Description
A creamy garlic butter chicken Alfredo served with crispy parmesan roasted broccoli for a rich and satisfying meal.
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 8 oz fettuccine pasta
- 1 cup heavy cream
- 1/2 cup grated parmesan cheese
- 3 cloves garlic, minced
- 2 tbsp butter
- 2 cups broccoli florets
- 1/4 cup shredded parmesan (for broccoli)
- 1 tbsp olive oil
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes (optional)
Instructions
- Preheat oven to 400°F.
- Toss broccoli with olive oil, salt, and shredded parmesan. Roast for 15-18 minutes until crispy.
- Cook fettuccine according to package instructions. Drain and set aside.
- Season chicken with salt and pepper. Cook in a skillet over medium heat until fully cooked (6-7 minutes per side). Remove and slice.
- In the same skillet, melt butter and sauté garlic for 1 minute. Add heavy cream and simmer for 3 minutes.
- Stir in grated parmesan until smooth. Season with salt and black pepper.
- Add cooked pasta and chicken to the sauce, tossing to coat.
- Serve with crispy parmesan broccoli on the side.
Notes
- Substitute half-and-half for a lighter sauce.
- Add more parmesan for extra cheesiness.
- Use gluten-free pasta if needed.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop & Oven
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 720
- Sugar: 5g
- Sodium: 680mg
- Fat: 38g
- Saturated Fat: 21g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 42g
- Cholesterol: 175mg
Keywords: garlic butter chicken alfredo, parmesan broccoli, creamy pasta recipe