Description
A comforting and indulgent pasta dish featuring tender chicken, fresh broccoli, and a rich, creamy Alfredo sauce, all tossed with fettuccine for a quick and satisfying meal.
Ingredients
Scale
For the Crust:
- 8 oz fettuccine pasta
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 cups broccoli florets
- 2 tablespoons 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 teaspoon nutmeg (optional)
- Fresh parsley, chopped for garnish
Instructions
1. Prepare the Crust:
- Cook the fettuccine according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium-high heat. Add chicken pieces, season with salt and pepper, and cook until golden and cooked through, about 6-8 minutes. Remove chicken from skillet and set aside.
- In the same skillet, add broccoli florets and a splash of water. Cover and steam for 3-4 minutes until tender-crisp. Remove broccoli and set aside with the chicken.
- Reduce heat to medium. Add butter to the skillet and melt. Stir in minced garlic and cook for 1 minute until fragrant.
- Pour in heavy cream, bring to a simmer, and let cook for 2-3 minutes, stirring occasionally. Stir in Parmesan cheese until melted and smooth. Season with nutmeg, salt, and pepper.
- Add the cooked chicken, broccoli, and drained pasta to the skillet. Toss everything together until well coated in the Alfredo sauce. Cook for an additional 1-2 minutes to heat through.
- Garnish with fresh parsley and serve immediately.
Notes
You can customize the seasonings to taste.