Creamy Garlic Chicken Alfredo with Broccoli

Creamy Garlic Chicken Alfredo with Broccoli

Ingredients:

For the Chicken

2 large boneless, skinless chicken breasts (about 1 pound)

Salt and pepper, to taste

1 tsp garlic powder

½ tsp dried Italian seasoning

1 Tbsp olive oil

For the Broccoli

2 cups broccoli florets (about half a head)

Salt, to taste

1 Tbsp olive oil or unsalted butter

For the Garlic Alfredo Sauce

12 oz fettuccine pasta

4 Tbsp unsalted butter

4 cloves garlic, minced

1 Tbsp olive oil

1 cup heavy cream (or half-and-half for a lighter version)

¾ cup freshly grated Parmesan cheese

¼ tsp nutmeg (optional but adds warmth)

Salt and freshly ground pepper, to taste

1 Tbsp fresh parsley, chopped (plus extra for garnish)

1. Prep & Cook the Pasta

Bring a large pot of salted water to a boil.

Add fettuccine and cook according to package directions until al dente.

Ezoic

Reserve ½ cup pasta water, then drain and set aside.

2. Cook the Chicken

Pat chicken dry and season with salt, pepper, garlic powder, and Italian seasoning.

Heat 1 Tbsp olive oil in a skillet over medium-high heat.

Add chicken and cook 5–6 minutes per side until golden and fully cooked (internal temperature: 165°F/74°C).

Remove, rest 5 minutes, then slice into strips or bite-sized pieces.

3. Sauté the Broccoli

In the same skillet (wipe clean), heat another Tbsp of oil or butter.

Add broccoli and a pinch of salt. Cook 4–5 minutes until broccoli is crisp-tender with bright green color.

Transfer broccoli to a bowl and set aside.

4. Make the Garlic Alfredo Sauce

In the skillet, melt butter with a splash of olive oil over medium heat.

Add garlic and cook 30 seconds until fragrant (do not brown).

Slowly whisk in heavy cream. Bring to a gentle simmer.

Stir in grated Parmesan cheese until the sauce is smooth and thick.

Season with salt, pepper, and nutmeg if using. Tip: warm sauce gently to avoid separation.

5. Combine Everything

Return sliced chicken and broccoli to the sauce.

Add drained fettuccine and gently toss to coat. Add reserved pasta water a little at a time if sauce is too thick.

Sprinkle with chopped parsley for color and freshness.

6. Plate & Serve

Serve immediately while hot and creamy.

Garnish with extra Parmesan, a pinch of parsley, and freshly ground pepper.

Pair with a simple green salad or garlic bread for a full Italian-inspired feast.

Tips & Variations

Make it lighter: Swap heavy cream for half-and-half or use part milk + cream.

Lighter pasta: Try whole-wheat or gluten-free fettuccine.

Vegetable swaps: Use asparagus tips, peas, spinach, or roasted red peppers.

Herb variations: Add a sprinkle of fresh basil, thyme, or chives for subtle flavor.

Spicy version: Stir in ½ tsp red pepper flakes or cayenne.

Dairy-free option: Use vegan butter, plant-based cream, and nutritional yeast for flavor.

Nutritional Estimate (per serving, serves 4)

Calories: ~600–700 kcal

Protein: ~40–45 g

Carbs: ~55–65 g

Fat: ~25–30 g

Fiber: ~3–5 g