Description
A simple recipe for creamy chicken and broccoli alfredo pasta.
Ingredients
Scale
- 1 pound fettuccine pasta
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 cup fresh broccoli florets
- 2 cloves garlic, minced
- 1 1/2 cups heavy cream
- 1 cup grated Parmesan cheese
- 1/2 cup chicken broth
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
Instructions
- Cook the fettuccine according to package directions. Drain and set aside.
- Season the chicken pieces with salt and pepper.
- Heat the olive oil in a large skillet over medium heat. Add the chicken and cook until browned and cooked through, about 5-7 minutes. Remove the chicken and set aside.
- Add the broccoli florets to the same skillet and cook for 3 minutes until slightly tender.
- Add the minced garlic to the skillet and cook for 1 minute until fragrant.
- Pour in the heavy cream and chicken broth. Bring the mixture to a simmer, stirring occasionally.
- Reduce the heat to low. Stir in the Parmesan cheese until the sauce is smooth.
- Return the cooked chicken to the skillet. Add the cooked pasta and toss everything together until well coated.
- Serve immediately.
Notes
- You can substitute frozen broccoli for fresh; add it directly to the simmering sauce if using frozen.
- For a richer flavor, use freshly grated Parmesan cheese.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 750
- Sugar: 5
- Sodium: 550
- Fat: 45
- Saturated Fat: 25
- Unsaturated Fat: 15
- Trans Fat: 1
- Carbohydrates: 55
- Fiber: 3
- Protein: 38
- Cholesterol: 150
Keywords: chicken alfredo, broccoli pasta, creamy sauce, fettuccine, weeknight dinner