Why make this recipe
Chicken Broccoli Fettuccine Alfredo is a delicious and comforting dish that brings together creamy sauce, tender chicken, and vibrant broccoli. It’s perfect for a family dinner or a quick meal after a long day. This recipe is simple to follow, making it a fantastic choice for both experienced cooks and beginners. Plus, it offers a great way to include vegetables in your meal!
How to make Chicken Broccoli Fettuccine Alfredo
Ingredients:
- 200g fettuccine pasta
- 1 cup broccoli florets
- 1 tbsp butter
- 2 garlic cloves, minced
- 150ml heavy cream
- 60g grated Parmesan cheese
- Salt & black pepper to taste
- 2 chicken breasts, sliced into strips
- 1 tbsp olive oil
- 1/2 tsp garlic powder
- 1/2 tsp Italian seasoning
Directions:
- Boil the pasta: Start by cooking the fettuccine in a pot of salted boiling water as per the package instructions. With just 3 minutes left to go, toss in the broccoli florets. Once cooked, drain and set aside.
- Cook the chicken: Heat the olive oil in a skillet over medium-high heat. Season the chicken strips with salt, pepper, garlic powder, and Italian seasoning. Sauté for about 3-4 minutes on each side until they’re golden brown and cooked through. Remove from the pan and keep warm.
- Make the sauce: In that same skillet, melt the butter and sauté the minced garlic for about 30 seconds until fragrant. Pour in the heavy cream, stir, and let it simmer for 2-3 minutes.
- Add Parmesan: Stir in the grated Parmesan cheese and adjust seasoning. Let it simmer until thickened, another 2-3 minutes.
- Combine: Toss the cooked pasta and broccoli into the creamy sauce, mixing everything together. Top it off with the grilled chicken.
- Serve: Plate up and garnish with more Parmesan or fresh parsley. Serve warm and enjoy!
How to serve Chicken Broccoli Fettuccine Alfredo
Serve Chicken Broccoli Fettuccine Alfredo warm on a nice plate. You can garnish it with extra Parmesan cheese or fresh parsley for a pop of color and extra flavor. This dish goes well with a side salad or garlic bread for a complete meal.
How to store Chicken Broccoli Fettuccine Alfredo
If you have leftovers, let the dish cool down before storing. Place it in an airtight container and refrigerate. It will stay fresh for up to 3 days. When you’re ready to eat, reheat it gently in a pan over low heat or in the microwave.
Tips to make Chicken Broccoli Fettuccine Alfredo
- Make sure to season the chicken well for the best flavor.
- Add veggies like bell peppers or peas for extra nutrition.
- If you like your sauce thinner, feel free to add a bit of pasta water when mixing everything together.
Variation
You can make a lighter version by using low-fat cream or half-and-half instead of heavy cream. Additionally, you can substitute grilled shrimp for chicken for a different flavor.
FAQs
1. Can I use a different type of pasta?
Yes! You can substitute fettuccine with spaghetti, penne, or any pasta you prefer.
2. Is it okay to use frozen broccoli?
Absolutely! Frozen broccoli works perfectly in this recipe. Just make sure to thaw and drain it before adding.
3. Can I make this dish ahead of time?
It’s best to enjoy it fresh, but you can prepare the components ahead of time and combine them just before serving.
Chicken Broccoli Fettuccine Alfredo
Ingredients
Pasta and Broccoli
- 200 g fettuccine pasta
- 1 cup broccoli florets
Sauce
- 1 tbsp butter
- 2 cloves garlic, minced
- 150 ml heavy cream
- 60 g grated Parmesan cheese
- Salt & black pepper to taste Salt & black pepper Adjust according to taste
Chicken
- 2 pieces chicken breasts, sliced into strips
- 1 tbsp olive oil
- 1/2 tsp garlic powder
- 1/2 tsp Italian seasoning
Instructions
Boil the pasta
- Cook the fettuccine in a pot of salted boiling water according to package instructions. With 3 minutes left, add the broccoli florets. Drain and set aside.
Cook the chicken
- Heat olive oil in a skillet over medium-high heat. Season chicken strips with salt, pepper, garlic powder, and Italian seasoning. Sauté for 3-4 minutes on each side until golden brown and cooked through. Remove from pan and keep warm.
Make the sauce
- In the same skillet, melt the butter and sauté the minced garlic for about 30 seconds until fragrant. Pour in the heavy cream, stir, and let simmer for 2-3 minutes.
Add Parmesan
- Stir in grated Parmesan cheese and adjust seasoning. Let simmer until thickened for another 2-3 minutes.
Combine everything
- Toss the cooked pasta and broccoli into the creamy sauce, mixing everything together. Add the grilled chicken on top.
Serve
- Plate up and garnish with more Parmesan or fresh parsley. Serve warm and enjoy.