Chicken Fettucine Alfredo
A deliciously easy and colorful take on a classic favorite of Chicken Fettuccini Alfredo! Fettuccini pasta drenched in a garlicky creamy sauce and enjoyed with cooked chicken and broccoli. This dish will be a crowd pleaser!
Ingredients
- ¼ cup butter
- ½ pound chicken breast
- 1 package fettucine noodles
- 2 cups broccoli florets
- 2 bouillon cubes
- 4 cloves garlic minced
- 2 cups heavy cream
- 1 cup milk
- ¼ teaspoon white pepper
- ¼ teaspoon salt
- 1½ cups grated Parmesan cheese
Instructions
- Cook fettuccini noodles according to instructions on the box.
- In a medium skilled sear the chicken breast until cooked, add salt and pepper on each side. (You can butterfly the chicken by cutting it in half vertically if you choose to make it thinner. I pounded the chicken so that it would tenderize but that is optional)
- In a large sauce pan or skillet over medium heat melt the butter. Add garlic, sauté’ for about a minute then add in the heavy cream, milk, pepper, bouillon cubes and salt. Bring to a low boil and reduce heat to medium low and simmer for 8 minutes.
- Add in the parmesan cheese and continue to simmer for another 2 minutes.
- Then, add in your strained pasta to the skillet and mix in the sauce, gently. Add in steamed broccoli and lay your sliced chicken on top. Enjoy!!