Simple Way to Make Homemade Fettuccini Alfredo Chicken and Broccoli Pasta

Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, fettuccini alfredo chicken and broccoli pasta. One of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Fettuccini Alfredo Chicken and Broccoli Pasta is one of the most well liked of recent trending foods in the world. It is enjoyed by millions every day. It’s simple, it is quick, it tastes delicious. They are nice and they look fantastic. Fettuccini Alfredo Chicken and Broccoli Pasta is something that I have loved my whole life.

Do yourself a favor, and never use a store bought jar of alfredo sauce. You can make your own alfredo sauce almost as fast as opening a jar. Strain the pasta and broccoli in a colander, and run cold water over to prevent the broccoli from over cooking. Heat the olive oil in the pot over medium-high heat, and add the chicken.

To get started with this recipe, we have to first prepare a few components. You can have fettuccini alfredo chicken and broccoli pasta using 11 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Fettuccini Alfredo Chicken and Broccoli Pasta:

1. Prepare 3 chicken breasts
2. Prepare 1 box fettuccini pasta
3. Prepare 1 jar value sized alfredo sauce
4. Make ready 3 cups broccoli florets
5. Get 1 tsp salt
6. Get 1 tsp pepper
7. Make ready Chicken seasoning
8. Take 1 tbsp onion powder
9. Take 1 tbsp garlic powder
10. Make ready 1 tbsp all purpose salt
11. Prepare 1 tsp cayenne powder

Delicious fettuccine pasta in a classic rich and creamy Alfredo sauce with chicken and broccoli. When she immigrated to America from Italy, Mama Michelina brought with her a wealth of family recipes and a passion for cooking. Chicken Alfredo pasta was my favorite "fancy" restaurant order as a kid — luxe sauce clinging to fettuccine topped with crispy chicken. Unlike béchamel — another classic sauce — Alfredo is best made and eaten straight away.

Steps to make Fettuccini Alfredo Chicken and Broccoli Pasta:

1. Set oven to 400 degrees. Pound the chicken and season with the spices listed in the ingredients. Place the chicken on a cookie sheet and leave in the oven for 20 minutes or until chicken is cooked all the way through.
2. While chicken is in the oven, grab two pots, fill them with water, and bring to a boil. Once boiling, put the pasta in one pot and the broccoli in the other.
3. Turn the pot with broccoli down to medium heat to avoid turning your broccoli into mush. Boil until broccoli is soft.
4. Once the pasta is soft, strain the pasta along with the broccoli. Put both back into a large pot along with the Alfredo sauce.
5. Take the chicken out of the oven and cut the chicken into cubes or strips. Add the chicken to the pasta.
6. Sprinkle salt and pepper on the pasta and mix it up. Enjoy!

Chicken Alfredo pasta was my favorite "fancy" restaurant order as a kid — luxe sauce clinging to fettuccine topped with crispy chicken. Unlike béchamel — another classic sauce — Alfredo is best made and eaten straight away. You can use Alfredo for coating broccoli or, most famously. lb fettuccine pasta. Turn heat to low (this will keep the sauce from sticking) and add Alfredo sauce. This version of fettuccine Alfredo with broccoli is one of my favorites because it's meatless, so Meatless Monday approved, it's made with half and half rather than heavy cream, so you don't need to be rolled away from the table after eating it, and it takes almost zero time and effort to make.

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