Creamy Garlic Chicken Alfredo

Creamy Garlic Chicken Alfredo with broccoli brings Italian-American comfort right to your dinner table with tender chicken, fresh broccoli florets, and fettuccine pasta all coated in a velvety Parmesan sauce. This is one of those dishes that tastes like you spent hours in a fancy restaurant kitchen, but it actually comes together in less than 30 minutes.

I’ll never forget the first time I tried chicken Alfredo. It was at a little Italian restaurant in my hometown back in the 80s, and I was absolutely hooked by that rich, creamy sauce. I went home determined to recreate it, and after plenty of trial and error, I finally nailed it. The secret turned out to be using freshly grated Parmesan and not rushing the sauce. Over the years, I started adding broccoli for color and nutrition, which made my kids more willing to eat their vegetables. Now this Creamy Garlic Chicken Alfredo is my go-to recipe when I want to feel fancy without the fuss. My grandkids request it every time they visit, and I love that it packs plenty of protein to keep them satisfied. Time to get that pasta water boiling.

What Makes This Creamy Garlic Chicken Alfredo So Special

I’ve been making Alfredo dishes for over forty years, and this Creamy Garlic Chicken Alfredo stands out because it delivers restaurant elegance with ingredients you already have in your kitchen. The combination of tender chicken, fresh broccoli, and that silky Parmesan sauce creates a protein-packed meal the whole family loves.

• Provides rich protein from the chicken and vitamin C from the fresh broccoli for a balanced meal
• Stays creamy even when made ahead by adding a splash of milk when reheating
• Creates fantastic leftovers that taste just as good the next day for lunch
• Delivers restaurant-style results right at home without any complicated techniques
• Comes together in under 30 minutes from start to finish, perfect for busy weeknights
• Appeals to kids and adults alike, making it a true crowd-pleaser

My son-in-law, who claims he doesn’t like creamy pasta, asks me to make this every time they come for dinner.

Ingredient Spotlight

Chicken breasts form the lean protein base of this dish, and I’ve found that cutting them into uniform bite-sized pieces ensures even cooking and maximum sauce coverage. Fresh, plump chicken breasts work best for tender, juicy results.

Fettuccine pasta is the traditional choice for Alfredo, providing the perfect wide noodles that hold onto the creamy sauce beautifully. In my kitchen, I prefer cooking it just to al dente so it has a pleasant bite.

Fresh broccoli florets add color, nutrition, and a slight crunch that balances the richness of the cream sauce. I always cut them into bite-sized pieces so they cook evenly with the pasta.

Heavy cream creates that signature velvety, luxurious texture that defines Alfredo sauce. Full-fat cream is essential here because it provides the richness without separating when heated.

Freshly grated Parmesan cheese is the star of the sauce, melting into a smooth, nutty coating that clings to every strand of pasta. I always grate Parmesan fresh from a block rather than using pre-grated because it melts much more smoothly.

Fresh garlic builds aromatic depth that elevates the entire dish. I typically use 4 cloves of minced garlic, sauteed just until fragrant but not browned to avoid any bitterness.

Unsalted butter adds richness and helps create a silky sauce base when combined with the garlic. Betty always used unsalted so she could control the salt level herself.

Nutmeg provides a subtle warmth that enhances the creamy sauce without being obvious. Just a pinch makes all the difference in creating that authentic Italian flavor.

How to Make Creamy Garlic Chicken Alfredo

Step 1. Betty always starts by cooking the fettuccine pasta according to package directions until al dente, adding the broccoli florets during the last 3 to 4 minutes of cooking. I’ve learned to reserve half a cup of pasta water before draining.

Step 2. While the pasta cooks, heat olive oil in a large skillet over medium-high heat and season the chicken pieces generously with salt and pepper.

Step 3. Add the chicken to the hot skillet and cook for 5 to 7 minutes, turning occasionally, until golden brown and cooked through to an internal temperature of 165°F. The key I discovered is getting a nice golden crust.

Step 4. Remove the cooked chicken from the skillet and set aside, keeping all those flavorful browned bits in the pan.

Step 5. Reduce the heat to medium and add the butter, letting it melt completely without burning.

Step 6. Add the minced garlic and saute for 30 to 60 seconds until fragrant but not browned. Through trial and error, I learned that burnt garlic turns bitter and ruins the whole dish.

Step 7. Pour in the heavy cream and bring to a gentle simmer, cooking for 2 to 3 minutes while stirring occasionally until the sauce thickens slightly.

Step 8. Reduce the heat to low and stir in the freshly grated Parmesan cheese. Betty’s tip: Stir continuously until the cheese melts completely and the sauce becomes smooth.

Step 9. Add the pinch of nutmeg if using, then season with salt and black pepper to taste, remembering that Parmesan is already salty.

Step 10. Return the cooked chicken to the skillet along with the drained pasta and broccoli, tossing everything together until well coated with that velvety sauce.

