Chicken Fettuccini Alfredo with Broccoli
User Reviews
5.0
57 reviews
Excellent
-
Prep Time
25 mins
-
Cook Time
25 mins
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Total Time
45 mins
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Servings
8
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Calories
590 kcal
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Course
Main Course
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Cuisine
Italian-American Fussion
Chicken Fettuccini Alfredo with Broccoli
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You'll love the creamy, cheesy goodness of this Chicken Fettuccini Alfredo. It's a delicious meal in one.
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Ingredients
- 1 lb boneless skinless chicken breasts or thighs, cubed
- 8 cloves garlic minced
- 3 tsp onion powder divided
- 1 tsp kosher salt
- ½ tsp fresh ground black pepper
- 2 TB olive oil
- 2 cups broccoli florets
- 1 lb fettuccine dry
- 6 TB salted butter
- ⅓ cup all purpose flour
- 3 ½ cups whole milk
- 1 cup half and half
- ½ cup chicken broth
- 6 oz Parmesan Cheese wedge, freshly grated
- 8 oz sharp cheddar cheese white cheddar, block, freshly grated
- ½ cup sour cream
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Instructions
- Dry cubes of chicken with paper towels. Add half of the minced garlic, 1 tsp onion powder, salt, and pepper into the chicken, and mix well.
- In a heavy large skillet, heat olive oil about 30 seconds, and add seasoned chicken. Sauté until chicken is almost cooked through. Add broccoli florets to the chicken and continue cooking until chicken and broccoli are fully cooked. Set aside.
- Bring large heavy pot of well-salted water to boil. Add pasta and cook just until al dente, according to package instructions. Do not cook beyond al dente. Drain pasta and set aside.
- Sauté the butter in now empty pot. Add remaining garlic and cook about 1 minute. Stir in flour and stir constantly for 2 minutes or until smooth.
- Carefully add the milk, half and half, chicken broth, and remaining onion powder. Continue to stir constantly until sauce is smooth and creamy, on medium-low heat, about 5 minutes. Take your time to ensure the sauce is not grainy. Sauce should become thickened and smooth.
- Stir in Parmesan and white cheddar cheeses, continuing to stir until cheeses are melted. Add any additional salt and pepper to taste. Stir in sour cream and chicken/broccoli mixture to the sauce, combining well.
- Toss cooked pasta with sauce and serve immediately.
Notes
- If you enjoyed this recipe, please come back and give it a rating. We ❤️ hearing from you!
- This dish is best served immediately. If the dish sits out too long and becomes thick, loosen it with a bit more milk or chicken broth.
- Feel free to swap the broccoli for baby kale or spinach leaves.
- Make it meatless by omitting chicken.
- For smooth and creamy texture, use good quality sharp cheddar and parmesan blocks and grate them yourself. Pre-shredded packaged cheeses contain additives that prevent it from being as smooth and creamy when melted.
- Serve this alongside some Rosemary Garlic Bread or Olive Garden Breadsticks
Nutrition Information
Show Details
Calories
590kcal
(30%)
Carbohydrates
54g
(18%)
Protein
32g
(64%)
Fat
27g
(42%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
2g
Monounsaturated Fat
9g
Trans Fat
0.3g
Cholesterol
141mg
(47%)
Sodium
763mg
(32%)
Potassium
658mg
(19%)
Fiber
3g
(12%)
Sugar
8g
(16%)
Vitamin A
848IU
(17%)
Vitamin C
22mg
(24%)
Calcium
414mg
(41%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 590 kcal
% Daily Value*
| Calories | 590kcal | 30% |
| Carbohydrates | 54g | 18% |
| Protein | 32g | 64% |
| Fat | 27g | 42% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 141mg | 47% |
| Sodium | 763mg | 32% |
| Potassium | 658mg | 14% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
| Vitamin A | 848IU | 17% |
| Vitamin C | 22mg | 24% |
| Calcium | 414mg | 41% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
57 reviews
Excellent
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