Description
This Broccoli Chicken Fettuccine Alfredo is a creamy, comforting pasta dish made with tender chicken, fresh broccoli, and a homemade Alfredo sauce. It’s a quick and satisfying meal perfect for weeknight dinners.
Ingredients
- 1 pound boneless skinless chicken breasts
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 12 ounces fettuccine noodles
- 2 cups broccoli florets
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated parmesan cheese
- Salt and pepper, to taste
- Optional: chopped parsley, for garnish
Instructions
- Bring a large pot of salted water to a boil. Cook the fettuccine noodles according to package instructions. In the last 2 minutes of cooking, add the broccoli florets. Drain and set aside.
- While the pasta is cooking, season the chicken breasts with salt and pepper. In a large skillet over medium heat, add olive oil and cook chicken until golden and cooked through, about 6-8 minutes per side. Remove from skillet and let rest before slicing.
- In the same skillet, add butter and garlic. Sauté for 1 minute until fragrant.
- Add heavy cream and bring to a simmer. Reduce heat and stir in parmesan cheese until melted and smooth. Season with salt and pepper to taste.
- Slice the cooked chicken and add it to the skillet along with the drained pasta and broccoli. Toss everything to coat in the Alfredo sauce.
- Serve warm, garnished with chopped parsley if desired.
Notes
- You can use rotisserie chicken to save time.
- Substitute fettuccine with any pasta of choice.
- Steam or microwave broccoli if preferred instead of boiling.
- Add red pepper flakes for a little heat.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 650
- Sugar: 2g
- Sodium: 550mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 45g
- Cholesterol: 145mg
