A delightful creamy pasta dish featuring tender chicken, fresh broccoli, and a rich Alfredo sauce.
Cook the fettuccine in a large pot of salted boiling water until al dente, then drain.
Reserve a cup of pasta water before draining to adjust sauce consistency if needed.
Steam the broccoli florets until tender but still vibrant green.
Avoid overcooking the broccoli to maintain its bright color and slight crunch.
In a large skillet, heat a tablespoon of olive oil and cook the chicken breasts until golden brown and fully cooked. Remove and slice into strips.
Let the chicken rest for a few minutes before slicing to retain its juices.
In the same skillet, melt the butter and stir in the heavy cream, garlic powder, salt, and pepper. Simmer gently for 2 minutes.
Stir continuously to prevent the cream from scorching.
Add the grated Parmesan cheese to the sauce and stir until melted and smooth.
Use freshly grated Parmesan for the best flavor and texture.
Combine the cooked pasta, steamed broccoli, and sliced chicken with the sauce in the skillet. Toss gently to coat evenly.
Add a splash of reserved pasta water if the sauce is too thick.
Serve the pasta warm, garnished with additional Parmesan cheese if desired.
Serve immediately to enjoy the dish at its best.
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