Garlic Herb Chicken Alfredo with Broccoli Linguine
Creamy Garlic Herb Chicken with Broccoli Linguine
Ingredients:
4 boneless, skinless chicken breasts
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon Italian seasoning
Salt and pepper to taste
12 oz linguine pasta
2 cups broccoli florets
2 tablespoons butter
3 cloves garlic, minced
1 ½ cups heavy cream
1 cup grated Parmesan cheese
1/2 teaspoon red pepper flakes (optional)
1/4 cup fresh parsley, chopped
Directions:
Season the chicken breasts with garlic powder, Italian seasoning, salt, and pepper.
Heat olive oil in a large skillet over medium heat. Cook the chicken for 5-7 minutes per side until golden brown and fully cooked. Remove the chicken and set aside.
Cook linguine in a large pot of boiling salted water according to package instructions. Add broccoli florets to the pot during the last 3 minutes of cooking. Drain and set aside.
In the same skillet used for the chicken, melt the butter over medium heat. Sauté the minced garlic for 1 minute until fragrant.
Stir in the heavy cream and bring to a gentle simmer. Add the Parmesan cheese and stir until melted and the sauce thickens, about 3-4 minutes.
Return the cooked chicken to the skillet and spoon the sauce over it. Add the linguine and broccoli, tossing to coat in the creamy Alfredo sauce.
Sprinkle with red pepper flakes (if using) and fresh parsley before serving.
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
Kcal: 520 kcal | Servings: 4 servings