Description
A creamy and comforting pasta dish featuring tender chicken, fresh broccoli, and a rich garlic Alfredo sauce, perfect for a quick weeknight dinner.
Ingredients
Scale
For the Crust:
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 12 oz fettuccine pasta
- 2 cups broccoli florets
- 4 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
- 1/4 tsp nutmeg (optional)
- Fresh parsley, chopped for garnish
Instructions
1. Prepare the Crust:
- Cook the fettuccine according to package instructions 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. Season chicken with salt and pepper, then cook until golden brown 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, bring to a simmer, then stir in Parmesan cheese until melted and smooth. Season with nutmeg, salt, and pepper.
- Return cooked chicken to the skillet, then add the drained pasta and broccoli. Toss everything together until well coated in the sauce and heated through.
- Garnish with fresh parsley and serve immediately.
Notes
You can customize the seasonings to taste.