Scale

2 medium boneless, skinless chicken breasts

12 oz fettuccine pasta

2 cups fresh broccoli florets

1 cup heavy cream

1 cup freshly grated Parmesan cheese

3 cloves garlic, minced

2 tbsp butter

1 tbsp olive oil (for sautéing)

Salt and pepper, to taste

Cook the pasta: In a large pot of boiling salted water, cook fettuccine pasta according to package instructions until al dente. Drain, reserving 1 cup of pasta water for later.
Blanch the broccoli: While the pasta is cooking, bring a separate pot of water to a boil. Add broccoli florets and cook for 2-3 minutes until tender-crisp. Drain and set aside.
Cook the chicken: Heat olive oil in a large skillet over medium heat. Season the chicken breasts with salt and pepper. Cook for 6-7 minutes per side, until golden brown and cooked through. Remove from the pan, let rest, and slice into strips.
Prepare the Alfredo sauce: In the same skillet, melt butter over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Pour in the heavy cream and bring to a simmer. Stir in Parmesan cheese and cook until the sauce is smooth and creamy.
Combine pasta and broccoli: Add the cooked fettuccine and broccoli to the skillet, tossing to coat in the sauce. If the sauce is too thick, add reserved pasta water a little at a time until the desired consistency is reached.
Assemble and serve: Slice the cooked chicken and add it to the pasta. Toss gently and serve immediately. Garnish with extra Parmesan cheese, if desired.

If you prefer a lighter version, you can substitute the heavy cream with half-and-half or a dairy-free alternative like coconut milk.

Keywords: easy chicken broccoli fettuccine Alfredo, chicken fettuccine Alfredo, creamy pasta recipe, quick Alfredo recipe, pasta dinner