Name: Creamy Chicken Broccoli Fettuccine Alfredo: A Comfort Food Classic Done Right
Ingredients: 8 oz (225g) fettuccine; 1 tbsp olive oil; 1 lb (450g) boneless chicken breasts or thighs, cut into bite-sized pieces; 2 garlic cloves, minced; 2 cups broccoli florets, chopped small; 1½ cups heavy cream or half-and-half; 1½ cups freshly grated Parmesan cheese; 2 tbsp unsalted butter; ¼ tsp ground nutmeg (optional but classic); Salt & black pepper to taste; Optional: pinch of red pepper flakes, fresh parsley

Ingredients

Scale

8 oz (225g) fettuccine
1 tbsp olive oil
1 lb (450g) boneless chicken breasts or thighs, cut into bite-sized pieces
2 garlic cloves, minced
2 cups broccoli florets, chopped small
1½ cups heavy cream or half-and-half
1½ cups freshly grated Parmesan cheese
2 tbsp unsalted butter
¼ tsp ground nutmeg (optional but classic)
Salt & black pepper to taste
Optional: pinch of red pepper flakes, fresh parsley

Instructions

Cook pasta: Boil fettuccine in salted water until al dente. During the last 2 minutes, add broccoli to blanch. Drain, reserving ½ cup pasta water.
Cook chicken: In a large skillet, heat olive oil over medium-high. Season chicken with salt and pepper; cook 5–6 min until golden and cooked through. Remove and set aside.
Make sauce: In same skillet, melt butter. Add garlic; cook 30 sec. Pour in heavy cream; bring to a gentle simmer.
Finish Alfredo: Reduce heat to low. Gradually whisk in Parmesan until melted and smooth. Stir in nutmeg, salt, and pepper.
Combine: Add cooked pasta, broccoli, and chicken to sauce. Toss to coat, adding reserved pasta water as needed to loosen.
Garnish with extra Parmesan, black pepper, red pepper flakes, and fresh parsley.

💡 Pro Tip: For extra silkiness, stir in 2 tbsp cream cheese with the Parmesan!

Prep Time & Nutrition (per serving, serves 4):