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- 1 lb (450g) fettuccine pasta - 2 boneless, skinless chicken breasts - 2 cups fresh broccoli florets - 3 tablespoons extra virgin olive oil - 3 cloves garlic, finely minced - 1 cup heavy cream - 1 cup freshly grated Parmesan cheese - 1/2 teaspoon ground nutmeg - Salt and freshly ground black pepper - Chopped fresh parsley for garnish (optional) When I create Chicken and Broccoli Alfredo, I use fresh and simple ingredients. The fettuccine pasta gives a nice base for this dish. I prefer using boneless and skinless chicken breasts. They cook fast and stay juicy. Fresh broccoli florets add color and crunch. For flavor, I reach for high-quality extra virgin olive oil. Sautéing garlic releases a lovely aroma that fills the kitchen. Heavy cream makes the sauce rich and creamy. I always choose freshly grated Parmesan cheese. It melts beautifully and enhances the dish's taste. A touch of ground nutmeg adds warmth without overpowering the other flavors. Finally, I season with salt and freshly ground black pepper. A sprinkle of chopped fresh parsley on top gives a nice touch. You can find the full recipe in the section above. Now you're ready to make this delightful creamy dish! - Bring a large pot of salted water to a boil. - Add the fettuccine and cook it for about 8-10 minutes. - In the last 2 minutes of cooking, add the fresh broccoli florets. - Once done, drain the pasta and broccoli well. Set them aside. - In a large skillet, heat 3 tablespoons of olive oil over medium heat. - Season the chicken pieces with salt and pepper. - Add the chicken to the skillet. Cook it for 6-8 minutes. - Stir occasionally until the chicken turns golden brown and is fully cooked. - Remove the chicken from the skillet and keep it aside. - In the same skillet, add 3 cloves of finely minced garlic. Sauté this for about 30 seconds. - Carefully pour in 1 cup of heavy cream and bring it to a gentle simmer. - Stir the mixture occasionally as it simmers. - Gradually stir in 1 cup of grated Parmesan cheese and 1/2 teaspoon of ground nutmeg. - Keep stirring until the cheese melts completely and the sauce is creamy. - Taste the sauce and adjust the seasoning with salt and pepper if needed. - Add the cooked fettuccine, broccoli, and chicken into the sauce. Toss everything together well. - Divide the creamy chicken and broccoli Alfredo onto plates. - If you want, garnish with chopped fresh parsley for a pop of color. I always use freshly grated cheese for the best flavor. Pre-shredded cheese has additives that can affect texture. If your sauce seems too thick, add a little cream or pasta water. This helps create that perfect creamy consistency. When cooking chicken, avoid overcrowding the skillet. This lets each piece brown nicely. After cooking, let the chicken rest for a few minutes. This keeps it juicy and tender, making every bite a delight. For a quicker meal, consider using pre-cooked chicken. This cuts down your cooking time significantly. If you're in a hurry, you can microwave broccoli instead of boiling it. This retains its bright color and nutrients while saving time. {{image_4}} You can easily change the protein in this dish. Substitute shrimp or tofu for chicken. Both options bring great flavor and texture. If you want more zest, add Italian sausage. The sausage adds a tasty kick to your meal. You can make a vegetarian version too. Just omit the chicken and add more broccoli. You can even add other veggies like bell peppers or spinach. This way, you get a colorful and healthy dish. If you want to mix things up, try sauce alternatives. Use light cream or a dairy-free substitute for a lighter option. You can also experiment with different cheeses, like Gouda. This change will give your sauce a unique twist. For the full recipe, check out the details above. To keep your Chicken and Broccoli Alfredo fresh, refrigerate it in an airtight container. This dish stays good for about 3 to 4 days in the fridge. Make sure the lid seals tightly to keep out air and moisture. When reheating, the best methods are the stovetop or microwave. If using the stovetop, add a splash of cream or broth. Stir it gently over low heat until warm. For the microwave, heat in short bursts, stirring in between. This helps avoid a dry dish. Yes, you can freeze Chicken and Broccoli Alfredo. To freeze, let it cool completely. Then, place it in a freezer-safe container. It can last for up to 2 months. When you're ready to eat, thaw it overnight in the fridge. Reheat slowly for the best texture. Yes, but adjust cooking time accordingly. Frozen broccoli cooks faster than fresh. Add it to the pasta during the last minute of cooking. This way, it stays bright and tender. Options include half-and-half or coconut milk. Half-and-half gives a similar texture but is lighter. Coconut milk adds a unique flavor and is dairy-free, perfect for those with allergies. You can thicken your sauce by using cornstarch. Mix one tablespoon of cornstarch with two tablespoons of cold water. Stir this mixture into the simmering sauce. It will thicken quickly and give a nice texture. This blog post covered all the main steps to make Chicken and Broccoli Alfredo. You learned what ingredients to use and how to prepare them. We shared tips for perfecting your sauce and ideas for variations. Storing and reheating leftovers was also explained. In conclusion, you can enjoy a tasty meal without much fuss. With some simple changes, this dish can fit your needs. Happy cooking!

Chicken and Broccoli Alfredo Alfredo

Indulge in a comforting bowl of creamy chicken and broccoli Alfredo delight! This quick and easy recipe features tender fettuccine pasta, succulent chicken, and fresh broccoli all smothered in a rich Parmesan cream sauce. Perfect for a family dinner or a cozy night in, this dish brings delicious flavors to your table in just 30 minutes. Click through to explore the full recipe and bring this mouthwatering meal to life!
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Ingredients
  

1 lb (450g) fettuccine pasta

2 boneless, skinless chicken breasts, cut into bite-sized pieces

2 cups fresh broccoli florets

3 tablespoons extra virgin olive oil

3 cloves garlic, finely minced

1 cup heavy cream

1 cup freshly grated Parmesan cheese

1/2 teaspoon ground nutmeg

Salt and freshly ground black pepper to taste

Chopped fresh parsley for garnish (optional)

Instructions
 

Cook the Pasta: Bring a large pot of salted water to a boil. Once boiling, add the fettuccine and cook based on package instructions until al dente, usually about 8-10 minutes. In the last 2 minutes of cooking, add the broccoli florets to the pot. After the pasta and broccoli are cooked, drain them well and set aside.

    Prepare the Chicken: While the pasta is cooking, heat the olive oil over medium heat in a large skillet. Season the bite-sized chicken pieces generously with salt and pepper. Add them to the skillet and cook for 6-8 minutes, stirring occasionally, until they are a golden brown and cooked through. Once done, remove the chicken from the skillet and keep it aside.

      Make the Sauce: In the same skillet where the chicken was cooked, add the finely minced garlic and sauté for about 30 seconds, or until it's fragrant but not burnt. Carefully pour in the heavy cream and bring the mixture to a gentle simmer, stirring occasionally.

        Combine Ingredients: Gradually stir in the grated Parmesan cheese and nutmeg, continuing to stir until the cheese melts completely and the sauce reaches a creamy consistency. Taste and adjust the seasoning with salt and freshly ground pepper as needed.

          Mix Pasta and Chicken: Return the drained fettuccine and broccoli to the skillet, along with the cooked chicken pieces. Toss everything together thoroughly until the pasta, broccoli, and chicken are well coated in the luscious Alfredo sauce.

            Serve: To serve, divide the creamy chicken and broccoli Alfredo between plates. If desired, finish with a sprinkle of chopped parsley for a touch of color and freshness.

              Prep Time: 10 min | Total Time: 30 min | Servings: 4