Creamy Chicken Broccoli Alfredo Pasta
A creamy, one-pan pasta loaded with tender chicken, crisp broccoli, and a homemade Alfredo sauce that’s rich yet light enough for a weeknight meal. Perfect for busy families craving something hearty and wholesome.
Ingredients
- 12 oz fettuccine or penne pasta
- 2 cups broccoli florets
- 2 tablespoons olive oil or butter
- 1 lb 450 g boneless, skinless chicken breasts, cut into bite-size pieces
- Salt and black pepper to taste
- ½ teaspoon garlic powder
For the Alfredo Sauce
- 2 tablespoons unsalted butter
- 3 cloves garlic minced
- 1 cup heavy cream
- 1 cup milk
- 1 cup freshly grated Parmesan cheese
- ½ teaspoon Italian seasoning optional
- Salt and pepper to taste
Optional Garnish
- Extra Parmesan cheese
- Chopped fresh parsley
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to package directions, adding the broccoli florets during the last 2 minutes. Drain and set aside, saving a bit of cooking water if needed later.
- Heat olive oil or butter in a skillet over medium-high heat. Season chicken with salt, pepper, and garlic powder, then cook for 5–7 minutes until golden and done. Remove and set aside.
- In the same skillet, melt butter and sauté garlic for 30 seconds. Pour in cream and milk, whisking as it simmers. Stir in Parmesan and Italian seasoning until smooth. Season to taste.
- Add chicken, pasta, and broccoli to the sauce and toss to coat. If too thick, stir in a splash of pasta water and heat through.
- Top with extra Parmesan and parsley before serving warm and creamy.