Step 11. If the sauce seems too thick, add reserved pasta water a tablespoon at a time until you reach the perfect creamy consistency.

Step 12. My family prefers when I garnish this Creamy Garlic Chicken Alfredo with fresh parsley and additional shaved Parmesan right before serving while it’s still hot and creamy.

Keeping This Creamy Garlic Chicken Alfredo Fresh

I typically store leftovers in an airtight container in the refrigerator where they’ll stay fresh for up to 3 days. The sauce will thicken as it cools, which is completely normal. Betty always used glass containers with tight-sealing lids because they don’t absorb the garlic and cream aromas like plastic sometimes does.

I don’t recommend freezing this Creamy Garlic Chicken Alfredo because cream-based sauces can separate and become grainy when thawed, and the pasta texture deteriorates significantly. This dish is best enjoyed fresh or within a few days of making it.

For the best texture, I reheat by warming gently on the stovetop over low heat, adding a splash of milk or cream to loosen the sauce back to its original silky consistency. You can also use the microwave at 70 percent power, stirring partway through to keep everything smooth and creamy. Avoid high heat when reheating as it can cause the cream sauce to separate.

Perfect Partners for Creamy Garlic Chicken Alfredo

• Crisp garden salad with lemon vinaigrette cuts through the richness with bright, acidic notes and provides refreshing contrast to the creamy pasta.
• Toasted garlic bread is absolutely essential for soaking up every last drop of that incredible Alfredo sauce, and my grandkids always request extra.
• Simple roasted asparagus adds elegant green vegetables that complement the dish without competing with the star flavors.
• Fresh winter salad bowl brings seasonal crunch and lightness that balances the hearty, protein-rich main course.
• Steamed green beans provide a simple, healthy side that lets the Creamy Garlic Chicken Alfredo shine while adding color to your plate.
• Crispy garlic parmesan brussels sprouts double down on the garlic and parmesan theme for an indulgent vegetable side.
• Light white wine like Pinot Grigio pairs beautifully with the creamy sauce and cuts through the richness perfectly.
• Balsamic roasted vegetables offer sweet-tangy notes that provide wonderful contrast to the rich Alfredo.

FAQs

Creamy Garlic Chicken Alfredo with Broccoli

Rich and indulgent Creamy Garlic Chicken Alfredo combines tender chicken, fresh broccoli florets, and fettuccine pasta in a velvety Parmesan sauce for a protein-packed meal.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 portions

Course: Dinner, Main Course

Cuisine: Italian-American

Calories: 785

Ingredients Equipment Method Notes

Ingredients

  

• 1 lb chicken breasts cut into bite-sized pieces
• 12 oz fettuccine pasta
• 2 cups broccoli florets cut into bite-sized pieces
• 2 tbsp olive oil
• 4 cloves garlic minced
• 3 tbsp unsalted butter
• 1.5 cups heavy cream
• 1 cup Parmesan cheese freshly grated
• 1 tsp salt to taste
• 0.5 tsp black pepper to taste
• 1 pinch nutmeg optional
• 2 tbsp fresh parsley chopped, for garnish, optional

Equipment

• Large pot for pasta
• Large skillet or sauté pan
• Cutting board and knife
• Box grater for Parmesan cheese

Method

 

1. Cook the fettuccine pasta according to package directions until al dente. Add broccoli florets to the pasta water during the last 3 to 4 minutes of cooking. Drain and set aside, reserving 1/2 cup pasta water.
2. While pasta cooks, heat olive oil in a large skillet over medium-high heat. Season chicken pieces with salt and pepper.
3. Add chicken to the hot skillet and cook for 5 to 7 minutes, turning occasionally, until golden brown and cooked through to internal temperature 165°F. Remove chicken from skillet and set aside.
4. In the same skillet, reduce heat to medium. Add butter and let it melt.
5. Add minced garlic and saute for 30 to 60 seconds until fragrant but not browned.
6. Pour in heavy cream and bring to a gentle simmer. Cook for 2 to 3 minutes, stirring occasionally, until slightly thickened.
7. Reduce heat to low and stir in freshly grated Parmesan cheese. Stir continuously until cheese melts and sauce is smooth.
8. Add the pinch of nutmeg if using. Season with salt and black pepper to taste.
9. Return cooked chicken to the skillet along with the drained pasta and broccoli. Toss everything together until well coated with sauce.
10. If sauce is too thick, add reserved pasta water a tablespoon at a time until desired consistency is reached.
11. Garnish with fresh parsley and additional Parmesan cheese if desired. Serve immediately.

Notes

Always grate Parmesan fresh for best results and avoid pre-grated varieties. Keep garlic just fragrant and not brown by sauteing briefly over medium heat. Reserve pasta water to thin sauce if needed. The sauce thickens as it cools, so serve immediately for creamiest texture. Cut broccoli into uniform bite-sized pieces for even cooking.