Description
Crispy Alfredo Chicken and Broccoli Pasta combines tender pasta and creamy Alfredo sauce with golden, breaded chicken and fresh broccoli for a rich, satisfying, and crowd-pleasing meal.
Ingredients
- 2 chicken breasts or 4 chicken tenders
- Salt and pepper, to taste
- 1/2 tsp garlic powder
- 1/2 cup all-purpose flour
- 2 eggs, beaten
- 1 cup breadcrumbs or panko
- 2 tbsp olive oil or butter (for frying)
- 8 oz fettuccine or pasta of choice
- 2 cups broccoli florets
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 oz cream cheese (optional)
- 2 cloves garlic, minced
- 2 tbsp butter
- 1 tsp Italian seasoning (optional)
Instructions
- Season chicken with salt, pepper, and garlic powder. Dredge in flour, dip in eggs, then coat with breadcrumbs.
- Fry chicken in olive oil or butter until golden and cooked through. Set aside to rest.
- Cook pasta according to package directions. Add broccoli during the last 2–3 minutes. Drain and set aside.
- In a pan, melt butter and sauté garlic until fragrant. Add heavy cream, Parmesan, and cream cheese. Stir until smooth and thickened.
- Toss pasta and broccoli in the Alfredo sauce until coated.
- Slice the crispy chicken and serve over the pasta. Optionally, broil for 1–2 minutes or top with more Parmesan before serving.
Notes
- Use rotisserie chicken for a quicker version without frying.
- Add mushrooms or sun-dried tomatoes to the sauce for more flavor.
- Swap cream for half-and-half or add lemon zest for a lighter, fresher option.
- Bake chicken at 400°F (200°C) for 20–25 minutes as a healthier alternative.
- Use freshly grated Parmesan to help the Alfredo sauce stay smooth and creamy.
Nutrition
- Serving Size: 1 serving
- Calories: 620
- Sugar: 3g
- Sodium: 520mg
- Fat: 34g
- Saturated Fat: 15g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 135mg