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Homemade Skillet Chicken Alfredo & Broccoli with Spinach recipe photo
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Skillet Chicken Alfredo & Broccoli with Spinach

This Skillet Chicken Alfredo & Broccoli with Spinach is a creamy, one-pan pasta dish loaded with tender chicken, fresh greens, and rich Parmesan sauce. Perfect weeknight comfort food!
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Main Course
Cuisine: Italian
Keyword: Broccoli, Chicken, Creamy, Easy, One-Pan, Pasta, Quick, Spinach
Servings: 4 servings

Ingredients

  • 2 boneless, skinless chicken breasts
  • 2 cups broccoli florets
  • 2 cups fresh spinach
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt
  • 1 cup heavy cream
  • 1 cup grated Parmesan cheese
  • 8 ounces fettuccine pasta
  • 1/4 teaspoon nutmeg optional

Instructions

  • Bring a large pot of salted water to a boil and cook the fettuccine until al dente according to package instructions. Reserve about 1/2 cup of pasta water before draining. Set pasta aside.
  • Pat the chicken breasts dry and season both sides with salt, black pepper, and garlic powder. Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for about 5-6 minutes per side until golden brown and fully cooked. Remove chicken and let rest, then slice into strips.
  • In the same skillet, add broccoli florets and cook over medium heat for 3-4 minutes until bright green and slightly tender. Add fresh spinach and cook until wilted, about 2 minutes. Stir occasionally.
  • Lower heat to medium-low. Pour in heavy cream and slowly add grated Parmesan cheese, stirring constantly until cheese melts and sauce thickens. Add reserved pasta water if sauce is too thick. Sprinkle in optional nutmeg for warmth.
  • Add cooked fettuccine and sliced chicken back to skillet. Toss gently until pasta is fully coated with Alfredo sauce and chicken and veggies are well distributed. Adjust seasoning with salt or pepper as needed.
  • Serve hot, garnished with extra grated Parmesan or fresh cracked black pepper if desired. Enjoy!

Equipment

  • Large Skillet
  • Pot for boiling pasta
  • Wooden spoon or silicone spatula
  • Sharp Knife
  • Measuring Cups and Spoons

Notes

  • Reserve pasta water to adjust sauce consistency for perfect creaminess.
  • Use chicken thighs for juicier meat or substitute vegetables like cauliflower or asparagus.
  • Store leftovers in an airtight container in the fridge for up to 3 days and reheat gently with a splash of milk or cream.