Instructions
Step 1: Season chicken breasts with garlic powder, salt, and pepper. Heat olive oil in a skillet over medium-high heat. Cook chicken for 5-7 minutes per side until golden and cooked through. Let rest, then slice.
Step 2: Cook fettuccine according to package instructions. In the last 2 minutes, add broccoli florets to the boiling pasta. Drain together and set aside.
Step 3: In the same skillet used for the chicken, melt butter over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.
Step 4: Pour in heavy cream and bring to a gentle simmer. Stir in Parmesan cheese and Italian seasoning. Cook for 3-4 minutes until the sauce thickens slightly. Season with salt and pepper to taste.
Step 5: Toss the cooked fettuccine and broccoli in the Alfredo sauce until well coated.
Step 6: Plate the pasta and top with sliced chicken. Garnish with extra Parmesan before serving.
Storage Information
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of cream or milk if needed to refresh the sauce.
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