Description
A creamy and cheesy Chicken Broccoli Fettuccine Alfredo that is quick to prepare and perfect for a cozy dinner.
Ingredients
Scale
- 12 ounces fettuccine
- 2 cups broccoli florets (fresh or frozen)
- 2 to 3 cups cooked chicken, sliced or chopped
- 4 tablespoons butter
- 3 to 4 cloves garlic, minced
- 2 cups heavy cream
- 1 to 1 1/2 cups grated Parmesan
- Salt and black pepper to taste
- Optional: a pinch of Italian seasoning or nutmeg
Instructions
- Cook the pasta. Salt your pasta water. Cook the fettuccine until just tender, reserving about 1 cup of pasta water before draining.
- Cook the broccoli. Boil it with the pasta for the last 2-3 minutes, or steam separately.
- Start the sauce. In a skillet over medium heat, melt the butter and add garlic, stirring for about 30 seconds.
- Add the cream. Let it warm up until gently bubbling.
- Add the Parmesan slowly while stirring until the sauce thickens and is creamy.
- Bring it all together. Add the chicken and broccoli, then the drained fettuccine. Toss together, adding reserved pasta water if needed.
- Taste and adjust seasoning with salt and pepper, and add additional Italian seasoning if desired.
Notes
Use freshly grated Parmesan for the best texture. Store leftovers in an airtight container and reheat gently to maintain creaminess.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg
Keywords: pasta, chicken, creamy sauce, fettuccine, comfort food