Ultimate Creamy Chicken & Broccoli Alfredo Pasta

4 meals

From a reel by Brook Recipes — watch the original

Ingredients

• 2 boneless, skinless chicken breasts, sliced
• Salt & black pepper
• Salt & black pepper
• 1 tbsp olive oil
• 8 oz fettuccine or tagliatelle
• 2 cups broccoli florets
• 2 tbsp butter
• 3 garlic cloves, minced
• 1 cup heavy cream
• 3/4 cup grated Parmesan cheese
• 1 tsp Italian seasoning or 2 tbsp chopped parsley

Instructions

1. Boil the pasta in salted water until al dente, adding the broccoli florets during the final minutes of cooking. Drain the mixture, making sure to save 1/2 cup of the pasta water.
2. Season the sliced chicken with salt and pepper, then cook in a skillet with olive oil until golden and cooked through. Remove the chicken from the pan.
3. In the same skillet, melt the butter and sauté the minced garlic for approximately 30 seconds.
4. Pour in the heavy cream and let the mixture simmer gently.
5. Stir in the Parmesan cheese and Italian seasoning (or parsley) until the sauce reaches a smooth consistency.
6. Combine the pasta and broccoli with the sauce, tossing to coat. Add the cooked chicken back into the pan, using the reserved pasta water to adjust the consistency if necessary.
7. Serve the dish immediately, optionally topped with extra Parmesan and parsley.