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I've been whipping up this chicken and broccoli alfredo for years, and it never fails to impress. Creamy, comforting, and packed with flavor, this dish combines tender chicken, crisp broccoli, and al dente pasta in a rich parmesan sauce. It's my go-to when I'm craving something indulgent yet simple. Best part? You'll have dinner on the table in no time. Trust me, once you try this recipe, it'll become a regular in your meal rotation. Let's dive in and create some magic in the kitchen!
Ingredients for a Delicious Chicken and Broccoli Dish
- Fettuccine pasta: Long, flat noodles that hold creamy sauce well, providing a hearty base for the chicken and broccoli alfredo.
- Chicken breasts: Lean protein that adds substance and flavor to the dish, complementing the creamy alfredo sauce and veggies.
- Broccoli florets: Nutrient-packed vegetable that adds color, texture, and a fresh flavor to the creamy alfredo pasta dish.
- Garlic: Aromatic ingredient that enhances the overall flavor profile of the dish, adding depth and richness to the sauce.
- Heavy cream: Rich and creamy base for the alfredo sauce, creating a luscious and velvety texture to coat the pasta.
- Parmesan cheese: Sharp and salty cheese that melts into the sauce, providing a savory umami flavor and enhancing the overall creaminess.
Read more: Instant Pot Chicken and Broccoli Recipe
Essential Kitchen Tools for Making This Recipe
- Skillet: Essential for cooking the chicken and broccoli together in one pan, allowing flavors to meld.
- Large pot: Needed to cook the fettuccine pasta to al dente perfection before combining with the other ingredients.
Chicken and Broccoli Alfredo Recipe
Equipment
- Large skillet
- Pot
Ingredients:
Main Ingredients
- 8 oz fettuccine pasta
- 2 pieces chicken breasts, diced
- 2 cups broccoli florets
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- to taste Salt and pepper
- Olive oil for cooking
Read more: Instant Pot Chicken Alfredo Recipe Guide
Instructions:
- Cook fettuccine according to package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add diced chicken and cook until no longer pink.
- Add minced garlic and broccoli florets to the skillet. Cook until broccoli is tender.
- Pour in heavy cream and bring to a simmer. Stir in Parmesan cheese until melted and sauce is creamy.
- Add cooked fettuccine to the skillet and toss to coat in the sauce. Season with salt and pepper.
- Serve hot and enjoy!
Notes:
Nutrition value:
Keywords:
Tips for Making Chicken and Broccoli Alfredo Ahead of Time
Make Ahead Instructions
- Prepare the dish as directed, but do not overcook the pasta.
- Let the dish cool completely before storing in an airtight container in the refrigerator.
- When ready to eat, reheat gently on the stove, adding a splash of cream to refresh the sauce if needed.
Freezing Instructions
- Portion the cooled dish into freezer-safe containers or bags.
- Label with the date and store in the freezer for up to 3 months.
- Thaw in the refrigerator overnight before reheating on the stove or in the microwave.
One interesting fact about this chicken and broccoli alfredo recipe is that you can add a splash of white wine to the sauce for an extra depth of flavor. It complements the creamy alfredo sauce and gives the dish a subtle richness. Enjoy experimenting with different wine varieties to find your favorite pairing!
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