Description
A creamy and satisfying pasta dish featuring tender chicken and crisp broccoli in a rich Alfredo sauce.
Ingredients
Scale
- 1 pound fettuccine pasta
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 cloves garlic, minced
- 1 cup broccoli florets
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- Cook fettuccine according to package directions. Drain and set aside.
- While pasta cooks, heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned and cooked through. Remove chicken from skillet and set aside.
- Add minced garlic to the skillet and cook for 30 seconds until fragrant.
- Add broccoli florets to the skillet and cook for 3-5 minutes until tender-crisp.
- Pour heavy cream into the skillet and bring to a simmer. Stir in Parmesan cheese until melted and sauce thickens.
- Return chicken to the skillet. Add cooked fettuccine and toss to coat.
- Season with salt and pepper. Serve immediately.
Notes
- For a spicier dish, add a pinch of red pepper flakes with the garlic.
- You can substitute shrimp or other vegetables for chicken and broccoli.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 5g
- Sodium: 700mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 1g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 120mg
Keywords: chicken alfredo, broccoli pasta, creamy pasta, fettuccine alfredo, easy dinner, weeknight meal