Creamy Chicken and Broccoli Alfredo
The enduring appeal of classic Alfredo sauce lies in its simplicity. Featuring a luxurious blend of heavy cream, real butter and freshly grated Parmesan cheese, traditional Alfredo sauce delivers incredibly rich flavor without a lot of fuss. This version builds upon the classic ingredients with the addition of rich cream cheese and fresh garlic. In addition, the heavy cream is replaced with a lighter blend of half & half and chicken broth. The results? A creamy, delicious and easy sauce that appears much more complicated than it actually is. This one is sure to become a new family favorite!
Ingredients
- 1 lb. fettuccine noodles cooked according to package directions*
- 1 rotisserie chicken meat removed and torn into bite-sized pieces
- 12 oz. frozen broccoli florets bag
- 2 tablespoons water
Sauce Ingredients:
- 1 cup butter
- 4 cloves garlic fresh, peeled and finely minced
- 8 oz. cream cheese softened
- 1¼ cup half & half**
- ½ cup chicken broth
- Sea salt to taste
- black pepper to taste
- 1 cup Parmesan cheese freshly grated
- 3 tablespoons fresh parsley chopped
- Additional freshly grated Parmesan cheese to serve
Instructions
- Prepare broccoli by placing florets in a microwave-safe bowl with 2 tablespoons water. Microwave on high until crisp-tender. Cooking time will vary depending on individual microwave ovens, so test after 2 minutes and adjust cooking times accordingly. When finished, drain to remove excess water. Set aside.
- Add butter and garlic to a large saucepan and set heat to medium. Sauté garlic for 1-2 minutes before adding cream cheese, half & half, and chicken broth. Continue cooking while stirring constantly until cream cheese is completely melted.
- Reduce heat to low and continue stirring for about 15 minutes or until sauce thickens. Remove from heat and stir in freshly grated Parmesan cheese. Season with salt and black pepper, to taste.
- Add rotisserie chicken, steamed broccoli, and cooked fettuccine noodles to a large serving bowl. Pour the sauce on top and gently toss until thoroughly combined. Top with chopped parsley and freshly grated Parmesan cheese and serve immediately. Enjoy!
Disclaimer
Some parts of recipe maybe AI-generated.
Notes
*Tip #1: Prepare the fettuccine according to package directions while making the sauce so the noodles are still warm when ready to toss with the other ingredients.
**Tip #2: To prevent curdling, remove half & half from refrigerator when starting this recipe to give it a chance to reach room temperature before adding to the hot saucepan.
Nutrition
Calories: 789kcal (39%)Carbohydrates: 66g (22%)Protein: 51g (102%)Fat: 36g (55%)Saturated Fat: 18g (113%)Polyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.05gCholesterol: 231mg (77%)Sodium: 917mg (40%)Potassium: 602mg (17%)Fiber: 4g (17%)Sugar: 8g (9%)Vitamin A: 1905IU (38%)Vitamin C: 61mg (74%)Calcium: 402mg (40%)Iron: 3mg (17%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
