Creamy Chicken Alfredo Pasta with Roasted Broccoli
A restaurant-quality dinner featuring tender pan-seared chicken breast, crisp-tender broccoli, and a velvety homemade garlic parmesan cream sauce tossed with fettuccine.
Ingredients
Ingredients
- 1 lb fettuccine pasta dry
- 1.5 lb boneless skinless chicken breasts sliced into thin strips
- 2 cups broccoli florets cut into bite-sized pieces
- 4 tbsp unsalted butter divided
- 3 cloves garlic minced
- 2 cups heavy cream room temperature
- 1.5 cups Parmesan cheese freshly grated
- 0.5 tsp nutmeg ground
- 1 tsp Italian seasoning dried
- 2 tbsp olive oil extra virgin
Notes
Storage: Refrigerate in an airtight container for up to 3 days. To reheat, add a splash of milk or cream to loosen the sauce. Substitution: You can use whole wheat pasta or gluten-free fettuccine if preferred. For a lighter version, replace half of the heavy cream with half-and-half.