Description
Creamy, rich, and full of comforting flavor, this Chicken and Broccoli Pasta blends juicy seared chicken, tender broccoli florets, and fettuccine in a garlic-Parmesan cream sauce. It’s a well-balanced one-skillet meal that’s quick enough for weeknights and satisfying enough for guests.
Ingredients
2 boneless skinless chicken breasts, sliced
2 cups broccoli florets (fresh or thawed if frozen)
8 oz fettuccine pasta
3 cloves garlic, minced
1 tablespoon olive oil
1 tablespoon butter
1 cup heavy cream
1/2 cup grated Parmesan cheese
1 teaspoon Italian seasoning
Salt and pepper, to taste
Instructions
- Heat olive oil and butter in a skillet over medium-high heat. Add sliced chicken, season with salt and pepper, and sear until golden brown and cooked through. Remove and set aside.
- Boil fettuccine in salted water according to package directions. In the last 2–3 minutes, add broccoli to the boiling water. Drain and set aside.
- In the same skillet, reduce heat and sauté garlic until fragrant.
- Pour in heavy cream and bring to a gentle simmer. Stir in Parmesan cheese and Italian seasoning, letting the sauce thicken slightly.
- Add cooked pasta and broccoli to the sauce. Toss to coat.
- Return chicken to the skillet and combine everything. Adjust seasoning as needed.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner