Ingredients
Scale
- 8 oz fettuccine pasta
- 2 cups broccoli florets
- 1 lb chicken breast, diced
- 2 cups heavy cream
- 1 cup grated Parmesan cheese
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Cook the fettuccine pasta according to package instructions. In the last 3 minutes of cooking, add broccoli florets. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add the diced chicken and season with salt and pepper. Cook until browned and cooked through, about 5-7 minutes.
- Add minced garlic to the skillet and cook for another minute until fragrant.
- Reduce heat to low and pour in the heavy cream. Stir in the Parmesan cheese until melted and combined.
- Add cooked pasta and broccoli to the skillet, tossing to coat with the sauce.
- Serve warm and enjoy!
Notes
Store leftovers in an airtight container in the refrigerator for 3 to 4 days. Reheat in the microwave or on the stove with a splash of cream or water.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: None
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 80mg