Description

This creamy chicken broccoli alfredo is the ultimate weeknight comfort food. Juicy, pan-seared chicken, crisp-tender broccoli, and al dente fettuccine are coated in a luscious homemade Alfredo sauce made from butter, garlic, heavy cream, and Parmesan. Rich, filling, and satisfying, it’s a dish the whole family will love—and it comes together in under 30 minutes.

Perfect for cozy dinners, meal prep, or entertaining guests, this recipe is easy to customize and sure to become a regular in your rotation.

Ingredients

For the Chicken:

2 boneless, skinless chicken breasts, sliced thin
1 tbsp olive oil
½ tsp salt
½ tsp black pepper
½ tsp garlic powder

For the Alfredo Sauce:

2 tbsp butter
3 cloves garlic, minced
1 cup heavy cream
1 cup grated Parmesan cheese
¼ tsp ground nutmeg (optional)
Salt and pepper, to taste

For the Pasta & Broccoli:

12 oz fettuccine pasta
2 cups broccoli florets
Salt, for boiling water

Instructions

Bring a large pot of salted water to a boil. Add fettuccine and cook according to package directions. Add broccoli florets during the last 3 minutes of cooking. Drain and set aside.
Season the sliced chicken with salt, pepper, and garlic powder.
In a large skillet, heat olive oil over medium heat. Add the chicken and cook until golden and fully cooked through. Remove from skillet and set aside.
In the same skillet, melt butter over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
Pour in the heavy cream and bring to a gentle simmer. Cook for 2–3 minutes, then stir in Parmesan cheese and nutmeg if using. Stir until smooth and creamy.
Return the cooked chicken to the skillet, then add the drained pasta and broccoli. Toss everything together until well coated in the sauce.
Serve hot, garnished with extra Parmesan if desired.

Notes

Make it ahead: You can prep components (chicken, pasta, and broccoli) in advance and combine them with the sauce before serving.
Lighten it up: Use half-and-half instead of heavy cream and whole wheat pasta to cut calories.
Add variety: Try mushrooms, sun-dried tomatoes, or spinach for extra color and nutrients.
Don’t skip the seasoning: Garlic powder and nutmeg give the dish depth and warmth.

Reheat like a pro: Add a splash of milk when reheating to revive the sauce’s creamy texture.