Description
A rich and creamy pasta dish featuring tender chicken, fresh broccoli, and fettuccine tossed in a decadent Alfredo sauce.
Ingredients
Scale
For the Crust:
- 8 oz fettuccine pasta
- 2 boneless, skinless chicken breasts, sliced
- 2 cups broccoli florets
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tbsp unsalted butter
- Salt and black pepper to taste
- 1/4 tsp nutmeg (optional)
Instructions
1. Prepare the Crust:
- Cook fettuccine according to package directions, adding broccoli during the last 3 minutes of cooking. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Season chicken with salt and pepper, then cook until golden and cooked through, about 6-8 minutes. Remove and set aside.
- In the same skillet, melt butter and sauté garlic until fragrant. Pour in heavy cream, bring to a simmer, then stir in Parmesan until smooth.
- Return chicken to the skillet, add the cooked pasta and broccoli, and toss to coat in the sauce. Season with nutmeg if desired and serve warm.
Notes
You can customize the seasonings to taste.