Ingredients:

  • 2 large boneless, skinless chicken breasts (about 12 oz / 340 g total)
  • 1 tablespoon olive oil (15 ml)
  • Salt and freshly ground black pepper, to taste
  • 2 cups broccoli florets (approx. 150 g)
  • 4 tablespoons unsalted butter (60 g)
  • 3 cloves garlic, minced
  • 1 cup heavy cream (240 ml)
  • 1 cup whole milk (240 ml)
  • 1 cup freshly grated Parmesan cheese (100 g)
  • 1 teaspoon Italian seasoning (optional)
  • Salt and black pepper, to taste
  • 12 oz (340 g) fettuccine or linguine pasta

Instructions:

  1. Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Drain, reserving ½ cup pasta water.
  2. Season chicken breasts with salt and pepper. Heat olive oil in a large skillet over medium heat. Cook chicken 5-7 minutes per side until golden and cooked through (internal temperature 165°F / 74°C). Remove and slice into strips.
  3. While chicken cooks, steam broccoli florets until crisp-tender (about 4-5 minutes).
  4. In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Stir in heavy cream and milk, warming gently without boiling. Whisk in Parmesan cheese until melted and smooth. Season with salt, pepper, and Italian seasoning. Adjust thickness with reserved pasta water if needed.
  5. Add cooked pasta, chicken slices, and steamed broccoli into the skillet with Alfredo sauce. Toss gently to coat ingredients evenly.
  6. Plate immediately, optionally garnish with extra Parmesan and freshly cracked pepper.