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We hope you got insight from reading it, now let’s go back to broccoli chicken fettuccine alfredo recipe. You can cook broccoli chicken fettuccine alfredo using 10 ingredients and 8 steps. Here is how you achieve it.
The ingredients needed to make Broccoli Chicken Fettuccine Alfredo:
- Get 1 lb fettuccine pasta
- Provide 3-4 cups chopped broccoli florets
- Get Approx. 1 1/2 cups chopped, cooked chicken
- Provide 4 TBS unsalted butter
- Provide 1 tsp minced garlic
- You need 2 cups half & half (or heavy cream)
- You need 1 cup shredded or grated parmesan cheese
- Take 2 TBS olive oil
- Get To taste salt and pepper
- Provide To taste onion powder
Instructions to make Broccoli Chicken Fettuccine Alfredo:
- Bring a large pot of water to boil.
- Meanwhile, heat a large skillet over medium high heat with 1 tablespoon olive oil. Add the broccoli, season with a pinch of salt, pepper, and onion powder. Cook uncovered for about 4 minutes (until bright green). Add a splash of water and cook uncovered until broccoli is crisp tender.
- Add the cooked chicken to the skillet with the broccoli and heat through. Remove from skillet and set aside. (Rotisserie chicken works great for this, or you can just cook your chicken fresh in the skillet once you remove the cooked broccoli).
- When water begins to boil, add fettuccine and cook until al dente (or your preferred consistency).
- Melt the butter and 1 TBS of olive oil in the skillet. Add the garlic and cook for about 30 seconds. Add the half & half and parmesan cheese. Cook until cheese is melted and sauce just begins to bubble then turn heat to low.
- Drain pasta and reserve a bit of the water just in case you need to thin the sauce.
- Add pasta to the skillet and toss to coat with sauce. Add cooked chicken and broccoli and combine well.
- Serve topped with shredded parmesan cheese, if desired.
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