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Chicken Fettuccine Alfredo With Broccoli Recipe

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4.1 from 1 review

  • Author: Emma
  • Total Time: 30 minutes
  • Yield: 6 servings

Description

This Chicken Fettuccine Alfredo with Broccoli is a quick and easy one-pan dinner, ready in just 30 minutes. It features tender broccoli florets, juicy chicken bites, and fettuccine pasta all tossed in a creamy homemade Alfredo sauce, making it a comforting meal perfect for busy weeknights.

Ingredients

Pasta

  • 1 pound fettuccine pasta

Vegetables

  • 3 cups broccoli florets
  • ¼ cup water

Protein

  • 1.25 pounds boneless, skinless chicken breasts, cut into bite-size pieces

Fats and Oils

  • 2 tablespoons olive oil, divided
  • 3 tablespoons unsalted butter

Dairy

  • 1½ cups heavy cream
  • 1 cup freshly grated parmesan cheese

Seasonings

  • 1 teaspoon garlic powder
  • 1 pinch nutmeg
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Cook the pasta: Bring a large pot of salted water to a boil and cook the fettuccine pasta according to the package directions until al dente. Drain, reserving 1 cup of pasta water for later.
  2. Prepare the broccoli: Rinse the broccoli florets thoroughly under running water and drain well to remove excess moisture.
  3. Cook the broccoli: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the broccoli florets and season with salt and pepper. Sauté for 3 minutes, then add ¼ cup of water and continue cooking for another 4 minutes until broccoli is tender-crisp. Remove the broccoli from the skillet and set aside.
  4. Cook the chicken: In the same skillet, heat the remaining 1 tablespoon of olive oil over medium-high heat. Add the bite-sized chicken pieces and season with salt and pepper. Cook the chicken for 4 to 5 minutes, turning occasionally, until golden brown and cooked through. Transfer the cooked chicken to the bowl with the broccoli.
  5. Make the sauce: Melt the butter in the same skillet over medium heat. Stir in the heavy cream, garlic powder, and a pinch of nutmeg, scraping up any browned bits from the skillet bottom. Bring the cream mixture to a gentle simmer, then stir in the freshly grated parmesan cheese. Reduce heat to low and let the sauce thicken slightly.
  6. Add pasta water: Stir the reserved 1 cup of pasta water into the cream sauce to loosen it and create a smooth consistency. Taste the sauce and adjust seasoning with additional salt and freshly ground black pepper if needed.
  7. Put it all together: Return the cooked fettuccine, broccoli, and chicken to the skillet with the Alfredo sauce. Gently toss all ingredients together to coat evenly in the sauce, ensuring the dish is well combined and heated through.
  8. Serve: Serve the Chicken Fettuccine Alfredo warm, garnished with extra parmesan cheese if desired for added flavor.

Notes

  • Use freshly grated parmesan cheese instead of pre-grated for a smoother sauce.
  • Do not overcook the broccoli; it should remain tender-crisp for best texture.
  • Reserve pasta water to adjust sauce consistency as needed.
  • For a lighter version, substitute half-and-half for heavy cream.
  • Season the dish to taste, especially the sauce, to balance flavor.
  • Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Italian

Find it online: https://myeasyplate.com/chicken-fettuccine-alfredo-with-broccoli-recipe/