Name: Easy and Delicious Chicken Broccoli Fettuccine Alfredo
Prep time: 20 min
Cook time: 30 min
Total time: 1 h 50 min
Ingredients: 1 lb. Fettuccine Pasta; 4 Chicken Breasts; 1 tbsp. Olive Oil; 2 Cups Broccoli Florets; 1 tbsp. Crushed Garlic; 1/4 tsp. Kosher Salt; 1/4 tsp. Black Pepper; 1/4 Cup Parmesan Cheese, grated

Delicious Chicken Broccoli Fettuccine Alfredo

Do you ever wonder what o make for dinner on those busy weeknights that the whole family will love? If you’re like me, you sure do! My whole family absolutely devours this delicious chicken broccoli fettuccine alfredo every time I make it.

This recipe comes from an old friend who used to cook professionally. if it’s easy enough for a short order cook, and delicious enough to sell in a restaurant, how bad can it be?

It is fantastic! Better yet, it comes together fast enough that you can make it every night if you want to. The ingredients are simple, and so are the directions.

What You Need

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You’re going to need some type of pasta. Fettuccine is the classic, but when you don’t have any, even penne will work. Just make sure it is a good hearty pasta to go with this thick and savory sauce.

Chick breast is a must, organic chicken fresh from the farm is even better. Cook it with some olive oil and garlic and you’re on your way to making this a hearty meal.

Fresh steamed broccoli adds a nice touch of color and added nutrients. You could use frozen broccoli, but I always prefer the fresh stuff. The texture and color are much better.

Heavy whipping cream and grated Parmesan cheese will finish this sauce off. Some salt and pepper to taste will make this dish your own.

Getting It All Ready

Start off by cooking your pasta to al dente in a pasta pot like this one. I positively love my entire pan set for making these special family dishes. The pasta insert is my favorite for everything from pasta to boiling potatoes to boiling eggs. It just makes it so easy to drain whatever you just cooked that I don’t know how I ever lived without it before I got one.

In a large skillet, heat some olive oil and add the chicken breast. I usually add them whole and cook them about halfway before removing them and cutting them into bite sized pieces. Half cooked chicken is easier to cut evenly than raw chicken. Once cut, add them back into the skillet to finish cooking and add some minced or crushed garlic to the pan.

Remove the chicken and set aside once it is done through. Steam your fresh broccoli florets in a good steamer pot. Again, I love my pan set it really does everything I ever need. I’ve had it for about 14 years now, so it has been feeding my family for a very long time.

Putting It All Together

Alright, your chicken, pasta and broccoli are ready to go, now what? Grab that skillet you cooked the chicken in and add your heavy whipping cream to the left-over garlic and olive oil. Keep stirring it over a medium heat until it comes to a boil. Be careful to not let it boil over, it can get to that point quite quickly!

Once your cream is simmering, let it cook down a bit while you stir constantly. Add in your freshly grated Parmesan cheese and keep stirring until it thickens up. Add some freshly cracked black pepper and a pinch of kosher salt to finish it off.

Serve It Up

For my big family, I usually stir all of the ingredients together in the pan the pasta was cooked in and let the kids dish up how much they want. This is the easiest way to do it when you are cooking for a small army. Done short order style, the cooked pasta, chicken, and broccoli were added to the sauce in the skillet and then placed on a plate.

Toss the cooked ingredients in the sauce to coat and place it on a plate. Add some fresh parsley and some Parmesan cheese to the top. Pair it with some garlic bread to help soak up that yummy sauce. That makes a dinner that is sure to please even the pickiest of eaters!

We typically serve this dish with a nice green salad and some garlic bread.