Chicken and Broccoli Alfredo

Ingredients

• 2 chicken breasts, cooked and sliced
• 2 cups broccoli florets
• 8 oz fettuccine pasta
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• Salt and pepper to taste
• Additional grated Parmesan for serving

Instructions

1. Cook the fettuccine according to the package instructions. Drain and set aside, reserving some pasta water.
2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
3. Add the broccoli florets to the skillet and cook until they are bright green and slightly tender, about 3-4 minutes.
4. Pour in the heavy cream and bring to a simmer. Let cook for a few minutes until the cream starts to thicken.
5. Stir in the grated Parmesan cheese until melted and the sauce is smooth. If the sauce is too thick, add a little reserved pasta water to reach the desired consistency.
6. Add the cooked chicken and fettuccine to the sauce. Toss to coat the pasta and chicken evenly with the sauce.
7. Season with salt and pepper to taste. Cook for an additional 2-3 minutes to heat everything through.
8. Serve hot, sprinkled with additional Parmesan cheese.