30-Minute Chicken Broccoli Alfredo
A quick and creamy chicken and broccoli pasta, tossed in a rich Alfredo sauce. High in protein and fiber, this satisfying one-pan meal comes together in just 30 minutes, making it perfect for weeknight dinners or easy meal prep.
Equipment
- Large Pot (for boiling pasta)
- Enamel colander (for draining pasta and broccoli)
- Cast iron or heavy-bottomed skillet/casserole dish (for cooking chicken and sauce)
Ingredients
- 1 tbsp butter
- 1 tbsp olive oil
- 1 tsp salt and pepper combined
- 1 tsp garlic powder
- 2 chicken breasts cut into bite-sized pieces
- 1 head broccoli cut into florets, stalk discarded
- 3 tbsp butter
- 500 ml 2 cups heavy cream
- 120 g 1 1/4 cup freshly grated Parmesan cheese
- A few gratings of nutmeg
- Salt to taste
- 450 g 1 lb fettuccine or other pasta
Instructions
- Boil the Pasta and Broccoli: Start by filling a large pot with water and bringing it to a rolling boil over high heat. Once boiling, add a generous pinch of salt to season the water. Gently place your fettuccine into the pot and cook according to the package directions. About three minutes before the pasta reaches al dente, carefully add the broccoli florets. This ensures the broccoli is tender but still vibrant and crisp. Once cooked, drain the pasta and broccoli in an enamel colander, reserving about ½ cup of the starchy pasta water for later use.
- Prepare the Chicken Pieces: While the pasta is cooking, cut the chicken breasts into uniform, bite-sized pieces. This helps them cook evenly. In a small bowl, season the chicken with 1 teaspoon of salt and pepper mixture and the garlic powder, coating each piece thoroughly. This seasoning base enhances flavor without overwhelming the dish.
- Sear the Chicken: Heat a large cast-iron or heavy-bottomed skillet over medium heat. Add 1 tablespoon of butter and 1 tablespoon of olive oil to the pan, swirling to melt the butter completely and coat the bottom evenly. Add the seasoned chicken pieces in a single layer. Allow the chicken to cook undisturbed for about 2-3 minutes to develop a golden sear, then stir and continue cooking for another 2-3 minutes, until fully cooked through. Remove the chicken to a plate and set aside to keep warm.
- Make the Creamy Alfredo Sauce: In the same skillet, reduce the heat to low and add 3 tablespoons of butter. Allow the butter to melt slowly, then pour in the 500 ml (2 cups) of heavy cream.Stir continuously to combine, ensuring the heat is low to prevent scorching. Gradually add 120 g (1 1/4 cup) of freshly grated Parmesan cheese, stirring constantly until the cheese melts completely into a silky, smooth sauce. Taste the sauce and adjust the seasoning with additional salt if needed. Finish with a few gratings of fresh nutmeg for a subtle, aromatic warmth that elevates the flavor.
- Combine Pasta, Broccoli, and Sauce: Return the drained pasta and broccoli to the skillet with the Alfredo sauce. Gently toss the pasta and broccoli in the sauce using tongs or a large spoon, ensuring each piece is thoroughly coated. If the sauce feels too thick, add a small amount of the reserved pasta water gradually, stirring to reach your preferred consistency. This step creates a luscious, clingy sauce that envelops every noodle perfectly.
- Reintroduce the Chicken: Carefully add the cooked chicken back into the skillet. Using gentle folding motions, mix the chicken evenly into the pasta and sauce. Allow everything to warm together for a minute or two, ensuring the chicken is heated through and the flavors meld beautifully. Taste again and adjust salt as needed.
- Serve and Garnish: Transfer the creamy Chicken Broccoli Alfredo to serving plates or a large platter. For an extra touch of flavor and presentation, sprinkle additional freshly grated Parmesan cheese over the top. Optionally, add a light dusting of freshly ground black pepper or a few extra gratings of nutmeg. Serve immediately while warm, enjoying the silky sauce, tender chicken, and crisp-tender broccoli in every bite.
Notes
- Use fresh broccoli for the best texture; frozen broccoli can release excess water and dilute the sauce.
- Grate Parmesan cheese yourself for a richer, creamier sauce—pre-grated varieties may not melt as smoothly.
- Keep some pasta water aside to adjust the sauce consistency if it thickens too much.
- Cut chicken into uniform pieces to ensure even cooking and prevent dryness.
- Low heat is essential when making Alfredo sauce to avoid curdling or separating.
- For extra flavor, add a pinch of crushed red pepper flakes or garlic sautéed with the chicken.
- Serve immediately; Alfredo sauce thickens as it cools.
