Description
A creamy, comforting pasta bowl featuring tender chicken, fresh broccoli, and a rich Alfredo sauce, all tossed with fettuccine for a satisfying meal.
Ingredients
Scale
For the Crust:
- 12 oz fettuccine pasta
- 2 boneless, skinless chicken breasts, cubed
- 2 cups broccoli florets
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1/2 cup unsalted butter
- Salt and black pepper to taste
- 1/4 tsp nutmeg (optional)
- Fresh parsley for garnish
Instructions
1. Prepare the Crust:
- Cook the fettuccine according to package instructions until al dente, adding broccoli florets during the last 3 minutes of cooking. Drain and set aside.
- In a large skillet, heat olive oil over medium-high heat. Add cubed chicken, season with salt and pepper, and cook until golden and cooked through, about 6-8 minutes. Remove chicken and set aside.
- In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Pour in heavy cream and bring to a simmer, stirring occasionally.
- Reduce heat to low and gradually stir in Parmesan cheese until melted and smooth. Add nutmeg if using, and season with salt and pepper to taste.
- Return cooked chicken and drained pasta with broccoli to the skillet. Toss everything together until well coated in the Alfredo sauce. Garnish with fresh parsley before serving.
Notes
You can customize the seasonings to taste.