Fettuccine Alfredo with Chicken and Broccoli

Fettuccine Alfredo with Chicken and Broccoli is an all-in-one meal that the whole family will love! The creamy and cheesy homemade alfredo sauce is easy to make. Prepare the pasta the day ahead and store it in the refrigerator to make it resistant-starch. On the day of preparation, all you have to do is reheat the fettuccine in some boiling water for a minute to heat it. Mix the pasta with the sauce, tender chicken and crunchy broccoli for a perfect weeknight meal.

Ingredients

Instructions

Boil the fettuccine in salted water one day before needed. Drain and cool. Place in a container or resealable bag. Refrigerate overnight to make the pasta resistant to starch.

On the day of preparation, steam the broccoli until crisp and tender.

Cook the chicken breasts in the oven until the juices run clear, about 20 minutes. Remove from the oven and cool slightly. Cut into cubes and mix with the broccoli.

In a large skillet or pot, heat the butter and saute the garlic for about a minute. Whisk in the cream. Stir in the Parmesan cheese until slightly thickened. Add the salt, pepper and nutmeg.

Boil some water and place the fettuccine in the water for about a minute. Drain and set aside.

Add the fettuccine to the alfredo sauce and stir until coated. Add the chicken and broccoli. Gently stir until everything is coated.

Serve hot with additional Parmesan cheese accompanied by a salad and garlic bread

If you like this recipe, you may also like the following recipes:

Low-Carb Cajun Chicken Pasta

Low-Carb Fettuccine with Beef Ragu

Low Carb Chicken Spaghetti Casserole

Fettuccine Alfredo with Chicken and Broccoli

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 45 minutes mins

Total Time 50 minutes mins

Course Main Course

Cuisine Italian

Servings 5

Equipment

• 1 measuring cup
• Measuring spoons
• 1 knife
• 1 large pot
• 1 colander
• 1 whisk
• 1 skillet
• 1 Large spoon

Ingredients

  

• 1 package fettuccine cooked
• 2 – 3 chicken breasts cubed
• 1 lb. broccoli cut into florets
• 1/2 cup butter
• 2 tsp. garlic minced
• 1-1/2 cup cream or half and half
• 2 cups Parmesan cheese
• 1/2 tsp. salt
• 1/4 tsp. pepper
• Pinch of nutmeg

Instructions

 

• Boil the fettuccine in salted water one day before needed. Drain and cool. Place in a container or resealable bag and refrigerate overnight to make the pasta resistant to starch.
• On the day of preparation, steam the broccoli until crisp and tender.
• Cook the chicken breasts in the oven until the juices run clear, about 20 minutes.
• Remove from the oven and cool slightly.
• Cut into cubes and mix with the broccoli.
• Heat the butter in a large skillet or pot and saute the garlic for about a minute.
• Whisk in the cream.
• Stir in the Parmesan cheese until slightly thickened.
• Add the salt, pepper and nutmeg.
• Boil some water and place the fettuccine in the water for about a minute.
• Drain and set aside.
• Add the fettuccine to the alfredo sauce and stir until coated.
• Add the chicken and broccoli.
• Gently stir until everything is coated.
• Serve hot with additional Parmesan cheese accompanied by a salad and garlic bread.

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