Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, broccoli chicken fettuccine alfredo. It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Broccoli Chicken Fettuccine Alfredo is one of the most favored of recent trending foods on earth. It’s enjoyed by millions every day. It’s simple, it is fast, it tastes delicious. Broccoli Chicken Fettuccine Alfredo is something that I’ve loved my entire life. They’re nice and they look wonderful.
Do yourself a favor, and never use a store bought jar of alfredo sauce. You can make your own alfredo sauce almost as fast as opening a jar, but it tastes a million times better. Bring a large pot of salted water to a boil.
To get started with this recipe, we have to first prepare a few components. You can cook broccoli chicken fettuccine alfredo using 10 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Broccoli Chicken Fettuccine Alfredo:
- Prepare 1 lb fettuccine pasta
- Prepare 3-4 cups chopped broccoli florets
- Prepare Approx. 1 1/2 cups chopped, cooked chicken
- Take 4 TBS unsalted butter
- Get 1 tsp minced garlic
- Make ready 2 cups half & half (or heavy cream)
- Take 1 cup shredded or grated parmesan cheese
- Make ready 2 TBS olive oil
- Get To taste salt and pepper
- Take To taste onion powder
Bring a large pot of salted water to a boil. Add the broccoli and season with salt and pepper. Easy Substitution: You can substitute spaghetti or fettuccine for the linguine in this recipe. Cook fettuccine according to package directions.
Instructions to make Broccoli Chicken Fettuccine Alfredo:
- Bring a large pot of water to boil.
- Meanwhile, heat a large skillet over medium high heat with 1 tablespoon olive oil. Add the broccoli, season with a pinch of salt, pepper, and onion powder. Cook uncovered for about 4 minutes (until bright green). Add a splash of water and cook uncovered until broccoli is crisp tender.
- Add the cooked chicken to the skillet with the broccoli and heat through. Remove from skillet and set aside. (Rotisserie chicken works great for this, or you can just cook your chicken fresh in the skillet once you remove the cooked broccoli).
- When water begins to boil, add fettuccine and cook until al dente (or your preferred consistency).
- Melt the butter and 1 TBS of olive oil in the skillet. Add the garlic and cook for about 30 seconds. Add the half & half and parmesan cheese. Cook until cheese is melted and sauce just begins to bubble then turn heat to low.
- Drain pasta and reserve a bit of the water just in case you need to thin the sauce.
- Add pasta to the skillet and toss to coat with sauce. Add cooked chicken and broccoli and combine well.
- Serve topped with shredded parmesan cheese, if desired.
Meanwhile, in a large skillet, saute chicken and onion in butter until chicken is no longer pink. Stir in the soup, broth, broccoli, mushrooms, onion powder and pepper. Drain fettuccine; add to chicken mixture and heat through. Meanwhile, heat dressing in large nonstick skillet on medium-high heat. Stir in milk, cream cheese, Parmesan cheese and basil.
So that is going to wrap this up for this special food broccoli chicken fettuccine alfredo recipe. Thank you very much for your time. I am confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
