Grilled Chicken Broccoli Alfredo Fettuccine 🍝🧄🥦

 

Prep Time: 15 minutes

Cook Time: 25 minutes

Servings: 4

Calories per serving: ~680 kcal

📝 Ingredients:

300g fettuccine pasta 🍝

2 boneless chicken breasts 🍗 (butterflied and grilled)

2 cups broccoli florets 🥦

2 tbsp olive oil 🫒

Salt & pepper to taste 🧂

2 tbsp unsalted butter 🧈

3 garlic cloves 🧄 (minced)

1 cup heavy cream 🥛

¾ cup freshly grated Parmesan cheese 🧀

¼ tsp ground nutmeg (optional)

Extra Parmesan & parsley for garnish 🌿

👩‍🍳 Instructions:

Bring a large pot of salted water to a boil and cook

fettuccine according to package instructions. In the last 2

minutes, add the broccoli. Drain and set aside.

While pasta cooks, season chicken breasts with salt and

pepper, and grill in a pan with olive oil over medium heat

for 5–6 minutes per side until golden and cooked

through. Let rest, then slice.

In a large pan, melt the butter over medium heat. Add

garlic and sauté for 30 seconds until fragrant.

Pour in the cream and stir. Bring to a simmer, then lower

the heat and cook for 3–4 minutes until slightly

thickened.

Stir in the Parmesan and nutmeg (if using). Season with

salt and pepper.

Add the cooked fettuccine and broccoli to the sauce and

toss gently to coat.

Plate the pasta, top with sliced grilled chicken, and

garnish with extra Parmesan and parsley.

🔄 Notes & Variations:

Swap chicken for shrimp or pan-fried tofu for a different

protein.

Use milk + a bit of cream cheese for a lighter version of

the sauce.

Add a pinch of red pepper flakes for subtle heat.