Alfredo with Roasted Broccoli and Chicken Ingredients

2 medium onions, thinly sliced
* 2 tbsp olive oil
* 2 cloves garlic, minced
* 2 chicken breasts, cut into bite-sized pieces
* Salt and black pepper, to taste
* 1 head broccoli, cut into florets
* 3 tbsp olive oil
* 300 g fettuccine or pasta of choice
* 200 ml heavy cream
* 50 g grated Parmesan cheese
* 2 tbsp butter
* 1 tsp dried thyme or Italian seasoning
* Optional: parsley for garnish

Instructions

1. Preheat the oven to 200°C (400°F). Toss broccoli florets with olive oil, salt, and pepper. Roast for 20–25 minutes until tender and slightly crispy.
2. In a large skillet, heat 2 tbsp olive oil over medium heat. Add onions and cook slowly, stirring occasionally, until golden and caramelized, about 15–20 minutes.
3. Push onions to the side, add chicken pieces, season with salt, pepper, and thyme, and cook until golden and fully cooked, about 7–10 minutes. Add garlic in the last minute.
4. Meanwhile, cook pasta according to package instructions. Drain, reserving ½ cup of pasta water.
5. Reduce heat to low, add butter and heavy cream to the skillet with onions and chicken. Stir in Parmesan cheese until melted and smooth. Adjust consistency with reserved pasta water if needed.
6. Toss in cooked pasta and roasted broccoli. Mix until evenly coated.
7. Serve warm, garnished with parsley if desired.

Enjoy