Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (1 lb)
- 3 cups fresh broccoli florets
- 3 cloves garlic, minced
- 8 oz fettuccine pasta
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 4 tbsp unsalted butter
- Black pepper to taste
Instructions
- Prep your ingredients: Chop the chicken into bite-sized pieces and mince the garlic.
- Cook the pasta: Boil salted water and cook fettuccine until al dente; reserve some pasta water.
- Sauté chicken & garlic: In a skillet over medium heat, melt butter and cook seasoned chicken until golden brown. Add minced garlic until fragrant.
- Add broccoli: Toss in broccoli florets during the last few minutes of cooking to keep them crunchy.
- Create the Alfredo sauce: Pour in heavy cream, simmer gently, then add grated Parmesan cheese until melted.
- Combine: Toss cooked pasta with chicken-broccoli mixture, adding reserved pasta water as needed for creaminess.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (approximately 400g)
- Calories: 610
- Sugar: 2g
- Sodium: 780mg
- Fat: 34g
- Saturated Fat: 19g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 150mg