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broccoli chicken alfredo in a bowl with a fork

Broccoli Chicken Alfredo

Author Christi Johnstone
Course Main Course
Cuisine American, Italian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings

Ingredients

Pasta

  • 8 ounces fettuccine pasta

Alfredo Sauce

  • 1/2 cup unsalted butter
  • 2 cups heavy whipping cream
  • 3 teaspoons minced garlic
  • 1/2 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • pinch pepper
  • 2 cups freshly grated parmesan cheese
  • pasta water reserve about 1/3 cup of pasta water to thin the alfredo sauce if desired

Broccoli

  • 1/2 pound fresh broccoli florets about 2 to 3 cups of florets

Chicken

  • 1 pound boneless, skinless chicken breasts* 2 large breasts (approximately)
  • 1 cup flour for dredging the chicken
  • 1 teaspoon garlic powder
  • 1 teaspoons Italian seasoning
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 tablespoon olive oil
  • 1 tablespoon butter

Instructions

Pasta

  • Boil a pot of salted water and cook fettuccine according to the package directions for al dente pasta. Do not over cook.

Chicken

  • Cut chicken breasts in half lengthwise to create 4 thin pieces out of the two thick pieces.
  • Combine flour, garlic powder, Italian seasoning, salt and pepper. Gently press chicken breasts into flour mixture to lightly coat.
  • Heat butter and olive oil in a large skillet over medium high heat. Once the pan is hot, add chicken breasts and cook for approximately 5 minutes on each side, or until golden and cooked to 165 degrees in their center. Remove chicken breasts from pan and set aside.

Broccoli

  • While chicken is cooking, steam broccoli for approximately 5 minutes. It should be tender but still bright green and crisp. Do not overcook.

Alfredo Sauce

  • Using the same pan that was used to cook the chicken (no need to clean - scrape any browned bits off the bottom if they are there, those can be used in the sauce), add ½ cup butter and heavy cream to the pan and bring to a low simmer. Cook for 2 minutes on a gentle simmer, do not bring to a rolling boil.
  • Add in garlic, salt and pepper and Italian seasoning, and cook for one minute.
  • Add in grated cheese and whisk until melted and sauce has thickened. If sauce is too thick, add a bit of the reserved pasta water to the sauce and whisk well until incorporated.

Broccoli Chicken Alfredo

  • Add drained pasta to the sauce and toss to coat with sauce. Add broccoli and gently toss to coat. Slice chicken and either add and toss, or top the dish with the chicken. Top each serving with freshly grated parmesan just before serving.

Notes

*Chicken can be but into smaller pieces if desired to create additional servings.

Nutrition

Calories: 1363kcal | Carbohydrates: 80g | Protein: 56g | Fat: 92g | Saturated Fat: 53g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 25g | Trans Fat: 1g | Cholesterol: 367mg | Sodium: 1969mg | Potassium: 1014mg | Fiber: 5g | Sugar: 6g | Vitamin A: 3415IU | Vitamin C: 53mg | Calcium: 603mg | Iron: 4mg
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