Description
A creamy, dreamy pasta dish featuring tender seared chicken, vibrant broccoli, and rich Parmesan Alfredo sauce over fettuccine. It’s a comfort meal that feels indulgent yet simple enough for a weeknight.
Ingredients
12 oz fettuccine pasta
2 boneless skinless chicken breasts
3 cups fresh broccoli florets
3 tablespoons butter
3 cloves garlic minced
1 1/2 cups heavy cream
1 cup Parmesan cheese freshly grated
1/2 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon olive oil
Instructions
1. Boil a large pot of salted water. Add fettuccine and cook until al dente. Add broccoli during the last 2 minutes. Drain and set aside.
2. Season chicken with salt and pepper. In a skillet, heat olive oil and sear chicken 5–6 minutes per side until golden and cooked. Let rest, then slice.
3. In the same skillet, melt butter. Add minced garlic and cook until fragrant (about 1 minute).
4. Pour in heavy cream and whisk. Simmer 3–4 minutes.
5. Add Parmesan and whisk until thickened. Season with salt and pepper.
6. Toss in cooked pasta and broccoli. Top with sliced chicken. Serve hot with extra Parmesan.
Notes
Use freshly grated Parmesan for the smoothest sauce texture.
Don’t boil the cream to avoid curdling the sauce.
Add pasta water to loosen the sauce if needed before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl
- Calories: 680
- Sugar: 2g
- Sodium: 540mg
- Fat: 34g
- Saturated Fat: 18g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 42g
- Cholesterol: 145mg
Keywords: chicken broccoli alfredo pasta