Broccoli and Cheese Fettuccine recipe
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- Easy pasta
A super-delicious dish, which combines the classic combination of broccoli and cheese with pasta. It's quick and easy to throw together and tastes fab.
311 people made this
- 1 onion, chopped
- 1 clove garlic, finely chopped
- 2 teaspoons vegetable oil
- 500ml skimmed milk
- 250ml chicken stock
- 3 tablespoons plain flour
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 40g grated Parmesan cheese
- 450g dry fettuccine pasta
- 450g frozen broccoli florets
MethodPrep:20min ›Cook:20min ›Ready in:40min
- In a medium saucepan, heat oil over medium heat. Add onion and garlic; saute until golden brown.
- In a small saucepan, stir together milk, chicken stock, flour, salt and pepper over low heat until smooth and thick. Stir into onion mixture. Continue to cook over medium low heat, stirring frequently, until the sauce is thick. Stir in Parmesan cheese.
- Meanwhile, cook pasta in boiling water. Add broccoli to the pasta for the last several minutes of cooking. Continue cooking until the pasta is al dente.
- Drain the pasta and vegetables and transfer to a large bowl. Toss with sauce. Serve.
Reviews & ratingsAverage global rating:(333)
Reviews in English (264)
I know what the recipe is supposed to accomplish, but it just doesn't do it. When prepared as written, it'll take you forever to get the sauce to thicken and you'll end up losing so much of the sauce that you'll wonder why you bothered. And the sauce is just too bland. I spent as long trying to fix the recipe as I did making it.My basic suggestions are to replace the oil you saute the garlic and onions with "I can't believe it isn't butter". It makes a difference. Secondly, when making the sauce, first add 3 TBL of the butter substitute with the 3 TBL of flour, and heat and whisk it until the butter melts and the flour breaks up. THEN add the milk and the stock, s&p, whisking constantly as you bring the liquid to a boil. By the time it boils, the sauce will have thickened quite well (actually you might need to thin it a bit with more milk and stock) and you'll have made a basic white sauce. Then, add a dash of powdered mustard, red pepper, and garlic (the garlic flavor needs to steep into the mixture a bit better and more "Alfredo" like). I added basic Italian seasonings for fun. And I think I doubled the amount of Parm. cheese.I think most people will be far more pleased with the resulting sauce and it sure is a lot faster to make. Plus, since the sauce you make is a basic white sauce, you can add what you want without messing it up.-08 Jan 2005
i was looking for a way to enjoy one of my favorites, alfredo, without the guilt trip that usually follows. this is the answer!!! this alfredo is creamy and YUMMY!! i used a can of evaporated skim milk, (plus about 1/2 c. skim milk- to equal 2 c.) to give it a little more creaminess. i think it also helps with the thickening, because i didn't have problems like other reviewers. fixing the broccoli with the pasta works great! i've served this with both shrimp and chicken; both get gobbled up quickly! this is a KEEPER!-17 Jan 2004
Fantastic and so easy! I omitted the onion but added 4 more cloves of garlic and some red pepper flakes. Sauted 2 chicken breasts cut into strips with the garlic. Removed the chicken when browned and added flour and a little salt and pepper to taste. Cooked this roux for about 2 min. Then added the broth and 2% milk, brought to slow boil to thicken, added freshly grated parmesan and stirred to melt. Added chicken strips and allowed to heat through. Delicious - I can't imagine making a traditional Alfredo sauce - too heavy! Thank you Dorothy!-09 Oct 2003
20-Minute Broccoli Garlic Fettuccine Alfredo
This ultra-creamy fettuccine alfredo is so comforting it will blow your mind that it comes together in only 20 minutes! Paired with tender broccoli florets and plenty of Parmesan makes for one impressive dinner!
Hiiiiii! Beyond amazing news, guys. I BROUGHT THE CARBS TODAY!
You know what I mean?…the easy-ish, creamy, cheesy, noodle-ish (??) kind with just a TOUCH of green stuff snuck inside to keep that guilt at bay.
Do you see how sneaky I am, guys? Cleverly loading up other-wise guilty stuff with GREEN stuff to make you feel good about yourself and carbs. You’ve gotta love me for that.
Aw, yeaaaa. Clearly, we’re carb-loading it up today in major ninja-style ways. *fist pump*
So I have kind of an embarrassing confession to make: (uhh, seriously when do I not??) Sharing this alfredo with y’all has kinda been on my must-post list since like the beginning of all time on WAHO. I even remember nearly 3 years ago when I was beginning to make plans to start a blog, composing an exhaustive list of recipes that I haaaad to share and this alfredo was at the top of it.
And then…it somehow got pushed to the bottom for THREE YEARS even though I make it on like a weekly basis. **insert O-faced emojii**
It’s true, I am seriously the biggest procrastinator you will ever meet. Today marks the end of the eons-long wait, because we are DOING fettuccine alfredo today!
