A cozy, comforting bowl of garlic-parmesan chicken Alfredo with tender broccoli and creamy Alfredo sauce, served over fettuccine pasta.

2 chicken breasts, boneless and skinless

1 tablespoon olive oil

Salt and pepper, to taste

1 cup broccoli florets, steamed

8 oz fettuccine pasta

2 tablespoons unsalted butter

4 cloves garlic, minced

1 cup heavy cream

1 cup grated Parmesan cheese

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1 tablespoon chopped parsley (optional)

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Season the chicken breasts with salt and pepper. Heat the olive oil in a large skillet over medium heat. Cook the chicken for about 6-7 minutes per side or until fully cooked. Remove the chicken from the skillet and set it aside.
While the chicken is cooking, bring a large pot of water to a boil and cook the fettuccine pasta according to the package instructions. Drain the pasta and set it aside.
In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant.
Pour in the heavy cream and stir in the Parmesan cheese, garlic powder, and onion powder. Bring the mixture to a gentle simmer, stirring frequently, until the sauce thickens slightly (about 3-4 minutes).
Slice the cooked chicken into strips and add it, along with the steamed broccoli, to the skillet. Stir everything to combine, ensuring that the chicken and broccoli are well coated in the creamy sauce.
Add the cooked pasta to the skillet and toss it to coat in the Alfredo sauce.
Serve the chicken Alfredo and broccoli mixture in bowls, garnished with chopped parsley if desired.

For added flavor, add a pinch of red pepper flakes or lemon zest to the sauce.

This recipe can be made ahead and stored in the fridge for up to 3 days.

If reheating, add a splash of cream or milk to thin out the sauce if needed.