Description
This creamy chicken broccoli alfredo pasta is a quick and delightful dish perfect for family dinners.
Ingredients
Scale
- 8 ounces fettuccine pasta
- 2 cups broccoli florets
- 1 pound chicken breast, cubed
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- Salt to taste
- Black pepper to taste
Instructions
- Cook the fettuccine according to package instructions. Add broccoli to the boiling pasta for the last 3 minutes of cooking.
- In a large skillet, heat olive oil over medium heat. Add the cubed chicken and season with salt and pepper. Cook until the chicken is no longer pink.
- Add minced garlic to the skillet and sauté for about 1 minute.
- Reduce the heat to low and pour in the heavy cream. Stir to combine.
- Add the grated Parmesan cheese and mix until the sauce is creamy.
- Drain the pasta and broccoli, then add to the skillet. Toss to coat.
- Serve warm, garnished with additional Parmesan if desired.
Notes
- For a lighter version, use half-and-half instead of heavy cream.
- Feel free to add other vegetables like spinach or bell peppers.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 600
- Sugar: 1g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 120mg