Ingredients
Scale
- 1 pound pasta (fettuccine or penne)
- 1.5 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 head broccoli, cut into florets
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Step 1: Cook pasta according to package directions. While pasta is cooking, steam or boil the broccoli florets until tender-crisp, about 5-7 minutes. Drain and set aside.
- Step 2: Heat olive oil in a large skillet over medium-high heat. Add the chicken pieces and cook until browned and cooked through, about 6-8 minutes. Season with salt and pepper.
- Step 3: Reduce heat to medium. Add the heavy cream, Parmesan cheese, and garlic powder to the skillet with the chicken. Stir until the cheese is melted and the sauce is smooth and creamy.
- Step 4: Add the cooked broccoli florets to the sauce. Stir to combine.
- Step 5: Drain the cooked pasta and add it to the skillet with the sauce, chicken, and broccoli. Toss to coat.
- Step 6: Serve immediately and enjoy.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently over low heat on the stovetop, adding a splash of milk or cream if the sauce has thickened too much.
- Garnish with a sprinkle of red pepper flakes for a touch of heat and extra flavor.
- For a richer Alfredo sauce, use freshly grated Parmesan cheese and allow it to melt slowly over low heat, stirring constantly.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American