Description
A quick and creamy weeknight meal featuring tender chicken and bright green broccoli in a silky Alfredo sauce.
Ingredients
Scale
- 600 g Boneless skinless chicken breasts
- 1½ tsp Kosher salt
- ½ tsp Freshly ground black pepper
- 30 ml Olive oil
- 30 g Unsalted butter
- 3 cloves Garlic, minced
- 15 g All-purpose flour
- 240 ml Chicken stock
- 240 ml Heavy cream
- 100 g Freshly grated Parmesan cheese
- A pinch of Nutmeg
- 15 ml Lemon juice
- 300 g Broccoli florets
- 360 g Pasta (fettuccine or your choice)
- 15 g Fresh parsley, chopped
Instructions
- Pat chicken dry, slice into cutlets, and season with salt and pepper. Trim and rinse broccoli.
- Bring a large pot of salted water to a boil. Blanch broccoli for 1 minute, then cool in an ice bath.
- Cook fettuccine according to package directions minus 1 minute. Reserve pasta water before draining.
- Heat a skillet over medium-high heat with olive oil. Sear chicken for 3-4 minutes per side until cooked through.
- Reduce the heat, add butter and garlic, cooking until fragrant. Stir in flour and whisk in chicken stock and cream. Simmer until thickened.
- Remove from heat, add Parmesan, nutmeg, and lemon juice. Adjust thickness with reserved pasta water.
- Toss pasta and broccoli in the sauce, slice chicken and serve on top or mixed in. Garnish with parsley.
Notes
For a lighter version, use half-and-half instead of heavy cream. To avoid a grainy sauce, always remove the pan from heat before adding cheese.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 710
- Sugar: 6g
- Sodium: 740mg
- Fat: 36g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 3g
- Protein: 46g
- Cholesterol: 155mg