Description
A quick and easy recipe for Fettuccine Chicken Broccoli Alfredo that combines tender fettuccine pasta with juicy chicken, fresh broccoli, and a creamy parmesan Alfredo sauce.
Ingredients
Units
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Fettuccine Chicken Broccoli Alfredo:
- 1 pound fettuccine pasta
- 2 heads of broccoli, chopped (about 3–4 cups)
- 24 ounces boneless skinless chicken breasts, cut into 1″ cubes
- 4 tablespoons butter
- 3 cloves of garlic, grated or finely minced
- 2 cups heavy cream
- 1 cup grated parmesan cheese, plus more for garnish
- 2 tablespoons olive oil, divided
- Salt and pepper
Instructions
- Prepare Broccoli: Heat 1 tablespoon olive oil in a skillet over medium-high heat. Cook broccoli for 4 minutes until bright green. Add water and cook until crisp-tender. Transfer to a bowl.
- Cook Fettuccine: Cook pasta according to package instructions.
- Cook Chicken: In the same skillet, cook chicken in olive oil until golden brown and cooked through. Transfer to the bowl with broccoli.
- Make Alfredo Sauce: Melt butter, cook garlic, add heavy cream, parmesan cheese, and cook until melted.
- Combine: Toss cooked pasta in the sauce, add chicken and broccoli. Thin with pasta water if needed.
- Serve: Top with parmesan cheese and serve warm.
Notes
- Expert Tips: You can use frozen broccoli; try different proteins like shrimp or salmon. Leftover chicken works well.
- Serving Tips: Serve with extra parmesan cheese, a side salad, or garlic bread.
- Storage Tips: Refrigerate leftovers for up to 5 days. Freeze for up to 6 months; defrost and reheat.
Nutrition
- Serving Size: 1 serving
- Calories: 1092
- Fat: 52g
- Carbohydrates: 90.8g
- Fiber: 4.9g
- Protein: 63.9g
