Description
A creamy and comforting pasta dish featuring tender chicken, fresh broccoli, and aromatic herbs in a rich Alfredo sauce.
Ingredients
Scale
For the Crust:
- 8 oz fettuccine pasta
- 2 boneless, skinless chicken breasts, cubed
- 2 cups broccoli florets
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
1. Prepare the Crust:
- Cook the fettuccine according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add chicken cubes and cook until browned and cooked through, about 6-8 minutes. Remove chicken and set aside.
- In the same skillet, add broccoli and garlic. Sauté for 4-5 minutes until broccoli is tender-crisp.
- Pour in heavy cream and bring to a simmer. Stir in Parmesan cheese, oregano, and basil until the sauce is smooth and creamy.
- Return the cooked chicken and pasta to the skillet. Toss everything together until well coated. Season with salt and pepper.
- Garnish with fresh parsley and serve immediately.
Notes
You can customize the seasonings to taste.