Broccoli Chicken Fettuccine Alfredo
Description
This delicious dish can be on your table in about 30 minutes, so it's a great weeknight meal. The juicy chicken is served with fettuccine in a creamy Alfredo sauce and fresh broccoli florets.
Ingredients
Pasta:
8 oz. fettuccine pasta
Alfredo Sauce:
1/2 c. unsalted butter
2 c. heavy whipping cream
3 t. minced garlic
1/2 t. Italian seasoning
1/2 t. salt
pinch pepper
2 c. freshly grated Parmesan cheese
1/3 c. pasta cooking water
Broccoli:
1/2 lb. fresh broccoli florets (2 to 3 c. florets)
Chicken:
1 lb. boneless, skinless chicken breasts, about 2 large breasts
1 c. flour, for dredging chicken
1 t. garlic powder
1 t. Italian seasoning
1 t. salt
1/2 t. black pepper
1 T. olive oil
1 T. butter
Directions
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Pasta:
Cook fettuccine in a pot of well salted boiling water according to the package directions for al dente pasta. DON'T over cook the pasta. Drain; set aside.
Chicken:
Cut chicken breasts in half horizontally to make 4 thinner pieces from the 2 large breasts.
On a large plate, combine flour, garlic powder, Italian seasoning, salt and pepper. Gently press chicken into flour mixture to lightly coat on all sides.
Heat butter and olive oil in a large skillet over medium-high heat. Once the skillet is hot, add chicken; cook for about 5 minutes per side, or until golden and cooked to 165 degrees in their centers. Transfer chicken breasts to a clean plate; set aside.
Broccoli:
While chicken is cooking, steam broccoli for about 5 minutes until tender but still bright green and crisp. DON'T overcook.
Alfredo Sauce:
Scrape up any browned bits from the bottom of the skillet used to cook the chicken and include them in the sauce; add 1/2 c. butter and heavy cream to the skillet; bring to a low simmer. Cook for 2 minutes on a gentle simmer, DON'T bring to a rolling boil. Add in garlic, Italian seasoning, salt and pepper; cook for 1 minute.
Add in grated Parmesan cheese; whisk until melted and sauce has thickened. If sauce is too thick, add a bit of the reserved pasta cooking water to the sauce; whisk well until incorporated.
Broccoli Chicken Alfredo:
Add cooked pasta to the sauce; toss to coat; add broccoli; toss to coat.
Slice chicken. The chicken can be added and then tossed in the sauce, or it can be placed on top of the pasta.
Top with freshly grated Parmesan cheese just before serving.
4 servings.
Store any leftovers in an airtight container in the refrigerator for 2-3 days.