chicken broccoli alfredo
Indulge in a comforting bowl of chicken broccoli alfredo, featuring succulent chicken, vibrant broccoli, and a creamy Alfredo sauce, perfect for any weeknight dinner.
Ingredients
- 2 boneless skinless chicken breasts
- 2 cups broccoli florets
- 8 oz fettuccine pasta
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 cloves garlic minced
- 2 tbsp olive oil
- Salt and pepper to taste
- Chopped parsley for garnish
Instructions
- Cook the fettuccine according to package instructions; drain and set aside.
- In a large skillet, heat olive oil over medium heat.
- Season the chicken breasts with salt and pepper, then add them to the skillet.
- Cook the chicken for about 6-7 minutes on each side until golden and cooked through; remove and slice.
- In the same skillet, add minced garlic and sauté for 1 minute until fragrant.
- Pour in the heavy cream, stirring to combine with the garlic.
- Add the Parmesan cheese and stir until melted and smooth.
- Introduce the broccoli florets to the sauce, cooking for about 3-4 minutes until tender.
- Combine the cooked fettuccine with the sauce, mixing well.
- Top with sliced chicken and garnish with chopped parsley before serving.
Nutrition
Calories: 550kcalCarbohydrates: 45gProtein: 35gFat: 30gFiber: 3g
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