Description
This Creamy Chicken Broccoli Alfredo is a comforting one-pan pasta dish made with tender chicken, crisp-tender broccoli, fettuccine, and a rich, cheesy Alfredo sauce. It’s the perfect balance of hearty and healthy—great for a quick family dinner or a cozy night in!
Ingredients
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2 cups broccoli florets
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1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
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1 tablespoon olive oil
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1 teaspoon garlic powder
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Salt, to taste
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Pepper, to taste
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8 ounces fettuccine pasta
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1 cup low-sodium chicken broth
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1 cup fat-free half-and-half
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1 cup grated Parmesan cheese
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1 teaspoon Italian seasoning
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Fresh parsley, chopped (for garnish)
Instructions
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Heat olive oil in a large skillet over medium heat. Add the chicken pieces, season with garlic powder, salt, and pepper, and cook for 5–7 minutes or until golden brown and cooked through. Remove from heat and set aside.
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In a large pot of salted boiling water, cook the fettuccine according to package instructions. Add the broccoli florets to the boiling water during the last 2 minutes of cooking. Drain and set aside.
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In the same skillet used for the chicken, pour in the chicken broth and bring to a simmer. Reduce heat to low and stir in half-and-half, Parmesan cheese, and Italian seasoning. Stir continuously until the sauce thickens slightly, about 2–3 minutes.
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Add the cooked fettuccine, broccoli, and cooked chicken to the skillet. Toss everything together until well combined and heated through.
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Serve warm, garnished with freshly chopped parsley.
Notes
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For extra creaminess, use heavy cream instead of half-and-half.
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Use freshly grated Parmesan for the best flavor and texture.
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You can substitute the chicken with shrimp, tofu, or chickpeas for variation.
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Add red pepper flakes for a little heat or lemon zest for a fresh zing.
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Leftovers store well in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American