Chicken Broccoli Alfredo
An easy and tasty meal combining chicken, fresh broccoli, and pasta in a creamy Alfredo sauce.
Ingredients
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 teaspoon salt and pepper (combined)
- 1 teaspoon garlic powder
- 2 pieces chicken breasts (cut into bite-sized pieces)
- 1 head broccoli (cut into florets)
- 3 tablespoons butter
- 500 ml heavy cream
- 120 g freshly grated Parmesan cheese
- A few gratings of nutmeg
- Salt to taste
- 450 g fettuccine or your choice of pasta
Instructions
- Bring a large pot of salted water to a boil. Add pasta and cook according to package directions. In the last three minutes, add broccoli florets.
- Season chicken pieces with salt, pepper, and garlic powder. Heat a large pan over medium heat and add 1 tablespoon of butter and olive oil. Cook chicken until fully cooked, about 5 minutes, then transfer to a plate.
- In the same pan, add the remaining 3 tablespoons of butter, heavy cream, and Parmesan cheese. Warm over low heat, stirring until cheese melts and sauce thickens. Add nutmeg and season with salt.
- Drain pasta and broccoli, reserving some pasta water. Add to the sauce along with the chicken. Toss gently to coat, adding reserved pasta water if the sauce is too thick.
- Serve hot with extra grated Parmesan on top.
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Notes
Store leftovers in an airtight container for up to 3 days. Reheat gently with a splash of cream or milk.