Description
This Creamy Chicken & Broccoli Fettuccine Alfredo is a classic Italian-inspired pasta dish featuring tender chicken breast, fresh broccoli florets, and a luscious Parmesan cream sauce. Perfectly cooked fettuccine is tossed in a rich, garlicky Alfredo sauce, then topped with golden grilled chicken for a satisfying and flavorful meal.
Ingredients
Scale
Pasta & Vegetables
- 200 g fettuccine pasta
- 1 cup broccoli florets
Protein
- 250 g chicken breast, sliced
Sauce & Seasoning
- 2 tbsp butter
- 200 ml heavy cream
- 50 g Parmesan cheese, grated
- 2 cloves garlic, minced
- Salt, to taste
- Black pepper, to taste
- 1 tbsp olive oil
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente, about 8-10 minutes. Drain the pasta and set aside.
- Cook the chicken: Heat olive oil in a skillet over medium heat. Season the sliced chicken breast with salt and pepper. Add the chicken to the skillet and cook until golden brown and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- Make the Alfredo sauce: In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté until fragrant, about 1-2 minutes. Pour in the heavy cream and bring the mixture to a gentle simmer.
- Combine sauce and pasta: Stir in the grated Parmesan cheese and continue to simmer until the sauce thickens slightly. Add the steamed broccoli florets and cooked fettuccine to the skillet, tossing to coat everything evenly in the sauce.
- Serve: Plate the creamy fettuccine and broccoli mixture and top with the grilled chicken slices. Serve immediately for best flavor and texture.
Notes
- To steam broccoli, place florets in a steamer basket over boiling water for 3-4 minutes until tender-crisp.
- For a lighter version, substitute heavy cream with half-and-half, but the sauce will be less rich.
- Grate fresh Parmesan cheese for the best flavor and texture in the Alfredo sauce.
- Season the chicken well to enhance overall taste.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
