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Creamy Chicken and Broccoli Alfredo

chicken and broccoli Alfredo in a bowl

The enduring appeal of classic Alfredo sauce lies in its simplicity. Featuring a luxurious blend of heavy cream, real butter, and freshly grated Parmesan cheese, this Creamy Chicken and Broccoli Alfredo is made with a traditional Alfredo sauce and delivers incredibly rich flavor without a lot of fuss.

fork with fettuccine Alfredo

This version builds upon the classic ingredients with the addition of rich cream cheese and fresh garlic. In addition, the heavy cream is replaced with a lighter blend of half & half and chicken broth. The results? A creamy, delicious and easy sauce that appears much more complicated than it actually is. This one is sure to become a new family favorite!

Plate of Fettuccine Alfredo with chicken and broccoli

Creamy Chicken and Broccoli Alfredo

Ingredients:

  • 1 lb. fettuccine noodles, cooked according to package directions
    1 rotisserie chicken, meat removed and torn into bite-sized pieces
  • 1 head fresh broccoli florets (reserve stalk and stems for another use) – or 1 12 oz. bag frozen broccoli florets
  • 2 T. water

Sauce Ingredients:

  • 1 c. butter
  • 4 cloves fresh garlic, peeled and finely minced
  • 8 oz. cream cheese, softened
  • 1¼ c. half & half (not low fat),
  • ½ c. chicken broth
  • salt and pepper to taste,
  • 1 c. Parmesan cheese, freshly grated
  • 1 small bunch fresh parsley, chopped
    additional freshly grated Parmesan cheese, to serve

Directions: 

Tip: To prevent curdling, remove half and half from the refrigerator when starting this recipe so it is less cold when added to the hot ingredients.

Cook the fettuccine while preparing the sauce so the noodles are still warm when ready to toss with the other ingredients.

Prepare broccoli by placing florets in a microwave-safe bowl with 2 tablespoons water. Microwave on high until crisp-tender. Cooking time will vary depending on individual microwave ovens, so test after 2 minutes and adjust cooking times accordingly. When finished, drain to remove excess water. Set aside.

Add garlic and butter to a saucepan and turn heat to medium. Sauté garlic for 1-2 minutes before adding cream cheese, half & half, and chicken broth. Continue cooking while stirring constantly until cream cheese is completely melted.

Reduce heat to low and continue stirring for about 15 minutes or until sauce thickens. Remove from heat and stir in freshly grated Parmesan cheese. Season with salt and pepper, to taste.

Add chicken, broccoli and cooked fettuccine noodles to a large serving bowl. Add the sauce to the bowl and gently toss until thoroughly combined.  Top with chopped parsley and more freshly grated Parmesan cheese and serve immediately.

creamy Alfredo on fettuccine

Chicken Alfredo with Broccoli

Jenn
The enduring appeal of classic Alfredo sauce lies in its simplicity. Featuring a luxurious blend of heavy cream, real butter, and freshly grated Parmesan cheese, this Creamy Chicken and Broccoli Alfredo is made with a traditional Alfredo sauce and delivers incredibly rich flavor without a lot of fuss.
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Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins
Course Main Dishes
Calories 828 kcal

Ingredients
  

  • 1 lb. fettuccine noodles cooked according to package directions
  • 1 rotisserie chicken meat removed and torn into bite-sized pieces
  • 1 head fresh broccoli florets or 1 12 oz. bag frozen broccoli florets
  • 2 T. water
  • 1 c. butter
  • 4 cloves fresh garlic peeled and finely minced
  • 8 oz. cream cheese softened
  • c. half & half not low fat,
  • ½ c. chicken broth
  • salt and pepper to taste
  • 1 c. Parmesan cheese freshly grated
  • I small bunch of fresh parsley chopped
  • additional freshly grated Parmesan cheese to serve

Instructions
 

  • Cook the fettuccine while preparing the sauce so the noodles are still warm when ready to toss with the other ingredients.
  • Prepare broccoli by placing florets in a microwave-safe bowl with 2 tablespoons water. Microwave on high until crisp-tender. Cooking time will vary depending on individual microwave ovens, so test after 2 minutes and adjust cooking times accordingly. When finished, drain to remove excess water. Set aside.
  • Add garlic and butter to a saucepan and turn heat to medium. Sauté garlic for 1-2 minutes before adding cream cheese, half & half, and chicken broth. Continue cooking while stirring constantly until cream cheese is completely melted.
  • Reduce heat to low and continue stirring for about 15 minutes or until sauce thickens. Remove from heat and stir in freshly grated Parmesan cheese. Season with salt and pepper, to taste.
  • Add chicken, broccoli and cooked fettuccine noodles to a large serving bowl. Add the sauce to the bowl and gently toss until thoroughly combined.  Top with chopped parsley and more freshly grated Parmesan cheese and serve immediately.

Notes

Tip: To prevent curdling, remove half and half from the refrigerator when starting this recipe so it is less cold when added to the hot ingredients.
Keyword alfredo sauce, chicken alfredo, chicken dinner, chicken recipes, easy dinner recipes, italian food
Nutrition Facts
Chicken Alfredo with Broccoli
Amount Per Serving (1 serving)
Calories 828 Calories from Fat 549
% Daily Value*
Fat 61g94%
Saturated Fat 35g219%
Trans Fat 2g
Polyunsaturated Fat 20g
Cholesterol 216mg72%
Sodium 1048mg46%
Carbohydrates 39g13%
Fiber 5g21%
Sugar 6g7%
Protein 35g70%
* Percent Daily Values are based on a 2000 calorie diet.
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