🍝 Chicken Broccoli Fettuccine Alfredo
Creamy, rich pasta with tender chicken, fresh broccoli, and silky Alfredo sauce—restaurant-style comfort food made at home.
🧾 Ingredients
🍗 Chicken & pasta
- 2 chicken breasts (sliced or cubed)
- 250g fettuccine pasta
- 1–2 cups broccoli florets
- 1 tbsp oil or butter
- Salt & black pepper
🧄 Alfredo sauce
- 2 tbsp butter
- 3–4 garlic cloves (minced)
- 1½ cups heavy cream (or cooking cream)
- 1 cup grated parmesan cheese
- ½ tsp salt (adjust to taste)
- ½ tsp black pepper
- Optional: pinch of nutmeg
👩🍳 Instructions
1. Cook pasta & broccoli
- Boil fettuccine in salted water until al dente
- Add broccoli in the last 2–3 minutes of boiling
- Drain and set aside
2. Cook chicken
- Heat oil or butter in a pan
- Season chicken with salt & pepper
- Cook until golden and fully cooked
- Set aside
3. Make Alfredo sauce
- In same pan, melt butter
- Add garlic and sauté 30 seconds
- Pour in cream and simmer gently
- Stir in parmesan until sauce becomes smooth and thick
- Season with salt, pepper, and optional nutmeg
4. Combine everything
- Add pasta, broccoli, and chicken into sauce
- Toss gently until fully coated
5. Serve
- Top with extra parmesan and black pepper
- Serve hot immediately
🍽️ Result
A creamy, indulgent Fettuccine Alfredo with juicy chicken and fresh broccoli in a rich parmesan sauce.
⭐ Pro tips
- Don’t boil the sauce (prevents splitting)
- Fresh parmesan melts better than pre-shredded
- Save a little pasta water to loosen sauce if needed
- Add lemon zest for a fresh twist 🍋
If you want, I can also make:
- spicy Cajun Alfredo 🌶️
- garlic mushroom Alfredo 🍄
- or low-calorie light Alfredo version 🥛
