Description
A rich and creamy Chicken and Broccoli Alfredo Fettuccine that combines tender chicken, fresh broccoli, and perfectly cooked pasta in a luscious Parmesan Alfredo sauce. Ready in just 30 minutes, this comforting Italian-inspired dish is perfect for a satisfying weeknight dinner.
Ingredients
Scale
Pasta
- 1 lb fettuccine pasta
Protein & Vegetables
- 2 chicken breasts, sliced
- 2 cups broccoli florets
Cooking fats & aromatics
- 2 tbsp olive oil
- 3 tbsp butter
- 4 cloves garlic, minced
Sauce
- 1 ½ cups heavy cream
- 1 ½ cups grated Parmesan cheese
- Salt and pepper to taste
Garnish
- Fresh parsley, chopped
- Extra Parmesan cheese (optional)
Instructions
- Cook the fettuccine: Bring a large pot of salted water to a boil. Add the fettuccine pasta and cook according to the package directions until al dente. Drain the pasta and set aside.
- Sauté the chicken: Heat olive oil in a large skillet over medium heat. Season the sliced chicken breasts with salt and pepper. Add the chicken to the skillet and cook for about 5-7 minutes per side, or until golden and fully cooked through. Remove the chicken from the skillet and set aside.
- Steam the broccoli: Steam the broccoli florets for 3-4 minutes until they are tender yet still vibrant green. Remove and set aside.
- Make the Alfredo sauce: In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Pour in the heavy cream and let it simmer gently for 3-4 minutes. Stir continuously and then add the grated Parmesan cheese. Stir until the cheese melts and the sauce is smooth. Season with salt and pepper to taste.
- Combine: Add the cooked fettuccine and steamed broccoli into the Alfredo sauce in the skillet. Toss everything together to evenly coat the pasta and vegetables with the sauce.
- Serve: Arrange the cooked chicken slices on top of the pasta mixture. Garnish with freshly chopped parsley and extra Parmesan cheese if desired. Serve immediately while hot.
Notes
- You can substitute broccoli with other vegetables like asparagus or peas for variation.
- For a lighter version, use half-and-half instead of heavy cream, though the sauce will be less rich.
- Ensure not to overcook the broccoli to retain its bright color and a slight crunch.
- Reserve some pasta water to loosen the sauce if it gets too thick.
- Use freshly grated Parmesan cheese for the best flavor and smoothest sauce texture.
