Chicken Broccoli Alfredo Pasta

Ingredients (Serves 4)

Pasta & Chicken:

• 12 oz (340g) rigatoni or penne pasta

• 2 boneless, skinless chicken breasts, cut into cubes

• 1 teaspoon salt

• ½ teaspoon black pepper

• 1 teaspoon Italian seasoning

• 2 tablespoons olive oil

Broccoli:

• 2 cups broccoli florets

Alfredo Sauce:

• 2 tablespoons butter

• 3 cloves garlic, minced

• 1 ½ cups (360ml) heavy cream

• 1 cup (100g) freshly grated Parmesan cheese

• ½ teaspoon salt (adjust to taste)

• ½ teaspoon black pepper

• ¼ teaspoon nutmeg (optional)

---

Instructions

Step 1: Cook the Pasta

1. Bring a large pot of salted water to a boil.

2. Cook pasta according to package instructions until al dente.

3. Add broccoli during the last 2–3 minutes of cooking.

4. Drain and set aside.

---

Step 2: Cook the Chicken

1. Season chicken with salt, pepper, and Italian seasoning.

2. Heat olive oil in a large skillet over medium heat.

3. Cook chicken for 5–7 minutes until golden brown and fully cooked.

4. Remove from pan and set aside.

---

Step 3: Make the Alfredo Sauce

1. In the same pan, melt butter over medium heat.

2. Add garlic and sauté for 30 seconds until fragrant.

3. Pour in heavy cream and simmer for 3–4 minutes.

4. Stir in Parmesan cheese gradually until melted and smooth.

5. Season with salt, pepper, and nutmeg.

---

Step 4: Combine Everything

1. Return chicken to the pan.

2. Add cooked pasta and broccoli.

3. Toss until everything is coated in creamy sauce.

4. Simmer 1–2 minutes until heated through.

---

Tips for Best Results

• Use freshly grated Parmesan for smoother sauce.

• If sauce is too thick, add a splash of pasta water.

• For extra flavor, add a squeeze of lemon juice before serving.