Creamy Chicken Broccoli Fettuccine Alfredo
Ingredients:
2 boneless skinless chicken breasts, grilled and sliced
250g (9 oz) fettuccine pasta
2 cups fresh broccoli florets
2 tbsp unsalted butter
2 garlic cloves, minced
Salt & freshly ground black pepper to taste
1 cup heavy cream
3/4 cup freshly grated Parmesan cheese
Optional: pinch of Italian seasoning or chopped parsley for garnish
Instructions:
Cook the pasta: Bring a large pot of salted water to a boil. Cook fettuccine until al dente (about 9–11 minutes). Add broccoli in the last 3 minutes. Drain and set aside.
Grill the chicken: While pasta cooks, season chicken with salt, pepper, and optional Italian seasoning. Grill over medium-high heat (or pan-sear) for 5–6 minutes per side until golden and cooked through. Slice into strips.
Make Alfredo sauce: In a large skillet over medium heat, melt butter. Add minced garlic and sauté for 1 minute until fragrant.
Cream & cheese time: Pour in the heavy cream and bring to a gentle simmer. Stir in Parmesan cheese and cook for 2–3 minutes until smooth and thickened.
Combine: Add the cooked pasta and broccoli to the skillet and toss to coat in the sauce. Add the grilled chicken strips on top.
Serve hot: Garnish with fresh parsley or more Parmesan if desired. Serve immediately while creamy!
