Creamy Chicken Alfredo Pasta with Roasted Potatoes & Broccoli
InstructionsCook the pasta: Boil fettuccine in salted water according to package directions. Drain and set aside.
Roast the potatoes: Preheat oven to 425°F (220°C). Toss halved baby potatoes with olive oil, salt, and pepper. Roast for 25–30 minutes until golden and crispy.
Steam the broccoli: Steam or blanch the broccoli for 4–5 minutes until just tender. Set aside.
Grill the chicken: Season the chicken breasts with salt and pepper. Grill in a pan over medium-high heat for 6–7 minutes per side or until fully cooked. Slice and set aside.
Make the Alfredo sauce: In a skillet, melt butter over medium heat. Add garlic and cook for 1 minute. Stir in cream, then parmesan. Simmer for 3–4 minutes until thickened.
Combine: Toss the pasta in the Alfredo sauce until well coated.
Serve: Plate the creamy pasta, then top with sliced grilled chicken, roasted potatoes, and broccoli. Garnish with chopped parsley.
