Description
A rich and comforting pasta dish featuring tender chicken, fresh broccoli, and a creamy garlic Alfredo sauce.
Ingredients
Scale
For the Crust:
- 8 oz fettuccine pasta
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 cups broccoli florets
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
1. Prepare the Crust:
- Cook the fettuccine according to package directions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium-high heat. Season chicken with salt and pepper, then cook until golden and cooked through, about 6-8 minutes. Remove chicken and set aside.
- In the same skillet, add butter and minced garlic. Sauté for 1 minute until fragrant. Pour in heavy cream and bring to a simmer.
- Stir in Parmesan cheese until melted and the sauce thickens slightly, about 3-4 minutes. Season with salt and pepper.
- Add broccoli florets to the sauce, cover, and cook for 4-5 minutes until tender-crisp. Return chicken to the skillet and stir to combine.
- Toss the cooked fettuccine with the creamy chicken and broccoli sauce until well coated. Garnish with fresh parsley before serving.
Notes
You can customize the seasonings to taste.