Easy Chicken Broccoli Alfredo Recipe

Ingredients

• 12 ounces fettuccini pasta
• 12 ounces broccoli florets
• 1 1/2 tablespoons oil
• 2 chicken breasts
• 3 tablespoons butter
• 2 -3 garlic cloves
• 1 1/2 cups half & half
• 1 cup grated Parmesan cheese
• 1/4 teaspoon salt
• 1/4 teaspoon ground pepper

Instructions

1. 1

   Pat the chicken breasts dry with a paper towel and cut them into 1-inch cubes. Season with salt.

2. 2

   Cook the pasta according to package directions. In the final 3 minutes of cooking, add the broccoli florets to the pasta and cook for the remaining time. Drain the pasta and broccoli and set aside. It’s always a great idea to reserve about ½ cup of pasta water in case you need to thin out the sauce.

3. 3

   While the pasta cooks, heat the oil in a skillet. Once hot, place the chicken breast pieces and brown them, in batches if needed, until all the sides are browned and the chicken is cooked through, about 5 to 7 minutes.

4. 4

   Meanwhile, over medium heat, melt the butter. Add the garlic and stir to cook it for about 30 seconds, until golden, ensuring it doesn’t burn. Pour in the half & half (or cream), stirring constantly. Add the grated Parmesan cheese, salt, and pepper, and stir combine. Reduce the heat to low and continue simmering the Alfredo sauce for about 5 minutes. Turn off the heat if your sauce is ready and you’re still waiting on the other ingredients.

5. 5

   Add the cooked broccoli, pasta, and cooked chicken to the Alfredo sauce and toss to combine. If you like it saucier, add a little of the reserved pasta water (make sure it's hot) and stir. Serve it immediately; the sauce thickens as it cools.