Even Easier Chicken Broccoli or Spinach Alfredo

Get a comforting dinner on the table in record time with this "Even Easier Chicken Broccoli or Spinach Alfredo" recipe! Perfectly seared bite-sized chicken, tender broccoli florets or wilted spinach, and luscious fettuccine come together in a rich, creamy Parmesan Alfredo sauce that’s irresistibly indulgent. With just 30 minutes from start to finish and pantry-friendly ingredients like garlic, heavy cream, and grated Parmesan, this recipe is a weeknight hero. Customize your veggie choice, adjust the spice level with optional red pepper flakes, and use reserved pasta water to achieve your preferred sauce consistency. Serve this hearty, flavor-packed Alfredo with a sprinkle of extra Parmesan for a restaurant-quality meal the whole family will love. Ideal for busy evenings, this dish brings a satisfying combination of creamy, savory, and fresh flavors right to your table!

Nutriscore Rating: 60/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 4

Ingredients

• 2 pieces boneless, skinless chicken breasts
• 2 cups broccoli florets (or fresh spinach)
• 12 ounces fettuccine pasta
• 2 tablespoons unsalted butter
• 2 cloves garlic, minced
• 1.5 cups heavy cream
• 1 cup grated Parmesan cheese
• 1 tablespoon olive oil
• 0.5 teaspoons salt
• 0.25 teaspoons black pepper
• 0.25 teaspoons red pepper flakes (optional)

Directions

Step 1

Bring a large pot of salted water to a boil and cook the fettuccine according to the package instructions, reserving 1/2 cup of pasta water before draining.

Step 2

While the pasta cooks, trim and cut the chicken breasts into bite-sized pieces.

Step 3

Heat the olive oil in a large skillet over medium-high heat. Add the chicken pieces and season with a pinch of salt and pepper. Cook for 6-8 minutes, or until the chicken is browned and cooked through. Remove and set aside.

Step 4

In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.

Step 5

Reduce the heat to low and pour in the heavy cream, stirring constantly. Let it simmer gently for 2-3 minutes, then stir in the Parmesan cheese until smooth and creamy.

Step 6

Add the cooked chicken back to the skillet. If using broccoli, blanch it in the boiling pasta water for 2 minutes before adding to the sauce. If using spinach, stir it into the sauce raw and let it wilt.

Step 7

Drain the cooked fettuccine and toss it in the sauce, ensuring every strand is evenly coated. If the sauce is too thick, add the reserved pasta water a little at a time to loosen it to your liking.

Step 8

Taste and adjust the seasoning with additional salt, pepper, or a pinch of red pepper flakes for a spicy kick.

Step 9

Serve immediately, garnished with extra Parmesan cheese if desired.

Nutrition Facts

Serving size	(1361.9g)

Amount per serving	% Daily Value*
Calories	3711.9

Total Fat 201.2g	0%
Saturated Fat 107.9g	0%
Polyunsaturated Fat 4.4g
Cholesterol 797.8mg	0%
Sodium 2981.6mg	0%
Total Carbohydrate 263.6g	0%
Dietary Fiber 17.4g	0%
Total Sugars 15.2g
Protein 188.1g	0%

Vitamin D 3.5IU	0%
Calcium 1023.7mg	0%
Iron 4.9mg	0%
Potassium 1505.5mg	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: 50.1%

Protein: 20.8%

Carbs: 29.1%