Ingredients
Scale
- 8 ounces fettuccine pasta
- 2 cups broccoli florets
- 1 pound grilled chicken, sliced
- 2 cups heavy cream
- 1 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions
- Cook the fettuccine according to package instructions in a large pot of salted boiling water until al dente. Add the broccoli florets during the last 2 minutes of cooking.
- In a skillet, heat the olive oil over medium heat and sauté the minced garlic until fragrant.
- Pour in the heavy cream and bring to a simmer. Stir in the grated Parmesan cheese until melted and smooth.
- Drain the fettuccine and broccoli, then add them to the skillet. Toss to combine with the sauce.
- Add the grilled chicken slices to the pasta and season with salt and pepper. Serve immediately.
Notes
- For added flavor, consider marinating the chicken in herbs before grilling.
- Leftover grilled chicken can be used for this dish to save time.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
- Diet: Gluten Free
Nutrition
- Serving Size: 1 plate
- Calories: 600
- Sugar: 3g
- Sodium: 800mg
- Fat: 40g
- Saturated Fat: 20g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 120mg