Description
A rich and comforting pasta dish featuring tender chicken, fresh broccoli, and a creamy Alfredo sauce, perfect for a quick weeknight dinner.
Ingredients
Scale
For the Crust:
- 8 oz fettuccine pasta
- 1 lb boneless, skinless chicken breasts, cubed
- 2 cups broccoli florets
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 cup unsalted butter
- Salt and black pepper to taste
- 1/4 tsp nutmeg (optional)
- Fresh parsley, chopped for garnish
Instructions
1. Prepare the Crust:
- Cook the fettuccine according to package directions 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 until fragrant, about 1 minute. Pour in heavy cream and bring to a simmer, stirring occasionally.
- Reduce heat to low and stir in Parmesan cheese until melted and smooth. Season with nutmeg (if using), and additional salt and pepper to taste.
- Add the cooked pasta, broccoli, and chicken back to the skillet. Toss everything together until well coated in the sauce. Cook for 2-3 minutes until heated through.
- Garnish with fresh parsley and serve immediately.
Notes
You can customize the seasonings to taste.