Chicken Fettuccini Alfredo with Broccoli
User Reviews
5
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Prep Time
25 mins
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Cook Time
20 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
Description
This recipe starts by seasoning cubed chicken breast with garlic, onion powder, salt, and pepper, then sautéing it with olive oil until nearly cooked. Broccoli florets are added towards the end of cooking to soften without losing their vibrant texture. Separately, fettuccini pasta is boiled until just al dente and drained.
The sauce is prepared in the emptied cooking pot by melting butter, then adding minced garlic and cooking briefly. Flour is stirred in to form a roux, cooked until smooth, before gradually whisking in whole milk, half and half, and chicken broth. The sauce thickens into a creamy, smooth consistency without graininess. Freshly grated Parmesan and sharp white cheddar cheese are mixed in along with sour cream to enhance richness and flavor.
The chicken, broccoli, and cooked pasta are combined with the sauce, coating everything evenly. This dish delivers a balance of tender chicken, slightly crisp broccoli, and creamy cheesy sauce that clings to the fettuccini noodles. It can be served immediately to enjoy the fresh textures and flavors.
Substitutions like baby kale or spinach for broccoli are possible, and freshly grating cheeses instead of using pre-shredded versions improves sauce smoothness due to fewer additives. If the sauce thickens too much after standing, adding a splash more milk or broth loosens it effectively. This dish pairs well with garlic bread for a complete meal.
Ingredients
- 1 lb chicken breast or thighs, cubed, boneless skinless
- 8 cloves garlic minced
- 3 tsp onion powder divided
- 1 tsp kosher salt
- ½ tsp black pepper fresh ground
- 2 TB olive oil
- 2 cups broccoli florets
- 1 lb Fettuccine pasta dry
- 6 TB butter salted
- ⅓ cup all-purpose flour
- 3 ½ cups milk whole
- 1 cup half and half
- ½ cup chicken broth
- 6 oz Parmesan Cheese wedge, freshly grated
- 8 oz cheddar cheese white cheddar, block, freshly grated, sharp
- ½ cup sour cream
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
- Use freshly grated Parmesan and sharp white cheddar for a smoother, creamier sauce; pre-shredded cheeses contain additives that affect texture.
- If the sauce thickens too much while waiting, loosen it with additional milk or chicken broth before serving.
- Substitute broccoli with baby kale or spinach leaves if desired.
- This dish is best served immediately to retain sauce texture and ingredient freshness.
- Omitting the chicken makes it a meatless version of the pasta.
- Pair the dish with rosemary garlic bread or breadsticks for a complete meal experience.
- Feedback and recipe ratings are appreciated for improvement and sharing.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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