Description
A quick and creamy Chicken Broccoli Alfredo that’s perfect for busy weeknight dinners, featuring tender chicken, bright broccoli, and a glossy sauce.
Ingredients
Scale
- 450 g (1 lb) boneless skinless chicken breasts, cut into 2.5 cm (1-inch) pieces
- Salt and black pepper
- 15 ml (1 tbsp) olive oil
- 30 g (2 tbsp) unsalted butter
- 3 cloves garlic, minced
- 8 g (1 tbsp) all-purpose flour (optional)
- 360 ml (1 1/2 cups) heavy cream
- 120 ml (1/2 cup) whole milk
- 100 g (1 cup packed) freshly grated Parmesan
- A pinch of nutmeg (optional)
- 400 g (14 oz) dry fettuccine or tagliatelle
- 300 g (10–11 oz) broccoli florets
- Lemon zest (optional)
Instructions
- Bring salted water to a boil. Add fettuccine and cook for about 8 minutes, adding broccoli in the last 2 minutes to blanch.
- Season chicken with salt and pepper. Heat oil in a skillet and brown chicken for 4-5 minutes.
- Reduce heat, push chicken aside, add butter and make a roux with flour and garlic, cooking until fragrant.
- Slowly pour in heavy cream and whole milk, simmering until thickened. Stir in Parmesan, nutmeg, and lemon zest if using.
- Add drained pasta and broccoli to the skillet, incorporating reserved pasta water as needed. Toss until sauce coats the pasta.
- Taste the dish and adjust seasoning with more salt and pepper before serving.
Notes
For a lighter version, replace heavy cream with milk and Greek yogurt. Can be made dairy-free with coconut cream and vegan cheese.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 760
- Sugar: 4g
- Sodium: 820mg
- Fat: 42g
- Saturated Fat: 22g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 150mg