chicken broccoli alfredo
Every great chicken broccoli alfredo starts with the right ingredients. Here’s what you need and why they make this dish so delicious!
Ingredients
- 12 ounces Fettuccine Pasta
- 1 head Fresh Broccoli chopped
- ¼ cup Water
- ½ tsp Black Pepper
- ⅛ tsp Kosher Salt
- 4 tbsp Unsalted Butter
- 3 Garlic Cloves minced
- 3 cups Heavy Cream
- ½ cup Parmesan Cheese freshly grated or shredded, plus more for garnish
- 2 cups Rotisserie Chicken diced
- 2 tbsp Chopped Parsley (optional)
Instructions
- Cook the Pasta – Bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente. Drain and set aside.
- Steam the Broccoli – In a small pan, add ¼ cup of water and chopped broccoli. Cover and steam for about 3 minutes until bright green and slightly tender. Drain any excess water and set aside.
- Melt the Butter and Sauté Garlic – In a large pan over medium heat, melt the butter. Add the minced garlic and cook for 30 seconds until fragrant. Be careful not to burn it!
- Make the Alfredo Sauce – Pour in the heavy cream and stir. Let it simmer for about 2 minutes, then slowly add the Parmesan cheese. Stir constantly until the cheese melts and the sauce thickens.
- Combine Everything – Add the cooked pasta, steamed broccoli, and diced rotisserie chicken to the pan. Toss everything together until well coated in the creamy sauce. Season with black pepper and kosher salt.
- Garnish and Serve – Sprinkle extra Parmesan cheese on top and finish with fresh parsley if desired. Serve immediately and enjoy!
Notes
Want to make your chicken broccoli alfredo even better? Here are some pro tips!
- For a lighter version, swap heavy cream for half-and-half or whole milk. The sauce will be thinner but still delicious.
- To enhance the flavor, toast the Parmesan cheese slightly before adding it to the sauce. This brings out a deeper, nuttier taste.
- If the sauce gets too thick, add a splash of pasta water or milk to loosen it up. Stir well to blend it smoothly.
- For easy storage, refrigerate leftovers in an airtight container for up to 3 days. Reheat slowly on the stovetop with a little milk to keep the sauce creamy.