Creamy Garlic Chicken Alfredo (Printable Version)
Chicken, broccoli, and fettuccine in a rich, garlicky Alfredo sauce—simple, creamy comfort for any night.
# What You'll Need:
→ Chicken
01 -
2 boneless, skinless chicken breasts, sliced into strips
02 -
15 ml olive oil
03 -
Salt, to taste
04 -
Black pepper, to taste
05 -
2.5 ml Italian seasoning (optional)
→ Pasta
06 -
225 g fettuccine pasta
07 -
480 ml broccoli florets
→ Alfredo Sauce
08 -
30 g unsalted butter
09 -
4 garlic cloves, minced
10 -
360 ml heavy cream
11 -
100 g freshly grated Parmesan cheese
12 -
Salt, to taste
13 -
Black pepper, to taste
→ Garnish
14 -
Fresh parsley, chopped
15 -
Additional Parmesan cheese, for serving (optional)
# Steps To Follow:
01 -
Bring a large pot of salted water to a boil. Cook fettuccine according to package directions, adding broccoli florets during the final 3 minutes of cooking. Drain well and set aside.
02 -
Season chicken strips with salt, pepper, and Italian seasoning. Heat olive oil in a large skillet over medium heat. Sear chicken on both sides until golden and cooked through, about 5–6 minutes per side. Transfer chicken to a plate and keep warm.
03 -
In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Pour in heavy cream and bring to a gentle simmer. Reduce heat and stir in Parmesan cheese until completely melted and sauce is smooth. Season with salt and pepper as needed.
04 -
Add the drained fettuccine and broccoli to the skillet with Alfredo sauce. Toss gently to coat the pasta evenly.
05 -
Arrange the sliced chicken atop the fettuccine and broccoli mixture. Garnish with chopped parsley and extra Parmesan cheese. Serve immediately while hot.
# Notes and Tips:
01 -
Tossing pasta directly in the sauce ensures a creamy texture and thorough coating.
02 -
For optimal flavor, use freshly grated Parmesan rather than pre-shredded varieties.
03 -
Store leftovers in an airtight container in the refrigerator for up to 3 days.