Fettuccine Alfredo is quite possibly my all-time favorite pasta. Has been since I was a kid and I’d order it just about every chance I got when dining out. However, oddly enough, I’ve never made it at home. Well, not until I tried this recipe at least. It actually was much easier to make and took less time than I would have thought. To add a little protein and some greenery, this recipe also has chicken and broccoli. And as an added bonus, homemade sauce! Maybe I’m just a sauce novice but I’ll admit, I was very surprised with how simple (yet tasty!) this sauce was.
- 2 heads of broccoli, chopped
- 4 (6 oz) boneless, skinless chicken breasts, cut into 1 inch pieces
- 1 lb. fettuccine pasta
- 3 cloves garlic, minced
- 2 tablespoons olive oil, divided
- 4 tablespoons butter
- 2 cups heavy cream (This is equivalent to one entire small container)
- 1 cup shredded parmesan cheese
- salt and pepper
The first thing you want to do is set a large pot of water, seasoned with salt, to boil. While this is heating up, take a medium sized skillet and heat 1 tablespoon of olive oil over medium-high heat. Once heated, add the broccoli and season with some salt and pepper. Cook the broccoli for 4-5 minutes or until the broccoli is a bright green color. Then, add 1/4 cup of water and continue to cook the broccoli uncovered until the water has evaporated and the broccoli is somewhat tender but still crisp. Move the broccoli to a medium sized bowl and set aside.
Once the pot of water has begun to boil, add the fettuccine pasta and cook according to the instructions on the box.
In the same skillet you just cooked the broccoli in, heat the other tablespoon of olive oil and cook the chicken in an even layer. Season the chicken with salt and pepper and cook for 5-10 minutes or until the chicken is cooked through. Make sure to turn the chicken several times while cooking to ensure it cooks evenly. Once cooked, add the chicken to the bowl with the broccoli.
Still using the same skillet, melt the butter and add in the garlic, cooking it for around 30 seconds or until fragrant. Add the heavy cream and scrape any brown bits from the bottom of the skillet. Then, add in the shredded parmesan cheese and cook until the cheese has melted and the mixture is just starting to bubble. Stir regularly to prevent the cheese from clumping as it melts. Once the mixture is starting to bubble, turn the heat to low.
When the pasta is done cooking, save 1 cup of the pasta cooking water and set it aside before draining the pasta. Add the cooked pasta to the sauce and toss to evenly coat the noodles. Then, add in the broccoli and chicken and continue to toss until everything is evenly coated in sauce. If necessary, use some of the pasta water you set aside to thin out the sauce.
Top with some more shredded parmesan cheese if desired, and enjoy!
What’s your favorite pasta dish?