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chicken broccoli alfredo

(2 ratings)
snflwr8351 avatar
Recipe by
Judy Garcia
@snflwr8351
Gunnison, UT

Very easy and delicious. My grown son asks for this often. I serve it with garlic bread.

(2 ratings)
yield 4 -6
prep time 20 Min
cook time 45 Min
method Stove Top

Ingredients For chicken broccoli alfredo

  • 12 oz
    fettucine pasta
  • 2-3 c
    broccoli florets
  • 4 Tbsp
    butter, divided
  • 4
    boneless, skinless chicken breast halves
  • salt and pepper, to taste
  • 1/8 c
    all purpose flour
  • 1/2
    small onion, diced
  • 5-6 clove
    fresh garlic, minced, to taste
  • 2 c
    heavy cream
  • 1 c
    grated parmesan cheese, to taste
  • additional parmesan cheese to sprinkle on top

How To Make chicken broccoli alfredo

  • 1
    Cook fettuccine al dente according to package directions; during last 4 minutes, add broccoli florets. Drain and keep warm in large serving bowl.
  • 2
    While pasta is cooking, prepare chicken. (see note)
  • 3
    Cut chicken into bite-sized cubes. Add salt and pepper to flour; coat chicken pieces with flour mixture.
  • 4
    Heat 12-inch skillet; add 2 Tbsp. butter. Add chicken pieces and cook until no longer pink. Remove from skillet.
  • 5
    Add another 2 Tbsp. butter to skillet. Add onions and garlic; cook 1 minute. Add cream and cook additional 3 minutes until it reduces slightly. Add cheese and stir well until cheese is blended and melted.
  • 6
    Return chicken pieces to cream mixture; stir to coat. Pour chicken and cream mixture over drained pasta. Stir to coat pasta with sauce.
  • 7
    Serve immediately, sprinkling additional Parmesan cheese on top.
  • 8
    NOTE: Instead of using the uncooked chicken breasts, we grill them and then cut into bite-sized chunks. Gives the dish much more flavor.
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