Fettuccini Alfredo With Chicken & Broccoli Recipe

Bring a large pot of water to a rolling boil. Add 1 teaspoon salt per quart of water (use about 4 quarts). Add the fettuccine and cook according to package instructions until just al dente (usually 8–10 minutes).

During the last 3 minutes of the pasta cooking time, add the broccoli florets to the pot to blanch them together with the pasta. This saves a separate pan and yields tender-crisp broccoli.

Reserve 1 cup of the starchy pasta cooking water, then drain pasta and broccoli in a colander and set aside.

While the water heats, pat the chicken breasts dry and season both sides with 1 teaspoon salt and 1 teaspoon black pepper.

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. When shimmering, add the chicken breasts and cook 5–7 minutes per side until golden brown and an instant-read thermometer inserted into the thickest part reads 165°F (74°C).

Rest and Slice

Transfer chicken to a cutting board and let rest 5 minutes, then slice into 1/2-inch strips or bite-size pieces. Keep warm.

In a large heavy skillet or sauté pan over medium heat, melt 6 tablespoons unsalted butter. Add the minced garlic and cook 30–45 seconds until fragrant—do not brown.

Sprinkle 1 teaspoon all-purpose flour over the butter and garlic and whisk for 30 seconds to make a light roux; this helps the sauce thicken and remain stable.

Gradually whisk in 1 cup whole milk and 1 cup heavy cream, bringing the mixture to a gentle simmer. Reduce heat to low and simmer 3–4 minutes, whisking, until the sauce begins to thicken slightly.

Stir in 1 cup grated Romano and 1 cup grated Parmesan a handful at a time, whisking until smooth and melted. If the sauce becomes too thick, add reserved pasta water 1–2 tablespoons at a time to reach desired consistency.

Season the sauce with 1 teaspoon salt (taste and adjust), a pinch of freshly grated nutmeg, and black pepper to taste. Keep sauce over very low heat—do not let it boil vigorously or the cheeses may separate.

Add the drained fettuccine and blanched broccoli to the skillet with the Alfredo sauce. Toss gently using tongs or two forks to coat the pasta and broccoli evenly. If needed, add reserved pasta water, 1–2 tablespoons at a time, to loosen the sauce so it clings to the pasta.

Add the sliced chicken to the pan and toss gently to combine and warm through for 1 minute.

Garnish and Serve

Taste and adjust seasoning with additional salt and pepper if needed. Sprinkle chopped fresh parsley and extra grated Romano or Parmesan over each serving. Serve immediately while hot.