Chicken and Broccoli Alfredo

Ingredients

• 12 ounces fettuccine pasta
• 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 2 tablespoons olive oil
• 3 cups broccoli florets
• 2 1/2 cups alfredo sauce
• 1/4 cup grated parmesan cheese, plus more for serving
• 2 tablespoons fresh parsley, chopped, for garnish

Method

1. 1

   Bring a large pot of salted water to a boil and cook the fettuccine according to package directions until al dente.

   10:00 · Boil pasta
2. 2

   Add the broccoli florets to the pasta pot for the last 3 minutes of cooking so they steam alongside the pasta, then drain pasta and broccoli together and set aside.

   3:00 · Steam broccoli
3. 3

   Season the chicken pieces with salt, pepper, and garlic powder.

4. 4

   Heat the olive oil in a 9-inch skillet over medium-high heat. Add the chicken and cook, stirring occasionally, until golden brown and cooked through, about 7 minutes.

   7:00 · Cook chicken
5. 5

   Reduce the heat to medium-low and pour the alfredo sauce into the skillet with the chicken. Stir to combine and warm through, about 3 minutes.

   3:00 · Warm sauce
6. 6

   Add the drained pasta and broccoli to the skillet and toss everything together until evenly coated in the sauce.

   2:00 · Toss pasta
7. 7

   Stir in the grated parmesan cheese until melted and the sauce is smooth.

8. 8

   Divide among bowls, garnish with chopped parsley and extra parmesan, and serve immediately.