Chicken Broccoli Alfredo Dish (Printable Version)
Tender chicken, fresh broccoli, and creamy Alfredo sauce combine over fettuccine noodles.
# What You'll Need:
→ Protein
01 -
1.5 pounds boneless skinless chicken breasts, cut into 1-inch bite-size pieces
→ Vegetables
02 -
3 cups small broccoli florets (from 1 head), steamed until tender and bright green
→ Dairy
03 -
6 tablespoons salted butter
04 -
1.25 cups heavy whipping cream
05 -
1 cup grated Parmesan cheese, plus extra for garnish
06 -
1.5 cups whole milk
→ Pantry
07 -
8 ounces fettuccine noodles, cooked and drained according to package instructions
08 -
2 tablespoons olive oil
09 -
2 tablespoons all-purpose flour
10 -
1 tablespoon minced garlic
11 -
1 teaspoon garlic powder
12 -
1.5 teaspoons salt, divided (1 teaspoon and 0.5 teaspoon)
13 -
0.5 teaspoon black pepper
# Step-by-Step Guide:
01 -
Heat olive oil in a large 12-inch heavy-duty skillet over medium-high heat. Add chicken pieces, 1 teaspoon salt, and black pepper. Cook until chicken is lightly golden and cooked through, about 6 to 8 minutes. Remove from skillet and set aside.
02 -
Reduce heat to medium. Add salted butter, minced garlic, garlic powder, and remaining 0.5 teaspoon salt to the skillet. Cook garlic until fragrant and tender.
03 -
Sprinkle all-purpose flour over garlic butter mixture and whisk continuously until flour is fully absorbed.
04 -
Gradually pour in whole milk and heavy cream while whisking constantly to avoid lumps. Bring to a gentle bubble, then reduce heat to low. Simmer for 2 to 3 minutes, whisking frequently until sauce thickens.
05 -
Whisk grated Parmesan cheese into the sauce until fully melted and smooth.
06 -
Add cooked fettuccine, steamed broccoli florets, and cooked chicken to the skillet with Alfredo sauce. Gently toss with tongs until evenly coated. Remove from heat and garnish with additional Parmesan if desired.
# Additional Notes:
01 -
For best results, whisk the sauce frequently to prevent scorching and ensure a smooth consistency.