Description
Indulge in a deliciously creamy chicken and broccoli Alfredo pasta, combining tender chicken, crisp broccoli, and silky fettuccine in a rich Alfredo sauce.
Ingredients
- 8 oz fettuccine pasta
- 2 cups broccoli florets
- 1 lb boneless, skinless chicken breasts, sliced
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the fettuccine pasta according to the package instructions. Once done, drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add sliced chicken and cook until browned and cooked through. Remove chicken and set aside.
- In the same skillet, add minced garlic and sauté for about 1 minute.
- Add broccoli florets and cook until tender.
- Pour in heavy cream and bring to a simmer. Stir in Parmesan cheese and mix until it melts smoothly.
- Add cooked fettuccine and chicken back into the skillet. Toss to coat in sauce. Season with salt and pepper.
- Serve hot, garnished with chopped parsley.
Notes
Use fresh ingredients for best flavor. Reserve pasta water to adjust sauce consistency if needed.
- Prep Time: 15
- Cook Time: 30
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian