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Chicken and Broccoli Alfredo





Yields
Serves 6




Total Time
30 mins

This recipe turns a beloved pasta dish--rich, creamy Alfredo--into an easy, one-pot endeavor. If you like it saucier, use the larger amount of cream. Sunset reader Wendy Hollingsworth, of Clinton Township, Michigan, shared the recipe.

su-Chicken and Broccoli Alfredo




Photo: Erin Kunkel; Styling: Nissa Quanstrom
 12 ounces broccoli florets, cut into bite-size pieces
 1 boned, skinned chicken breast half (14 oz.), cubed
 8 ounces fettuccine
 3/4 to 1 cup heavy whipping cream
  About 1/2 cup freshly shredded parmesan cheese
  Kosher salt and pepper
Step 1
1

Bring a large pot of salted water to a boil. Cook broccoli until tender and bright green, 2 minutes. Using a slotted spoon, transfer to a colander, leaving water in pot. Add chicken to pot; cook until opaque, 2 to 4 minutes. Transfer to colander with broccoli.

Step 2
2

Cook pasta in same pot of water until just tender to the bite, about 10 minutes. Reserve 1/2 cup pasta water; drain pasta.

Step 3
3

Simmer cream, reserved 1/2 cup water, and 1/2 cup parmesan in same pot over medium heat, stirring often. Add broccoli, chicken, and pasta, stirring to combine. Season to taste with salt and pepper. Serve with additional parmesan on the side.

Nutrition Facts

Servings 0


Amount Per Serving
Calories 368Calories from Fat 39
% Daily Value *
Total Fat 16g25%

Saturated Fat 8.7g44%
Cholesterol 91mg31%
Sodium 235mg10%
Total Carbohydrate 33g11%

Dietary Fiber 2.8g12%
Protein 24g48%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.