Ingredients
Scale
- 2 large chicken breasts, thinly sliced
- 3 cups broccoli florets (fresh or frozen)
- 12 oz fettuccine pasta
- 1 tablespoon olive oil
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1 1/2 cups heavy cream
- 1 cup freshly grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Slice chicken breasts into thin strips and season with salt and pepper.
- Heat olive oil in a skillet over medium-high heat and sear the chicken until golden and cooked through. Set aside.
- Boil fettuccine in salted water according to package instructions. Add broccoli in the last 2–3 minutes. Drain both.
- In the same skillet, melt butter and sauté minced garlic until fragrant.
- Pour in heavy cream and simmer gently for 3–5 minutes.
- Reduce heat and slowly stir in Parmesan cheese until melted and smooth.
- Return pasta, broccoli, and chicken to the skillet. Toss everything to coat in the sauce.
- Heat for another 1–2 minutes, season to taste, and serve hot with extra Parmesan.
Notes
Serve warm with extra Parmesan and sprinkle of black pepper or chopped parsley. Pairs well with a salad or garlic bread.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Italian
- Diet: Non-Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg