Ingredients
Scale
- 2 boneless, skinless chicken breasts
- Salt and pepper, as needed
- 1 tbsp olive oil
- 250g fettuccine pasta
- 2 cups broccoli florets
- 2 tbsp butter
- 3 garlic cloves, minced
- 1½ cups heavy cream
- 1 cup Parmesan, finely grated
- Fresh chopped parsley, to garnish
Instructions
- Pan-fry chicken: Season and cook in olive oil 5–6 minutes per side until golden and cooked through. Slice into strips.
- Cook pasta & broccoli: Boil fettuccine in salted water, adding broccoli in last 2 minutes. Drain together and keep warm.
- Sauté garlic: Melt butter in skillet, cook garlic 1 minute until fragrant.
- Add cream: Stir in cream, simmer 3–4 minutes.
- Melt Parmesan: Stir in cheese until sauce is smooth and slightly thickened. Season as needed.
- Combine pasta: Mix drained pasta and broccoli into sauce until coated.
- Serve with chicken: Top with sliced chicken, garnish with parsley, serve hot.
Notes
- Try smoked paprika or Cajun spice on the chicken for extra flavor.
- Swap broccoli for spinach or peas if preferred.
- Keep leftovers chilled and reheat gently with a splash of milk.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Pan-Fried & Boiled
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 plate
- Calories: 630
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 38 g
- Cholesterol: 120 mg