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Creamy Alfredo Chicken & Broccoli - Comfort Food Made Simple

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 12 ounces fettuccine or your favorite pasta
  • 1 pound boneless, skinless chicken breasts, thinly sliced into strips
  • 3 cups broccoli florets (bite-size)
  • 3 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 cup heavy cream
  • 1/2 cup whole milk (or more cream if you prefer richer)
  • 1 cup freshly grated Parmesan cheese (plus extra for serving)
  • 1/4 teaspoon ground nutmeg (optional but recommended)
  • Kosher salt and freshly ground black pepper, to taste
  • Red pepper flakes, to taste (optional)
  • Fresh parsley, chopped, for garnish
  • Lemon zest (optional, for brightness)

Method
 

  1. Boil the pasta: Bring a large pot of salted water to a rolling boil. Cook the pasta until just shy of al dente according to package directions. Reserve 1 cup of pasta water, then drain.
  2. Blanch the broccoli: In the last 2 minutes of pasta cooking, add the broccoli florets to the pot. They should turn bright green and tender-crisp. Drain with the pasta and set aside.
  3. Season the chicken: Pat the chicken dry. Season with 1 teaspoon salt and 1/2 teaspoon black pepper. If you like heat, add a pinch of red pepper flakes.
  4. Sear the chicken: Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high. Add half the chicken in a single layer. Cook 2–3 minutes per side until golden and cooked through. Transfer to a plate. Repeat with remaining oil, butter, and chicken.
  5. Start the sauce: Reduce heat to medium. Add the remaining 1 tablespoon butter to the skillet. Stir in garlic and cook 30–45 seconds until fragrant, not browned.
  6. Add cream and milk: Pour in the cream and milk. Stir, scraping up any browned bits from the pan. Simmer gently for 2–3 minutes to slightly thicken. Do not boil hard.
  7. Melt in Parmesan: Lower the heat. Add Parmesan in small handfuls, stirring until smooth. Season with a pinch of nutmeg, salt, and plenty of black pepper. If the sauce seems too thick, stir in a splash of pasta water.
  8. Toss it all together: Add the cooked pasta, broccoli, and chicken to the skillet. Toss to coat, adding more pasta water a little at a time until the sauce is glossy and clings to the pasta.
  9. Finish and serve: Taste and adjust seasoning. Add a sprinkle of lemon zest if using, then garnish with parsley and extra Parmesan. Serve right away.