Instructions
Step 1: Cook the fettuccine pasta according to package directions. Drain and set aside.
Step 2: Season chicken breasts with salt, pepper, and Italian seasoning. Grill over medium heat for 5-7 minutes per side until cooked through. Slice into strips.
Step 3: In a large skillet, heat olive oil over medium heat. Sauté minced garlic for 1-2 minutes until fragrant.
Step 4: Add heavy cream and butter to the skillet, stirring until butter melts. Reduce heat to low and stir in Parmesan cheese. Cook for 2-3 minutes until the sauce thickens. Season with salt and pepper to taste.
Step 5: Toss the cooked fettuccine in the Alfredo sauce until fully coated. Add steamed broccoli and gently mix.
Step 6: Serve the pasta in bowls, topped with sliced grilled chicken. Garnish with chopped parsley 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 with a splash of cream or milk to loosen the sauce.
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