Cooking Steps

• In a large pot, bring salted water to a boil over high heat. Add 12 oz of fettuccine and cook according to package instructions until al dente, usually about 8-10 minutes. In the last 2 minutes of cooking, gently add 3 cups of broccoli florets to the pot. Once done, drain both the fettuccine and broccoli and set aside in a colander.
• Heat 2 tablespoons of olive oil in a large skillet over medium heat. Season 2 sliced chicken breasts with salt and pepper, then add them to the pan, ensuring they are in a single layer. Cook undisturbed for 3–4 minutes until golden brown on one side. Flip the chicken and cook for an additional 2–3 minutes until cooked through. Remove from skillet and set aside.
• In the same skillet, lower the heat and melt 3 tablespoons of butter, scraping up any leftover bits from the chicken. Add 4 cloves of minced garlic and sauté for about 1 minute until fragrant but not browned. Pour in 1 ½ cups of heavy cream, and allow it to simmer gently for 2-3 minutes, stirring occasionally until it starts to thicken.
• Gradually stir in 1 cup of grated Parmesan cheese into the simmering cream, whisking until the sauce is smooth and creamy. Add the drained fettuccine and broccoli to the skillet, gently folding them into the sauce to coat well. Then, add the cooked chicken pieces back into the pan, combining everything with care on low heat for another 2-3 minutes until everything is heated through.
• Once everything is mixed and warmed, transfer your Creamy Chicken Alfredo Fettuccine with Broccoli Bliss to serving plates. Garnish with extra grated Parmesan cheese and fresh parsley for a pop of color and flavor. Serve immediately while it’s warm.