Description
A rich and creamy pasta dish with tender chicken, fresh broccoli, and a smooth Alfredo sauce.
Ingredients
Scale
- 8 oz fettuccine pasta
- 2 boneless, skinless chicken breasts, cubed
- 2 cups broccoli florets
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Cook pasta according to package instructions. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add chicken and cook until browned and fully cooked.
- Add broccoli and garlic to the skillet. Sauté for 3-4 minutes until broccoli is tender.
- Pour in heavy cream and bring to a simmer. Stir in Parmesan cheese, salt, and pepper.
- Add cooked pasta to the skillet and toss until well coated with the sauce.
- Serve immediately.
Notes
- For extra flavor, add a pinch of red pepper flakes.
- Substitute half-and-half for heavy cream for a lighter version.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 3g
- Sodium: 450mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 120mg
Keywords: creamy chicken broccoli Alfredo pasta, easy pasta recipe, homemade Alfredo sauce