Ingredients
Equipment
Method
- Cut the chicken breasts in half horizontally and season with salt, pepper, and garlic powder.
- Heat olive oil in a large skillet over medium-high heat and cook the chicken for 4 minutes without moving it. Flip and cook for another 4 minutes. Remove chicken and let it rest.
- In the same pan, reduce heat to medium-low and add butter and minced garlic. Sauté for about 30 seconds until fragrant.
- Pour in heavy cream and heat gently, avoiding a rolling boil.
- Gradually add grated Parmesan, stirring until melted and smooth.
- Cook the pasta according to package instructions in salted water until al dente.
- If using broccoli, add it to the pasta water for the last 3 minutes of cooking.
- Drain pasta and broccoli, reserving some pasta water.
- Toss pasta and broccoli with the sauce, adding reserved pasta water if necessary to reach desired consistency.
- Slice the rested chicken and serve it over the pasta.
Nutrition
Calories: 720kcalCarbohydrates: 50gProtein: 40gFat: 40gSaturated Fat: 22gPolyunsaturated Fat: 1gMonounsaturated Fat: 15gCholesterol: 165mgSodium: 600mgPotassium: 750mgFiber: 2gSugar: 2gVitamin A: 900IUVitamin C: 30mgCalcium: 400mgIron: 2mg
Notes
For a lighter version, consider using whole milk instead of cream, and add a tablespoon of cream cheese for richness.
Feel free to customize with vegetables like spinach, sun-dried tomatoes, or even use rotisserie chicken for convenience.
Leftovers can be transformed into a chicken alfredo bake by adding breadcrumbs and baking until golden.
If reheating leftovers, add a splash of milk or cream to keep the sauce creamy and prevent it from becoming grainy.
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