Ingredients
Scale
- 12 oz fettuccine pasta
- 2 boneless, skinless chicken breasts, sliced into bite-sized pieces
- 2 cups broccoli florets
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 4 cloves garlic, minced
- 2 cups heavy cream
- 1 cup freshly grated Parmesan cheese
- ½ cup shredded mozzarella cheese (optional, for extra creaminess)
- ½ teaspoon Italian seasoning
- ¼ teaspoon freshly grated nutmeg
- Salt, to taste
- Freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley
- Extra Parmesan cheese, for serving
Instructions
- Bring a large pot of salted water to a boil and cook the fettuccine according to the package directions until al dente.
- During the last 3 minutes of cooking, add the broccoli florets to the pasta water. Drain both together and set aside.
- Season the chicken with salt and black pepper.
- Heat the olive oil in a large skillet over medium-high heat and cook the chicken for 5–7 minutes until golden and fully cooked. Transfer to a plate.
- In the same skillet, melt the butter and sauté the garlic for about 30 seconds until fragrant.
- Pour in the heavy cream and stir in the Italian seasoning and nutmeg. Simmer gently for 3–4 minutes.
- Gradually whisk in the Parmesan cheese and mozzarella until the sauce is smooth and creamy.
- Return the chicken to the skillet and stir to coat in the Alfredo sauce.
- Add the cooked fettuccine and broccoli, tossing gently until everything is evenly coated.
- Taste and adjust with additional salt and black pepper as needed.
- Garnish with chopped parsley and extra Parmesan before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 710 kcal