Creamy Fettuccine Alfredo: 7 Steps to Perfection

Indulge in this creamy Fettuccine Alfredo with tender chicken and broccoli, perfect for busy weeknights.

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Bring a large pot of water to a vigorous boil. Generously season it with salt.
Heat a large skillet over medium-high heat; add 1 tablespoon of olive oil. Toss in the chopped broccoli, seasoning with a pinch of salt and pepper. Sauté for about 4 minutes until bright green, then add 1/4 cup of water. Cook uncovered until the water evaporates and broccoli is crisp-tender, then transfer to a bowl.
Add the fettuccine to the boiling water and cook according to manufacturer’s instructions, usually 8-10 minutes.
In the same skillet used for broccoli, heat another tablespoon of olive oil. Add chicken cubes, seasoning with salt and pepper. Cook for about 5-7 minutes, turning until golden brown and cooked through. Transfer to the bowl with the broccoli.
In the same skillet, melt butter and sauté the grated garlic for 30 seconds until fragrant. Gradually pour in the heavy cream, scraping up brown bits from the skillet. Stir in grated parmesan cheese, cooking until melted and bubbling. Lower the heat.
Once the pasta is al dente, reserve 1 cup of pasta water, then drain. Add cooked pasta to skillet with creamy sauce and toss to coat. Add broccoli and chicken, mixing together. If sauce is too thick, gradually add reserved pasta water until desired consistency is achieved.
Dish out Fettuccine Alfredo onto plates while warm, sprinkling with extra grated parmesan cheese for additional flavor.