Why Make This Recipe
Chicken Broccoli Fettuccine Alfredo is a delicious and creamy dish that combines tender chicken, fresh broccoli, and fettuccine pasta. It’s an easy recipe that brings comfort and satisfaction to any meal. Perfect for busy weeknights or weekend family dinners, this dish is sure to impress everyone at the table. Plus, it comes together quickly, making it a great choice for any cook!
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:
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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.
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Cook the chicken: Heat the olive oil in a skillet over medium-high heat. Season the chicken strips with salt, pepper, garlic powder, and a sprinkle of 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.
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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, give it a good stir, and let it simmer for 2-3 minutes.
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Add Parmesan: Stir in the grated Parmesan cheese and adjust the seasoning with salt and pepper to your liking. Let it simmer until thickened, which should take another 2-3 minutes.
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Combine: Toss the cooked pasta and broccoli into the creamy sauce, mixing everything together. Top it off with the beautifully cooked grilled chicken.
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Serve: Plate up your delicious creation, and for an added touch, garnish with more Parmesan cheese or some fresh parsley. Serve warm and enjoy every creamy bite!
How to Serve Chicken Broccoli Fettuccine Alfredo
Serve Chicken Broccoli Fettuccine Alfredo in a large bowl or on individual plates. You can add extra Parmesan cheese on top for more flavor. Pair it with a side salad or garlic bread for a complete meal. This dish is best enjoyed warm, so serve it right after cooking!
How to Store Chicken Broccoli Fettuccine Alfredo
To store leftovers, put the Chicken Broccoli Fettuccine Alfredo in an airtight container. It will last in the fridge for up to 3 days. To reheat, just warm it up in the microwave or on the stove. You may need to add a splash of milk or cream to loosen up the sauce when reheating.
Tips to Make Chicken Broccoli Fettuccine Alfredo
- Make sure to not overcook the pasta and broccoli to keep them tender and flavorful.
- Use freshly grated Parmesan cheese for the best taste and texture in the sauce.
- Don’t skip seasoning the chicken. It adds essential flavors to the overall dish.
Variation
You can easily customize this recipe by adding more vegetables like bell peppers or spinach. For a richer flavor, consider adding some cooked bacon or swapping the chicken for shrimp. Pair with different pasta types, like penne or spaghetti, to switch up the dish.
FAQs
Q: Can I use frozen broccoli?
A: Yes, you can use frozen broccoli. Just be sure to thaw and drain it before adding it to the pasta.
Q: Is there a lighter version of this dish?
A: You can use half-and-half instead of heavy cream and reduce the amount of cheese for a lighter version.
Q: Can this dish be made ahead of time?
A: Yes, you can prepare the components ahead of time and combine them just before serving for the best taste and texture.
Chicken Broccoli Fettuccine Alfredo
Ingredients
Pasta and Vegetables
- 200 g fettuccine pasta Use fresh or dried
- 1 cup broccoli florets Fresh or frozen (thawed)
Sauce Ingredients
- 1 tbsp butter For sautéing garlic
- 2 cloves garlic, minced Fresh garlic for best flavor
- 150 ml heavy cream For a rich sauce
- 60 g grated Parmesan cheese Freshly grated is best
- Salt & black pepper to taste Season to preference
Chicken Ingredients
- 2 pieces chicken breasts, sliced into strips Seasoned before cooking
- 1 tbsp olive oil For cooking the chicken
- 1/2 tsp garlic powder
- 1/2 tsp Italian seasoning For flavor enhancement
Instructions
Boiling 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.
Cooking the Chicken
- Heat the olive oil in a skillet over medium-high heat. Season the chicken strips with salt, pepper, garlic powder, and a sprinkle of 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.
Making 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, give it a good stir, and let it simmer for 2-3 minutes.
- Stir in the grated Parmesan cheese and adjust the seasoning with salt and pepper to your liking. Let it simmer until thickened, which should take another 2-3 minutes.
Combining
- Toss the cooked pasta and broccoli into the creamy sauce, mixing everything together. Top it off with the beautifully cooked grilled chicken.
Serving
- Plate up your delicious creation, and for an added touch, garnish with more Parmesan cheese or some fresh parsley. Serve warm and enjoy every creamy bite!