Grilled Chicken Broccoli Alfredo Recipe

I enjoy crafting a unique Grilled Chicken Broccoli Alfredo that harmonizes succulent grilled chicken breast with crisp broccoli and silky fettuccine. Fresh garlic and Parmesan merge with unsalted butter and heavy cream to form a luxurious sauce that delights in every bite. Its simplicity makes it a cherished family favorite.

I’ve been experimenting in the kitchen and recently came up with a killer Grilled Chicken Broccoli Alfredo that’s quickly become one of my go-to meals. I always start with 2 boneless skinless chicken breasts, seasoned with salt and pepper and brushed with olive oil before grilling them to perfection.

The real magic comes when I toss in a generous helping of fettuccine noodles and fresh broccoli florets, soaking up a creamy sauce made from unsalted butter, heavy cream, and freshly grated Parmesan cheese with a hint of garlic. I know, it kinda reminds you of that Chicken Alfredo Over Broccoli you might find at your favorite casual spot, but this quick and easy version offers all the flavor with less hassle.

Even though I may forget a step here and there, it’s always worth it when you taste that mix of flavors. Give it a try and see why I can’t get enough of it!

Why I Like this Recipe

1. I love how the creamy Alfredo sauce mixes with the fettuccine and broccoli. Its rich and cheesy taste always reminds me of good times at home, even when my day’s been a mess.
2. I like that the grilled chicken comes out tasty and tender every time, even if i mess up the timing sometimes. It adds a great smoky flavor that balances out the creaminess perfectly.
3. The recipe is pretty easy to follow, even when im not in the mood for complicated cooking. It just gives me the satisfaction of a homemade meal that feels both hearty and comforting.
4. I really appreciate how the broccoli adds a pop of color and a bit of crunch. It not only makes the dish healthier, but it also makes it look super appetizing even if i’m not the best at plating food.

Ingredients

• Chicken: lean protein that adds flavor and helps you build muscle.
• Broccoli: high in fiber and vitamins, crunchy and really fresh.
• Fettuccine noodles: offer hearty carbs for energy and balance a rich sauce.
• Butter: gives silkiness with a rich unsalted taste in every bite.
• Heavy cream: adds luscious creaminess and smooth texture for extra indulgence.
• Parmesan cheese: brings salty savor and extra protein boost to the dish.
• Garlic: infuses a sharp kick and a warm, savory aroma.
• Olive oil: essential for grilling chicken and locking in juicy, smoky flavors.
• Fresh parsley: adds a pop of color and a hint of freshness as garnish.

Ingredient Quantities

• 2 boneless skinless chicken breasts (about 1 lb), pounded thin
• Salt and pepper to taste (for chicken seasoning)
• 1 tablespoon olive oil (for grilling the chicken)
• 12 oz fettuccine noodles
• 3 cups fresh broccoli florets
• 1/2 cup unsalted butter
• 2 cups heavy cream
• 1 cup freshly grated Parmesan cheese
• 3 cloves garlic, minced
• Extra salt and pepper to taste (for the Alfredo sauce)
• Optional: Fresh parsley, chopped for garnish

How to Make this

1. Preheat your grill pan or outdoor grill to medium-high heat while you get started.

2. Season the chicken breasts with salt and pepper and drizzle olive oil over both sides. Grill them for about 6-7 minutes per side till they’re nicely charred and cooked through, then set them aside to rest before slicing them thin.

3. Fill a large pot with salted water and bring it to a boil. Toss in the fettuccine noodles and let them cook according to the package instructions.

4. When there’s about 2-3 minutes remaining for the noodles, add the broccoli florets into the boiling water so they cook up perfectly tender.

5. Drain the noodles and broccoli together and set aside.

6. In a big skillet, melt the unsalted butter over medium heat. Once melted, add the minced garlic and cook it for about 1 minute until fragrant, but be careful not to burn it.

7. Pour in the heavy cream and bring it to a simmer. Once simmering, stir in the freshly grated Parmesan cheese until the sauce thickens and becomes smooth. Add extra salt and pepper as needed to taste.

8. Toss the drained fettuccine and broccoli into the skillet with the sauce and mix well so everything gets a nice creamy coating.

9. Slice the grilled chicken into bite sized strips and then lay them over or mix them into the pasta dish.

10. If you like, sprinkle some chopped fresh parsley on top for a pop of colour and extra flavor, then serve immediately and enjoy.

Equipment Needed

1. Grill pan or outdoor grill and tongs
2. Large pot for boiling water
3. Colander for draining noodles and broccoli
4. Big skillet for making the sauce
5. Chef’s knife for slicing chicken and mincing garlic
6. Cutting board for all your chopping needs
7. Measuring cups and spoons for accurate ingredient portions

FAQ

Grilled Chicken Broccoli Alfredo Recipe Substitutions and Variations

• Instead of chicken breasts, you could use thinly sliced turkey cutlets which cook similarly and bring a slightly different flavor.
• If you dont have olive oil, try using avocado oil which works great for grilling and adds a mild nutty taste.
• For heavy cream, you might mix 1 3/4 cups whole milk with 1/4 cup melted butter as a good substitute in a pinch.
• If you can’t find fresh Parmesan cheese, using Pecorino Romano or Asiago can give you a similar cheesy kick.
• Instead of broccoli florets, you can swap in cauliflower or even asparagus to mix things up without straying too far from the original texture.

Pro Tips

1. Don’t rush the chicken – let it rest for a few minutes after grilling so it stays juicy, and use a meat thermometer if you can to make sure it’s cooked fully without drying out.
2. When you add broccoli to the boiling pasta, keep an eye on it so it doesn’t get too soft – you want it a bit crunchy to balance the creaminess of the sauce.
3. Be sure not to burn the garlic when melting the butter. Let it get just fragrant for about a minute, ’cause if it’s burnt it can ruin the whole flavor of the sauce.
4. Taste your sauce as you go and adjust the salt and pepper. Sometimes a little extra seasoning really brings the whole dish together, so don’t be shy to tweak a bit!