Easy Chicken Broccoli Alfredo
Creamy, comforting, and on the table in under 30 minutes, this Easy Chicken Broccoli Alfredo brings together juicy chicken, tender broccoli, and a garlic-Parmesan Alfredo sauce for the ultimate weeknight win.
Ingredients
- 8 ounces fettuccine pasta
- 1 pound chicken breasts cut into cubes
- 1 pound broccoli florets
- 1 tablespoon olive oil
- 1/2 cup unsalted butter
- 3 cloves garlic minced
- 10 ounces chopped spinach thawed and squeezed dry
- 2 cups heavy cream
- 1.5 cups Parmesan cheese grated
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
- 1/2 cup reserved pasta water as needed for sauce consistency
Instructions
- Bring a large pot of salted water to a boil. Cook fettuccine according to package instructions. Reserve 1/2 cup of pasta water before draining.
- In a large skillet, heat olive oil over medium-high heat. Add cubed chicken and cook for 5–7 minutes until browned and cooked through. Remove and set aside.
- In the same skillet, cook broccoli florets for 3–4 minutes until tender. Remove and set aside.
- Reduce heat to medium and melt butter in the skillet. Add minced garlic and cook for 1 minute until fragrant.
- Stir in spinach and heavy cream. Bring to a simmer, then gradually whisk in Parmesan cheese until melted and smooth.
- Season with salt, pepper, and nutmeg. Return chicken and broccoli to skillet. Simmer for 5 minutes.
- Add cooked pasta and toss to coat. Stir in reserved pasta water as needed for desired sauce consistency. Serve immediately.
Notes
Use rotisserie chicken or jarred Alfredo for a shortcut. For a lighter version, sub in half-and-half or dairy-free cream. Reheat leftovers in the oven or air fryer to preserve texture.
Nutrition
Calories: 720kcalCarbohydrates: 48gProtein: 40gFat: 42gSaturated Fat: 22gCholesterol: 170mgSodium: 650mgPotassium: 850mgFiber: 4gSugar: 4gVitamin A: 1600IUVitamin C: 80mgCalcium: 400mgIron: 3mg
Tried this recipe?Let us know how it was!