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Ingredients
- 1 pound fettuccini pasta
- 1 pound boneless, skinless chicken breasts
- 4 cups fresh broccoli florets
- 8 tablespoons unsalted butter
- 1 cup heavy cream
- 4 cloves garlic, minced
- 1.5 cups grated Parmesan cheese
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon garlic powder
- 0.25 teaspoon red pepper flakes (optional)
- 2 tablespoons fresh parsley, chopped
Before you start
Equipment You'll Need
- Large pot
- Large skillet
- Cutting board
- Chef's knife
- Meat thermometer
- Wooden spoon or silicone spatula
- Colander
- Measuring cups and spoons
Safety Tips & Important Notes
Follow these for best results and safety.
- Do not let the cream sauce boil vigorously after adding cheese, as high heat can cause the sauce to break and become grainy.
- Reserve pasta water before draining—the starch helps the sauce cling to the noodles and adjusts consistency.
- Slice the chicken against the grain for more tender pieces.
- Use freshly grated Parmesan cheese rather than pre-grated for a smoother, creamier sauce.
- Ensure the chicken reaches an internal temperature of 165°F to guarantee food safety.
Instructions
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Season the chicken breasts with salt, garlic powder, and black pepper on both sides.
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Heat olive oil in a large skillet over medium-high heat and cook the chicken for 6-7 minutes per side until golden and cooked through (internal temperature 165°F). Transfer to a cutting board and let rest for 5 minutes, then slice into bite-sized pieces.
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Bring a large pot of salted water to a boil and cook the fettuccini according to package directions until al dente. Reserve 1 cup of pasta water before draining.
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In the same pot, add broccoli florets to boiling salted water and cook for 3-4 minutes until tender-crisp. Drain and set aside.
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In a large skillet, melt butter over medium heat and add minced garlic, stirring constantly for about 1 minute until fragrant.
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Pour in the heavy cream and bring to a gentle simmer, stirring occasionally for 2-3 minutes.
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Remove the skillet from heat and gradually add the grated Parmesan cheese, stirring constantly until fully melted and smooth. Add red pepper flakes if desired.
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Add the cooked fettuccini to the cream sauce and toss gently to coat, adding reserved pasta water a little at a time to reach desired consistency.
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Fold in the sliced chicken and broccoli florets, stirring gently until everything is evenly combined and heated through.
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Divide among serving bowls and garnish with fresh parsley and additional Parmesan cheese if desired.
Chef's notes
This dish is best served immediately while hot and creamy.
Leftovers can be refrigerated in an airtight container for up to 2 days; reheat gently on the stovetop with a splash of cream or pasta water to restore creaminess.
For a lighter version, substitute half-and-half for heavy cream, though the sauce will be less rich.
Add freshly cracked black pepper and lemon zest at the table for brightness.
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