Description
A delightful dish that combines tender chicken, vibrant broccoli, and creamy Alfredo sauce over fettuccine.
Ingredients
- 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 fettuccine pasta according to the package instructions, then drain and set aside.
- In a large skillet over medium heat, add olive oil and sauté minced garlic for 1-2 minutes until fragrant.
- Add sliced chicken breasts, cooking until browned and thoroughly cooked, about 6-8 minutes.
- Stir in broccoli florets and continue cooking until tender, about 3-4 minutes.
- Lower the heat, add heavy cream and grated Parmesan cheese to the skillet, stirring to combine.
- Add cooked fettuccine pasta, mixing until the pasta is well coated with the sauce.
- Season with salt and pepper to taste.
- Serve immediately, garnished with fresh parsley.
Notes
For a lighter option, substitute heavy cream with half-and-half or a plant-based cream. Feel free to add your choice of vegetables or proteins for variation.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian