Ingredients:

For the Alfredo Pasta:

300 g fettuccine pasta

Salt, for boiling water

2 cups broccoli florets

2 tbsp butter

2 garlic cloves, minced

½ onion, finely sliced

1 cup heavy cream

¾ cup grated Parmesan cheese

Salt & black pepper to taste

For the Chicken:

2 chicken breasts, sliced

Salt, pepper, garlic powder to taste

1 tbsp olive oil

Instructions:

Cook the Pasta & Broccoli:

Bring salted water to a boil. Add pasta and cook until al dente (about 10 minutes). In the last 3 minutes, add broccoli to the pot. Drain and set aside.

Sauté the Chicken:

Season chicken slices with salt, pepper, and garlic powder. Heat olive oil in a pan and cook chicken for 5–6 minutes until golden and cooked through. Set aside.

Prepare the Sauce:

In the same pan, melt butter and sauté garlic and onion for 2–3 minutes. Add cream and bring to a simmer. Stir in Parmesan cheese and season with salt and pepper. Simmer for 3–4 minutes until slightly thickened.

Combine & Bake:

Preheat oven to 190°C (375°F). In a baking dish, combine pasta, broccoli, sauce, and chicken. Mix gently to coat everything evenly.

Bake:

Bake uncovered for 10–12 minutes until bubbling. Optionally broil for 2–3 minutes for golden top.

Serve:

Let cool slightly before serving. Add more Parmesan or black pepper if desired.

Tips & Variations:

Add red pepper flakes for a spicy kick.

Use rotisserie chicken to save time.

Swap cream for milk + a bit of cream cheese for a lighter sauce.