Chicken Alfredo Skillet With Fettuccine And Broccoli
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
American · 25 min · Chicken · high-protein
952 cal
61g protein
78g carbs
44g fat
per serving · estimated
Ingredients
- 3/4 lb, sliced boneless chicken breasts
- 12 oz dry fettuccine
- 1 cup jarred alfredo sauce
- 1/4 cup heavy cream
- 1/2 cup grated parmesan
- 1 1/2 tbsp butter
- 14 oz, florets broccoli
- 2 cloves, minced garlic
- to taste salt, pepper and nutmeg
Method (tap to check — screen stays awake)
- Boil the fettuccine in well-salted water, dropping the broccoli in for the last 3 minutes so it cooks and drains with the pasta. Save a mug of the water.
- Season the chicken and sear it in the butter over medium-high, 4 minutes on the first side without moving it, until golden, then 3 minutes more until cooked through.
- Add the garlic for 30 seconds, then the alfredo sauce and cream, scraping the browned bits off the bottom, and simmer 3 minutes until slightly thickened.
- Toss in the drained pasta, broccoli and parmesan, loosening with pasta water until the sauce clings rather than sits in a puddle. Grate a little nutmeg over and serve at once.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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