Recipe: Perfect Broccoli Chicken Fettuccine Alfredo

Broccoli Chicken Fettuccine Alfredo. Do yourself a favor, and If it's fettuccine alfredo you want, you're craving this. I start by cooking the broccoli in my beloved. This Alfredo style recipe with chicken and broccoli is a very simple dish to prepare, I like to use the same pasta water to cook the broccoli just a couple minutes before al dente.

Delicious fettuccine pasta in a classic rich and creamy Alfredo sauce with chicken and broccoli. When she immigrated to America from Italy, Mama Michelina brought with her a wealth of family recipes and a passion for cooking. Strain the pasta and broccoli in a colander, and run cold water over to prevent the broccoli from over cooking. You can have Broccoli Chicken Fettuccine Alfredo using 10 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Broccoli Chicken Fettuccine Alfredo

1. Prepare 1 lb of fettuccine pasta.
2. You need 3-4 cups of chopped broccoli florets.
3. You need of Approx. 1 1/2 cups chopped, cooked chicken.
4. It's 4 TBS of unsalted butter.
5. Prepare 1 tsp of minced garlic.
6. It's 2 cups of half & half (or heavy cream).
7. Prepare 1 cup of shredded or grated parmesan cheese.
8. You need 2 TBS of olive oil.
9. Prepare To taste of salt and pepper.
10. Prepare To taste of onion powder.

Heat the olive oil in the pot over medium-high heat, and add the chicken. Four of our favorite dinnertime ingredients come together in this chicken broccoli Alfredo pasta dish—versatile chicken breast, family-friendly broccoli, always-on-hand pasta and a homemade Alfredo sauce that comes together in a snap. Learn how to make Chicken and Broccoli Alfredo with Fettuccine. Turn heat to low (this will keep the sauce from sticking) and add Alfredo sauce.

Broccoli Chicken Fettuccine Alfredo instructions

1. Bring a large pot of water to boil..
2. Meanwhile, heat a large skillet over medium high heat with 1 tablespoon olive oil. Add the broccoli, season with a pinch of salt, pepper, and onion powder. Cook uncovered for about 4 minutes (until bright green). Add a splash of water and cook uncovered until broccoli is crisp tender..
3. Add the cooked chicken to the skillet with the broccoli and heat through. Remove from skillet and set aside. (Rotisserie chicken works great for this, or you can just cook your chicken fresh in the skillet once you remove the cooked broccoli)..
4. When water begins to boil, add fettuccine and cook until al dente (or your preferred consistency)..
5. Melt the butter and 1 TBS of olive oil in the skillet. Add the garlic and cook for about 30 seconds. Add the half & half and parmesan cheese. Cook until cheese is melted and sauce just begins to bubble then turn heat to low..
6. Drain pasta and reserve a bit of the water just in case you need to thin the sauce..
7. Add pasta to the skillet and toss to coat with sauce. Add cooked chicken and broccoli and combine well..
8. Serve topped with shredded parmesan cheese, if desired..

Combine the fettuccine and sauce in a large bowl, stirring until the pasta is coated. Toss with the broccoli and sliced chicken. I can't imagine that I am the only one who can use a little dinner-time inspiration! This recipe is a family favorite for a couple of reasons: we all love pasta and we all love broccoli. This version of fettuccine Alfredo with broccoli is one of my favorites because it's meatless, so Meatless Monday approved, it's made with half and half rather than heavy cream, so you don't need to be rolled away from the table after eating it, and it takes almost zero time and effort to make.