Chicken broccoli alfredo

Broccoli chicken fettuccine alfredo recipe + video – a swift thirty minute pasta dinner with a homemade creamy alfredo sauce.

Do yourself a favor, and never ever use a keep bought jar of alfredo sauce.

You can make your very own alfredo sauce practically as quick as opening a jar, but it tastes a million instances far better.

Just some butter, garlic, heavy cream and grated parmesan cheese.

While it’s not precisely the healthiest, I can promise you it is the tastiest. I’ve made “healthier” versions of alfredo sauce, it’s just not the identical. If it’s fettuccine alfredo you want, you’re craving this.

This complete recipe requires just 30 minutes to make.

I start by cooking the broccoli in my beloved cast iron skillet. Till crisp tender. Then in the exact same pan I sear off lower chicken breasts. I like cutting the chicken breasts initial because they cook a lot more quickly.

Then it’s time for the excellent element. The homemade alfredo sauce.

Just combine butter, garlic, hefty cream and parmesan cheese to the very same cast iron skillet. It’s taste heaven.

Include in your cooked fettuccine, chicken and broccoli, and a tiny of the pasta cooking water to thin out the pasta sauce to your wanted consistency.

Watch How To Make Broccoli Chicken Fettuccine Alfredo

Broccoli Chicken Fettuccine Alfredo

  • Author: Tastes Beautiful
  • Prep Time: 5 mins
  • Cook Time: twenty mins
  • Complete Time: 25 mins
  • Yield: 4 servings one x

Elements

one pound fettuccine pasta

2 heads of broccoli, chopped, about three – 4 cups

(four) six-oz boneless skinless chicken breasts, reduce into one cubes

4 tablespoon s butter

three cloves of garlic, grated or finely minced

2 cup s hefty cream

1 cup grated parmesan cheese, plus much more for garnish

two tablespoon s olive oil

Directions

Bring a huge pot of water to a bowl. Season the water with salt.

Whilst waiting for the water to boil, heat a cast iron skillet (or any big skillet) in excess of medium higher heat with 1 tablespoon olive oil. Include the broccoli, season with a pinch of salt and pepper, and cook the broccoli uncovered for four minutes till bright green. Add in one/4 cup water, and cook uncovered till the water has evaporated, and the broccoli is crisp tender. Transfer the cooked broccoli to a medium size bowl.

Add the fettuccine to the boiling water, and cook according to makers directions.

In the same skillet you cooked the broccoli, heat another tablespoon of olive oil, and cook the chicken in an even layer. Season with salt and pepper. Cook about five-seven minutes, or till the chicken is golden brown and cooked thru, turning the chicken many times. Transfer the cooked chicken to the same bowl as the broccoli.

In the exact same skillet, melt the butter, then cook the garlic for 30 seconds, or till fragrant. Then add the hefty cream, and scrape up any brown bits from the bottom of the skillet. Add the grated parmesan cheese, and cook right up until melted and just commencing to bubble. Flip the heat to low.

When the pasta is done cooking, reserve one cup of the pasta cooking water. Drain the pasta from the water, then include the cooked pasta to the skillet with the sauce, and toss to coat the noodles. Add in the cooked chicken and broccoli, toss to combine. If required, include in pasta water to thin the sauce to sought after consistency.

Serve warm, topped with grated parmesan cheese.

Leftovers will keep for 5 days refrigerated in an airtight container.

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