Description
A creamy, indulgent pasta dish featuring tender chicken and fresh broccoli in a homemade Alfredo sauce.
Ingredients
Scale
For the Crust:
- 1 lb fettuccine pasta
- 2 boneless, skinless chicken breasts, cubed
- 2 cups broccoli florets
- 1 cup heavy cream
- 1/2 cup unsalted butter
- 1 cup grated Parmesan cheese
- 3 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp olive oil
- Fresh parsley for garnish
Instructions
1. Prepare the Crust:
- Cook fettuccine according to package instructions; drain and set aside.
- In a large skillet, heat olive oil over medium heat, add chicken, season with salt and pepper, and cook until browned and cooked through, about 8-10 minutes; remove and set aside.
- In the same skillet, melt butter over medium heat, add garlic and sauté for 1 minute until fragrant.
- Pour in heavy cream, bring to a simmer, then stir in Parmesan cheese until melted and smooth.
- Add broccoli florets to the sauce, cover, and cook for 5-7 minutes until tender.
- Return chicken to the skillet, add cooked pasta, toss to coat in the sauce, and heat through for 2-3 minutes.
- Garnish with fresh parsley and serve immediately.
Notes
You can customize the seasonings to taste.