Creamy Garlic Chicken Alfredo

Creamy garlic chicken Alfredo with broccoli and fettuccine is comfort food that always impresses at dinnertime and feels surprisingly simple to make from scratch This is one of those weeknight wonders that never fails to bring everyone around the table with happy appetites

My family always lights up when I make this dish I first whipped it up on a rainy night and it turned into a go-to favorite for cozy meals

Ingredients

• Boneless skinless chicken breasts: tender and juicy when cooked through Select plump pieces for best flavor
• Olive oil: helps the chicken brown beautifully Choose a high-quality extra virgin oil if possible
• Salt and pepper: rounds out all the key flavors Use sea salt for a cleaner taste
• Italian seasoning: gives extra depth Try to use a fresh blend if you have it on hand
• Fettuccine pasta: classic for Alfredo sauce Choose bronze-cut if you want a toothsome pasta texture
• Broccoli florets: balances the richness and brings gorgeous color look for tight bright green florets
• Butter: enriches the sauce and helps blend flavors Use European-style or cultured if you find it
• Fresh garlic cloves: packs a punch in the sauce Freshly mince for strongest flavor
• Heavy cream: creates a luxurious base Use the highest fat content for creaminess
• Freshly grated Parmesan cheese: melts beautifully and provides nutty flavor Buy a wedge and grate it at home
• Parsley for garnish: adds brightness and color Fresh flat-leaf is best

Instructions

Prep and Boil Pasta with Broccoli:

Start by bringing a large pot of salted water to a rolling boil Drop in fettuccine and cook until just al dente During the final minutes toss broccoli florets into the boiling water with pasta You want bright green broccoli and perfectly tender pasta Drain together and set aside

Season and Sear Chicken:

Pat chicken breasts dry and slice them into even strips Season generously with salt pepper and a sprinkle of Italian seasoning for extra flavor Heat olive oil in a wide skillet over medium heat When hot add chicken strips in a single layer Let them sear without moving for about six minutes or until deeply golden on one side Flip and cook the other side for five minutes until chicken is firm and fully cooked Remove chicken to a plate and set aside

Make Garlic Alfredo Sauce:

In the same pan lower heat and melt butter with a wooden spoon scraping up any browned bits for flavor Add finely minced garlic and stir constantly for half a minute This releases all the fragrance Slowly pour in heavy cream stirring as it heats up and starts to bubble Gently simmer for five minutes then add freshly grated Parmesan a handful at a time Stir until the cheese melts completely and the sauce thickens Season with salt and pepper to taste

Bring Everything Together:

With the heat still low add the cooked pasta and broccoli into the Alfredo sauce Toss or gently fold with tongs until each strand is coated Add a splash of reserved pasta water if the sauce needs loosening Slice cooked chicken and arrange on top

Finish and Serve:

Transfer to bowls and scatter some fresh parsley over the top Add extra Parmesan if you like Serve piping hot and enjoy immediately

Save

I deeply love how Parmesan melts into silk here It reminds me of Sunday gatherings with my cousins when everyone argued over who would grate the cheese and nibble on the edges

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to three days Gently reheat in a covered skillet over low heat with a splash of cream or milk Stir often to keep everything creamy and avoid overheating which can cause the sauce to separate Freezing is not recommended since cream sauces change texture after thawing

Ingredient Substitutions

Try boneless thighs for even juicier chicken or substitute with rotisserie chicken in a pinch Any fresh pasta will work though fettuccine holds sauce especially well If you have lactose intolerance coconut cream can replace heavy cream and nutritional yeast can add cheesy notes without the dairy

Serving Suggestions

Serve with warm garlic bread for classic comfort or toss a simple green salad with lemon vinaigrette to balance out the richness For an extra treat sprinkle toasted pine nuts on top or squeeze a wedge of lemon just before serving

Cultural Context

Alfredo sauce as we know it in the US is much richer compared to authentic Italian versions which focus on butter and cheese only The creamy sauce with pasta and chicken has become a true family meal across American tables owing to its irresistible combination of protein pasta and dairy I love imagining how these traditions travel and change from Rome to home kitchens here

Recipe FAQs

→ Why add broccoli to chicken Alfredo?

Broccoli adds a fresh, vibrant texture and balances the richness of the Alfredo sauce with a pop of color and mild flavor.

→ Can I substitute fettuccine with another pasta?

Yes, penne, linguine, or spaghetti work well and allow the creamy sauce to coat the pasta evenly.

→ How do I keep the Alfredo sauce creamy?

Use heavy cream and freshly grated Parmesan; avoid overcooking, and add a bit of pasta water if the sauce thickens too much.

→ What proteins can replace chicken?

Shrimp, turkey strips, or sautéed tofu are tasty alternatives for a different twist while maintaining creaminess.

→ How should I reheat leftovers?

Gently warm on the stovetop over low heat, stirring frequently and adding a splash of cream or milk to loosen the sauce.