Description
Chicken and Broccoli Alfredo
Ingredients:
For the pasta:
12 oz (340 g) fettuccine or pasta of choice
Salt for boiling water
For the chicken:
2 large chicken breasts, cubed
1 tbsp olive oil
1 tsp garlic powder
1 tsp paprika
Salt and pepper to taste
For the sauce:
2 tbsp unsalted butter
3 cloves garlic, minced
1 ¾ cups heavy cream
1 cup freshly grated Parmesan cheese
1 cup steamed broccoli florets
Salt and pepper to taste
Instructions:
1. Cook the pasta:
Boil water in a large pot, add a generous amount of salt, and cook the pasta according to package instructions. Reserve ½ cup of pasta water and drain.
2. Cook the chicken:
Season the chicken cubes with garlic powder, paprika, salt, and pepper.
Heat olive oil in a skillet over medium-high heat. Cook the chicken until golden and fully cooked (about 5-7 minutes). Remove and set aside.
3. Prepare the Alfredo sauce:
In the same skillet, melt butter over medium heat. Sauté minced garlic for 1 minute until fragrant.
Add heavy cream and bring to a gentle simmer. Cook for 2-3 minutes.
Gradually stir in Parmesan cheese until the sauce is creamy and smooth. Season with salt and pepper.
4. Combine everything:
Add the cooked pasta, chicken, and steamed broccoli to the sauce. Toss until well combined. If the sauce is too thick, add the reserved pasta water, one tablespoon at a time, to reach the desired consistency.
5. Serve:
Garnish with freshly chopped parsley and additional Parmesan cheese if desired.
