Ingredients
Scale
- 2 large chicken breasts, thinly sliced
- 3 cups broccoli florets (fresh or frozen)
- 12 oz fettuccine pasta
- 1 tablespoon olive oil
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1 1/2 cups heavy cream
- 1 cup freshly grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Slice chicken breasts into thin strips and season with salt and pepper.
- Heat olive oil in a skillet over medium-high heat and sear chicken until golden and cooked through. Set aside.
- Boil fettuccine in salted water according to package. Add broccoli in last 2–3 minutes. Drain both.
- In the same skillet, melt butter and sauté minced garlic until fragrant.
- Pour in heavy cream and simmer gently for 3–5 minutes.
- Reduce heat and slowly stir in Parmesan cheese until melted and smooth.
- Return pasta, broccoli, and chicken to the skillet. Toss everything to coat in the sauce.
- Heat for another 1–2 minutes, season to taste, and serve hot with extra Parmesan.
Notes
- Use freshly grated Parmesan for the best melt and flavor.
- Add a splash of cream when reheating to restore the creamy texture.
- For extra richness, stir in a spoon of cream cheese or mascarpone.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian-American