Description
A creamy, comforting Italian-American pasta dish featuring tender chicken, fresh broccoli, and fettuccine pasta tossed in a rich, homemade Alfredo sauce.
Ingredients
Scale
- 1 pound fettuccine pasta
- 2 chicken breasts, cut into bite-sized pieces
- 4 cups fresh broccoli florets
- 4 tablespoons butter
- 3 cloves garlic, minced
- 2 cups heavy cream
- 1 cup freshly grated Parmesan cheese
- Salt and black pepper to taste
Instructions
- Cook fettuccine according to package directions. Add broccoli during the last 4 minutes of cooking. Drain and set aside.
- Season chicken with salt and pepper. In a large skillet, cook chicken over medium-high heat until golden and cooked through. Remove and set aside.
- In the same skillet, melt butter and sauté garlic until fragrant. Add heavy cream and bring to a simmer. Stir in Parmesan cheese until sauce thickens.
- Combine pasta, broccoli, and chicken with the sauce. Toss until well coated.
Notes
- For best results, use freshly grated Parmesan cheese rather than pre-grated
- Al dente pasta works best as it will continue to cook slightly in the hot sauce
- Sauce will thicken as it stands
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 680
- Sodium: 450mg
- Fat: 35g
- Saturated Fat: 20g
- Carbohydrates: 62g
- Fiber: 4g
- Protein: 32g