Chicken Fettuccini With Broccoli

Belinda Castillo


My daughter's favorite dinner. This is delicious as a leftover too!

Blue Ribbon Recipe

Oh, yum! This chicken fettuccini Alfredo is tasty. What's not to love? It has a cheesy, buttery garlic Alfredo sauce that's easy to make. Bits of crunchy broccoli add texture to the dish. Mixed with chicken breasts, it's a hearty restaurant-quality meal. Test Kitchen Avatar The Test Kitchen


★★★★★ 2 votes

4 generously
10 Min
30 Min
Stove Top


  • 1/2 pt
    heavy cream
  • 1/2 c
    Parmesan cheese, shredded
  • 1/2 stick
  • 1 - 2 bunch
    broccoli, fresh
  • 2 Tbsp
    olive oil, extra virgin
  • 1 lb
    chicken breast, cubed 1 inch
  • ·
    lemon pepper, to taste
  • ·
    garlic powder, to taste
  • ·
    salt and pepper, to taste
  • 1/3 - 1/2 pkg
    fettuccine pasta

How to Make Chicken Fettuccini With Broccoli


  1. Combine cream, butter, and Parmesan cheese in a saucepan.
  2. Cook over medium heat, stirring continually until it begins to reach boiling. Remove from heat. Be careful not to overcook. It should be slightly thickened.
  3. Steam broccoli florets in a vegetable steamer for about 16 min.
  4. Sprinkle chicken with lemon pepper seasoning, salt, pepper, and garlic powder. Toss lightly.
  5. Add chicken to heated olive oil in a large frying pan. Stir occasionally until fully cooked.
  6. Prepare fettuccine pasta in a pot of salted water until al dente, about 7 minutes or so. Drain.
  7. In a large pasta bowl, combine pasta, chicken, broccoli, and sauce. Toss and serve hot. Enjoy!

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