🍝 Creamy Chicken Alfredo Pasta with Broccoli 🥦🍗
Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 4
Calories per serving: ~680 kcal
🛒 Ingredients
2 boneless, skinless chicken breasts 🍗
2 tbsp olive oil 🫒
Salt & black pepper, to taste 🧂
300g fettuccine pasta 🍝
2 cups broccoli florets 🥦
3 tbsp butter 🧈
3 cloves garlic, minced 🧄
1 1/2 cups heavy cream 🥛
1 cup freshly grated Parmesan cheese 🧀
1/4 tsp nutmeg (optional)
Fresh parsley, chopped 🌿
👩🍳 Instructions
Cook pasta: Boil fettuccine in salted water until al dente. In the last 3 minutes, add broccoli florets to the pot. Drain and set aside.
Cook chicken: Season chicken with salt and pepper. Heat olive oil in a skillet over medium-high heat, grill chicken 6–7 minutes per side until cooked (internal temp 74°C / 165°F). Slice into strips.
Make Alfredo sauce: In a large skillet, melt butter. Add garlic and cook 1 minute until fragrant. Pour in cream and simmer 3–4 minutes. Stir in Parmesan until smooth and creamy. Season with salt, pepper, and nutmeg.
Combine: Toss drained pasta and broccoli into the sauce. Mix well to coat.
Finish: Top with sliced chicken and sprinkle with fresh parsley. Serve hot.
🔄 Tips & Variations
Add mushrooms or spinach for extra veggies.
Use half-and-half instead of heavy cream for a lighter sauce.
Swap chicken for shrimp for a seafood twist.