Chicken & Broccoli Fettuccine Alfredo
Updated: Apr 3
Fried chicken and broccoli with fettuccine alfredo sauce is the best dish I tasted at Daryl's restaurant with a side slice of garlic toast. Oh my God, I was in heaven, food heaven that is. The chicken was tender and juicy, the broccoli was buttery with just a tender crunch not soggy, and my first time tasting fettuccine and alfredo sauce. I am a sucker for cheese and this was different. It was creamy and smooth and the noodles were al dente but delicious.
You can make this a quick and easy dinner idea by taking some shortcuts. Jarred Alfredo sauce, frozen chicken nuggets, or grilled chicken, cook your fettuccine pasta and broccoli but, why do that, try this easy alfredo sauce recipe it's not hard I promise.
Did You Know!
Alfredo sauce was invented by a man name Alfredo di Lelio in Rome in 1908. It is stated that Alfredo wife had lost her appetite after giving birth, he came up with the famous delicious creamy pasta recipe.
Ingredients Chicken & Broccoli Fettuccine Alfredo
Chicken- I like chicken breast but thighs can work they are juicy too
Broccolli- the vegetable in this dish with a nice crunch not mushy
Fettuccine- the best pasta firm but holds the creaminess of the Alfredo sauce
Alfredo sauce- rich decadent sauce silky smooth and the nutty salty taste from the parmesan cheese
Chicken- Clean and season the chicken with salt, pepper, garlic powder, and onion powder in a large bowl. Prepare the egg and seasoned flour to coat the chicken to prepare to fry.
Cast Iron pan or Dutch oven- Fill deep fryer with oil. Preheat to 350° F. Place chicken in fryer until golden brown, turning frequently. Place on a baking sheet rack to drain excess grease.
Alfredo Sauce- Create a roux with flour and butter. Pour in heavy cream until creamy and thick. Add in grated parmesan cheese grated with a stainless steel grater. Stir until smooth.
Fettuccine Pasta- Cook pasta in boiling salt water to season the pasta. Follow the package instructions. Toss the pasta in the alfredo sauce
Broccoli- steaming raw broccoli using a strainer over boiling water until crisp not mushy (fresh is best) frozen can be used. butter and salt to taste.
Bon Appetit, ENJOY!