Broccoli Chicken Fettuccine Alfredo Recipes

CHICKEN FETTUCCINE ALFREDO

Steps:

• Bring a large pot of water to a boil, and salt generously. Add the pasta and cook according to package directions until al dente (tender but still slightly firm). Drain and toss with a splash of oil.
• Meanwhile, slice the chicken into 1/4-inch-thick strips, and lay them on a plate or a sheet of waxed paper. Season with salt and pepper.
• Heat a large skillet over medium heat. Add 2 tablespoons of the butter. When the butter melts, raise the heat to medium-high and add the chicken in 1 layer. Cook, without moving the pieces, until the underside has browned, 1 to 2 minutes. Flip the pieces, and cook until browned and cooked through, 2 to 3 minutes more. Transfer the chicken to a medium bowl.
• Reduce the heat to medium. Add the remaining 6 tablespoons butter. Scrape the bottom of the skillet with a wooden spoon to release any browned bits. When the butter has mostly melted, whisk in the cream and nutmeg and bring to a simmer, then cook for 2 minutes. Lower the heat to keep the sauce just warm.
• Whisk the Parmigiano-Reggiano into the sauce. Add the chicken and cooked pasta and toss well. Season with salt and pepper. Serve hot in heated bowls.

CHICKEN & BROCCOLI ALFREDO WITH FETTUCCINE

Steps:

• Melt Spread in large nonstick skillet over medium-high heat and cook chicken, in batches if necessary, stirring occasionally, until chicken is thoroughly cooked. Remove chicken and set aside.
• Stir Sauce and broccoli into same skillet. Bring to a boil over medium-high heat. Reduce heat to low and simmer covered, stirring occasionally, until broccoli is heated through, about 5 minutes. Stir in chicken and cook, stirring occasionally, until heated through, about 2 minutes. Serve over hot fettuccine and sprinkle, if desired, with grated Parmesan cheese.

CHICKEN BROCCOLI ALFREDO

Steps:

• Cook fettuccine according to package directions adding broccoli last 3 minutes, drain. Set aside.
• Meanwhile, melt butter in medium saucepan over medium heat. Add minced garlic with the butter. Add cream, garlic powder, and pepper.
• Simmer, uncovered, for 10 to 12 minutes or until thick, stirring frequently. Trust me, it will thicken. When sauce has reached desired consistency, stir in Parmesan cheese.
• Add cooked chicken to Alfredo sauce and heat through. Serve over hot, cooked fettuccine and broccoli.

BROCCOLI CHICKEN FETTUCCINI ALFREDO

Steps:

• Bring a large pot of salted water to a boil. Add fettuccini pasta and cook for 8 to 10 minutes or until al dente, adding broccoli for the last 4 minutes of cooking. Drain.
• Cut chicken breast meat into bite size pieces, trimming any fat off in the process. In a large skillet melt butter or margarine over medium heat. Add chicken and saute until well browned. Add soup, milk and cheese and stir all together. Add pasta/broccoli mixture and heat through. Serve hot.

BROCCOLI CHICKEN FETTUCCINE ALFREDO

Steps:

• Place the chicken cubes into a ziplock bag with italian dressing and marinade for at least 30 minutes (preferrably overnight).
• Bring 2 quarts of water to a rolling boil. Add fettuccine noodles and cook for 11-12 minutes or until al dente. Rinse and set aside.
• Meanwhile, chop any thick stems off of broccoli leaving just the florets. Steam for 3 minutes or just until tender. Rinse and set aside.
• Melt 3 tbsp butter in a saute pan over medium heat and add garlic and chicken. Sautee chicken until slightly browned and butter is absorbed, about 5-6 minutes. Remove from heat and set aside.
• Melt 4 tbsp butter over medium low heat and whisk in flour, sea salt, and black pepper until smooth and bubbly.
• Whisk in milk and heavy cream and raise heat to medium high. Whisk constantly until mixture thickens and simmer for 1 minute.
• Reduce heat and add parmesan cheese, chicken, broccoli, roasted peppers, and bacon.
• Once cheese is melted, toss over noodles and serve!

