Ingredients
Scale
- 1 pound pasta (fettuccine or your favorite)
- 1.5 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 large head of broccoli, cut into florets
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Step 1: Cook pasta according to package directions. While pasta is cooking, steam or boil the broccoli florets until tender-crisp (about 5-7 minutes). Drain well.
- Step 2: Heat olive oil in a large skillet over medium-high heat. Add the chicken pieces and cook until browned and cooked through, about 6-8 minutes. Season with salt and pepper.
- Step 3: Reduce heat to medium. Add the heavy cream, Parmesan cheese, and garlic powder to the skillet with the chicken. Stir until the cheese is melted and the sauce is smooth and creamy.
- Step 4: Add the cooked broccoli to the sauce. Stir to combine and heat through.
- Step 5: Drain the cooked pasta and add it to the skillet with the chicken and broccoli Alfredo sauce. Toss to coat.
- Step 6: Serve immediately, garnished with extra Parmesan cheese if desired.
Notes
- For best flavor, store leftovers in an airtight container in the refrigerator for up to 3 days.
- When reheating, add a splash of milk or cream to the pasta to restore its creamy consistency.
- Serve this creamy pasta dish with a crisp side salad and some crusty garlic bread for a complete meal.
- To prevent the sauce from being too thick, reserve some of the pasta water and add it to the sauce as needed to reach your desired consistency.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American