heat to medium and add remaining butter to the skillet. Sauté garlic until fragrant, approximately 1 minute.
04 - Pour in heavy cream and milk, stirring to combine. Simmer gently for 2 to 3 minutes until slightly thickened.
05 - Stir in Parmesan cheese and nutmeg if using. Continue cooking and stirring until cheese melts and sauce is smooth. Adjust sauce consistency with reserved pasta water as needed.
06 - Return cooked fettuccine, broccoli, and chicken to the skillet. Toss gently to evenly coat with sauce. Adjust seasoning with salt and pepper to taste.
07 - Serve immediately, garnished with chopped parsley and additional Parmesan cheese if desired.

# Expert advice:

01 -
  • It comes together faster than ordering takeout, yet tastes like you spent hours in the kitchen.
  • The broccoli stays bright and crisp while soaking up that buttery, cheesy sauce in the best way.
  • It's the kind of dish that makes people feel genuinely cared for, even though it's remarkably simple to pull off.
02 -
  • Pre-grated Parmesan will break your sauce texture because of those cellulose additives that prevent clumping; always grate it fresh, it takes two minutes and makes all the difference.
  • Don't let the cream boil aggressively or you'll end up with a separated, grainy sauce instead of that silky dream you're chasing.
  • Reserving that pasta water is a lifesaver if your sauce gets too thick; the starch in it helps everything come together beautifully.
03 -
  • Taste the sauce before you combine it with the pasta so you have a chance to adjust seasoning; it's harder to fix once everything is mixed together.
  • The key to a silky sauce is patience with the heat: let it simmer gently rather than boil, and let the Parmesan melt slowly while you stir.

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