Chicken Alfredo With Roasted Broccoli

How to Make Chicken Alfredo With Roasted Broccoli

Total time: 40 min · Yields 4 servings

1. 1

   Roast the Broccoli

   Toss broccoli florets with olive oil, salt, and pepper on a large sheet pan. Spread them in a single layer and roast for 15 to 18 minutes until the edges are crispy and dark brown.

2. 2

   Cook the Chicken

   Season chicken strips with garlic powder, salt, and pepper. Heat 1 tablespoon olive oil and 2 tablespoons butter in a large skillet over medium-high heat. Sear the chicken for 3 to 4 minutes per side until golden and cooked through, then remove and set aside.

3. 3

   Boil the Pasta

   Add fettuccine to the boiling water. Cook according to package instructions for al dente, usually about 8 to 10 minutes. Reserve 120 ml of pasta water before draining.

4. 4

   Prepare the Alfredo Sauce

   In the same skillet used for the chicken, reduce heat to medium. Add the heavy cream and butter cubes. Whisk constantly for 5 minutes until the sauce begins to simmer and thicken slightly. Stir in the minced garlic and nutmeg.

5. 5

   Emulsify the Cheese

   Turn the heat to low. Gradually whisk in the grated Parmigiano-Reggiano a handful at a time until completely smooth. If the sauce is too thick, whisk in a splash of the reserved pasta water.

6. 6

   Combine and Serve

   Add the cooked pasta, seared chicken, and roasted broccoli to the skillet. Toss gently with tongs until every strand is coated in the cream sauce. Serve immediately.