Spinach Fettuccine with Chicken and Broccoli
Treat your taste buds to the vibrant flavors of Spinach Fettuccine with Chicken and Broccoli, a hearty and wholesome pasta dish that's perfect for weeknight dinners or casual entertaining. This recipe combines nutrient-packed spinach fettuccine with tender slices of perfectly seared chicken breast and crisp-tender broccoli florets. Tossed in a rich and creamy Parmesan garlic sauce that’s elevated with a splash of chicken broth and a hint of optional red pepper flakes for subtle heat, every bite is a symphony of savory goodness. Quick and easy to prepare in under 45 minutes, this satisfying dish is finished with a sprinkle of fresh parsley for a restaurant-quality presentation. Packed with protein, flavor, and a touch of elegance, it’s a one-pan pasta recipe you’ll return to again and again. Perfect for family meals or an indulgent treat, this recipe is a delicious way to enjoy balanced, comforting flavors.
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Recipe Information
Ingredients
- 12 oz Spinach fettuccine
- 2 pieces Chicken breast
- 2 cups Broccoli florets
- 2 tbsp Olive oil
- 3 cloves Garlic cloves
- 1 cup Heavy cream
- 1 cup Chicken broth
- 1 cup Parmesan cheese (grated)
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.25 tsp Red pepper flakes (optional)
- 2 tbsp Fresh parsley (chopped)
- 4 quarts Water
Instructions
Bring 4 quarts of water to a boil in a large pot. Add a generous pinch of salt and cook the spinach fettuccine according to package instructions, usually 8-10 minutes. Drain and set aside.
While the pasta cooks, season the chicken breasts with a pinch of salt and pepper on both sides.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 5-7 minutes per side, or until fully cooked and no longer pink in the center. Remove the chicken from the skillet and let it rest on a cutting board. Slice into thin strips once slightly cooled.
In the same skillet, add the remaining 1 tablespoon of olive oil and lower the heat to medium. Toss in the broccoli florets and sauté for 4-5 minutes until they are tender-crisp. Remove and set aside.
Add the minced garlic cloves to the skillet and sauté for 30 seconds until fragrant. Pour in the chicken broth and deglaze the pan, scraping up any browned bits from the bottom.
Stir in the heavy cream and bring the mixture to a simmer. Cook for 2-3 minutes, allowing the sauce to thicken slightly.
Add the grated Parmesan cheese, salt, black pepper, and red pepper flakes (if using), and stir until the cheese has melted and the sauce is creamy.
Return the sliced chicken and sautéed broccoli to the skillet, stirring to coat them in the sauce.
Add the cooked spinach fettuccine to the skillet and toss gently to combine, ensuring the pasta is evenly coated with the sauce.
Garnish with freshly chopped parsley and serve immediately.
Nutrition Facts
Calories |
988 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.8 g | 63% | |
| Saturated Fat | 24.4 g | 122% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 169 mg | 56% | |
| Sodium | 1689 mg | 73% | |
| Total Carbohydrate | 63.7 g | 23% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 2.7 g | ||
| Protein | 65.1 g | 130% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 813 mg | 63% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 465 mg | 10% | |
*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.
