Description
Fast, fresh, and luxurious. Tender seared chicken, crisp-tender broccoli, and silky garlic Alfredo sauce tossed with fettuccine—for a complete weeknight dinner in 30 minutes.
Ingredients
Units
Scale
For the Chicken
- 2 large boneless, skinless chicken breasts (about 1 lb total)
- salt and freshly ground black pepper (to taste)
- 1 tsp garlic powder
- 1/2 tsp dried Italian seasoning
- 1 Tbsp olive oil
For the Broccoli
- 2 cups fresh broccoli florets
- salt (to taste)
- 1 Tbsp olive oil or unsalted butter
For the Pasta & Sauce
- 12 oz fettuccine pasta
- 4 Tbsp unsalted butter
- 4 cloves fresh garlic, minced
- 1 Tbsp olive oil
- 1 cup rich heavy cream
- 3/4 cup freshly grated Parmesan cheese
- 1/4 tsp ground nutmeg (optional)
- 1 Tbsp fresh parsley, chopped (plus extra for garnish)
Instructions
- Cook the pasta: Boil a large pot of well-salted water. Cook fettuccine to al dente. Reserve 1/2 cup pasta water, drain, and set aside.
- Cook the chicken: Pat chicken dry; season with salt, pepper, garlic powder, and Italian seasoning. Heat 1 Tbsp oil in a large skillet over medium-high. Sear 5–6 minutes per side until golden and 165°F/74°C. Rest 5 minutes; slice.
- Sauté broccoli: In the same skillet, heat 1 Tbsp olive oil or butter over medium. Add broccoli and a pinch of salt; cook 4–5 minutes until bright green and crisp-tender. Transfer to a bowl with the chicken.
- Make Alfredo sauce: In the same skillet, melt butter with 1 Tbsp olive oil over medium. Add minced garlic; cook 30 seconds until fragrant (do not brown). Whisk in heavy cream; simmer gently. Reduce heat low and stir in Parmesan until smooth and slightly thickened. Season with salt, pepper, and nutmeg (if using).
- Combine: Return sliced chicken and broccoli to the skillet. Add drained pasta; toss to coat, loosening with splashes of reserved pasta water as needed. Stir in parsley.
- Serve: Plate immediately. Garnish with extra Parmesan, parsley, and freshly cracked pepper.
Notes
Pro tip: Reserving starchy pasta water emulsifies the sauce for a restaurant-silky finish. For extra richness, add +2 Tbsp butter; for lighter, sub 1/4 cup cream with milk.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course, Pasta
- Cuisine: Italian-American
Nutrition
- Calories: 750
- Fat: 40
- Saturated Fat: 22
- Carbohydrates: 55
- Protein: 45
