Creamy Chicken Alfredo with Broccoli
Published Date: 3/28/2026
Ingredients
- 8 oz fettuccine pasta
- 2 boneless, skinless chicken breasts (about 1 lb)
- 1 tbsp olive oil
- Salt and black pepper to taste
- 2 cups broccoli florets
- 1/4 cup unsalted butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 1/4 tsp ground nutmeg
Instructions
- Boil water and cook the pasta according to package directions. Add the broccoli florets during the last 3 minutes of cooking. Drain and set aside.
- Season the chicken breasts with salt and black pepper. In a large skillet, heat the olive oil over medium-high heat. Cook the chicken for 6 to 7 minutes per side until golden and cooked through. Remove from the skillet, let rest, and slice.
- In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
- Whisk in the heavy cream and ground nutmeg. Bring to a gentle simmer and cook for 2 minutes to slightly thicken.
- Gradually whisk in the Parmesan cheese until the sauce is smooth and creamy.
- Add the cooked pasta, broccoli, and sliced chicken to the skillet. Toss gently to coat everything in the Alfredo sauce. Serve immediately.