Restaurants›Toucan Charlie's Buffet & Grille›Chicken Broccoli Alfredo Recipe

Chicken Broccoli Alfredo Recipe

Inspired by Toucan Charlie's Buffet & Grille
Time40m
Serves4

Breast of chicken and broccoli sautéed with fettuccine noodles in a light cream sauce

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Ingredients

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Pasta & Main

Sauce

Seasoning & Cooking

Method

Pasta & Main

1

Cook pasta

Bring a large pot of water to a rolling boil. Add 1 tablespoon salt. Add the fettuccine and cook until just al dente according to package instructions (about 10–12 minutes). Reserve 1 cup of pasta cooking water, then drain the pasta and set aside.

2

Prepare chicken

While the pasta cooks, slice the chicken breast into 1/2-inch strips or bite-size pieces. Season lightly with 1/2 teaspoon of the salt and 1/2 teaspoon of the black pepper.

3

Cook chicken

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. When hot, add the chicken in a single layer and cook 3–4 minutes per side until golden and cooked through (internal temperature 165°F / 74°C). Remove chicken to a plate and tent loosely with foil.

4

Blanch broccoli

In the same boiling water used for pasta (add more if needed), blanch the broccoli florets 1–2 minutes until bright green and crisp-tender. Immediately transfer to an ice bath or rinse under cold water to stop cooking. Drain and set aside.

Sauce

5

Sauté garlic

Lower the heat to medium. In the same skillet used for chicken, add 1 tablespoon olive oil and 3 tablespoons butter. When butter melts, add the minced garlic and cook 30–45 seconds until fragrant but not browned.

6

Make roux

Sprinkle 1 tablespoon flour over the garlic-butter mixture and cook, stirring constantly, for 1 minute to remove the raw flour taste.

7

Add liquids

Gradually whisk in 1 cup chicken broth until smooth, then whisk in 1 cup heavy cream. Bring to a gentle simmer, stirring frequently, and let thicken for 3–4 minutes.

8

Finish sauce

Reduce heat to low. Whisk in 1 cup grated Parmesan until melted and smooth. Season with 1 teaspoon salt, remaining 1/2 teaspoon black pepper, and a pinch of nutmeg if using. Taste and adjust seasoning. If sauce is too thick, whisk in reserved pasta water 1–2 tablespoons at a time until desired consistency is reached.

Combine & Serve

9

Combine pasta, chicken, broccoli

Add the drained fettuccine, cooked chicken, and blanched broccoli to the skillet with the sauce. Toss gently with tongs or two forks to coat everything evenly. If needed, add up to 1/2 cup reserved pasta water to loosen the sauce so it clings to the pasta.

10

Finish and garnish

Stir in 1 tablespoon butter for sheen (optional). Adjust seasoning with more salt and pepper if necessary. Sprinkle chopped fresh parsley over the top and serve immediately, passing extra grated Parmesan at the table.