Description
A rich and creamy chicken Alfredo pasta dish with tender broccoli florets, perfect for a comforting meal.
Ingredients
Scale
- 8 oz fettuccine pasta
- 2 cups broccoli florets
- 2 tablespoons olive oil
- 2 boneless, skinless chicken breasts, sliced
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Cook the fettuccine pasta according to package instructions. Add the broccoli florets during the last 3 minutes of cooking. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add the sliced chicken breasts and season with salt and pepper. Cook until golden brown and cooked through, about 5-7 minutes.
- Add minced garlic to the skillet and sauté for 1 minute until fragrant.
- Reduce heat to low and pour in the heavy cream. Stir to combine and let simmer for 2-3 minutes.
- Gradually add the grated Parmesan cheese, stirring continuously until the cheese is melted and the sauce is smooth.
- Add the cooked fettuccine and broccoli to the skillet, tossing to coat in the creamy sauce. Cook for an additional 2-3 minutes until heated through.
- Adjust seasoning with salt and pepper as needed. Serve immediately, garnished with fresh parsley if desired.
Notes
- For a lighter version, you can use half and half instead of heavy cream.
- Feel free to add other vegetables like bell peppers or spinach for extra nutrition.
- This dish is best served fresh, but leftovers can be stored in the refrigerator for up to 2 days.
Nutrition
- Calories: 550
- Sugar: 2
- Sodium: 800
- Fat: 28
- Carbohydrates: 49
- Fiber: 3
- Protein: 32
- Cholesterol: 90
Keywords: Creamy Chicken Alfredo, Chicken Alfredo with Broccoli, Pasta Recipe, Easy Chicken Alfredo, Comfort Food