When it comes to weeknight dinners, few dishes can compete with the creamy, comforting embrace of Creamy Chicken Broccoli Fettuccine. This delightful recipe brings together tender sautéed chicken, vibrant broccoli, and rich fettuccine all enveloped in a luscious homemade creamy garlic sauce. The sauce, rich and garlicky, perfectly complements the al dente pasta, creating a balance that is both satisfying and indulgent.
Ingredients
Scale:
8 ounces fettuccine pasta (substitute with whole wheat or gluten-free pasta if desired)
1 cup grated Parmesan cheese, fresh grated recommended
Salt and pepper, to taste
2 cups fresh broccoli florets, cut into small pieces
1 teaspoon Italian seasoning
Chopped fresh parsley or additional Parmesan cheese for garnish (optional)
Instructions
Cook the Pasta: In a large pot, bring salted water to a boil. Add the fettuccine and cook according to package instructions until al dente, about 8-10 minutes. Reserve about 1 cup of pasta water and then drain the pasta.
Prepare the Chicken: In a large skillet, heat the olive oil over medium-high heat. Add the diced chicken and season with salt and pepper. Cook for 5-7 minutes until browned and cooked through. Remove the chicken and set aside.
Sauté the Broccoli: In the same skillet, add the broccoli florets. Sauté for 3-4 minutes until they begin to soften. Add a splash of water and steam for an additional 2 minutes. Remove and set aside.
Make the Creamy Sauce: In the same skillet, melt the butter. Add the minced garlic and sauté for about 1 minute. Pour in the heavy cream and chicken broth, stirring to combine. Bring to a simmer.
Incorporate the Cheese: Gradually add the grated Parmesan cheese, whisking continuously until melted and the sauce thickens, about 3-5 minutes. If too thick, add reserved pasta water to reach desired consistency.
Combine Everything: Add the cooked fettuccine, chicken, and broccoli to the sauce. Toss to combine and heat through, ensuring everything is well coated in the creamy sauce.
