Description
A quick and creamy weeknight meal featuring tender chicken, bright broccoli, and a silky Alfredo sauce over pasta.
Ingredients
Scale
- 450 g (1 lb) boneless skinless chicken breasts, cut into 2.5 cm (1-inch) pieces
- 340 g (12 oz) fettuccine or linguine
- 300 g (10 oz) broccoli florets
- 56 g (4 tbsp) butter
- 15 ml (1 tbsp) olive oil
- 3 cloves garlic, minced
- 240 ml (1 cup) chicken stock
- 120 ml (½ cup) heavy cream or 240 ml (1 cup) whole milk + 2 tbsp butter
- 90 g (1 cup) freshly grated Parmesan cheese
- Salt, to taste
- Black pepper, to taste
- Lemon zest (optional)
- Red pepper flakes (optional)
Instructions
- Prep and blanch the broccoli: Bring a large pot of salted water to a boil, add broccoli florets and blanch for 1 minute, then plunge into ice water.
- Cook the pasta: In the same boiling water, cook the fettuccine according to package instructions until al dente, about 9–11 minutes.
- Sear the chicken: Heat olive oil in a skillet and sear the chicken pieces for 4–5 minutes until golden.
- Build the sauce: Reduce heat and melt butter, add minced garlic and cook until fragrant, then stir in chicken stock and heavy cream, simmer for 4–6 minutes.
- Finish the sauce and combine: Turn heat to low, whisk in Parmesan and toss pasta and chicken to coat.
- Plate and garnish: Season with salt, pepper, and lemon zest if using, serve immediately garnished with extra Parmesan.
Notes
Serve with a side salad and crusty bread for a complete meal. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 740
- Sugar: 4g
- Sodium: 760mg
- Fat: 36g
- Saturated Fat: 18g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 145mg