Broccoli Chicken Alfredo Pasta

You’ll love this recipe for Broccoli Chicken Alfredo Pasta because it combines the comforting flavors of creamy Alfredo sauce with tender chicken and nutritious broccoli. It’s a satisfying and delicious meal that’s perfect for any occasion.

Here’s how to make it:

Ingredients:

• 8 ounces of fettuccine pasta
• 2 boneless, skinless chicken breasts, cut into bite-sized pieces
• Salt and pepper to taste
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 cup broccoli florets
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• Fresh parsley, chopped (for garnish)

Instructions:

1. Cook the fettuccine pasta according to package instructions until al dente. Drain and set aside.
2. Season the chicken pieces with salt and pepper.
3. In a large skillet, heat the olive oil over medium heat. Add the seasoned chicken pieces and cook until they are browned and cooked through, about 6-8 minutes. Remove the chicken from the skillet and set aside.
4. In the same skillet, add the minced garlic and cook for about 1 minute, until fragrant.
5. Add the broccoli florets to the skillet and cook until they are tender-crisp, about 4-5 minutes.
6. Pour the heavy cream into the skillet and bring to a simmer. Stir in the grated Parmesan cheese until the sauce is smooth and creamy.
7. Return the cooked chicken to the skillet and stir to combine with the sauce.
8. Add the cooked fettuccine to the skillet and toss until it is evenly coated with the sauce.
9. Garnish with chopped fresh parsley before serving.

Tips for best results:

• Make sure not to overcook the pasta. It should be cooked until al dente to ensure the best texture.
• For extra flavor, you can add a sprinkle of red pepper flakes or grated nutmeg to the sauce.
• Feel free to customize this recipe by adding other vegetables such as mushrooms or bell peppers.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.