Chicken Broccoli Alfredo

This dinner recipe for Chicken Broccoli Alfredo is made with fettuccine, perfectly cooked broccoli and rotisserie chicken in a creamy garlic sauce. All made in about 20 minutes!

Course Main Course

Cuisine American

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 1658kcal

Author Brandie Skibinski

Ingredients

12 ounces fettuccine pasta (about 3/4 of a 16 ounce box)
1 head of broccoli, chopped (about 3-4 cups)
¼ cup water
½ teaspoon black pepper
⅛ teaspoon coarse kosher salt
4 Tablespoons unsalted butter (can use salted)
3 garlic cloves, minced
3 cups heavy cream
11/2 cups freshly grated or shredded parmesan cheese (plus more for garnish)
2-3 cups diced rotisserie chicken (use how much you prefer)
2 Tablespoons chopped parsley (optional)

Instructions

Cook the pasta according to package directions to al dente. This will take approximately 10 to 13 minutes. Drain and set aside.
While the pasta is cooking move along with the recipe.
To a large, deep skillet add the chopped broccoli, water, pepper, and salt. Over medium-high heat cook for 4 minutes or until the water has evaporated.
Transfer the broccoli to a bowl.
To the skillet add the butter and garlic. Saute for 1 minute.
Add the heavy cream and parmesan cheese. Mix until it begins to simmer.
Add the chicken, cooked pasta, and broccoli. Toss until combined.
Taste to see if more salt and pepper is needed.
Top with parsley, more cheese, and fresh black pepper.

Notes

Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.

Nutrition