chicken fettuccine alfredo with broccoli
This is a family favorite that my son asks me to make whenever he visits.
prep time
15 Min
cook time
20 Min
method
Stove Top
yield
4-6 serving(s)
Ingredients
- 12 ounces uncooked fettucine pasta
- 2-3 cups broccoli florets
- 4 tablespoons butter, divided
- 4 boneless, skinless chicken breast halves
- salt and black pepper, to taste
- 1/8 cup flour
- 1/2 small onion, diced
- 5-6 cloves minced garlic, to taste
- 2 cups heavy cream
- 1 cup freshly grated parmesan cheese, to taste
- additional parmesan to sprinkle on top
How To Make chicken fettuccine alfredo with broccoli
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Step 1Cook fettuccine al dente according to package directions; during the 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. Cut chicken into bite-sized cubes. Add salt and pepper to flour; coat chicken pieces with flour mixture. (Chicken breasts may be grilled and then cut into bite-sized pieces, if desired)
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Step 3Heat a 12-inch skillet; add 2 Tbsp. butter. Add onions and garlic; cook 1 minute. Add cream and cook additional 3 minutes until it reduces slightly. Add Parmesan; cook and stir until cheese is blended and melted.
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Step 4Return 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 5Serve immediately, sprinkling additional Parmesan cheese on top, if desired.
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