Description
A delicious and creamy chicken Alfredo pasta dish with broccoli that is perfect for a comforting meal.
Ingredients
Scale
- 8 oz fettuccine pasta
- 2 cups broccoli florets
- 1 lb chicken breast, diced
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Cook the fettuccine pasta according to package instructions. Add broccoli florets in the last 3 minutes of cooking.
- In a large skillet, heat olive oil over medium heat. Add diced chicken and cook until browned and cooked through.
- Add minced garlic to the skillet and sauté for 1 minute.
- Pour in the heavy cream and bring to a simmer.
- Stir in the grated Parmesan cheese until melted and smooth.
- Add the cooked pasta and broccoli to the skillet, tossing to combine.
- Season with salt and pepper to taste. Serve warm.
Notes
- For a lighter version, you can use half-and-half instead of heavy cream.
- Feel free to add other vegetables like bell peppers or spinach.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 600
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 100mg