Description
A simple recipe for creamy chicken and broccoli served over pasta.
Ingredients
Scale
- 1 pound fettuccine pasta
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 cup fresh broccoli florets
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
Instructions
- Cook fettuccine according to package directions. Drain and set aside.
- Season chicken pieces with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned and cooked through, about 5-7 minutes. Remove chicken and set aside.
- Add broccoli florets to the same skillet. Cook for 3-4 minutes until slightly tender.
- Reduce heat to medium. Add minced garlic to the skillet and cook for 30 seconds until fragrant.
- Pour in heavy cream and bring to a gentle simmer. Cook for 2 minutes, stirring constantly.
- Stir in Parmesan cheese until the sauce is smooth.
- Return the cooked chicken to the skillet. Add the cooked pasta and toss to coat everything evenly with the sauce.
- Serve immediately.
Notes
- For a thicker sauce, simmer the cream slightly longer before adding cheese.
- You can substitute frozen broccoli; steam it briefly before adding to the skillet.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 4
- Sodium: 550
- Fat: 35
- Saturated Fat: 20
- Unsaturated Fat: 15
- Trans Fat: 1
- Carbohydrates: 55
- Fiber: 3
- Protein: 35
- Cholesterol: 120
Keywords: chicken alfredo, broccoli, pasta, creamy sauce, fettuccine