HEALTHY CHICKEN BROCCOLI FETTUCCINE ALFREDO

Steps:

• Press the drained Shirataki fettuccine noodles with paper towels to dry them well. This will ensure the sauce adheres to them even better. Take a sharp knife or kitchen scissors and cut the strands in half (they are very long) if you'd like (optional). Set aside.
• Bring a large pot of water to a boil. Add the broccoli florets and let them cook until they turn a vibrant, darker green and are just softened, 2 to 3 minutes. Remove from the water with a slotted spoon. Set aside.
• In a small saucepan, whisk the half and half, salt, and cornstarch. Bring to a simmer over medium heat, whisking constantly, until thickened, 4 to 6 minutes. Stir in ½ cup of the Parmesan cheese until smooth. Remove from heat.
• Season the chicken breast pieces all over with the garlic powder, salt, and pepper. In a large nonstick skillet, heat 1 teaspoon of the olive oil over medium-high heat. Add half of the chicken and cook until browned on all sides, 6 to 8 minutes. Transfer to a plate. Add the remaining 1 teaspoon of olive oil and the remaining half of the chicken and repeat the cooking process.
• In a large serving bowl, toss the chicken with the broccoli and the fettuccine noodles. Give the alfredo sauce a final whisking and pour it over the top, tossing to combine with the noodles, broccoli, and chicken. Divide the mixture among 4 bowls and top each with 1 tablespoon Parmesan cheese.

EASY FETTUCCINE ALFREDO WITH CHICKEN AND BROCCOLI

Steps:

• Cook the pasta in boiling water according to package directions, adding in the fresh broccoli florets the last minute of cooking time; drain (do not rinse) then transfer to a large bowl and toss with 1-2 tablespoon oil or butter to prevent sticking; cover lightly with foil to keep warm.
• Heat oil and butter in a large skillet over medium heat.
• Season the chicken cubes with salt and pepper; add to the skillet and cook for 4-5 minutes or until the chicken is cooked and browned (adding in the garlic the last 3 minutes of cooking time).
• Add in flour, pinch dried thyme and cayenne pepper (if using); stir with wooden spoon for 1 minute.
• Add in table cream and grated parmesan cheese; bring to a simmer, stirring constantly and cook 1-2 minutes and until smooth and thickened.
• Add in salt and pepper to taste.
• Pour the sauce over the cooked pasta and broccoli; toss to coat.
• Pass more Parmesan cheese at the table.

INSTANT POT CHICKEN FETTUCCINE ALFREDO WITH BROCCOLI

Steps:

• Flash marinate the chicken cubes with crushed black pepper and salt and set aside.
• Set the Instant Pot on SAUTE function & set it on NORMAL heat setting.
• Add butter and when it melts add the minced garlic and saute for 30 seconds.
• Now, add the chicken stock and de-glaze the pot well scraping the sides & the bottom of the pot with the help of a spatula to loosen any stuck up bits or crumbs. This will prevent the BURN error.
• CANCEL the SAUTE. Add the Fettuccine Noodles (halved) in a bird nest or zig zag pattern. DO NOT dump them all at once, watch the video above. Gently press down the fettuccine with the spatula so that they are covered with the stock.
• Now, layer the flash marinated chicken cubes on top of the fettuccine in a single layer. Gently press down the chicken cubes with the spatula so that they get a light coat with the liquid.
• Next, close the lid of the Instant Pot. Seal the Valve and PRESSURE COOK on HIGH for 5 minutes.
• Once the cooking cycle is over the Instant Pot will begin to beep. Wait for 10 minutes Natural Pressure Release (NPR) than release the rest of the pressure manually by moving the valve from the SEALING to the VENTING position. Open the lid carefully once the floating metal pin drops.
• You'll have cooked fettuccine in a puddle of liquid. That's what we want, the extra liquid will be nicely absorbed by the cheese & create a creamy alfredo sauce.
• Hit the SAUTE function and keep it on LOW heat settings. De-tangle the cooked fettuccine by stirring with a spatula or a pair of forks.
• Now, add the warm cream and mix well.
• Add the cream cheese (room temperature), dice into cubes if you can, it helps to blend the cheese fast with the pasta. Mix well until the cream cheese fully incorporates and there are absolutely no lumps.
• At this stage you may Turn off the Instant Pot. Now, add the parmesan cheese in 2-3 slots mix well until the cheese fully incorporates and melts.
• You'll have an extremely creamy alfredo sauce. Add the steamed or blanched broccoli florets (fresh or frozen). Give everything a good mix and serve right away. Enjoy!

