Chicken and Broccoli Alfredo or Asparagus

Indulge in the creamy decadence of Chicken and Broccoli Alfredo—or switch it up with tender asparagus—for a comforting, restaurant-quality meal made right at home. This recipe features perfectly pan-seared chicken breast seasoned to perfection, paired with tender fettuccine pasta and your choice of vibrant broccoli florets or crisp asparagus. Tossed in a luscious homemade Alfredo sauce crafted from heavy cream, garlic, and Parmesan cheese, this dish is elevated by a subtle hint of nutmeg and optional fresh parsley garnish. Ready in just 45 minutes, this one-pan wonder is ideal for busy weeknights or a cozy dinner date. Satisfy your pasta cravings with this versatile and irresistible Chicken Alfredo recipe, sure to become a family favorite.

Nutriscore Rating: 61/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 pieces Chicken breast
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Olive oil
• 12 ounces Fettuccine pasta
• 3 cups Broccoli florets or Asparagus (trimmed and cut into 2-inch pieces)
• 3 tablespoons Unsalted butter
• 3 cloves Garlic (minced)
• 1.5 cups Heavy cream
• 1 cup Grated Parmesan cheese
• 0.25 teaspoon Ground nutmeg
• 2 tablespoons Fresh parsley (chopped, optional for garnish)

Directions

Step 1

Season the chicken breasts with salt and black pepper on both sides.

Step 2

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken breasts and cook until golden and fully cooked through (about 6-7 minutes per side). Remove from skillet and let rest for 5 minutes before slicing into thin strips.

Step 3

Meanwhile, bring a large pot of salted water to a boil. Cook the fettuccine according to package instructions. During the last 2 minutes of pasta cooking, add the broccoli florets or asparagus pieces directly into the boiling water with the pasta. Drain pasta and vegetables, reserving 1 cup of the cooking water.

Step 4

In the same skillet used for the chicken, heat 1 tablespoon of olive oil and the butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.

Step 5

Pour the heavy cream into the skillet and bring it to a gentle simmer. Stir in the Parmesan cheese and ground nutmeg, whisking continuously until the sauce is smooth and creamy (about 3-4 minutes). If the sauce is too thick, thin it out by adding small amounts of the reserved pasta water.

Step 6

Add the cooked pasta and vegetables to the skillet with the sauce, tossing to coat evenly. Adjust seasoning with additional salt and pepper, if needed.

Step 7

Top the pasta with the sliced chicken and sprinkle with fresh parsley, if desired.

Step 8

Serve immediately and enjoy your homemade Chicken and Broccoli (or Asparagus) Alfredo!

Nutrition Facts

Serving size	(1657.1g)

Amount per serving	% Daily Value*
Calories	3844.7

Total Fat 224.7g	0%
Saturated Fat 116.1g	0%
Polyunsaturated Fat 6.9g
Cholesterol 739.4mg	0%
Sodium 4817.2mg	0%
Total Carbohydrate 289.0g	0%
Dietary Fiber 27.4g	0%
Total Sugars 21.4g
Protein 157.8g	0%

Vitamin D 0IU	0%
Calcium 1198.8mg	0%
Iron 6.2mg	0%
Potassium 2478.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 53.1%

Protein: 16.6%

Carbs: 30.3%