Ingredients
For the Pasta
- 200 g (7 oz) pasta of choice (fettuccine or penne)
- 2 cups broccoli florets
For the Chicken
- 2 chicken breasts, sliced into strips
- 1 tbsp olive oil
- 1/2 tsp garlic powder
- Salt & black pepper, to taste
For the Alfredo Sauce
- 2 tbsp butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 cup pasta water (optional, for thinning)
- Salt & pepper, to taste
For Serving
- Extra Parmesan
- Fresh parsley (optional)
Instructions
1. Cook the Pasta & Broccoli
- Cook pasta according to package instructions.
- In the last 2 minutes, add broccoli florets to the boiling pasta water.
- Drain and set aside.
2. Cook the Chicken
- Heat olive oil in a skillet over medium heat.
- Season chicken strips with garlic powder, salt, and pepper.
- Cook for 5–6 minutes, until golden and cooked through.
- Remove from skillet and set aside.
3. Make the Alfredo Sauce
- In the same skillet, melt butter.
- Add minced garlic and sauté for 30 seconds until fragrant.
- Pour in heavy cream and simmer for 2–3 minutes.
- Stir in Parmesan until melted and smooth.
- Add a splash of pasta water if the sauce is too thick.
- Season with salt and pepper.
4. Combine Everything
- Add cooked pasta, broccoli, and chicken into the sauce.
- Toss until fully coated and creamy.
5. Serve
- Plate and top with extra Parmesan and parsley.
- Serve warm and enjoy!