Creamy Broccoli Chicken Alfredo
A delicious and creamy chicken Alfredo with fresh broccoli, perfect for any family meal.
Equipment
- Cast Iron Skillet
Ingredients
Main Ingredients
- 1 pound fettuccine pasta
- 2 heads broccoli, chopped (about 3-4 cups)
- 24 ounces boneless, skinless chicken breasts, cut into 1-inch cubes
- 4 tablespoons butter
- 3 cloves garlic, grated or finely minced
- 2 cups heavy cream
- 1 cup grated parmesan cheese plus more for garnish
- 2 tablespoons olive oil, divided
- 1 pinch salt
- 1 pinch pepper
Instructions
- Bring a large pot of salted water to a boil.
- In a cast iron skillet over medium-high heat, add 1 tablespoon of olive oil. Cook the broccoli with a pinch of salt and pepper for about 4 minutes until bright green. Add 1/4 cup of water and cook until the water evaporates and the broccoli is crisp-tender. Transfer the broccoli to a bowl.
- Cook the fettuccine in the boiling water according to package instructions.
- In the same skillet, add another tablespoon of olive oil and cook the chicken in an even layer. Season with salt and pepper. Cook for 5-7 minutes until golden brown and cooked through. Transfer the chicken to the bowl with the broccoli.
- Melt the butter in the skillet, then cook the garlic for 30 seconds until fragrant. Add the heavy cream, scraping up any brown bits. Stir in the parmesan cheese until melted and slightly bubbling. Reduce heat to low.
- Reserve 1 cup of pasta cooking water. Drain the pasta and add it to the skillet with the sauce. Toss to coat the noodles. Add the cooked chicken and broccoli, tossing to combine. If needed, add pasta water to adjust the sauce consistency.
- Serve the broccoli chicken alfredo warm, topped with grated parmesan cheese.
Notes
For a lighter version, you can use half-and-half or milk instead of heavy cream.