Chicken and Broccoli Fettuccine
Course: RecipesCuisine: ItalianDifficulty: Easy4
servings15
minutes30
minutes45
minutesA delightful pasta dish that combines tender pieces of chicken and crisp broccoli florets with rich, cheesy, creamy fettuccine noodles.
Ingredients
2 large chicken breasts, cubed
1/2 cup freshly grated parmesan cheese
1/2 cup freshly grated asiago cheese
1/4 cup freshly squeezed lemon juice
1/4 cup chardonnay
1/3 cup chicken broth
2 tbsp butter, salted or unsalted
1/4 cup heavy whipping cream (or half-and-half)
5-6 cloves of garlic, minced
1 large broccoli crown
1/2 box of Fettuccine noodles (8 oz)
2 tsp kosher salt
1 tsp fresh ground pepper
1 tsp red pepper flakes
1 tsp garlic salt
1 tsp onion powder
Directions
- Begin by prepping all of your ingredients. Mince up the garlic, cut the bottom off of the broccoli crown and slice into bite-size pieces (florets) & rinse. Cube the chicken breasts and grate the cheese. Measure out your lemon juice, heavy cream, chicken broth and chardonnay,
- Heat your pan to medium heat and wait until it is fully hot. Season the chicken with garlic salt, red pepper flakes, 1/2 tbsp of salt, and onion powder. Add 1 tbsp of butter and your cubed chicken into your pan and cook on each side for about 3-4 minutes, then flip. Once the chicken is almost fully cooked, remove and set aside. It will finish cooking in the pasta later.
- Here, you can begin to cook your fettuccine noodles according to the box directions. I prefer al dente for this recipe!
- Using the same pan you cooked the chicken in, add the chardonnay and lemon juice. I recommend using a rubber spatula to help deglaze all the delicious chicken bits on the pan. Cook for about 1 minute before adding in your minced garlic.
- Let the garlic cook until fragrant, or for about 1 minute. Next, add the chicken broth, heavy cream, the rest of the salt, and the other 1 tbsp of butter and stir. Reduce to a simmer, whisk in the grates cheeses, and let cook for 3-5 minutes.
- During this time, you can blanch your broccoli in the pasta water. You will just drop the broccoli right in there, and scoop them out after 2 minutes.
- Add the chicken, fettuccine, and broccoli into your saucepan. Let it all cook on low for an additional 5-7 minutes to soak up all the flavor.
- Top with a little more cheese and red pepper flakes and enjoy!
Chicken and Broccoli Fettuccine
Chicken and broccoli fettuccine is a delightful dish that combines the creamy texture and rich flavors of a classic Italian pasta with the nutritional benefits of lean protein and greens. This dish is not only satisfying, but also relatively simple to make, making it a perfect choice for both weeknight dinners and special occasions.
To start, the fettuccine is cooked to al dente perfection in a large pot of salted boiling water. Meanwhile, chicken breasts are sliced into bite-sized pieces, seasoned, and then seared. The real magic happens with the sauce—a creamy mixture of garlic, a splash of white wine, half-and-half or heavy cream, and freshly grated Parmesan and Asiago cheese, simmered until thickened. This velvety sauce is then combined with the drained pasta, chicken, and broccoli, tossed together to ensure each strand and floret is generously coated.
Serving this dish is all about the presentation. A final sprinkle of Parmesan, some cracked black pepper, and a garnish of fresh parsley can elevate the visual appeal and add a fresh burst of flavor. Chicken and broccoli fettuccine is wonderfully versatile, comforting, and a surefire crowd-pleaser that brings a touch of gourmet to everyday dining.
Thank you for reading. Check out our Boursin Cheese and Tomato Pasta recipe here for more dinner ideas!