Expanding-pants size, don’t try to stop me.
We should probably talk about the whole 20-minutes-til-pasta-paradise thing I’ve got going on in the title…it’s TRUE! There’s basically three simple steps to this alfredo: Make pasta. Make alfredo sauce. Saute broccoli with garlic…
Throw it ALL together in your biggest pot and gaze in wonder at the beauuuuuuty.
Guys, it’s literally so CREAMY I might die. There’s so much parmesan-y goodness in every bite. All the tender little broccoli florets with a kick of garlic kinda KILLS me.
A big pile of these creamy alfredo-smothered fettuccine noodles is going to become your happy place. Kinda where your face will want to hang out 24/7. ♥
A fork is a worthy face-shoveling utensil, but your face works just as well. You dig?
This fettuccine alfredo is one of few dishes that I can say with 100% confidence that basically EVERYONE in my family will eat. I throw this chicken in on the side and just like that, I’ve got everyone in the palm of my hand.—Nobody even minds the sneaky broccoli because of all the cheeeeeeese and the creaaaaaaamyness!
And the addicting-ness. It’s real.
As long as super-long Tuesdays exist, there shall be alfredo carbs. And alfredo faceplants. And probably even additional 20 minutes tacked on because you need more, more, MORE!
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Make the Meal
If using microwave: Thoroughly rinse any fresh produce and pat dry. Break broccoli into small pieces with your hands. Combine pasta, &frac13 cup water, Alfredo sauce, cream cheese, garlic salt, broccoli, shredded chicken, ¼ tsp. salt, and a pinch of pepper in provided tray. Cover tray with a damp paper towel. Microwave until chicken is warmed through, 5-8 minutes. Carefully remove tray from microwave. Stir in lemon juice until combined. If sauce is too thick, stir in 1 Tbsp. water. Garnish with Parmesan. Bon appétit! If using oven: Preheat oven to 375 degrees. Thoroughly rinse any fresh produce and pat dry. Break broccoli into small pieces with your hands. Combine pasta, &frac13 cup water, Alfredo sauce, cream cheese, garlic salt, broccoli, shredded chicken, ¼ tsp. salt, and a pinch of pepper in provided tray. Cover with foil. Place tray on a baking sheet and bake covered in hot oven until chicken is heated through, 15-20 minutes. Carefully remove tray from oven. Stir in lemon juice until combined. If sauce is too thick, stir in 1 Tbsp. water. Garnish with Parmesan. Bon appétit!
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HOW TO MAKE ONE POT BROCCOLI FETTUCCINE ALFREDO RECIPE
- Heat the olive oil and garlic in a large skillet pan over medium high heat. Make sure that whatever pan you use that it has a lid.
- Add the chicken broth, heavy cream, seasonings, and fettuccine noodles to the pot. Remember to break the fettuccine noodles in half before putting them into the pot.
- Bring this to a boil. Cover with the lid and reduce heat to low. Cook for 20 minutes.
- Mix in the parmesan cheese and steamed broccoli.
Easy Fettuccine Alfredo With Broccoli
We’re going to finish of our March Meatless Monday series with some more comfort food, Easy Fettuccine Alfredo With Broccoli.
Who doesn’t like Fettuccine Alfredo? Seriously, I don’t think I’ve ever met someone who isn’t a fan. I mean, what’s not to like. It’s creamy, cheesy, and delicious, aaaaaaaand, slurpy fettuccine noodles are just plain fun to eat.
This version of fettuccine Alfredo with broccoli is one of my favorites because it’s meatless, so Meatless Monday approved, it’s made with half and half rather than heavy cream, so you don’t need to be rolled away from the table after eating it, and it takes almost zero time and effort to make.
Two pots, 20 minutes, no knives required. Win, win, win.
Oh and did I mention it’s delicious too? Broccoli and Alfredo were made for each other and this particular Alfredo sauce is fantastic. It’s slightly garlicky, cheesy, and just the perfect level of not-too-rich.
- 250 grams Penne pasta , or any other small pasta
- 200 grams Broccoli , cut into florets
- 2 cloves Garlic , grated
- 1/4 cup Britannia Cream Cheese
- 1/2 cup Fresh cream , (plain or any flavour of your choice)
- 1/2 cup Milk
- 1 tablespoon Dijon Mustard
- Salt and Pepper , to taste
- 1/4 cup Parmesan cheese , grated
- Dill leaves , or basil herb for flavour
- Extra Virgin Olive Oil , for cooking
Easy Chicken Fettuccine Alfredo
Can I use canned chicken in this recipe?
You can. While I&rsquom not a huge fan of canned chicken, I also do know that it&rsquos another great way to save on time. If you really don&rsquot have the time to cook up raw chicken, you can substitute out for the canned chicken easily enough.
Just know that canned chicken usually is more shredded than chunked so that is something that you have to think about as far as texture goes. The flavor might be a little bit different as well but it&rsquos still going to have that core flavor that the recipe provides.
