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- Chicken and Broccoli - 2 boneless, skinless chicken breasts - 1 cup broccoli florets - Fettuccine Pasta - 8 oz fettuccine pasta - Alfredo Sauce Components - 2 tablespoons olive oil - 3 cloves garlic, minced - 1 cup heavy cream - 1 cup grated Parmesan cheese - Seasonings and Garnish - Salt and pepper to taste - 1 teaspoon Italian seasoning - Fresh parsley, chopped (for garnish) To make Chicken and Broccoli Alfredo, these ingredients are key. Start with fresh chicken breasts and vibrant broccoli. The fettuccine pasta acts as the perfect base. For the sauce, heavy cream and Parmesan cheese create that rich, creamy texture we love. Don't forget the garlic for flavor. Seasonings like salt, pepper, and Italian herbs enhance the dish. Lastly, parsley adds a fresh touch on top. This full recipe brings it all together in a delicious meal. To cook the fettuccine, start with a large pot. Fill it with salted water and bring it to a boil. I suggest using about 1 tablespoon of salt. This adds flavor right to the pasta. Add the fettuccine and cook according to the package instructions. Usually, it takes about 8 to 10 minutes to reach al dente. Now, here’s a great tip. In the last 3 minutes of cooking, toss in the broccoli florets. This method makes sure your broccoli stays bright and crisp. Once done, drain the pasta and broccoli together. Always remember to save about 1/2 cup of pasta water. We might need it later for the sauce. Next, let's focus on the chicken. Start by seasoning the chicken breasts with salt, pepper, and Italian seasoning. I recommend using a good amount to enhance the taste. Heat your skillet over medium-high heat and add 2 tablespoons of olive oil. This will help the chicken brown nicely. Cook the chicken for about 6 to 7 minutes on each side. You want it to reach an internal temperature of 165°F (75°C). The chicken should look golden brown. After cooking, let it rest for a few minutes before slicing. This helps keep the juices in. For the Alfredo sauce, we need to sauté the garlic first. In the same skillet where you cooked the chicken, reduce the heat to medium. Add the minced garlic and sauté for about 30 seconds. You want it to smell fragrant but not brown. Next, pour in the heavy cream. Bring it to a gentle simmer. Stir in the grated Parmesan cheese until it melts. This is where the magic happens! If the sauce feels too thick, add a splash of the reserved pasta water. This will help you reach the perfect sauce consistency. Now it’s time to combine everything. Add the cooked fettuccine and broccoli to the skillet with the Alfredo sauce. Toss gently to coat all the pasta and broccoli evenly. If it needs more flavor, sprinkle in some salt and pepper to taste. Before serving, slice the cooked chicken and place it on top of the pasta. This adds a nice touch. Don’t forget to garnish with freshly chopped parsley for a pop of color. Enjoy your creamy Chicken and Broccoli Alfredo! For more details, check the Full Recipe. - Use of Fresh Herbs: Fresh herbs add a bright taste. I love adding parsley or basil. Chop them finely and sprinkle on top before serving. This adds color and freshness to your dish. - Alternative Seasonings: While Italian seasoning is great, feel free to mix things up. Try adding a pinch of red pepper flakes for heat. Lemon zest can also brighten the flavor. - Skillet Tips for Chicken: When cooking chicken, use medium-high heat. This gives a nice brown crust. Let the chicken rest after cooking. This keeps it juicy and tender. - Pasta Cooking Hacks: For perfect pasta, always salt your water. This enhances the pasta's flavor. Remember to reserve some pasta water. You can use it to adjust your sauce later. - Adjusting Sauce Thickness: If your Alfredo sauce is too thick, add reserved pasta water. Start with a tablespoon and mix. Keep adding until it reaches your desired creaminess. - Preventing Separation: To avoid sauce separation, don’t boil it once you add the cheese. Keep the heat low and stir gently. This helps the cheese melt smoothly into the sauce. {{image_2}} You can switch up your chicken choice. Chicken thighs bring a richer taste. They remain moist and tender. You can also try shrimp for a seafood twist. Just cook them until they turn pink for best results. For a dairy-free version, use coconut cream. It adds a nice flavor while keeping it creamy. Almond milk can also work, but it may not be as rich. Be sure to add some nutritional yeast for a cheesy flavor. Adding spinach or peas can enhance the dish. Spinach cooks quickly and adds color. Peas bring sweetness and a pop of green. You can toss them in during the last few minutes of cooking. Seasonal veggies like asparagus or bell peppers also shine here. They add crunch and flavor. Just remember to chop them small for even cooking. Fettuccine is classic, but you can try other pasta types. Penne or rigatoni can bring fun shapes. They hold the sauce well and add texture. If you need gluten-free options, use rice or quinoa pasta. These options work great and taste good. Just follow the package's cooking instructions for best results. For the full recipe, check the details above. To keep your Chicken and Broccoli Alfredo fresh, follow these tips. First, let the dish cool to room temperature. Then, place it in an airtight container. This helps to keep moisture in and air out. Store it in the fridge for up to three days. For longer storage, you can freeze it. Just use a freezer-safe container. Be sure to label it with the date. When you're ready to enjoy leftovers, reheating is key. Use a skillet over low heat for the best results. Add a splash of milk or cream to help the sauce stay smooth. Stir often to keep everything from sticking. Avoid using the microwave if you can. It can make the pasta mushy and the chicken dry. In the fridge, your Chicken and Broccoli Alfredo lasts about three days. Check for signs it has spoiled. If it smells sour or has a strange color, it’s best to toss it out. Always trust your senses. Keeping your food safe is important. How can I make it spicier? You can add red pepper flakes or a pinch of cayenne. Both will give it heat. Start with a small amount. You can always add more later. Can I add more vegetables to this dish? Yes! You can add bell peppers, carrots, or snap peas. Just steam them lightly before mixing. It adds color and taste. What can I use instead of heavy cream? Try using half-and-half or coconut cream for a lighter option. You can also use a blend of milk and flour to thicken. How to make the best Alfredo sauce? Start with fresh garlic for flavor. Use quality Parmesan cheese for richness. Stir well to avoid lumps. Adjust the thickness with reserved pasta water as needed. Can I prepare this in advance? Yes, you can cook the chicken and pasta ahead. Store them in the fridge separately. Make the sauce fresh when you’re ready to serve. What to serve with Chicken and Broccoli Alfredo? Serve it with a crisp green salad or garlic bread. Both complement the creamy sauce well. Ideal wines or beverages to pair with this dish A light white wine like Pinot Grigio works great. Sparkling water with lemon is also refreshing. This blog post covered the key steps to making Chicken and Broccoli Alfredo. We explored the ingredients you need, cooking tips, and ways to keep your dish creamy. I shared variations to fit your taste and tips for storing leftovers. By following these steps, you can create a delicious meal. Enjoy trying new flavors and variations. Cooking should be fun and satisfying, so make it your own!

