This creamy Chicken Alfredo is perfect for Mother’s Day—rich, comforting, and made completely from scratch. Tender chicken, a velvety broccoli-infused Alfredo sauce, and fresh toppings like parsley and tomato make it feel extra special.
Whether you’re cooking for Mom or treating yourself, this dish delivers real flavor without the fuss.
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Ingredients
6 Chicken Tenders
2 tsp Italian seasoning
1 Tbsp cooking oil
2 Tbsp butter
4 cloves garlic, minced
1 cup heavy cream
2 Tbsp of onion powder, garlic powder and paprika
3/4 cup grated Parmesan
2 heads of Broccoli chopped into tiny florets
1/4 tsp salt
1/4 tsp pepper
1 Tbsp chopped parsley and diced tomatoes (optional garnish)
8 oz. fettuccine noodles
Instructions
Season both sides of the chicken tenders with Italian seasoning, paprika, Italian seasoning, onion powder and garlic and salt to season.
Heat a large skillet over medium. Once hot, add the cooking oil and swirl to coat the surface. Add the chicken to the skillet and cook for about 7-8 minutes on each side, or until browned on the outside and cooked through.
Remove the chicken to a clean plate and turn the heat under the skillet down to medium-low.
Add the butter and minced garlic to the skillet. Stir and cook the garlic in the melted butter for about two minutes, dissolving the browned bits from the bottom of the skillet as you stir.
Add the heavy cream and whisk to combine, dissolving any remaining browned bits. Allow the cream to come up to a simmer.
While waiting for the cream to simmer, bring a pot of water to a boil for the fettuccine and sit to the side.
Once the cream is simmering, add the grated Parmesan to the skillet. Continue to whisk and stir until the Parmesan has melted into the sauce and the sauce has begun to simmer. Simmer the sauce for a few minutes, or until it becomes slightly thicker. The added the chopped broccoli florets. Add salt and pepper to the sauce to taste and garnish with parsley and chopped tomatoes and serve.
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