Creamy Chicken and Broccoli Alfredo

Ingredients

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

Instructions

1. Cook the pasta according to package instructions in a large pot of salted boiling water. Drain and set aside, reserving a cup of pasta water.
2. In a large skillet, melt the butter over medium heat. Add the chicken pieces and season with salt and pepper. Cook until they are golden brown and no longer pink in the center, about 5-7 minutes. Remove the chicken from the skillet and set aside.
3. In the same skillet, add the minced garlic and cook for 1 minute until fragrant. Be careful not to burn it.
4. Add the broccoli florets to the skillet and sauté for 3-4 minutes until they are tender-crisp. If desired, add a splash of pasta water to help steam the broccoli.
5. Pour in the heavy cream and bring to a gentle simmer. Cook for 2-3 minutes until the sauce thickens slightly.
6. Stir in the grated Parmesan cheese, allowing it to melt into the sauce, and season with additional salt and pepper to taste.
7. Add the cooked chicken and drained pasta to the skillet. Toss everything together until the pasta is well coated with the Alfredo sauce. If the sauce is too thick, add a bit of reserved pasta water to reach your desired consistency.
8. Remove from heat and garnish with fresh parsley before serving.
9. Serve hot and enjoy your creamy delight!