Description
Creamy fettuccine Alfredo with juicy chicken tenderloins and bright broccoli in a silky garlic parmesan sauce. This easy dinner comes together in 30 minutes and feels comforting, rich, and family-friendly.
Ingredients
Scale
- 12 ounces fettuccine
- 1 pound chicken tenderloins, sliced into bite-sized pieces
- 4 cups broccoli florets
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 tablespoon all-purpose flour
- 1 1/2 cups whole milk
- 3/4 cup heavy cream
- 1 cup parmesan cheese, finely grated
- 1 teaspoon salt, divided
- 1/2 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 1/2 cup reserved pasta water, as needed
Instructions
- Bring a large pot of salted water to a boil.
- Toss the chicken with olive oil, 1/2 teaspoon salt, black pepper, and Italian seasoning.
- Cook the fettuccine according to package directions until al dente. During the last 2 minutes of cooking, add the broccoli to the same pot. Reserve 1/2 cup pasta water, then drain.
- Meanwhile, heat a large skillet over medium-high heat and cook the chicken for 5 to 6 minutes until golden and cooked through. Transfer to a plate.
- Lower the heat to medium, melt the butter in the skillet, and cook the garlic for 30 seconds. Stir in the flour and cook for 1 minute.
- Slowly whisk in the whole milk and heavy cream until smooth. Simmer gently for 2 to 3 minutes.
- Stir in the parmesan cheese and remaining 1/2 teaspoon salt until the sauce is smooth.
- Add the cooked pasta, broccoli, and chicken to the skillet. Toss to coat, adding reserved pasta water as needed until the sauce is glossy and silky.
- Taste, adjust pepper if needed, and serve warm with extra parmesan if desired.
Notes
- Freshly grated parmesan melts more smoothly than pre-shredded cheese.
- Do not boil the sauce after adding the cheese, keep the heat gentle.
- Use reserved pasta water to loosen the sauce if it thickens too much.
- Store leftovers in the refrigerator for up to 3 days and reheat with a splash of milk.
Nutrition
- Serving Size: 1 bowl
- Calories: 530
- Sugar: 5g
- Sodium: 520mg
- Fat: 25g
- Saturated Fat: 13g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 3g
- Protein: 33g
- Cholesterol: 110mg
Keywords: chicken broccoli alfredo, creamy chicken pasta, broccoli alfredo pasta, chicken fettuccine alfredo, easy weeknight pasta