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Fettuccine Alfredo with Chicken and Broccoli Recipe
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5 from 1 vote

Fettuccine Alfredo with Chicken and Broccoli Recipe

This easy, creamy Chicken Broccoli Fettuccine Alfredo recipe is on the table in less than 30 minutes, and loaded with tender, seasoned chicken breast, crisp-tender broccoli, and cheesy, luxurious pasta! The perfect weeknight meal!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Dinner
Keyword: chicken, pasta
Servings: 4

Equipment

  • large pot or dutch oven
  • deep high walled saute pan

Ingredients

  • 1 lb dry fettuccine pasta 
  • 2 tablespoon olive oil
  • 1 lb boneless skinless chicken breast (about 2 small breasts)
  • coarse kosher salt and freshly ground black pepper, to taste
  • 12 oz fresh broccoli florets, cut into bit size pieces 
  • ½ cup dry white wine such as Sauvignon Blanc or Pinot Grigio (can substitute with water or chicken stock)
  • 4 tablespoon butter
  • 5 cloves fresh garlic, minced
  • 16 oz (1 pint) heavy cream
  • ¼ teaspoon fresh grated Nutmeg 
  • 1 ½ cups grated or shredded parmesan cheese
  • 1 cup reserved pasta water (as needed)

Instructions

  • Cook pasta according to package directions for al dente in a large pot of salted water. Once done, reserve 1 cup of pasta water, and set drained pasta aside.
    2. While pasta water comes to a boil, heat 2 tablespoon olive oil in a large deep skillet over medium-high heat for 3 minutes.
    3. Using a meat mallet or rolling pin, pound out chicken breast portions to¼” thickness. Season chicken breast well on both sides with salt and freshly ground black pepper.
    4. Transfer seasoned chicken to heated pan and sear on one side, 3 minutes.
    5. Flip chicken over, and reduce heat to medium. Cook until chicken is cooked through and registers 165 degrees, 3-4 minutes.
    6. Remove chicken to a cutting board to rest.
    7. Add broccoli and wine (or water) to the pan, scraping up any brown bits from the bottom with a wooden spoon. Cook, stirring occasionally until broccoli is crisp-tender, 3-5 minutes. Remove to bowl and set aside.
    8. Add butter to the pan, and melt.
    9. Add garlic, stir, and cook until just fragrant, 30 seconds.
    10. Add heavy cream and nutmeg, and stir.
    11. Stir in parmesan cheese (stir well until cheese is well incorporated), then add reserved pasta water as needed, stirring until desired consistency is reached.
    12. Add cooked and drained pasta and broccoli to the pan and stir well until all pasta is evenly coated in the sauce.
    13. Slice rested cooked chicken and serve on top.
    Garnish with fresh parsley and more parmesan, if desired.