Fettuccine Alfredo with Steamed Broccoli and Grilled Chicken
Fettuccine Alfredo with Steamed Broccoli and Grilled Chicken
Savor this quick and easy pasta recipe from Tia Mowry at Home.
  • Difficulty Level Easy
  • Technique Sauteing
  • Preparation Time 25 minutes
  • Cooking Time 50 minutes
  • Yield 6 - 8 servings
  • Broccoli:
  • 1 tablespoon Kosher Salt
  • 3 cups Broccoli florets 
  • Fettuccine:
  • 4 tablespoons plus 1 teaspoon
  • 2 small heads Cauliflower, chopped into florets (about 2½ pounds)
  • 6 tablespoons Unsalted Butter 
  • 6 cloves Garlic, minced 
  • 1 cup Milk 
  • ¼ teaspoon freshly grated Nutmeg 
  • ¼ teaspoon freshly Ground Black Pepper
  • 1 cup Heavy Cream 
  • 1 cup grated Parmesan
  • 1-pound Fettuccine
  • Chicken:
  • Two 6-ounce boneless skinless Chicken breasts
  • ¼ teaspoon Kosher Salt 
  • ⅛ teaspoon freshly Ground Black Pepper 
  • Nonstick cooking spray, for spraying the grill pan
  1. For the broccoli: Bring a large pot of water to a boil over medium-high heat and add the salt. Blanch the broccoli in the boiling water until bright green and crisp-tender, about 3 minutes
  2. Drain immediately and set aside
  3. For the fettuccine: Fill a large stockpot three-quarters full with water and add 3 tablespoons of the salt
  4. Bring to a boil over medium-high heat. Add the cauliflower and cook until very soft, 13 to 15 minutes. Drain and set aside
  5. Melt 3 tablespoons of the butter in a large skillet over low heat. Add the garlic and sauté until soft and fragrant, 2 to 3 minutes. Transfer to a food processor
  6. Working in 2 batches, add the cauliflower to the food processor with about 1/2 cup of the milk each time Puree until very smooth, about 1 minute
  7. Add the remaining 3 tablespoons butter to the skillet, then add the cauliflower mixture, nutmeg, pepper and 1 teaspoon salt
  8. Add the heavy cream and cook over low heat until heated through, 2 to 3 minutes. Add 3/4 cup of the Parmesan and cook, stirring, until melted. Keep warm until ready to serve
  9. Bring a large pot of water to a boil over medium-high heat; add the remaining 1 tablespoon salt. Cook the fettuccine according to the package directions. Drain and keep warm
  10. For the chicken: Meanwhile, heat a grill pan over high heat
  11. Sprinkle the chicken on both sides with the salt and pepper. Spray the grill pan with cooking spray. Cook the chicken on both sides until golden brown and grill marks appear, 4 to 6 minutes per side. Let rest for 5 minutes, then cut into slices
  12. Combine the fettuccine and sauce in a large bowl, stirring until the pasta is coated. Toss with the broccoli and sliced chicken
  13. Serve immediately, sprinkled with the remaining 1/4 cup Parmesan

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