Description
A quick and creamy pasta dish with tender chicken and crisp-tender broccoli, perfect for weeknight dinners.
Ingredients
Scale
- 340 g (12 oz) dried fettuccine or linguine
- 500 g (1.1 lb) boneless skinless chicken breasts, thinly sliced
- 300 g (10.5 oz) broccoli florets
- 30 g (2 tbsp) unsalted butter
- 15 ml (1 tbsp) olive oil
- 3 cloves garlic, minced
- 240 ml (1 cup) heavy cream
- 100 g (1 cup) finely grated Parmesan cheese
- 120 ml (½ cup) chicken or vegetable stock
- 15 ml (1 tbsp) lemon juice
- Salt and black pepper, to taste
- Optional: red pepper flakes (⅛–¼ tsp)
Instructions
- Bring a large pot of water to a rapid boil. Salt generously, add pasta, and cook about 8 minutes. Reserve pasta water and drain.
- Blanch the broccoli in boiling water for 60 seconds until bright green, then transfer to ice water and drain.
- Heat olive oil and butter in a skillet over medium-high heat. Season chicken with salt and pepper and sauté for 2 minutes per side until cooked through. Remove from heat.
- Lower the heat and add butter; sauté garlic until fragrant. Pour in stock and simmer for 2 minutes.
- Stir in heavy cream and heat until bubbles form. Remove from heat and gradually whisk in Parmesan until smooth.
- Add drained pasta, broccoli, and chicken to the sauce, tossing to combine. Adjust sauce with reserved pasta water if needed, then stir in lemon juice.
- Serve immediately, garnished with extra Parmesan and pepper.
Notes
Use freshly grated Parmesan for best results. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 1000
- Sugar: 5g
- Sodium: 780mg
- Fat: 56g
- Saturated Fat: 28g
- Unsaturated Fat: 28g
- Trans Fat: 0g
- Carbohydrates: 66g
- Fiber: 4g
- Protein: 52g
- Cholesterol: 170mg