Broccoli Chicken Fettuccine
Creamy, savory, and packed with wholesome goodness, this Broccoli Chicken Fettuccine recipe is the ultimate comfort food that's both indulgent and nutritious. Tender fettuccine pasta and vibrant broccoli florets are tossed in a rich Parmesan cream sauce, perfectly seasoned with garlic and a hint of nutmeg for a luxurious depth of flavor. Juicy, golden-brown slices of chicken breast add satisfying protein, making this dish a complete and hearty meal. Ready in just 40 minutes, this easy-to-follow recipe combines classic Italian-inspired flavors with family-friendly appeal, perfect for busy weeknights or special occasions. Garnished with a sprinkle of fresh parsley, it's a beautiful, restaurant-worthy dish that will have everyone at your table coming back for seconds!
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Recipe Information
Ingredients
- 12 oz Fettuccine pasta
- 3 cups Broccoli florets
- 2 Boneless, skinless chicken breasts
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Olive oil
- 3 tbsp Butter
- 3 Garlic cloves, minced
- 1.5 cups Heavy cream
- 1 cup Grated Parmesan cheese
- 0.25 tsp Ground nutmeg (optional)
- 2 tbsp Fresh parsley, chopped (optional)
Instructions
Fill a large pot with water, add a pinch of salt, and bring to a boil. Cook the fettuccine pasta according to the package instructions until al dente. In the last 3 minutes of cooking, add the broccoli florets to the same pot. Drain and set aside.
Season the chicken breasts with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chicken breasts and cook for 5-6 minutes per side, or until fully cooked and golden brown. Remove the chicken from the skillet and let it rest for 5 minutes before slicing into thin strips.
In the same skillet, reduce the heat to medium-low and melt the butter. Add the minced garlic and sauté for 1-2 minutes until fragrant.
Stir in the heavy cream and bring to a gentle simmer. Cook for 2-3 minutes while stirring occasionally.
Gradually whisk in the grated Parmesan cheese until melted and the sauce becomes smooth and creamy. Add the ground nutmeg (if using) and adjust the seasoning with the remaining salt and pepper, to taste.
Add the cooked fettuccine and broccoli into the skillet, tossing to coat them evenly in the sauce. Gently fold in the sliced chicken.
Sprinkle freshly chopped parsley over the top (if using) before serving. Plate and enjoy your Broccoli Chicken Fettuccine while warm!
Nutrition Facts
Calories |
3715 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 220.0 g | 282% | |
| Saturated Fat | 113.6 g | 568% | |
| Polyunsaturated Fat | 6.7 g | ||
| Cholesterol | 709 mg | 236% | |
| Sodium | 4289 mg | 186% | |
| Total Carbohydrate | 266.1 g | 97% | |
| Dietary Fiber | 19.6 g | 70% | |
| Total Sugars | 15.7 g | ||
| Protein | 147.3 g | 295% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 1065 mg | 82% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 600 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
