CHICKEN & BROCCOLI ALFREDO Recipe

Inspired by Rosalina's Kitchen

Time30m

Serves4

Savor tender chicken and vibrant broccoli tossed in a rich and creamy Alfredo sauce, served over a bed of perfectly cooked fettuccine for a comforting and delicious meal.

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Ingredients

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Ingredients

2 cups Boneless, skinless chicken breasts

2 cups Broccoli florets

8 oz Fettuccine pasta

1 cup Heavy cream

1 cup Parmesan cheese, grated

2 tbs Butter

3 cloves Garlic, minced

1 tsp Celtic sea salt

1 tsp black pepper

2 tbs olive oil

Method

Directions

Cook the Pasta

In a large pot of boiling salted water, cook the fettuccine according to package instructions until al dente. Drain and set aside.

Cook the Chicken

In a large skillet, heat olive oil over medium heat. Season chicken breasts with salt and black pepper. Cook the chicken for about 6-7 minutes on each side, or until cooked through and no longer pink in the center. Remove from skillet and let rest before slicing.

Sauté the Broccoli

In the same skillet, add butter and minced garlic. Sauté for about 1 minute until fragrant. Add the broccoli florets and cook for about 3-4 minutes, or until bright green and tender.

Prepare the Alfredo Sauce

Reduce heat to low and add heavy cream to the skillet. Stir in the grated Parmesan cheese until melted and smooth. Season with additional salt and pepper to taste.

Combine Everything

Add the cooked fettuccine and sliced chicken to the skillet with the Alfredo sauce. Toss until the pasta is well coated and heated through.

Serve

Serve immediately, garnished with extra Parmesan cheese and freshly cracked black pepper if desired.