Instructions
step 1 Cook fettuccine according to package instructions until al dente. Drain and set aside.
step 2 While pasta cooks, season chicken breasts with salt and pepper.
step 3 Heat olive oil in a skillet over medium heat. Cook chicken for 6-7 minutes per side or until fully cooked and golden. Let rest, then slice.
step 4 In a separate pot, steam or boil broccoli florets for 3-4 minutes until tender-crisp. Drain and set aside.
step 5 In a large skillet, melt butter over medium heat. Add minced garlic and cook for 1 minute until fragrant.
step 6 Stir in heavy cream and bring to a gentle simmer. Cook for 2-3 minutes.
step 7 Add Parmesan cheese and stir until melted and sauce thickens slightly. Add Italian seasoning if using.
step 8 Toss in the cooked fettuccine and broccoli. Stir to coat everything in the Alfredo sauce.
step 9 Top with sliced chicken and garnish with chopped parsley. Serve warm.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of milk or cream to loosen the sauce. Avoid overcooking the chicken when reheating.
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