Description
A creamy, comforting pasta dish featuring tender chicken, fettuccine noodles, and broccoli, all smothered in a rich, garlicky Alfredo sauce—perfect for a cozy dinner.
Ingredients
- 12 oz fettuccine pasta
- 2 tablespoons olive oil
- 2 boneless, skinless chicken breasts, sliced
- 2 cups broccoli florets
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup butter
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Chopped parsley for garnish (optional)
Instructions
- Cook fettuccine according to package directions, adding broccoli florets to the boiling water during the last 3 minutes of cooking. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add sliced chicken and cook until golden and cooked through, about 6–7 minutes. Remove chicken from the skillet and set aside.
- In the same skillet, melt butter over medium heat. Add minced garlic and cook for 1 minute until fragrant.
- Pour in the heavy cream and bring to a simmer. Stir in garlic powder, salt, and pepper. Cook for 3-4 minutes, letting the sauce thicken slightly.
- Stir in Parmesan and mozzarella cheese until melted and smooth, creating a creamy sauce.
- Add the cooked fettuccine, broccoli, and chicken to the sauce, tossing everything together until well coated.
- Cook for an additional 2-3 minutes, stirring occasionally, until everything is heated through.
- Serve hot, garnished with chopped parsley if desired.
Notes
- For a lighter version, use half-and-half instead of heavy cream.
- Feel free to add extra vegetables, like mushrooms or spinach, for more flavor and texture.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American