A simple, creamy pasta dish with juicy chicken, tender broccoli, and a rich Parmesan sauce. Perfect for a comforting meal!
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.
![](https://edilife.net/wp-content/uploads/2025/01/F769-Chicken-And-Broccoli-Fettuccine-500x500.jpg)
Creamy Chicken And Broccoli Fettuccine
Ingredients
For the chicken:
- 4 chicken breasts boneless skinless
- 2 tbsp olive oil
- Salt & pepper to taste
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
- 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.
- In the same skillet, sauté broccoli for 5 min until bright green & tender. Remove & set aside.
- Lower heat to medium, add garlic & cook 1 min until fragrant. Pour in broth & cream, stirring well. Simmer 5 min until slightly thickened.
- Stir in Parmesan & Italian seasoning. Cook 3 min until sauce is smooth & cheese melts.
- Return chicken & broccoli to the skillet, tossing to coat. Let warm through.
- Cook pasta per package instructions. Drain & toss with the sauce. Serve hot with extra Parmesan. Enjoy!