chicken broccoli alfredo
Very easy and delicious. My grown son asks for this often. I serve it with garlic bread.
prep time
20 Min
cook time
45 Min
method
Stove Top
yield
4-6 serving(s)
Ingredients
- 12 ounces fettucine pasta
- 2-3 cups broccoli florets
- 4 tablespoons butter, divided
- 4 - boneless, skinless chicken breast halves
- - salt and pepper, to taste
- 1/8 cup all purpose flour
- 1/2 - small onion, diced
- 5-6 cloves fresh garlic, minced, to taste
- 2 cups heavy cream
- 1 cup grated parmesan cheese, to taste
- - additional parmesan cheese to sprinkle on top
How To Make chicken broccoli alfredo
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Step 1Cook fettuccine al dente according to package directions; during last 4 minutes, add broccoli florets. Drain and keep warm in large serving bowl.
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Step 2While pasta is cooking, prepare chicken. (see note)
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Step 3Cut chicken into bite-sized cubes. Add salt and pepper to flour; coat chicken pieces with flour mixture.
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Step 4Heat 12-inch skillet; add 2 Tbsp. butter. Add chicken pieces and cook until no longer pink. Remove from skillet.
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Step 5Add another 2 Tbsp. butter to skillet. Add onions and garlic; cook 1 minute. Add cream and cook additional 3 minutes until it reduces slightly. Add cheese and stir well until cheese is blended and melted.
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Step 6Return chicken pieces to cream mixture; stir to coat. Pour chicken and cream mixture over drained pasta. Stir to coat pasta with sauce.
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Step 7Serve immediately, sprinkling additional Parmesan cheese on top.
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Step 8NOTE: Instead of using the uncooked chicken breasts, we grill them and then cut into bite-sized chunks. Gives the dish much more flavor.
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