Creamy Dreamy Chicken Alfredo with Broccoli Fettuccine

📝 Description:

This dish is the ultimate comfort food: juicy seasoned chicken breasts, tender fettuccine noodles, crisp-tender broccoli, and a rich, creamy Alfredo sauce made with garlic, Parmesan, and butter. It’s a complete, crowd-pleasing meal that’s both hearty and elegant — perfect for weeknights or cozy dinners.

🌍 Origin:

Inspired by the Italian-American classic Fettuccine Alfredo, which gained popularity in Rome in the early 20th century and was later enhanced in the U.S. with cream, chicken, and vegetables like broccoli.

🧾 Ingredients (Quantities):

🍗 For the chicken:

Boneless, skinless chicken breasts – 2 medium
Olive oil – 1 tbsp
Garlic powder – 1 tsp
Paprika – ½ tsp
Salt & pepper – to taste

🍝 For the pasta & broccoli:

Fettuccine – 300g (10 oz)
Fresh broccoli florets – 2 cups
Salt – 1 tsp (for pasta water)

🧄 For the Alfredo sauce:

Unsalted butter – 4 tbsp (½ stick)
Garlic – 3 cloves, minced
Heavy cream – 1½ cups (360 ml)
Grated Parmesan cheese – 1 cup (100g)
Cream cheese – 2 tbsp (optional, for extra creaminess)
Salt – ½ tsp
Black pepper – ¼ tsp
Nutmeg – pinch (optional)

🧂 Optional Ingredients:

Red chili flakes – for a kick
Mushrooms – ½ cup sliced, sautéed
Fresh parsley – chopped, for garnish
Lemon zest – for a fresh finish
Shredded mozzarella – ½ cup, if you want it cheesier

👩‍🍳 Instructions:

🔹 1. Cook pasta and broccoli:

Bring a large pot of salted water to a boil.
Add fettuccine and cook according to package directions.
In the last 3 minutes of cooking, add broccoli florets to the pot.
Drain both and set aside. Reserve ½ cup pasta water.

🔹 2. Cook chicken:

Pat chicken dry and season both sides with salt, pepper, garlic powder, and paprika.
Heat olive oil in a skillet over medium heat.
Cook chicken for 6–7 minutes per side until golden and cooked through.
Let rest, then slice thinly.

🔹 3. Make Alfredo sauce:

In the same skillet, melt butter and sauté garlic until fragrant (about 1 minute).
Pour in cream and simmer gently for 2–3 minutes.
Stir in cream cheese (if using) and Parmesan until melted and smooth.
Add salt, pepper, and nutmeg to taste.
If too thick, loosen with reserved pasta water, 1 tbsp at a time.

🔹 4. Combine and serve:

Add cooked pasta and broccoli into the sauce and toss to coat.
Add sliced chicken on top or toss it in.
Heat gently until everything is warmed through.
Garnish with extra Parmesan and parsley. Serve hot!

✅ Tips for Success:

Don’t overcook the broccoli — it should stay bright green and slightly crisp.
Use freshly grated Parmesan for best melting and flavor.
Rest chicken before slicing to keep it juicy.
Reserve pasta water — it’s liquid gold for loosening sauce!