Description
A rich and comforting pasta dish featuring tender chicken, fresh broccoli, and a velvety homemade Alfredo sauce.
Ingredients
Scale
For the Crust:
- 1 lb fettuccine pasta
- 2 boneless, skinless chicken breasts, cubed
- 2 cups broccoli florets
- 1 cup heavy cream
- 1/2 cup unsalted butter
- 1 cup grated Parmesan cheese
- 3 cloves garlic, minced
- Salt and black pepper to taste
- 2 tbsp olive oil
- Fresh parsley for garnish
Instructions
1. Prepare the Crust:
- Cook fettuccine according to package instructions until al dente, then drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add chicken cubes, 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, add broccoli florets and a splash of water. Cover and steam for 4-5 minutes until tender-crisp, then remove and set aside.
- Melt butter in the skillet over low heat. Add minced garlic and sauté for 1 minute until fragrant. Pour in heavy cream, stirring constantly, and bring to a gentle simmer.
- Gradually whisk in Parmesan cheese until the sauce is smooth and creamy. Season with salt and pepper to taste.
- Return cooked chicken and broccoli to the skillet, along with the cooked fettuccine. Toss everything together until well coated in the sauce. Garnish with fresh parsley and serve immediately.
Notes
You can customize the seasonings to taste.