Ingredients: |
Ingredients: 12 oz fettuccine pasta
2 cups broccoli florets
2 Tbsp olive oil or butter
2 chicken breasts, slice thin strips
Salt & freshly ground black pepper, to taste
2 cloves garlic, minced
1˝ cups heavy cream
1 cup grated Parmesan cheese
˝ tsp ground nutmeg (opt)
˝ cup reserved pasta water
Fresh parsley, chopped (garnish)
Cook Pasta & Broccoli: Bring large pot of salted water to a boil. Cook fettuccine according to package instructions. In last 2-3 min of cooking, add broccoli florets to boiling water. Drain pasta & broccoli, reserving ˝ cup of pasta water, set aside.
Cook Chicken: While pasta cooks, heat olive oil or butter in large skillet over medium heat. Season chicken strips with salt & pepper, then add to skillet. Cook 4-5 min per side until golden brown and fully cooked. Remove chicken from skillet & set aside.
Make Alfredo Sauce: In same skillet, add minced garlic; sauté 1 min until fragrant. Reduce heat to low; pour in heavy cream. Gradually whisk in Parmesan cheese, stirring until smooth & creamy. Add pinch of nutmeg for extra depth of flavor.
Combine Ingredients: Add cooked fettuccine, broccoli & chicken to skillet with Alfredo sauce. Toss everything together, adding a splash of reserved pasta water as needed to reach desired sauce consistency. Season with additional salt & pepper to taste.
Serve & Garnish: Transfer Broccoli Chicken Fettuccine Alfredo to serving platter or individual plates. Garnish with freshly chopped parsley and extra Parmesan cheese.
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