Description
A creamy and comforting Italian pasta dish combining tender sliced chicken breasts, fresh broccoli florets, and fettuccine pasta enveloped in a rich, garlicky Alfredo sauce made with butter, heavy cream, and Parmesan cheese.
Ingredients
Protein
- 2 chicken breasts, sliced
Vegetables
- 2 cups broccoli florets
- 3 cloves garlic, minced
Pasta
- 250 g fettuccine pasta
Dairy & Fats
- 1 cup heavy cream
- 1/2 cup Parmesan cheese
- 2 tablespoons butter
Seasoning
- Salt and pepper to taste
Instructions
- Cook pasta and broccoli: Bring a large pot of salted water to a boil, add the fettuccine pasta along with the broccoli florets, and cook until the pasta is al dente and the broccoli is tender. Drain and set aside.
- Cook chicken: Heat a pan over medium heat, season the sliced chicken breasts with salt and pepper, and cook until golden brown and thoroughly cooked through. Remove chicken from the pan and set aside.
- Sauté garlic: In the same pan, melt the butter and add the minced garlic. Sauté until fragrant and lightly golden, being careful not to burn it.
- Make Alfredo sauce: Pour in the heavy cream and add the Parmesan cheese. Stir continuously over medium heat until the cheese melts and the sauce thickens to a smooth, creamy consistency.
- Combine ingredients: Return the cooked chicken to the pan, add the cooked pasta with broccoli, and toss everything together carefully to coat the pasta and chicken thoroughly with the Alfredo sauce.
- Serve: Serve the dish hot, garnished with extra Parmesan or freshly ground black pepper if desired.
Notes
- Steam broccoli separately if you prefer it firmer and less soft than when boiled with the pasta.
- You can add sliced mushrooms during the garlic sauté step for extra flavor and texture.
- This dish is best enjoyed immediately to maintain the creamy texture of the Alfredo sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
