Creamy Chicken Alfredo Fettuccine with Broccoli Bliss
A delightful dish that combines tender chicken, rich Alfredo sauce, and vibrant broccoli, perfect for family dinners or special occasions.
Ingredients
Chicken and Pasta
- 2 pieces boneless skinless chicken breasts
- 8 ounces fettuccine pasta
- 2 cups broccoli florets
Sauce Ingredients
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
Seasoning
- to taste Salt
- to taste Pepper
- optional Garlic powder
Garnish
- to taste Parsley for garnish
Instructions
Cooking the Pasta and Broccoli
- Cook the fettuccine according to package instructions. In the last 3 minutes of cooking, add broccoli florets to the boiling water. Drain and set aside.
Cooking the Chicken
- In a large skillet, heat olive oil and butter over medium heat.
- Season chicken breasts with salt, pepper, and garlic powder (if using). Cook the chicken for 6-7 minutes per side or until cooked through.
- Remove from skillet and let rest before slicing.
Making the Sauce
- In the same skillet, add heavy cream and bring to a simmer.
- Stir in Parmesan cheese until melted and combined.
Combining Ingredients
- Add the cooked fettuccine and broccoli to the sauce, tossing to coat.
Serving
- Serve the fettuccine topped with sliced chicken and garnish with parsley if desired.
Notes
To store leftovers, place them in an airtight container. They can be kept in the refrigerator for up to 3 days. When you’re ready to eat, reheat in the microwave or on the stovetop until warm. Make sure not to overcook the chicken; it should be juicy. If you prefer a thicker sauce, let it simmer for a bit longer. Feel free to mix in other veggies like spinach or bell peppers for extra color and flavor.