Description
A heartwarming dish of tender chicken and vibrant broccoli coated in a creamy Alfredo sauce, perfect for any family gathering.
Ingredients
Scale
- 1.5 lbs boneless, skinless Chicken Breast, cut into bite-sized pieces
- 1 large head Broccoli Florets, cut into bite-sized florets
- 1 lb Fettuccine Pasta
- 2 cups Heavy Cream
- 1/2 cup (1 stick) unsalted Butter
- 4 cloves Garlic, minced
- 1 cup freshly grated Parmesan Cheese
- 1 teaspoon Salt, or to taste
- 1/2 teaspoon freshly ground Black Pepper, or to taste
- 2 tablespoons Olive Oil
- 1/4 teaspoon Red Pepper Flakes (optional)
- Fresh Parsley, chopped (for garnish)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the fettuccine pasta and cook according to package directions until al dente. Drain and reserve about 1 cup of pasta water.
- Sauté the Chicken: Heat olive oil in a skillet over medium-high heat. Add chicken pieces and cook for 5-7 minutes until cooked through and lightly browned. Remove from skillet.
- Sauté the Garlic and Broccoli: In the same skillet, reduce heat to medium. Add minced garlic and sauté for 1 minute, then add broccoli and cook for 5-7 minutes until tender-crisp.
- Make the Alfredo Sauce: Lower heat to low, add butter and let it melt. Pour in the heavy cream and let it simmer for 2-3 minutes to thicken slightly.
- Add Parmesan Cheese and Seasoning: Gradually add Parmesan cheese while stirring until fully melted. Season with salt, black pepper, and red pepper flakes if using.
- Combine Everything: Add the cooked chicken and fettuccine to the skillet and toss gently to coat. Adjust the sauce consistency with reserved pasta water if necessary.
- Serve Immediately: Serve hot with chopped parsley on top and extra Parmesan cheese if desired.
Notes
This dish can be easily adapted by substituting chicken with shrimp or using whole wheat or gluten-free pasta for dietary needs. Leftovers can be stored in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 2g
- Sodium: 750mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 90mg