Real Recipes From Real Home Cooks ®

chicken fettuccine alfredo with broccoli

Recipe by
Judy Garcia
Gunnison, UT

This is a family favorite that my son asks me to make whenever he visits.

yield 4 -6
prep time 15 Min
cook time 20 Min
method Stove Top

Ingredients For chicken fettuccine alfredo with broccoli

  • 12 oz
    uncooked fettucine pasta
  • 2-3 c
    broccoli florets
  • 4 Tbsp
    butter, divided
  • 4
    boneless, skinless chicken breast halves
  • salt and black pepper, to taste
  • 1/8 c
  • 1/2 sm
    onion, diced
  • 5-6 clove
    minced garlic, to taste
  • 2 c
    heavy cream
  • 1 c
    freshly grated parmesan cheese, to taste
  • additional parmesan to sprinkle on top

How To Make chicken fettuccine alfredo with broccoli

  • 1
    Cook fettuccine al dente according to package directions; during the last 4 minutes, add broccoli florets. Drain and keep warm in large serving bowl.
  • 2
    While 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)
  • 3
    Heat 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.
  • 4
    Return chicken pieces to cream mixture; stir to coat. Pour chicken and cream mixture over drained pasta. Stir to coat pasta with sauce.
  • 5
    Serve immediately, sprinkling additional Parmesan cheese on top, if desired.

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