Description
A creamy and delicious pasta dish with tender chicken and fresh broccoli in a rich Alfredo sauce.
Ingredients
Scale
- 8 oz fettuccine pasta
- 2 boneless skinless chicken breasts, sliced
- 2 cups broccoli florets
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tbsp butter
- 1 tbsp olive oil
- Salt and black pepper to taste
Instructions
- Cook fettuccine pasta according to package instructions. Drain and set aside.
- Heat olive oil in a pan over medium-high heat. Add chicken and cook until no longer pink. Remove and set aside.
- In the same pan, melt butter and sauté garlic for 30 seconds.
- Add broccoli and cook for 3-4 minutes until tender.
- Pour in heavy cream and bring to a simmer. Stir in Parmesan cheese until melted.
- Add cooked chicken and pasta to the sauce. Toss to coat evenly.
- Season with salt and black pepper. Serve immediately.
Notes
- Use fresh broccoli for best texture.
- For extra flavor, add a pinch of nutmeg to the sauce.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 4g
- Sodium: 380mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 130mg
Keywords: chicken, broccoli, Alfredo, pasta, creamy, Italian