Chicken and Broccoli Alfredo Recipe

This recipe turns a beloved pasta dish--rich, creamy Alfredo--into an easy, one-pot endeavor. If you like it saucier, use the larger amount of cream. Sunset reader Wendy Hollingsworth, of Clinton Township, Michigan, shared the recipe.

12 ounces broccoli florets, cut into bite-size pieces

1 boned, skinned chicken breast half (14 oz.), cubed

8 ounces fettuccine

3/4 to 1 cup heavy whipping cream

About 1/2 cup freshly shredded parmesan cheese

Kosher salt and pepper

Step 1

Bring a large pot of salted water to a boil. Cook broccoli until tender and bright green, 2 minutes. Using a slotted spoon, transfer to a colander, leaving water in pot. Add chicken to pot; cook until opaque, 2 to 4 minutes. Transfer to colander with broccoli.

Step 2

Cook pasta in same pot of water until just tender to the bite, about 10 minutes. Reserve 1/2 cup pasta water; drain pasta.

Step 3

Simmer cream, reserved 1/2 cup water, and 1/2 cup parmesan in same pot over medium heat, stirring often. Add broccoli, chicken, and pasta, stirring to combine. Season to taste with salt and pepper. Serve with additional parmesan on the side.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories368

% Daily Value *
Total Fat 16g21%

Saturated Fat 8.7g44%
Cholesterol 91mg31%
Sodium 235mg11%
Total Carbohydrate 33g12%

Dietary Fiber 2.8g10%
Protein 24g

* The % Daily Value (DV) 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.

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Chicken and Broccoli Alfredo