Description
Tender grilled chicken rests on silky Alfredo-coated fettuccine with bright steamed broccoli — a rich, cozy pasta dish that’s both comforting and satisfying.
Ingredients
Scale
For the Crust:
- 2 boneless, skinless chicken breasts
- 8 oz fettuccine pasta
- 1 cup broccoli florets
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- Salt and black pepper to taste
- 1/4 tsp nutmeg (optional)
Instructions
1. Prepare the Crust:
- Bring a large pot of salted water to a boil and cook fettuccine according to package directions. Add broccoli florets during the last 3 minutes of cooking, then drain and set aside.
- Season chicken breasts with salt and pepper. Heat olive oil in a grill pan over medium-high heat and grill chicken for 6-7 minutes per side, until cooked through. Let rest, then slice.
- In a saucepan, melt butter over medium heat. Add garlic and cook until fragrant, about 1 minute. Pour in heavy cream and bring to a simmer. Stir in Parmesan cheese until smooth. Season with nutmeg, salt, and pepper.
- Combine cooked fettuccine and broccoli with the Alfredo sauce, tossing to coat evenly. Serve pasta topped with sliced grilled chicken.
Notes
You can customize the seasonings to taste.