Prep time: 20 minutes
Cook time: 25 minutes
Servings: 4
Calories per serving: ~630 kcal
📝 Ingredients
For the Chicken:
2 chicken breasts, halved horizontally 🍗
1 tbsp olive oil 🫒
½ tsp garlic powder
½ tsp paprika
Salt & pepper to taste 🧂
For the Alfredo Sauce:
1 tbsp butter 🧈
2 cloves garlic, minced 🧄
200ml heavy cream 🥛
50g grated parmesan cheese 🧀
Salt & pepper to taste 🧂
For the Pasta & Veggies:
250g fettuccine or tagliatelle 🍝
1 small head broccoli, cut into small florets 🥦
½ red bell pepper, finely diced 🫑
½ green bell pepper, finely diced 🫑
Garnish:
Fresh parsley 🌿
Extra parmesan (optional) 🧀
👩🍳 Instructions
Season & grill the chicken: Rub chicken breasts with olive oil, garlic powder, paprika, salt, and pepper. Grill or sear in a hot skillet for 5–6 minutes per side until golden and cooked through. Slice and set aside.
Cook the pasta: Boil the pasta in salted water according to package instructions. In the last 3 minutes of cooking, add broccoli florets to the same pot. Drain and set aside.
Sauté garlic: In a large pan, melt butter over medium heat. Add minced garlic and cook for 1 minute until fragrant.
Make the Alfredo sauce: Pour in cream and bring to a gentle simmer. Stir in parmesan and cook until melted and creamy (2–3 minutes). Season with salt and pepper.
Add veggies & pasta: Stir in the cooked pasta, broccoli, and diced bell peppers. Toss well to coat everything in the sauce.
Serve: Plate the pasta in bowls, top with sliced grilled chicken, and garnish with parsley and extra parmesan if desired.
💡 Tips & Variations
Add chili flakes to the chicken for a spicy kick.
Swap cream with light cream cheese or plant-based cream for a lighter version.
Use penne or linguine instead of fettuccine.
For added protein, toss in sautéed shrimp with the chicken.