Description
A quick and easy recipe for Fettuccine Chicken Broccoli Alfredo that is creamy, satisfying, and packed with flavor. Perfect for a comforting weeknight dinner.
Ingredients
Units
Scale
- 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 + pepper
Fettuccine Chicken Broccoli Alfredo:
Instructions
- Prepare the Broccoli: Heat a skillet, cook broccoli for 4 minutes, then transfer to a bowl.
- Cook the Pasta: Boil water, cook fettuccine according to package instructions.
- Cook the Chicken: In the same skillet, cook chicken until golden brown, then transfer to the bowl with broccoli.
- Make the Alfredo Sauce: Melt butter, cook garlic, add cream, parmesan, and simmer.
- Combine and Serve: Toss cooked pasta in the sauce, add chicken and broccoli. Serve topped with parmesan.
Notes
- Expert Tips:
- Frozen Broccoli: Thaw before using.
- Protein: Use chicken thighs or other meats if preferred.
- Serving Tips: Serve with extra parmesan, salad, and garlic bread.
- Storage Tips: Store leftovers in the fridge for up to 5 days. Reheat in the microwave or skillet. Freeze for up to 6 months.
Nutrition
- Serving Size: 1 serving
- Calories: 1092
- Fat: 52g
- Carbohydrates: 90.8g
- Fiber: 4.9g
- Protein: 63.9g
