Fettuccine Chicken Broccoli Alfredo
A restaurant-quality, creamy weeknight dinner that comes together in just 25 minutes. This dish features a silky homemade sauce, fresh broccoli, and perfectly seared chicken.
Ingredients
- 1 pound Fettuccine pasta Dried pasta works perfectly
- 2 heads Fresh broccoli Chopped to yield about 3-4 cups
- 24 ounces Boneless skinless chicken breasts Cut into even 1-inch cubes
- 4 tablespoons Butter Unsalted preferred
- 3 cloves Fresh garlic Grated or finely minced
- 2 cups Heavy cream Cold from the fridge
- 1 cup Grated parmesan cheese Freshly grated from a wedge
- 2 tablespoons Olive oil Divided
- Salt and black pepper To taste; freshly cracked pepper is best
Instructions
- Get Your Pasta Water Going: Fill a large pot with water and bring to a rolling boil. Add a heavy pinch of salt. Cook fettuccine according to package directions until al dente. Stir immediately after adding to prevent sticking.
- Cook the Broccoli: Heat a large skillet over medium-high heat with 1 tablespoon of olive oil. Add broccoli, season with salt and pepper, and sear for 4 minutes until slightly charred. Add 1/4 cup water to steam, cook until evaporated, then remove broccoli and set aside.
- Sear the Chicken: In the same skillet, add the second tablespoon of olive oil. Add cubed chicken in a single layer. Season with salt and pepper. Sear undisturbed for 2 minutes to build a crust, then cook for 5-7 minutes total until golden and cooked through. Remove and set aside with the broccoli.
- Build the Alfredo Sauce: Lower heat to medium. Melt butter until foamy, then sauté garlic for 30 seconds. Pour in heavy cream and scrape the bottom of the pan to release the brown bits (fond). Stir in the grated parmesan until melted and the sauce just starts to bubble, then drop heat to low.
- Bring It All Together: Reserve 1 cup of starchy pasta water, then drain the noodles. Transfer pasta directly into the sauce. Add the chicken and broccoli back in and toss to coat. Use the reserved pasta water to thin the sauce to your desired consistency. Serve immediately.
Notes
Tip: Always grate your own Parmesan cheese from a block. Pre-shredded bags contain anti-caking agents that prevent the cheese from melting smoothly, which can result in a grainy sauce.