Ingredients
- 2 boneless, skinless chicken breasts
- Salt and black pepper, to taste
- 1 tbsp olive oil
- 8 oz fettuccine pasta
- 2 cups fresh broccoli florets
- 2 tbsp unsalted butter
- 3 cloves garlic, minced
- 1 1/2 cups heavy cream
- 3/4 cup grated Parmesan cheese
- 2 oz cream cheese (optional)
- Pinch of nutmeg (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- Season chicken with salt and pepper.
- Heat olive oil in a skillet over medium heat and cook chicken until golden and fully cooked, about 6–8 minutes per side. Let rest and slice into strips.
- Meanwhile, cook fettuccine in a large pot of salted boiling water. Add broccoli florets during the last 2–3 minutes of cooking. Drain together.
- In the same skillet, melt butter and sauté minced garlic for 1 minute.
- Pour in heavy cream and bring to a gentle simmer. Stir in Parmesan cheese and, if using, cream cheese and a pinch of nutmeg. Stir until smooth.
- Add cooked pasta, broccoli, and sliced chicken to the sauce. Toss to coat evenly.
- Garnish with fresh parsley and serve immediately.
Notes
- Use fresh or frozen broccoli, thawed before use.
- Simmer cream gently and stir cheese off the heat to avoid a grainy sauce.
- Swap chicken with shrimp or try mushrooms for variation.
- For a lighter version, substitute half-and-half for cream.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Halal
Nutrition
- Serving Size: 1 serving
- Calories: 620
- Sugar: 3g
- Sodium: 480mg
- Fat: 35g
- Saturated Fat: 18g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 145mg
