Creamy Chicken Broccoli Pasta (Print Version)
# Ingredients:
→ Pasta
01 -
12 oz (340g) fettuccine or penne pasta
02 -
2 cups broccoli florets
03 -
Salt for pasta water
→ Chicken
04 -
2 boneless, skinless chicken breasts, cut into bite-sized pieces
05 -
1 tbsp olive oil
06 -
1/2 tsp garlic powder
07 -
Salt and pepper, to taste
→ Alfredo Sauce
08 -
2 tbsp butter
09 -
3 cloves garlic, minced
10 -
1 1/2 cups heavy cream
11 -
1 cup freshly grated Parmesan cheese
12 -
1/2 tsp Italian seasoning
13 -
Salt and pepper, to taste
14 -
Pinch of nutmeg (optional, for added warmth)
# Instructions:
01 -
Bring a large pot of salted water to a boil. Add pasta and cook according to package directions. In the last 2–3 minutes of pasta cooking, add broccoli florets to the boiling water. Drain pasta and broccoli; set aside.
02 -
In a large skillet, heat olive oil over medium-high heat. Season chicken with garlic powder, salt, and pepper. Cook chicken for 5–7 minutes, until golden and cooked through. Remove and set aside.
03 -
In the same skillet, reduce heat to medium. Add butter and melt. Sauté garlic until fragrant, about 30 seconds. Pour in heavy cream and bring to a gentle simmer. Stir in Parmesan cheese and Italian seasoning. Simmer until thickened, about 3–5 minutes, stirring constantly. Season with salt, pepper, and optional nutmeg.
04 -
Add cooked pasta, broccoli, and chicken to the sauce. Toss until everything is well-coated and heated through.
# Notes:
01 -
Serve immediately for best flavor and texture.
02 -
Optional garnishes include extra Parmesan cheese, fresh parsley, or cracked black pepper.