Chicken Broccoli Alfredo — Quick Creamy Weeknight Meal

A quick and creamy weeknight meal featuring tender chicken, bright broccoli, and a rich Alfredo sauce that clings to fettuccine.

Scale

Cook Mode Prevent your screen from going dark

Prep the pasta water and broccoli: Bring a large pot of salted water to a boil. Add the broccoli florets and blanch for 1 minute; remove and plunge into ice water.
Cook the pasta: Add the fettuccine to the boiling water and cook until al dente, about 10–11 minutes. Reserve pasta water before draining.
Brown the chicken: Heat butter and olive oil in a skillet over medium-high heat. Sear the sliced chicken until golden and cooked through, about 4–6 minutes.
Build the sauce: Add remaining butter and garlic to the pan, sauté until fragrant. Pour in chicken stock and heavy cream, bring to a simmer until it thickens slightly.
Finish the sauce: Whisk in Parmesan gradually until melted and smooth. Add reserved pasta water and lemon juice; stir well. Combine with chicken, broccoli, and pasta.
Serve immediately: Divide among plates, garnish with extra Parmesan and black pepper.

For a lighter version, substitute half-and-half for heavy cream. Avoid high heat to prevent the sauce from becoming grainy.