Easy Chicken Alfredo Pasta with Broccoli

Your whole family will love this creamy all-in-one pasta recipe that’s full of protein and veggies! Use leftover cooked chicken to make this a super-quick dish.

Course Main Course

Cuisine Italian

Keyword chicken alfredo pasta

Prep Time 15

Cook Time 20

Total Time 35

Servings servings

Calories 570kcal

Ingredients

12 ounces fettuccine noodles
3 cups broccoli florets

Chicken

1 tablespoon olive oil
1 pound chicken breast
1/2 teaspoon salt
1/4 teaspoon freshly cracked black pepper

Alfredo Sauce

2 tablespoons unsalted butter
3 cloves garlic finely minced
4 ounces cream cheese softened
1 cup milk
1 1/2 cups grated Parmesan cheese
1/2 teaspoon sea salt
1/4 teaspoon freshly cracked black pepper

Instructions

Cook pasta according to package directions, dropping the chopped broccoli in during the last few minutes of cooking. (Yes! It works!) Drain and set aside.
Heat olive oil in a skillet over medium high heat. Season the chicken with salt and pepper, then add to the hot skillet. Cook each side for about 4 minutes until no longer pink in the center. Allow to cool, then cut into bite size pieces and set aside.
In the same skillet, melt butter over medium heat. Add minced garlic and cook for 2 minutes.
Add the softened cream cheese and whisk until a smooth creamy paste forms. It might look a little lumpy at first, but don't worry! If you keep whisking it will get smooth.
Add milk gradually while whisking until it is fully incorporated and smooth. Stir in the parmesan cheese, salt and pepper and keep whisking until the cheese is melted and the sauce is smooth. If you want a thicker sauce, cook for 2-3 minutes longer. Otherwise, remove from heat.
Stir in the cooked chicken, pasta and broccoli; toss until evenly coated. Serve warm and enjoy!

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