Chicken and Broccoli Alfredo

Indulge in the deliciousness of Creamy Chicken & Broccoli Alfredo with this easy recipe! This meal features juicy chicken, tender broccoli, and rich Alfredo sauce all tossed with fettuccine for a comforting dish that's ready in just 30 minutes. Perfect for busy weeknights or special occasions, it's a family favorite that is sure to impress. Click through to explore the full recipe and elevate your dinner tonight!
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Ingredients
  

2 boneless, skinless chicken breasts

1 cup broccoli florets

8 oz fettuccine pasta

2 tablespoons olive oil

3 cloves garlic, minced

1 cup heavy cream

1 cup grated Parmesan cheese

Salt and pepper to taste

1 teaspoon Italian seasoning

Fresh parsley, chopped (for garnish)

Instructions
 

Cook the Pasta: In a large pot, bring salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. In the last 3 minutes of cooking, add the broccoli florets. Drain and set aside, reserving about 1/2 cup of pasta water.

    Cook the Chicken: Meanwhile, season the chicken breasts with salt, pepper, and Italian seasoning. In a large skillet, heat the olive oil over medium-high heat. Cook the chicken for 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C) and the chicken is golden brown. Remove from the skillet and let rest before slicing.

      Make the Alfredo Sauce: In the same skillet, reduce the heat to medium. Add the minced garlic and sauté for about 30 seconds until fragrant. Pour in the heavy cream and bring to a simmer. Stir in the grated Parmesan cheese until melted and smooth. If the sauce is too thick, add a bit of the reserved pasta water to reach desired consistency.

        Combine: Add the cooked fettuccine and broccoli to the skillet with the Alfredo sauce. Toss gently to coat everything evenly. If needed, season with additional salt and pepper to taste.

          Serve: Slice the cooked chicken and place it on top of the pasta. Garnish with freshly chopped parsley for a pop of color.

            Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4