A simple, creamy pasta dish with juicy chicken, tender broccoli, and a rich Parmesan sauce. Perfect for a comforting meal!

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Ingredients

For the chicken:

4 boneless, skinless chicken breasts
Salt & pepper, to taste
2 tbsp olive oil

For the pasta & sauce:

1 lb fettuccine pasta
4 cups broccoli florets
1 cup chicken broth
1 cup heavy cream
1 cup grated Parmesan cheese
3 cloves garlic, minced
1 tsp Italian seasoning

Instructions

Step 1: Season chicken with salt & pepper. Heat oil in a skillet over medium-high heat.

Cook for 6-7 min per side until golden & cooked through. Remove & set aside.

Step 2: In the same skillet, sauté broccoli for 5 min until bright green & tender. Remove & set aside.

Step 3: Lower heat to medium, add garlic & cook 1 min until fragrant. Pour in broth & cream, stirring well.

Simmer 5 min until slightly thickened.

Step 4: Stir in Parmesan & Italian seasoning. Cook 3 min until sauce is smooth & cheese melts.

Step 5: Return chicken & broccoli to the skillet, tossing to coat. Let warm through.

Step 6: Cook pasta per package instructions. Drain & toss with the sauce.

Serve hot with extra Parmesan. Enjoy!

Frequently Asked Questions (FAQs)

1. Can I use a different pasta?

Yes! Penne, spaghetti, or linguine all work well.

2. How do I store leftovers?

Keep in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of cream or broth.

3. Can I use frozen broccoli?

Yes, but thaw & drain it first to avoid excess water in the sauce.

4. What can I substitute for heavy cream?

Half-and-half or whole milk with a little extra Parmesan can work.

5. Can I make this ahead of time?

Yes! Cook everything separately & combine just before serving for the best texture.