A delightful twist on the classic Alfredo, featuring tender chicken, fresh broccoli, and creamy sauce over fettuccine.
Heat the olive oil in a frying pan over medium heat.
Ensure the oil is hot but not smoking to prevent burning.
Add the chopped onion and sauté until translucent.
Stir occasionally to avoid sticking.
Add the chicken breast pieces and cook until golden and fully cooked.
Cut the chicken into even pieces for uniform cooking.
Bring a large pot of salted water to a boil and cook the fettuccine according to package instructions.
Reserve some pasta water to adjust the sauce consistency later.
Steam the broccoli until tender but still vibrant green.
Avoid overcooking the broccoli to maintain its texture and color.
Lower the heat and add the Alfredo sauce to the cooked chicken. Stir to combine.
Mix gently to coat the chicken evenly with the sauce.
Combine the cooked pasta and broccoli with the sauce and chicken. Toss to coat.
Add a splash of reserved pasta water if the sauce is too thick.
Serve the dish warm, garnished with grated Parmesan cheese and freshly ground black pepper.
Serve immediately to enjoy the dish at its best.
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