🍝 Creamy Chicken Alfredo Pasta with Roasted Potatoes & Broccoli 🥦🍗
Prep Time: 20 minutes
Cook Time: 30 minutes
Servings: 2
Calories per serving: ~750 kcal
🛒 Ingredients
🍗 2 chicken breasts, grilled and sliced
🍝 200 g (7 oz) fettuccine or tagliatelle
🥔 1 cup baby potatoes, halved
🥦 1½ cups broccoli florets
🧄 2 garlic cloves, minced
🧈 2 tbsp butter
🧄 1 tbsp olive oil
🧂 Salt and pepper to taste
🧀 ½ cup grated parmesan
🥛 ¾ cup heavy cream
🌿 1 tbsp chopped parsley (for garnish)
👨🍳 Instructions
Cook the pasta: Boil fettuccine in salted water according to package directions. Drain and set aside.
Roast the potatoes: Preheat oven to 425°F (220°C). Toss halved baby potatoes with olive oil, salt, and pepper. Roast for 25–30 minutes until golden and crispy.
Steam the broccoli: Steam or blanch the broccoli for 4–5 minutes until just tender. Set aside.
Grill the chicken: Season the chicken breasts with salt and pepper. Grill in a pan over medium-high heat for 6–7 minutes per side or until fully cooked. Slice and set aside.
Make the Alfredo sauce: In a skillet, melt butter over medium heat. Add garlic and cook for 1 minute. Stir in cream, then parmesan. Simmer for 3–4 minutes until thickened.
Combine: Toss the pasta in the Alfredo sauce until well coated.
Serve: Plate the creamy pasta, then top with sliced grilled chicken, roasted potatoes, and broccoli. Garnish with chopped parsley.
💡 Notes & Variations
Swap fettuccine for penne or linguine.
Add red pepper flakes for a spicy twist.
Use chicken thighs for extra juiciness.
For a lighter sauce, replace half the cream with milk.