Description
A creamy, comforting Italian-American pasta dish combining tender chicken, fresh broccoli, and fettuccine in a rich, homemade Alfredo sauce. Perfect for family dinners or special occasions.
Ingredients
Scale
- 1 pound fettuccine pasta
- 2 large chicken breasts, cut into bite-sized pieces
- 4 cups fresh broccoli florets
- 4 tablespoons butter
- 3 cloves garlic, minced
- 2 cups heavy cream
- 1½ cups freshly grated Parmesan cheese
- Salt and black pepper to taste
Instructions
- Cook fettuccine according to package directions. During the last 3 minutes, add broccoli florets. Reserve 1 cup pasta water before draining.
- Meanwhile, season chicken with salt and pepper. In a large skillet, cook chicken over medium-high heat until golden and cooked through. Remove and set aside.
- In the same skillet, melt butter and sauté garlic until fragrant. Add heavy cream and bring to a simmer. Stir in Parmesan cheese until smooth.
- Combine pasta, broccoli, chicken, and sauce. Toss well, adding reserved pasta water if needed to reach desired consistency.
Notes
- For best results, use freshly grated Parmesan cheese rather than pre-grated
- Al dente pasta works best as it will continue cooking slightly in the hot sauce
- Sauce will thicken upon standing
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 750
- Sodium: 580mg
- Fat: 39g
- Saturated Fat: 22g
- Carbohydrates: 65g
- Fiber: 4g
- Protein: 38g