30-Minute Creamy Chicken Broccoli Alfredo
A creamy and comforting pasta dish featuring tender chicken breast, fresh broccoli florets, and a silky Parmesan Alfredo sauce. Ready in just 30 minutes, this family-friendly meal is hearty, high in protein, and perfect for busy weeknights.
Equipment
- 1 Large pot
- 1 Enamel colander
- 1 Large cast-iron or heavy pan
Ingredients
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 teaspoon salt and pepper mix
- 1 teaspoon garlic powder
- 2 chicken breasts cut into bite-sized pieces
- 1 head broccoli cut into florets (discard stalk)
- 3 tablespoons butter
- 500 ml 2 cups heavy cream
- 120 g 1 ¼ cups freshly grated Parmesan cheese
- A pinch of freshly grated nutmeg
- Salt to taste
- 450 g 1 lb fettuccine or other pasta
Instructions
- Prepare the Pasta Water: Fill a large pot with water and place it on the stove over high heat. Once the water reaches a rapid boil, add a generous pinch of salt—this helps flavor the pasta from the inside out. Keep the pot boiling while you prepare the rest of the ingredients so it’s ready for the pasta when you need it.
- Season and Prepare the Chicken: Pat the chicken breasts dry with a paper towel to remove excess moisture, ensuring they brown nicely when cooked. Cut the chicken into small, bite-sized pieces for quick and even cooking. Season the chicken thoroughly with the salt and pepper mix, along with garlic powder. Toss the pieces well so that every bite is coated with seasoning—this step is essential for building flavor.
- Cook the Chicken to Perfection: In a large cast-iron skillet or heavy-bottomed pan, heat 1 tablespoon of butter together with 1 tablespoon of olive oil over medium heat. When the butter melts and the mixture begins to sizzle lightly, add the seasoned chicken pieces. Cook for about 5–6 minutes, stirring occasionally, until the chicken turns golden brown on the outside and is fully cooked inside. Transfer the cooked chicken to a plate and set aside, keeping all the flavorful juices in the pan for the sauce.
- Cook the Pasta and Broccoli Together: Add the pasta to the pot of boiling salted water. Stir occasionally to prevent sticking. Check the package directions for exact cooking time—usually around 9–11 minutes for fettuccine. Three minutes before the pasta reaches al dente, add the broccoli florets directly into the pot. This allows the broccoli to cook gently in the pasta water, becoming tender yet still bright green. Reserve ½ cup of the cooking water before draining the pasta and broccoli in a colander.
- Create the Creamy Alfredo Sauce: Return to the same skillet used for the chicken. Reduce the heat to low and add 3 tablespoons of butter. Once melted, pour in the heavy cream, stirring gently to combine with the buttery chicken juices left in the pan. Slowly sprinkle in the grated Parmesan cheese while stirring continuously—this ensures the cheese melts evenly and prevents clumping. Season with a small pinch of freshly grated nutmeg for warmth and depth of flavor. Taste and add more salt if needed, keeping the sauce creamy and well-balanced.
- Combine Pasta, Chicken, and Sauce: Add the drained pasta and broccoli directly into the Alfredo sauce. Toss gently using tongs or a large spoon to coat every strand of pasta with the silky sauce. Return the cooked chicken to the skillet and fold it through the mixture. If the sauce feels too thick, gradually add a splash of the reserved pasta water until it reaches your desired creaminess. Continue tossing until everything is evenly coated and warmed through.
- Taste and Adjust Seasoning: Before serving, taste the pasta to check if it needs any adjustments. Add a touch more salt, pepper, or Parmesan to intensify the flavor. The final dish should be creamy, cheesy, and perfectly seasoned, with tender chicken and broccoli nestled among the pasta.
- Serve and Garnish: Transfer the Chicken Broccoli Alfredo to a serving platter or individual bowls. Top with extra grated Parmesan for added richness. If you enjoy a bit of color and freshness, sprinkle over some freshly cracked black pepper or a few chopped parsley leaves. Serve immediately while hot and creamy for the best experience.
Notes
- Use freshly grated Parmesan instead of pre-shredded for a smoother, creamier sauce.
- Cook broccoli in the pasta water for efficiency and fewer dishes.
- Reserve pasta water to adjust sauce consistency.
- Season the chicken well before cooking to lock in flavor.
- Add nutmeg sparingly—it enhances richness without overpowering.
- Warm bowls before serving to keep pasta hot longer.
- Leftovers taste great when reheated with a splash of milk or cream.