Description
A lighter, creamy Alfredo made in just one pan—tender chicken, crisp‑tender broccoli, and fettuccine coated in a sauce made with broth and half‑and‑half instead of heavy cream.
Ingredients
1 Tbsp extra-virgin olive oil
2 boneless skinless chicken breasts (cut into bite-sized pieces)
Salt and pepper, to taste
2 cloves garlic, minced
1½ cups low‑sodium chicken broth
1 cup half‑and‑half
8 oz fettuccine pasta (broken in half, if needed)
1 cup broccoli florets
¾ cup grated Parmesan cheese
Fresh parsley, chopped, for garnish
Instructions
In a large skillet over medium-high heat, warm the olive oil. Add chicken pieces, season with salt and pepper, and cook until browned on both sides. Add minced garlic and sauté 1 more minute.
Pour in chicken broth and half‑and‑half, then bring to a simmer. Add the fettuccine and stir occasionally as it softens (6–7 minutes).
Add broccoli florets, cover, and continue cooking until the pasta is al dente and broccoli is tender (about 7 more minutes).
Remove lid and stir in grated Parmesan until melted and smooth, coating the pasta evenly. Season with more salt and pepper if needed.
Garnish with chopped fresh parsley. Serve immediately for best creamy texture.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main course
