Baked Chicken Fettuccine Alfredo with Broccoli
🛒 What You’ll Need
- 1 lb Fettuccine pasta 🍝
- 1 lb Chicken breast, sliced into strips 🍗
- 2 cups Fresh broccoli florets 🥦
- 2 cups Heavy whipping cream 🥛
- ½ cup Unsalted butter 🧈
- 1 ½ cups Freshly grated Parmesan cheese 🧀
- 3 cloves Garlic, minced 🧄
- 1 tsp Italian seasoning 🌿
- Salt & Black pepper to taste 🧂🖤
- Olive oil for searing 🫒
👩🍳 Instructions
- Prep the Pasta & Broccoli: Boil a large pot of salted water. Cook the fettuccine according to package directions. In the last 3 minutes of boiling, toss the broccoli florets into the same pot to blanch them. Drain and set aside. 🍝🥦💧
- Sear the Chicken: While the pasta boils, heat olive oil in a large skillet. Season chicken strips with salt, pepper, and Italian seasoning. Sear until golden brown and cooked through. Remove from the pan and set aside. 🍗🔥🍳
- The Liquid Gold (Alfredo Sauce): In the same skillet (don’t wash it—those chicken bits add flavor!), melt the butter over medium heat. Add minced garlic and cook for 1 minute until fragrant. 🧈🧄👃
- Creamy Goodness: Pour in the heavy cream and let it simmer gently for 3–5 minutes. Whisk in the Parmesan cheese until the sauce is thick, smooth, and bubbly. 🥛🌪️🧀🤤
- Combine: Toss the cooked fettuccine, broccoli, and seared chicken into the sauce. Stir gently until everything is luxuriously coated. 🍝🍗🥦🤝
- The Bake (Optional): Transfer the mixture to a baking dish, top with a little extra Parmesan, and pop it under the broiler for 2–3 minutes until the top is golden and bubbly as seen in the photo! ⏲️🥨🔥👑
- Serve: Plate it up and enjoy while it’s hot and creamy! 🍽️😋✨
🔥 Pro Tips:
- The “Fresh” Secret: Use a block of Parmesan and grate it yourself! Pre-shredded cheese is coated in potato starch, which can make your sauce grainy. 🧀🛡️💎
- Pasta Water Hack: Save ½ cup of the starchy pasta water before draining. If your sauce gets too thick, add a splash of the water to bring back that perfect silkiness! 💧🍝🎯
