Ingredients
Scale
- 2 boneless chicken breasts
- 2 cups broccoli florets
- 8 ounces fettuccine
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Cook the fettuccine in salted boiling water until al dente, reserving some pasta water before draining.
- In a skillet, heat olive oil over medium heat. Season chicken breasts with salt and pepper; cook until fully cooked, about 6-7 minutes per side. Slice into strips.
- Sauté broccoli in the same skillet until bright green and crisp.
- For the Alfredo sauce, sauté minced garlic in the skillet, add heavy cream, then whisk in Parmesan cheese until smooth.
- Combine cooked pasta with the sauce, adding chicken and broccoli; adjust consistency with reserved pasta water if needed.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (approximately 350g)
- Calories: 620
- Sugar: 3g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 18g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 120mg
Keywords: Feel free to customize with additional veggies like bell peppers or spinach. For a lighter version, consider using half-and-half instead of heavy cream.
