Chicken and Broccoli Alfredo

From Scratch in the Pan :chicken broccoli with alfredo sauce and fettucini noodles

Fresh chicken & crisp broccoli florets along with tender fettuccine noodles tossed in a creamy parmesan alfredo sauce.


  • 4 oz   Fresh Chicken (breast or tenders).
  • 3 oz   Crisp Broccoli Florets
  • 8 oz   Fettuccine noodles cooked al dente.
  • 1 cup Heavy cream (36% butterfat).
  • 2 oz   Parmesan Cheese.
  • 1Tsp  Fresh chopped garlic.
  • 1 oz   Whole Butter.


  • Heat butter in 10 inch sautee pan
  • When butter is melted add fresh chicken.
  • ‘Lightly’ sautee chicken on medium heat until thoroughly cooked (165° internal temp)
  • Add broccoli florets and chopped garlic.
  • Quickly sautee until garlic starts to brown.
  • Add heavy cream and allow cream to reduce as it boils.
  • Add parmesan cheese slowly until desired thickness is achieved.
  • Fold in fettuccine noddles and coat them thouroughly with alfredo sauce.

To ‘pre-make’ your Alfredo sauce for a quick and easy sautee special click here.

Serving Suggestions:

Add other garden vegetables for a creamy prima-vera pasta dish.
Use different types of pasta such as penne or bow tie pasta.
Substitute hand cut sirloin steak for a ‘top shelf’ dinner special.

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