Chicken Broccoli Fettuccine Alfredo
Seared chicken breast, tender broccoli, and fettuccine tossed in a silky Parmesan cream sauce.
Equipment
- Large skillet
- Large pot
- Colander
- Meat thermometer
Ingredients
Main Ingredients
- 2 boneless skinless chicken breasts about 1 pound total
- 8 oz fettuccine
- 2 cup broccoli florets
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 1 cup heavy cream
- 1 cup grated Parmesan cheese freshly grated
- 1 tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp chopped fresh parsley for garnish
Instructions
Cooking
- Boil. Cook the fettuccine, adding the broccoli for the last 3 minutes, then drain.
- Season. Rub the chicken with garlic powder, salt, and pepper.
- Sear. Cook in the oil and butter 6 to 7 minutes per side until it reaches 165 degrees F, then rest and slice.
- Simmer. Simmer the cream in the skillet 3 minutes and stir in the Parmesan.
- Toss. Coat the pasta and broccoli in the sauce and top with chicken and parsley.
Notes
Substitutions: Linguine or penne can replace the fettuccine, and frozen broccoli works if added for the last 2 minutes.
Tips: Keep the sauce at a gentle simmer and loosen it with pasta water if needed.
Storage: Refrigerate leftovers for up to 3 days and reheat with a splash of milk or cream.
Nutrition is calculated for 1 of 4 servings and is an estimate.