Recipes › Pasta › Chicken And Broccoli Alfredo Recipe

Chicken And Broccoli Alfredo Recipe

Recipe by Pedro M. A. Neves

This creamy Chicken and Broccoli Alfredo combines tender pasta with succulent chicken pieces and vibrant broccoli florets in a luxurious butter and Parmesan sauce. The dish balances richness with fresh vegetables for a satisfying Italian-inspired main course that comes together in under an hour. A restaurant-quality meal made simple at home.

Ingredients

• 400g dried fettuccine or pappardelle pasta
• 500g boneless, skinless chicken breasts
• 300g fresh broccoli florets
• 100g unsalted butter
• 4 cloves garlic, minced
• 240ml heavy cream
• 120ml chicken broth
• 100g freshly grated Parmigiano-Reggiano cheese
• 30g grated Pecorino Romano cheese
• 2 tablespoons extra virgin olive oil
• Salt to taste
• Black pepper to taste
• 1/4 teaspoon nutmeg
• Fresh parsley for garnish

Instructions

1. Season chicken breasts generously with salt and pepper. Heat olive oil in a large skillet over medium-high heat and cook chicken until golden brown on both sides, approximately 6-7 minutes per side until internal temperature reaches 74°C (165°F). Transfer to a cutting board and slice into bite-sized pieces.

2. Bring a large pot of salted water to a rolling boil. Add broccoli florets and blanch for 3-4 minutes until tender-crisp, then remove with a slotted spoon and set aside. Reserve the water for pasta cooking.

3. In the same boiling water, cook pasta according to package directions until al dente, typically 9-11 minutes. Drain pasta, reserving 240ml (1 cup) of pasta water, and set aside.

4. In a large saucepan, melt butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant, stirring constantly.

5. Pour in heavy cream and chicken broth, stirring well. Bring to a gentle simmer and cook for 3-4 minutes, stirring occasionally.

6. Remove from heat and stir in grated Parmigiano-Reggiano and Pecorino Romano cheeses until fully melted and smooth. Season with nutmeg, salt, and black pepper to taste.

7. Add cooked pasta, sliced chicken, and blanched broccoli to the sauce. Toss gently but thoroughly, adding reserved pasta water 60ml (¼ cup) at a time if needed to reach desired consistency.

8. Divide among serving bowls and garnish with fresh parsley and additional grated Parmigiano-Reggiano cheese. Serve immediately while hot.

Substitutions

• Use heavy cream alternative (crème fraîche or Greek yogurt thinned with broth) for a lighter version
• Substitute chicken with grilled shrimp or sautéed mushrooms for a seafood or vegetarian option
• Replace Parmigiano-Reggiano with aged Asiago or Grana Padano for different flavor depth
• Use gluten-free or legume-based pasta to accommodate dietary restrictions

Tips

• Do not boil the sauce after adding cheese; high heat can cause it to break and become grainy
• Slice chicken slightly thicker than bite-sized if you prefer heartier pieces; thinner slices create more tender texture
• Reserve pasta water before draining—its starch helps the sauce cling to the noodles and improves consistency
• Serve immediately after plating to maintain the silky texture of the Alfredo sauce

While Fettuccine Alfredo originated in Rome in the early 20th century, the addition of chicken and broccoli is a modern variation developed primarily in North America as restaurants adapted the classic creamy pasta to include more protein and vegetables. Traditional Roman Alfredo contains only pasta, butter, Pecorino Romano, and black pepper.

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