Easy Fettuccine Alfredo With Chicken and Broccoli

“This is an easy dish with lots of flavor. To save some fat you can use full-fat milk in place of the 18% cream but it will not be as creamy.”
READY IN:
45mins
SERVES:
4
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Cook the pasta in boiling water according to package directions, adding in the fresh broccoli florets the last minute of cooking time; drain (do not rinse) then transfer to a large bowl and toss with 1-2 tablespoon oil or butter to prevent sticking; cover lightly with foil to keep warm.
  2. Heat oil and butter in a large skillet over medium heat.
  3. Season the chicken cubes with salt and pepper; add to the skillet and cook for 4-5 minutes or until the chicken is cooked and browned (adding in the garlic the last 3 minutes of cooking time).
  4. Add in flour, pinch dried thyme and cayenne pepper (if using); stir with wooden spoon for 1 minute.
  5. Add in table cream and grated parmesan cheese; bring to a simmer, stirring constantly and cook 1-2 minutes and until smooth and thickened.
  6. Add in salt and pepper to taste.
  7. Pour the sauce over the cooked pasta and broccoli; toss to coat.
  8. Pass more Parmesan cheese at the table.

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