Ingredients
Scale
- 8 oz fettuccine pasta
- 2 cups broccoli florets
- 1 lb chicken fillet, diced
- 2 cups heavy cream
- 1 cup grated Parmesan cheese
- 2 tablespoons butter
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions
- Cook fettuccine according to package instructions.
- In a separate pot, steam broccoli until tender.
- In a skillet, melt butter over medium heat. Add garlic and cook until fragrant.
- Add diced chicken to the skillet and cook until no longer pink.
- Pour in heavy cream and bring to a simmer.
- Stir in Parmesan cheese until melted and smooth.
- Add cooked fettuccine and broccoli to the skillet. Toss to combine.
- Season with salt and pepper to taste. Serve hot.
Notes
- Use fresh or frozen broccoli.
- Substitute chicken with shrimp for variation.
- Adjust cheese quantity based on preference.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Gluten Free
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 3g
- Sodium: 800mg
- Fat: 40g
- Saturated Fat: 25g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 150mg
Keywords: Chicken and Broccoli Alfredo, Pasta, Italian Recipe