Ingredients
For the Pasta
- 1 pound fettuccine pasta
For the Vegetables
- 3 cups broccoli florets
- ¼ cup water
For the Chicken and Sauce
- 1.25 pounds boneless, skinless chicken breasts, cut into bite-size pieces
- 2 tablespoons olive oil, divided
- 3 tablespoons unsalted butter
- 1½ cups heavy cream
- 1 teaspoon garlic powder
- 1 pinch nutmeg
- 1 cup freshly grated Parmesan cheese
- Salt and freshly ground black pepper, to taste
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil and cook the fettuccine according to package instructions until al dente. Drain the pasta, reserving 1 cup of pasta water, then set aside.
- Prepare the broccoli: Rinse the broccoli florets thoroughly and drain well.
- Cook the broccoli: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the broccoli florets, season with salt and pepper, and cook for 3 minutes. Pour in ¼ cup water and cook for an additional 4 minutes until the broccoli is tender but still crisp. Remove from skillet and set aside.
- Cook the chicken: Using the same skillet, heat the remaining 1 tablespoon olive oil over medium-high heat. Add the bite-sized chicken pieces, season with salt and pepper, and cook for 4 to 5 minutes until golden brown and cooked through. Transfer the cooked chicken to the bowl with the broccoli.
- Make the Alfredo sauce: In the same skillet, melt the butter over medium heat. Add the heavy cream, garlic powder, and a pinch of nutmeg, stirring to combine. Scrape any browned bits from the pan for extra flavor. Bring the cream mixture to a simmer, then stir in the grated Parmesan cheese. Reduce heat to low and let the sauce thicken slightly.
- Add pasta water: Whisk in the reserved pasta water a little at a time until the sauce reaches your desired consistency. Taste and adjust seasoning with salt and pepper as needed.
- Combine all ingredients: Add the cooked pasta, broccoli, and chicken back into the skillet with the Alfredo sauce. Gently toss everything together so the pasta and other ingredients are evenly coated with the creamy sauce.
- Serve: Serve the Chicken Fettuccine Alfredo warm. Garnish with extra Parmesan cheese if desired, and enjoy immediately.
Notes
- To make the dish lighter, substitute half-and-half or milk for heavy cream, but the sauce will be less rich.
- For extra flavor, add freshly minced garlic when cooking the chicken or broccoli.
- You can use frozen broccoli florets if fresh are not available; just adjust cooking time accordingly.
- Reserve pasta water is important to help thin out and emulsify the sauce for better texture.
- Leftovers can be stored in the refrigerator for up to 3 days; reheat gently to prevent sauce separation.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