CHICKEN AND BROCCOLI FETTUCCINE ALFREDO WITH HOMEMADE FETTUCCINE

Steps:

• For the homemade fettuccine: Combine the flour and salt in a stand mixer fitted with the dough hook. Add the eggs and yolks and mix on medium speed. Turn the mixer off and scrape down the sides of the bowl, pushing the flour towards the center. Continue to mix on medium speed, repeating these steps until the dough comes together into a ball. If the dough sticks to the sides of the bowl, add flour, 1 tablespoon at a time, until it forms a cohesive ball. Knead the dough on medium-high for 3 to 4 minutes. When the dough is smooth, bright yellow in color and bounces back when pressed, transfer it to a lightly floured work surface. Knead by hand a few more times and then form into a ball. The dough should feel moist but not sticky; knead in more flour, 1 tablespoon at a time, as necessary. Wrap the dough in plastic wrap and refrigerate for at least 2 hours but no more than 4 hours.
• Fit the stand mixer with the pasta roller attachment and set to the widest setting (No. 1). Position the stand mixer with 2 to 3 feet of counter space to the left. Remove the dough from the refrigerator and divide into three portions. Work with one piece of dough at time, keeping the rest under plastic wrap so it doesn't dry out.
• With your fingers, press a portion of the dough into a roughly 5-by-2 1/2-inch rectangle. Dust lightly with flour on both sides. Turn the mixer onto low speed and feed the dough through the roller with the 2 1/2-inch parallel to the roller. Next, fold the two ends of the dough into the center so they just meet and then fold one half over the other so the dough closes like a book; this is called laminating the dough. Use your fingers to seal the two edges together, then once again shape the dough into a 5-by-2 1/2-inch rectangle. Dust the dough with flour and feed it through the roller a second time. Repeat by laminating the dough one more time and feeding it through the roller. Dust with flour and feed through the roller three more times, dust with more flour as needed.
• Adjust the roller to setting No. 3 and feed the dough through the roller twice. Adjust to setting No. 5 and feed the dough through two more times. At this point the dough will be over a foot long. Use your right hand to feed the dough through the roller and your left hand to catch the dough. Always be very gentle with the dough to prevent tearing. Be sure to feed the dough through the machine so that it does not fold onto itself. You can make small adjustments to how the dough is entering the roller by gently guiding it to the left or right. If the dough is too long to handle, simply cut it in half and work with a smaller portion.
• Finally, adjust the roller to setting No. 7 and feed the dough through another two times. After the dough has gone through the roller for the last time, dust it all over with flour and then fold it over itself and hold under a piece of plastic wrap. Repeat these steps with the remaining two pieces of dough.
• Replace the roller attachment with the fettucine cutter attachment. Dust a baking sheet with flour. Cut the rolled dough into 12-inch pieces and feed through the fettucine cutter on low speed. Twist the fettucine into a nest and place on the prepared baking sheet. Cover with plastic wrap while you cut the remaining dough. Lightly dust the tops of the fettucine nests with flour, cover with slightly dampened paper towel and then with plastic wrap. Hold at room temperature for no more than an hour or the pasta will dry out. (Makes 1 pound pasta dough.)
• For the chicken and broccoli alfredo: Place a baking sheet in the oven and preheat the oven to 450 degrees F.
• Mix the broccoli florets with 2 tablespoons of the olive oil, 1 teaspoon of the lemon zest, and salt and pepper to taste. Add the broccoli to the preheated baking sheet and roast until the lightly charred and tender, 18 minutes. Remove from the oven and let cool.
• Bring a large pot of water to a boil. Season with salt so that the water tastes like the ocean.
• Heat a 12-inch, high-sided pan over medium heat. Add the butter and the remaining 2 tablespoons olive oil. Sprinkle the chicken breasts with salt and pepper. When the butter is melted, add the chicken and cook until browned and cooked through, 4 to 5 minutes per side. If the chicken has browned on both sides but isn't cooked through yet, remove to a baking sheet and finish in the oven. Let cool and then cut into 1/2-inch pieces.
• To the same pan, add the minced garlic; cook until fragrant, 1 minute. Add the flour and stir to combine, scraping up the dark bits from the bottom of the pan. Whisk in 1 cup of the half-and-half, making sure the flour is completely combined, without any lumps. Whisk in the remaining 3 cups half-and-half, bring to a boil and cook for 3 to 4 minutes. When the mixture has thickened around the edges, but before your whisk leaves a trail behind it, add the remaining 1 teaspoon lemon zest and the Asiago and Parmesan, and whisk to combine. Turn the heat to low and season with salt and pepper. The sauce should have the consistency of a thick soup. If the sauce thickens too much, add a little of the pasta water to thin it out. Add the chicken and broccoli to the cheese sauce and hold over low heat.
• Meanwhile, cook to the pasta: Separate the strands of pasta on the baking sheet and add them to the boiling water. Cook for 30 seconds, or until the pasta floats to the top. Drain and add to the cheese sauce. Add the lemon juice and toss to combine. Garnish with parsley and serve immediately.