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Chicken Fettuccine Alfredo With Broccoli Recipe

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4.1 from 83 reviews

This Chicken Fettuccine Alfredo with Broccoli is a creamy, comforting pasta dish perfect for a quick weeknight dinner. Tender pieces of chicken and vibrant broccoli florets are tossed in a rich homemade Alfredo sauce, combining garlic, nutmeg, and freshly grated parmesan for a flavorful Italian-inspired meal that can be prepared in just 30 minutes.

  • Total Time: 30 minutes
  • Yield: 6 servings

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. Add the fettuccine pasta and cook according to the package directions until al dente. Drain the pasta, reserving 1 cup of the pasta cooking water, and set aside.
  2. Prepare the broccoli: Rinse the broccoli florets thoroughly and drain to remove excess water.
  3. Cook the broccoli: In a large skillet over medium-high heat, warm 1 tablespoon of olive oil. Add the broccoli florets and season with salt and pepper. Cook for 3 minutes, then add ¼ cup of water and cover or continue cooking for an additional 4 minutes until the broccoli is tender but still vibrant. Remove the broccoli from the skillet and set aside.
  4. Cook the chicken: Using the same skillet, heat the remaining 1 tablespoon of olive oil over medium-high heat. Add the bite-sized chicken pieces, season with salt and pepper, and cook for 4 to 5 minutes until the chicken is golden brown and cooked through. Transfer the cooked chicken to the bowl with the broccoli.
  5. Make the sauce: In the same skillet, melt the butter over medium heat. Add the heavy cream, garlic powder, and a pinch of nutmeg, scraping any browned bits from the bottom of the skillet to incorporate flavor. Bring the cream to a gentle simmer, then stir in the freshly grated parmesan cheese. Reduce the heat to low to keep the sauce warm while you finish preparing the dish.
  6. Add pasta water: Combine the reserved pasta water with the Alfredo sauce, whisking to blend and adjust the consistency of the sauce as needed. Taste the sauce and season with additional salt and pepper as desired.
  7. Combine all components: Add the drained pasta, cooked broccoli, and chicken back into the skillet with the Alfredo sauce. Toss gently to ensure everything is evenly coated with the creamy sauce.
  8. Serve: Plate the pasta warm and, if desired, sprinkle additional parmesan cheese on top for extra richness and flavor.

Notes

  • You can substitute broccoli with other vegetables like asparagus or peas for variety.
  • Using freshly grated parmesan cheese is key to achieving the best flavor and texture in the Alfredo sauce.
  • Reserve pasta water carefully; it helps to thicken and smooth out the sauce without adding extra cream.
  • Cook chicken thoroughly to ensure food safety and juiciness.
  • For a lighter version, consider using half-and-half instead of heavy cream, but the sauce will be less rich.
  • Author: ELLA
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian

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