Description
A quick and comforting pasta dish with tender chicken, fresh broccoli, and a rich Alfredo sauce, perfect for busy evenings.
Ingredients
Scale
- 8 oz fettuccine pasta
- 2 cups broccoli florets
- 1 lb boneless, skinless chicken breasts, sliced
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the fettuccine pasta according to package instructions. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the sliced chicken and cook until browned and fully cooked, about 5-7 minutes.
- Add the minced garlic to the skillet and sauté for 1 minute until fragrant.
- Add the broccoli florets to the skillet and cook for an additional 3-4 minutes until tender.
- Lower the heat and stir in the heavy cream and grated Parmesan cheese, mixing until well combined. Season with salt and pepper to taste.
- Add the cooked fettuccine to the skillet and toss everything together until the pasta is coated in the creamy sauce.
- Serve topped with fresh parsley.
Notes
For best results, cook the pasta al dente, and use fresh ingredients for enhanced flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 5g
- Sodium: 500mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg