Ingredients:

  • 1 pound (450g) boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 tablespoon (15ml) olive oil
  • 1 teaspoon (5g) garlic powder
  • ½ teaspoon (3g) salt
  • ¼ teaspoon (1g) black pepper
  • 1 head (about 1 pound/450g) broccoli, cut into florets
  • 2 tablespoons (30ml) water
  • ½ cup (1 stick / 113g) unsalted butter
  • 2 cloves garlic, minced
  • 1 ½ cups (360ml) heavy cream
  • ½ teaspoon (3g) salt
  • ¼ teaspoon (1g) white pepper
  • 1 cup (100g) freshly grated Parmesan cheese, plus more for serving
  • 1 pound (450g) pasta (fettuccine, linguine, or penne work well)
  • Fresh parsley, chopped (for garnish)

Instructions:

  1. Cook pasta according to package directions until al dente. Drain, reserving about ½ cup of pasta water.
  2. Season chicken with garlic powder, salt, and pepper.
  3. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned and cooked through (internal temperature reaches 165°F/74°C). Remove chicken from skillet and set aside.
  4. Add broccoli florets and water to the skillet. Cover and steam until broccoli is tender-crisp, about 5 minutes. Remove broccoli from skillet and set aside with the chicken.
  5. Melt butter in the same skillet over medium heat. Add garlic and cook until fragrant (about 1 minute).
  6. Pour in heavy cream, salt, and white pepper. Bring to a simmer, stirring occasionally.
  7. Reduce heat to low and gradually whisk in Parmesan cheese until smooth and melted.
  8. Add cooked pasta, chicken, and broccoli to the sauce. Toss to coat. If sauce is too thick, add a little of the reserved pasta water until desired consistency is reached.
  9. Serve immediately, garnished with fresh parsley and extra Parmesan cheese. Enjoy your chicken and broccoli alfredo!