Description
A creamy and delicious pasta dish made with tender chicken, fresh broccoli, and a rich Alfredo sauce, perfect for a comforting meal.
Ingredients
Units
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- 2 cups broccoli florets
- 2 tablespoons olive oil
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- 3 cloves garlic, minced
- 2 cups heavy cream
- 1 cup grated Parmesan cheese
- 8 oz fettuccine pasta
- Salt and pepper to taste
- 1 tablespoon butter
- 1/4 teaspoon red pepper flakes (optional)
Instructions
- Cook the fettuccine pasta according to package instructions. Drain and set aside.
- In a large pot of boiling water, blanch the broccoli florets for 2-3 minutes until tender-crisp. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add chicken pieces and cook until golden brown and cooked through, about 6-8 minutes. Remove from skillet and set aside.
- In the same skillet, add butter and garlic. Sauté for about 1 minute until fragrant.
- Pour in heavy cream and bring to a simmer. Reduce heat and stir in Parmesan cheese until melted and smooth.
- Season the sauce with salt, pepper, and red pepper flakes if using.
- Add cooked pasta, chicken, and broccoli to the sauce. Toss everything to coat evenly.
- Cook for another 2-3 minutes until heated through. Serve warm.
Notes
- Use pre-cooked rotisserie chicken for quicker prep.
- Substitute half-and-half for a lighter sauce.
- Add mushrooms or peas for extra vegetables.
Nutrition
- Serving Size: 1 serving
- Calories: 620
- Sugar: 2g
- Sodium: 470mg
- Fat: 36g
- Saturated Fat: 18g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 145mg