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Chicken and Broccoli Alfredo Pasta


Chicken and Broccoli Alfredo Pasta

This Chicken and Broccoli Alfredo Pasta recipe offers a creamy, comforting dish that blends the tender textures of chicken and broccoli with a rich, cheesy Alfredo sauce. A go-to for a hearty family dinner, this dish combines the nutritional goodness of broccoli with the indulgent flavours of a classic Alfredo, all tossed with your favourite pasta for a meal that satisfies cravings and adds a serving of greens in the most delicious way possible.



Chicken and Broccoli Alfredo Pasta

Preparation Time and Servings:

  • Prep Time: 15 minutes

  • Cook Time: 20 minutes

  • Total Time: 35 minutes

  • Servings: 4 people

Ingredients List:

  • 2 boneless, skinless chicken breasts, cut into bite-sized pieces

  • 300g (10.5 oz) broccoli florets

  • 300g (10.5 oz) egg fettuccine pasta

  • 2 tablespoons olive oil

  • Salt and pepper, to taste

  • 1 cup (240ml) heavy cream

  • 1 cup (100g) grated Parmesan cheese

  • 2 cloves garlic, minced

  • 1/2 cup (120ml) chicken stock

  • 1 tablespoon unsalted butter

Equipment Needed:

  • Large pot for pasta

  • Large frying pan or skillet

  • Colander

  • Wooden spoon or spatula

Step-by-Step Instructions:

  1. Prepare Pasta and Broccoli: Cook the fettuccine according to package instructions, adding the broccoli to the boiling water in the last 3 minutes of cooking. Drain and set aside, reserving a little pasta water.

  2. Cook Chicken: Heat olive oil in a large skillet over medium-high heat. Season chicken pieces with salt and pepper. Cook until golden and no longer pink in the middle, about 5-7 minutes. Remove chicken from the skillet and set aside.

  3. Make Alfredo Sauce: In the same skillet, reduce heat to medium. Add butter and garlic, sautéing for 1 minute until fragrant. Pour in heavy cream and chicken stock, bringing to a simmer. Stir in Parmesan cheese until melted and smooth. If the sauce is too thick, adjust consistency with reserved pasta water.

  4. Combine: Add the cooked pasta and broccoli, and the cooked chicken back into the skillet with the Alfredo sauce. Toss well to combine and coat everything in the sauce. Heat through.

  5. Serve: Divide into bowls and serve immediately. Optional: Garnish with extra Parmesan and freshly ground black pepper.

Suggested Side Dishes:

  • A light, lemony arugula salad

  • Garlic bread or cheesy garlic rolls

  • A simple tomato and basil bruschetta

Common Mistakes/Points of Care:

  • Don't Overcook the Broccoli: Adding it to the pasta water late ensures it stays vibrant and tender-crisp.

  • Cream Sauce Care: Keep the heat medium to low when adding the cream and cheese to prevent separating or curdling.

  • Adjusting Sauce Thickness: Use reserved pasta water to achieve your desired sauce consistency.

Nutritional Values (per serving):

  • Calories: 700 kcal

  • Protein: 36g

  • Carbohydrates: 65g

  • Fat: 34g

  • Saturated Fat: 18g

  • Cholesterol: 120mg

  • Sodium: 670mg

  • Fiber: 3g



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