Creamy Broccoli and Chicken Alfredo

Ingredients

• Pasta (8 ounces (fettuccine or your choice))
• Chicken breast (2 boneless, skinless, cut into bite-sized pieces)
• Broccoli florets (2 cups, fresh)
• Butter (3 tablespoons)
• Garlic (3 cloves, minced)
• Heavy cream (1 cup)
• Parmesan cheese (1 cup, grated)
• Fresh parsley (2 tablespoons, chopped (for garnish))
• Salt (to taste)
• Black pepper (to taste)

Instructions

1. Cook the pasta according to package instructions in a large pot of salted boiling water. Drain and set aside, reserving 1/2 cup of pasta water.
2. In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
3. Add the chicken pieces to the skillet and cook for 5-7 minutes until browned and cooked through. Remove the chicken from the skillet and set aside.
4. In the same skillet, add the broccoli florets and sauté for 3-4 minutes until they are bright green and slightly tender.
5. Reduce the heat to low and pour in the heavy cream, stirring well to combine with the broccoli.
6. Slowly add the grated Parmesan cheese, stirring until melted and the sauce is smooth. If the sauce is too thick, add a bit of the reserved pasta water to reach your desired consistency.
7. Season with salt and black pepper to taste.
8. Add the cooked pasta and chicken back to the skillet, tossing well to coat everything in the creamy sauce. Cook for an additional 2-3 minutes until heated through.
9. Serve hot, garnished with freshly chopped parsley for a pop of color and flavor.