Chicken Fettuccine Alfredo With Broccoli
This quick and easy fettuccine chicken broccoli Alfredo is a one-pan dinner, ready in 25 minutes! With tender broccoli florets, juicy chicken bites, and pasta tossed in homemade Alfredo sauce.
Servings: 6 servings
Equipment
Ingredients
- 1 pound fettuccine pasta
- 2 tablespoons olive oil divided
- 3 cups broccoli florets
- ¼ cup water
- 1.25 pounds boneless, skinless chicken breasts cut into bite-size pieces
- 3 tablespoons unsalted butter
- 1½ cups heavy cream
- 1 teaspoon garlic powder
- 1 pinch nutmeg
- 1 cup freshly grated parmesan cheese
- salt and freshly ground black pepper to taste
Instructions
- Cook the pasta. Cook the pasta in a pot of salted boiling water according to the package directions.
- Prepare the broccoli. Rinse the broccoli florets before use and drain them well.
- Cook the broccoli. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add broccoli florets and season to taste with salt and pepper. Cook the broccoli for 3 minutes. Then add ¼ cup of water and cook for 4 more minutes. Remove the broccoli from the skillet and set aside.
- Cook the chicken. Cut the chicken meat into bite-size pieces. Heat the remaining olive oil over medium-high heat in the same skillet where you cooked your broccoli. Add the chicken pieces and season to taste with salt and pepper. Cook the chicken for 4 to 5 minutes, or until golden brown and cooked through. Transfer the cooked chicken to the same bowl as the broccoli florets.
- Make the sauce. Melt butter in the same skillet where you cooked your chicken. Add heavy cream, garlic powder, and a pinch of nutmeg. Scrape any browned bits from the skillet. Bring the heavy cream to a simmer, then stir in freshly grated parmesan. Turn the heat to low.
- Add pasta water. At this point, your pasta should be cooked. Drain the pasta and reserve 1 cup of the pasta water. Add pasta water to the cream sauce and whisk it until well combined. Taste the sauce and adjust the seasoning (salt and pepper) if needed.
- Put it all together. Add the cooked pasta, broccoli, and chicken back into the skillet with the Alfredo sauce. Toss gently to incorporate all the ingredients, ensuring everything is evenly coated in the sauce.
- Serve. Serve the pasta warm, with some extra parmesan cheese if desired.
Notes
- This recipe works best with fresh broccoli. You can use frozen broccoli, but thaw it and drain well before use. Also, adjust the cooking time.
- For the best pasta dish, use quality pasta.
- If your sauce is too thick, add more pasta water.
- Because pasta water is salty, always taste the Alfredo sauce before you season it additionally.
Nutrition
Serving: 2cups | Calories: 780kcal | Carbohydrates: 61g | Protein: 39g | Fat: 43g | Saturated Fat: 22g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.3g | Cholesterol: 221mg | Sodium: 450mg | Potassium: 773mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1553IU | Vitamin C: 42mg | Calcium: 242mg | Iron: 2mg
