Ingredients
- 12 ounces (340 g) fettuccine (or preferred pasta: penne, linguine, spaghetti)
- 4 cups broccoli florets (fresh or frozen)
- Salt (for pasta water)
- 1 tablespoon olive oil
- 2 chicken breasts, sliced thin
- 2 tablespoons butter
- 4 cloves garlic, minced
- 1 ½ cups heavy cream
- 1 cup freshly grated Parmesan cheese
- ½ teaspoon black pepper
- ¼ teaspoon nutmeg (optional)
Instructions
- Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. In the last 2–3 minutes, add broccoli florets to the water. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Cook chicken slices for 6–8 minutes until golden and fully cooked. Remove from skillet and set aside.
- In the same skillet, melt butter and sauté garlic for about 30 seconds until fragrant.
- Pour in the heavy cream and bring to a gentle simmer.
- Stir in Parmesan cheese, black pepper, and nutmeg (if using). Whisk until sauce is smooth and creamy.
- Add cooked pasta, broccoli, and chicken back into the skillet. Toss everything together to coat in the Alfredo sauce.
- Cook for another 2–3 minutes to let flavors meld. Serve hot.
Notes
- Swap heavy cream with half-and-half or add chicken broth for a lighter version.
- Use shrimp instead of chicken for a seafood variation.
- Add sun-dried tomatoes or mushrooms for extra texture and flavor.
- Whole wheat or gluten-free pasta works well in this recipe.
- Reheat leftovers with a splash of milk or cream to refresh the sauce.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Halal
Nutrition
- Serving Size: 1 plate
- Calories: 620
- Sugar: 2g
- Sodium: 410mg
- Fat: 36g
- Saturated Fat: 20g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 145mg
