This simple fettuccine alfredo with chicken and broccoli is the perfect weeknight dinner. It’s quick, delicious and has all the makings of a healthy meal.
This classic fettuccine alfredo is turned into a complete meal with the addition of chicken and broccoli. If alfredo seems bland to you there are two ways to spice it up.
One is by adding a protein and veggie, as we have done here. The other is to add spices as we do in our extra creamy fettuccine alfredo recipe.
They are both equally easy meals to make however this one will give you even more protein and vitamins.
The best part is that the chicken and broccoli are easy to pick out for serving your picky eater.
Preparing Fettuccine Alfredo with Chicken and Broccoli
Ingredients
Fettuccine: Fettuccine is a long flat noodle that is often compared to tagliatelle. They are in fact interchangeable. In some parts of Italy, this type of noodle is called fettuccine (usually in the south); in other parts, it’s referred to as tagliatelle (typically in the northern parts). I like to use an egg noodle for this dish but if you can’t find it it’s perfectly fine.
Heavy cream: Cream is one of the main stars of this dish. Ideally, you want to use heavy whipping cream or heavy cream which has between 36% and 40% fat content. I find that this isn’t typically available in the grocery stores near me so I settle for whipping cream which is usually between 30% and 35% fat. This cream will thicken nicely and create that almost fluffy texture in the sauce.
Parmesan: Grated parmesan cheese is perfect for this recipe, and I don’t mean freshly grated. The relatively inexpensive pre-grated type is just right here. The flavour is perfect and I always find it a bit of a waste to use the freshly grated stuff in a sauce where it just melts away. Save the expensive fresh stuff for topping your pasta.
Chicken thighs: Use boneless skinless chicken thighs for this dish. They are easy and quick to cook and always turn out moist.
Broccoli: Broccoli is a green vegetable that almost resembles a tree. It is in the same family as brussels sprouts, kale, cauliflower and cabbage. Broccoli is high in vitamin C, fiber, and Vitamin B6. It can be eaten both raw and cooked.
Butter: Butter is churned milk or cream and is high in fat. It is solidified when refrigerated, holds a semi-soft, spreadable consistency at room temperature, or can be liquefied when heated.
Olive Oil: I use olive oil for this recipe because of its mild flavour. Olive oil is the fat extracted from olives. The least processed is extra virgin olive oil, which I use in this recipe.
How to Make Simple Fettuccine Alfredo with Chicken and Broccoli
The prep for this dish is simple and quick. You just have to get the chicken and broccoli into bite-sized pieces. That’s it!
But before you start prepping, fill a medium pot with water and bring it to a boil.
Since we know that can take some time, let’s get prepping while we wait for the water to boil. Cut half a head of broccoli into small florets. You want them to be bite-sized.
Cut the chicken thighs into small pieces. Whether you prefer strips or cubes is up to you. The size is also up to you. Season the chicken with salt and pepper.
Once the water starts boiling, add the noodles and cook according to the package instructions. Stir occasionally to prevent sticking.
Once the butter is melted add the chicken thighs to the pan. Cook on one side for 2-3 minutes, then flip. Once you flip the chicken pieces add the broccoli florets, cover and cook for another 5-6 minutes. Remove from the pan once done and set aside.
Add the heavy cream to the same pan and warm until it begins to steam. Next, add the parmesan cheese and stir until melted.
Now, add the chicken back to the pan with the broccoli, cover and cook for 5 minutes.
Finally, Remove the noodles from the pot of water using a slatted spoon right onto the sauce. Using tongs, toss to coat the noodles with the sauce.
Substitutions
Fettuccine noodles: You can use any type of noodle that you like. Fettuccine is the traditional alfredo pairing, but nothing stops you from using penne, fusilli or even macaroni. Try using chickpea or lentil noodles for added fiber and protein.
Broccoli: The broccoli in this dish serves the purpose of adding vegetables to make this a complete meal. Replacing it with asparagus, mushrooms, or zucchini is more than appropriate.
Serving Simple Fettuccine Alfredo with Chicken and Broccoli
This meal really has it all. You have your fats, your protein, and your veg. There is really nothing missing.
If you want to go beyond, try serving this pasta dish with our simple spinach salad and garlic toast.
Let us know in the comments if you have any questions. And if you like this recipe be sure to leave us a five-star rating below.
Are you looking for dinner ideas? Check out our recipes:
Fettuccine Alfredo with Chicken and Broccoli Recipe
Equipment
- Knife and cutting board
- Large saucepan
- Medium pot
Ingredients
- 450 g Fettuccine
- 1 cup heavy cream
- 1 cup grated parmesan
- 4 chicken thighs
- 225 g broccoli
- 2 tbsp butter
- 2 tbsp oil
- ¼ tsp salt
- ¼ tsp pepper
Instructions
- Set a pot of water to boil.
- While you are waiting for the water to boil, prep the chicken and broccoli. Cut half a head of broccoli into small florets. You want them to be bite-sized.225 g broccoli, 4 chicken thighs
- Cut the chicken thighs into small pieces. Whether you prefer strips or cubes is up to you. The size is also up to you. Season the chicken with salt and pepper.4 chicken thighs
- Once boiling, add the noodles and cook according to package instructions.450 g Fettuccine
- In a large saucepan, melt the butter.2 tbsp oil
- Once the butter is melted add the chicken thighs to the pan and season with salt and pepper. Cook on one side for 2-3 minutes, then flip. Once you flip the chicken pieces add the broccoli florets, cover and cook for another 5-6 minutes. Remove from the pan.4 chicken thighs, 225 g broccoli, ¼ tsp salt, ¼ tsp pepper
- Add the butter heavy cream and warm until it begins to steam. Add the parmesan cheese and stir until melted.1 cup heavy cream, 2 tbsp butter, 1 cup grated parmesan
- Add the chicken back to the pan with the broccoli, cover and cook for 5 minutes.
- Remove the noodles from the pot of water using a slatted spoon right onto the sauce. Using tongs, toss to coat the noodles with the sauce.