Is there a way to make this recipe gluten-free?
There is always a way! You&rsquoll need to make certain that the ingredients that you&rsquore using are gluten-free in their own right, but I know for a fact that you can always find noodles at the store that are gluten-free without an issue.
And while we don&rsquot eat gluten-free in our house, let me know what you think after you make it!
What other vegetables could be added to this dish?
If you don&rsquot have broccoli fans in your house, you can swap out for a different vegetable if you like. Peppers, spinach, kale or even carrots could be a super fun addition, too.
And if you&rsquore going to use broccoli, my favorite is to use a head of fresh broccoli as the frozen broccoli can release some excess water into the recipe at times.
How to store leftovers
Leftovers might be a thing for this recipe, but then again, it&rsquos so good there might not be any left! However, if you find that you have leftovers, just store them in the fridge in an airtight container. It should keep for the next couple of days without issues and it&rsquos actually really good warmed up as well.
Serve it with a slice of bread and butter or just heat it up and enjoy!
Are you ready for this delicious recipe? I&rsquom so excited to share it with you!
Broccoli Chicken Alfredo Fettuccine
Once you make this scrumptious chicken alfredo recipe once, your family will beg you to make it over and over again! Perfect for fall weather or a hearty meal during the winter, this simple recipe will have you knowing without a doubt that it’s going to be a hit every single time.
As you can see, this recipe is quite lovely. With delicious noodles, chunks of chicken and even some veggies tossed in, it’s a great dish for a family on the go or someone looking for a simple but hearty meal.
And what I love best about this dish is that if you happen to have some leftover, it tastes even better the very next day, too!
All you need to do is gather up the ingredients and you’ll be chowing down in no time at all. Let’s get started!
How to Make Chicken Alfredo Fettuccine with Broccoli
Some of the ingredients you will need to make this Chicken Alfredo Fettuccine is in this picture below. However, I have the full ingredients and recipe to print out towards the bottom of the page.
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Chicken Alfredo Fettuccine Recipe
This recipe only calls for a few ingredients and if you use pre-cooked chicken it can be done in 15 minutes.
- 1 lb Fettuccine Pasta
- 12 oz bag Frozen Broccoli
- 1-2 Cups Cooked Chicken (Chopped)
- 2 Cups Heavy Cream
- 4 Tablespoons Butter
- 1-2 Tablespoons Minced Garlic
- 1 Cup Grated Parmesan Cheese
- Salt & Pepper to Taste
Start by cooking the pasta according to the package directions, drain it and set it aside.
Next, in a skillet or saucepan, melt the butter and add the garlic. Stir it and cook it for about 1 minute.
Then mix in the parmesan cheese and heavy cream.
Cook that over medium heat until it starts to bubble, reduce the heat to low and simmer for about 5 minutes.
While that is simmering, cook your broccoli according to the package directions.
In a casserole dish add the fettuccine, layer the broccoli and chicken over the
pasta then pour on the alfredo sauce.
Ahhhhhh don’t you love creamy alfredo sauce?
Mix everything up well and enjoy it with your family!
Doesn’t it look so delicious?! Big enough to feed a large family and have leftovers!
Chicken Alfredo Fettuccine
Broccoli Chicken Alfredo Fettuccine
Chicken Alfredo Recipes
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Fettuccine Alfredo Recipe, with Broccoli – 9 Points
Treat your family to a delicious and healthy Italian dinner, and while still staying on track with your Weight Watchers goals, by trying out this easy Fettuccine Alfredo Recipe with Broccoli!
By making a few small substitutions, and adding in a veggie, we raised the fiber and protein while lowering the fat and calories. And it’s just as creamy and fabulous and the traditional fettuccine Alfredo recipes you’ve tried before.
Each serving has 9 Points, which is not bad for a nicely sized 1 1/2 cup serving. At most restaurants, that dish would cost you about 25-38 Points, making this low calorie fettuccine recipe is a pretty darn good swap.
So the next time you are craving some creamy Italian pasta, try out this slimmed down version instead of throwing caution to the wind, and hitting up your fave Italian bistro.
How to make Chicken Fettuccine Alfredo from scratch:
Dice the chicken into bite sized cubes and season with salt and pepper.
Cut the cream cheese into large cubes.
Chop the broccoli into bite-sized pieces.
In a large sauce pan, boil water and cook the fettuccine according to the package directions, then drain.
At the same time, in a large frying pan, cook and stir the chicken until cooked through, about 5 minutes.
Mix in the cream cheese and butter, stirring until cream cheese and butter are melted.
Add in the milk, Parmesan cheese, jarred minced garlic, salt and pepper. Cook and stir for 3 minutes or until thickened.
Add the chopped broccoli and cook over medium heat for 5 minutes.
Stir in the fettuccine and cook until warmed through, about 2 minutes. Serve and Enjoy!
Chicken Alfredo with Broccoli and Fettuccine for Two