Description
Tender fettuccine pasta tossed in a rich, creamy homemade Alfredo sauce loaded with melted Parmesan and mozzarella cheese, seasoned chicken breast, and vibrant broccoli florets. This complete meal is comfort food at its finest—ready in just 30 minutes and guaranteed to satisfy the whole family. The perfect combination of creamy, cheesy, and delicious!
Ingredients
Scale
For the Pasta and Vegetables:
- 1 lb fettuccine pasta
- 3 cups broccoli florets (about 1 medium head)
- 1 tablespoon salt (for pasta water)
For the Chicken:
- 1½ lbs boneless, skinless chicken breasts, sliced into thin strips or bite-sized pieces
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons olive oil
For the Alfredo Sauce:
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 2 cups heavy cream
- 1½ cups freshly grated Parmesan cheese
- 1½ cups shredded mozzarella cheese
- ½ teaspoon Italian seasoning
- ¼ teaspoon salt (or to taste)
- ¼ teaspoon black pepper
- ⅛ teaspoon nutmeg (optional, traditional Italian touch)
For Serving:
- Fresh parsley, chopped (for garnish)
- Extra Parmesan cheese
- Red pepper flakes (optional)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add fettuccine and cook according to package directions until al dente (usually 10-12 minutes). During the last 3 minutes of cooking, add broccoli florets to the pasta water to blanch them. Reserve 1 cup of pasta cooking water before draining. Drain pasta and broccoli together in a colander and set aside.
- Season the Chicken: While pasta cooks, pat chicken pieces dry with paper towels. In a bowl, toss chicken with Italian seasoning, garlic powder, salt, and black pepper until evenly coated.
- Cook the Chicken: Heat olive oil in a large, deep skillet or sauté pan over medium-high heat. Add seasoned chicken in a single layer (don’t overcrowd—work in batches if needed). Cook for 3-4 minutes per side until golden brown and cooked through (internal temperature should reach 165°F). Remove chicken to a plate and set aside. Don’t wipe out the pan—those browned bits add flavor!
- Start the Alfredo Sauce: In the same skillet, reduce heat to medium. Add butter and let it melt. Add minced garlic and sauté for 1 minute until fragrant but not browned, stirring constantly.
- Add Cream: Pour in heavy cream, stirring to combine with the butter and garlic. Bring to a gentle simmer (small bubbles around the edges, not a rolling boil). Let it simmer for 2-3 minutes, stirring occasionally, until slightly thickened.
- Add Cheese: Reduce heat to low. Gradually add Parmesan cheese, stirring constantly until melted and smooth. Then add mozzarella cheese, stirring until completely melted and the sauce is creamy. If the sauce seems too thick, add reserved pasta water a few tablespoons at a time until you reach desired consistency. Season with Italian seasoning, salt, pepper, and nutmeg (if using). Taste and adjust seasonings as needed.
- Combine Everything: Add the cooked chicken, drained pasta, and broccoli to the Alfredo sauce. Toss gently using tongs, ensuring everything is well-coated with the creamy sauce. If needed, add more reserved pasta water to help the sauce coat the pasta better.
- Serve: Remove from heat and let rest for 2-3 minutes—this allows the sauce to thicken slightly and cling to the pasta. Serve immediately in bowls or on a platter, garnished with freshly chopped parsley, extra Parmesan cheese, and red pepper flakes if desired. Enjoy while hot and creamy!
Notes
- Pasta Water is Gold: Don’t forget to reserve pasta water before draining! The starchy water helps thin the sauce and helps it cling to pasta better.
- Fresh Parmesan is Essential: Pre-grated Parmesan contains anti-caking agents that prevent smooth melting. Always grate fresh from a block!
- Don’t Boil the Cream: Keep the sauce at a gentle simmer, never a rolling boil, or the cream may separate and become grainy.
- Chicken Alternatives: Use 3 cups cooked rotisserie chicken for a shortcut, or substitute 1½ lbs shrimp (cook in the last 3-4 minutes).
- Make it Lighter: Use half-and-half instead of heavy cream (sauce will be thinner), reduce cheese by ⅓, and use chicken breast instead of thighs.
- Gluten-Free: Use gluten-free pasta and ensure all other ingredients are certified GF.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner, Main Course, Pasta
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: About 2 cups (⅙ of recipe)
- Calories: 685
- Sugar: 4
- Sodium: 895mg
- Fat: 38g
- Saturated Fat: 22g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 48
- Fiber: 3g
- Protein: 42g
- Cholesterol: 175mg