Description
A creamy, comforting pasta dish featuring tender chicken, fresh broccoli, and rich Alfredo sauce tossed with fettuccine.
Ingredients
Scale
For the Crust:
- 1 lb fettuccine pasta
- 2 boneless, skinless chicken breasts, sliced
- 2 cups broccoli florets
- 1 cup heavy cream
- 1/2 cup unsalted butter
- 1 cup grated Parmesan cheese
- 3 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
- Fresh parsley, chopped (for garnish)
Instructions
1. Prepare the Crust:
- Bring a large pot of salted water to a boil and cook fettuccine according to package directions, adding broccoli florets during the last 3 minutes of cooking. Drain and set aside.
- Heat olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper, then cook until golden and cooked through, about 6-8 minutes per side. Remove and set aside.
- In the same skillet, melt butter over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
- Pour in heavy cream, bring to a simmer, then reduce heat and stir in Parmesan cheese until melted and smooth.
- Slice cooked chicken, then add it and the pasta-broccoli mixture to the skillet. Toss everything in the sauce until well coated and heated through.
- Garnish with fresh parsley and serve immediately.
Notes
You can customize the seasonings to taste.