Chicken and Broccoli Fettuccine Alfredo

Chicken and Broccoli Fettuccine Alfredo: creamy, cheesy, and packed with flavor. Talk about classic comfort food!

Course Main Course

Cuisine American

Keyword Chicken and Broccoli Fettuccine Alfredo

Prep Time 15

Cook Time 20

Servings servings

Calories 641kcal

Author Dana DeVolk

Ingredients

For the sauce:

1/2 cup unsalted butter
1/4 cup all-purpose flour
1 tablespoon garlic powder
1 teaspoon black pepper
1/2 teaspoon kosher salt
1 1/2 cups whole milk
1/2 cup unsalted chicken stock
1/2 cup heavy cream
8 ounces cream cheese softened and diced
1/2 cup grated parmesan cheese

For assembly:

Instructions

First, blanch the broccoli by placing a large stock pot, or Dutch filled halfway with water and bring it to a boil.
12 ounces broccoli florets
Add the broccoli florets to the boiling water and boil for 2 minutes.
Immediately strain the broccoli and place it in an ice water bath to stop the cooking.
Once the broccoli is cold to the touch, strain it well again and set aside.
Make the sauce by wiping out the Dutch oven or large pot you used to cook the broccoli and melt the butter over medium heat.
1/2 cup unsalted butter
Once the butter is melted, whisk in the all-purpose flour, garlic powder, black pepper, and salt. Once it is whisked together, continue to cook for 1 minute, stirring occasionally.
1/4 cup all-purpose flour, 1 tablespoon garlic powder, 1 teaspoon black pepper, 1/2 teaspoon kosher salt
Continuously whisk in the milk to avoid any lumps.
1 1/2 cups whole milk
Continue with the chicken stock, followed by the heavy cream. The mixture should be smooth.
1/2 cup unsalted chicken stock, 1/2 cup heavy cream
Add the cubed, softened cream cheese to the pot and stir it in until melted.
8 ounces cream cheese softened and diced
Lastly, add the parmesan and stir to combine. Take off the heat.
1/2 cup grated parmesan cheese
While making the sauce, prepare your noodles per the direction on the packaging—reserve 2-3 cups of the cooking liquid.
1 pound fettuccine noodles
Add the chicken and broccoli to the sauce and stir to combine.
3 cups shredded cooked chicken
Add the noodles and stir until everything is coated, if the sauce seems too thick, add some of the cooking liquid to loosen it up.
Serve immediately, you may need to add more cooking liquid if thickened too much.

Notes

Don’t forget to reserve pasta water—it’s great for thinning the sauce.
Cook the pasta al dente so it doesn’t get mushy when mixed with the sauce.
Use medium heat or medium-high heat to avoid burning the sauce.
Soften the cream cheese before adding—it melts more easily.
Always taste the sauce and adjust the black pepper and kosher salt to your liking.
Stir everything with care to keep the tender broccoli florets from falling apart.

Nutrition