Description
A simple recipe for creamy chicken and broccoli alfredo pasta.
Ingredients
Scale
- 1 pound fettuccine pasta
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 cups broccoli florets
- 2 tablespoons olive oil
- 4 tablespoons butter
- 2 cloves garlic, minced
- 2 cups heavy cream
- 1 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Cook the fettuccine according to package directions. Add the broccoli florets to the boiling water for the last 3 minutes of cooking. Drain the pasta and broccoli, set aside.
- Season the chicken pieces with salt and pepper.
- Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned and cooked through, about 5-7 minutes. Remove chicken from the skillet.
- Reduce heat to medium. Add the butter to the skillet. Once melted, add the minced garlic and cook for 1 minute until fragrant.
- Pour in the heavy cream and bring to a gentle simmer. Cook for about 5 minutes, stirring occasionally, until the sauce thickens slightly.
- Remove the skillet from the heat. Gradually stir in the Parmesan cheese until the sauce is smooth.
- Return the cooked chicken, drained pasta, and broccoli to the skillet. Toss everything gently to coat with the alfredo sauce.
- Serve immediately.
Notes
- For a thicker sauce, simmer the cream for a few extra minutes before adding the cheese.
- You can substitute chicken thighs for breasts if you prefer.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 750
- Sugar: 4
- Sodium: 650
- Fat: 45
- Saturated Fat: 25
- Unsaturated Fat: 15
- Trans Fat: 1
- Carbohydrates: 55
- Fiber: 4
- Protein: 40
- Cholesterol: 150
Keywords: chicken, broccoli, alfredo, pasta, fettuccine, creamy sauce