What is the main ingredient in Chicken and Broccoli Fettuccine Alfredo?

The main ingredients are fettuccine noodles, chicken, and broccoli. They're all mixed in a creamy Alfredo sauce.

How long does it take to make Chicken and Broccoli Fettuccine Alfredo?

This dish can be prepared in just 30 minutes. It's perfect for a quick dinner on a busy weeknight.

What type of pasta should I use for Fettuccine Alfredo?

Use fresh or dried fettuccine noodles. Their long, wide shape is ideal for the creamy Alfredo sauce.

How can I make Alfredo sauce from scratch?

For authentic Alfredo sauce, you need heavy cream, Parmesan cheese, and garlic. Cook it slowly and stir constantly for a smooth texture.

Can I substitute the chicken or broccoli in this recipe?

Yes! Swap the chicken for shrimp or your favorite protein. You can also use different veggies like asparagus or snap peas instead of broccoli.

How do I reheat leftover Chicken and Broccoli Fettuccine Alfredo?

Reheat it gently in a skillet with a splash of cream or milk. This helps keep the sauce creamy. You can also reheat in the microwave, stirring often.

What wine pairs well with Chicken and Broccoli Fettuccine Alfredo?

A crisp, unoaked white wine like Pinot Grigio or Sauvignon Blanc pairs well. It complements the creamy sauce and cuts through the richness.

Easy Chicken and Broccoli Fettuccine Alfredo Recipe

Name: Easy Chicken and Broccoli Fettuccine Alfredo Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian-American
Ingredients: 12 oz fettuccine pasta; 2 tbsp olive oil; 1 lb boneless, skinless chicken breasts, cubed; 2 cups fresh broccoli florets; 3 cloves garlic, minced; 2 tbsp butter; 1 1/2 cups heavy cream; 1 cup freshly grated Parmesan cheese; Salt and black pepper, to taste; Optional: fresh parsley, chopped, for garnish

Description

Discover the secrets of top-notch Italian-American cuisine with this Chicken and Broccoli Fettuccine Alfredo. Tender chicken, crisp broccoli, and a creamy homemade Alfredo sauce make this a restaurant-quality meal in just 30 minutes.

Ingredients

12 oz fettuccine pasta

2 tbsp olive oil

1 lb boneless, skinless chicken breasts, cubed

2 cups fresh broccoli florets

3 cloves garlic, minced

2 tbsp butter

1 1/2 cups heavy cream

1 cup freshly grated Parmesan cheese

Salt and black pepper, to taste

Optional: fresh parsley, chopped, for garnish

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Instructions

1. Bring a large pot of salted water to a boil. Cook fettuccine until al dente, 8–10 minutes. Drain and set aside.

2. Season chicken with salt and pepper. Heat olive oil in a skillet over medium-high heat and cook chicken until golden brown and cooked through, 5–7 minutes. Remove and set aside.

3. In the same pan, add broccoli and sauté for 3–4 minutes until tender-crisp. Remove and set aside.

4. Melt butter in a saucepan. Add garlic and cook 1 minute. Stir in heavy cream and simmer gently for 2–3 minutes.

5. Whisk in Parmesan cheese until sauce is smooth and creamy.

6. Add cooked pasta, chicken, and broccoli into the sauce. Toss until well-coated.

7. Garnish with parsley or extra Parmesan and serve immediately.

Notes

For a lighter version, swap heavy cream with half-and-half or Greek yogurt.

Try whole wheat fettuccine or gluten-free pasta for added fiber or dietary needs.

Leftovers: Store in airtight container in fridge for 3–4 days. Reheat gently with a splash of milk or cream to keep sauce creamy.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dinner
Method: Stovetop
Cuisine: Italian-American