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Chicken & Broccoli Fettuccine Recipe (with Video)

Intermediate, Pasta, Fish-free
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Discover our Chicken & Broccoli Fettuccine Recipe, a International recipe perfect as a main course recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size

Prep 1h10min | Cook 40min


- 2 pounds Chicken breast, thinly sliced
- 0.25 c Olive oil, for seasoning chicken
- 1.5 tsp Kosher salt
- 2 tsp Black pepper
- 2 tsp Garlic powder
- 2 tsp Smoked paprika
- 2 tsp Italian seasoning
- 1 tsp Cumin
- 0.5 tsp Cayenne pepper
- 2 tbsp Olive oil, for cooking chicken
- 1 pound fettuccine pasta
- 0.25 c Unsalted butter
- 0.5 Yellow onion, diced
- 4 clove Garlic, minced
- 0.5 c Chicken Broth
- 3 c Heavy cream
- 0.5 tsp Kosher salt, or to taste
- 2 tsp Black pepper, or to taste
- 1 tsp Garlic powder, or to taste
- 1 tsp Italian seasoning
- 0.25 c pasta water
- 1 c Parmesan cheese, freshly grated
- 0.5 pound broccoli florets
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Preparing the Chicken
1. Clean and pat thinly sliced chicken breast dry. Chicken should be around a ¼-inch thick and even in size.
2. In a bowl, combine and mix olive oil, kosher salt, black pepper, garlic powder, smoked paprika, Italian seasoning, cumin, and cayenne pepper.
3. Add chicken to the bowl and make sure each piece of chicken is fully coated in the spice blend.
4. Place chicken in a plastic zip bag or cover the bowl and refrigerate chicken for at least 1 hour.
Preparing the Pasta
1. After the chicken is done marinating, start preparing the pasta.
2. Cook pasta according to packaging.
3. Boil 1 Pound of Pasta in 4 quarts of water with 2 Tablespoons Kosher Salt until Al-Dente.
4. Save some of the pasta water that was used to boil the pasta for later steps.
Steaming the Broccoli
1. To steam broccoli, bring one inch of water to a boil in a pot.
2. Slice a head of broccoli into individual broccoli florets and add broccoli florets to a steamer basket.
3. Add the steamer basket inside of the pot, place a lid on the pot and steam for about 5 minutes or until broccoli is tender.
Cooking the Chicken
1. Before cooking the chicken, remove it from the refrigerator and let it sit out at room temperature for about 5 minutes.
2. Heat a skillet on medium-high heat.
3. Once the skillet is hot, add in olive oil.
4. Once oil is hot, add in chicken breast and cook for about 3-5 minutes on each side or until chicken is done with an internal temperature of 165 F.
5. Tip: When cooking the chicken breast, you can partially cover with a lid and this will help retain moisture
6. Once chicken is done, remove from skillet and set aside.
Preparing the Sauce
1. In the same skillet that was used to cook the chicken, reduce heat to medium and add in butter.
2. Once butter is melted, add in diced onion, add in a pinch of salt, and cook for about 1-2 minutes.
3. Next, add in minced garlic and cook for about 30 seconds.
4. Then, add in chicken broth, mix in, and bring to a simmer.
5. Begin to scrape up bits at the bottom of the skillet.
6. Once chicken broth is simmering, add in heavy cream.
7. Continuously stir in heavy cream and bring to a simmer.
8. Then, add in salt, black pepper, garlic powder, Italian seasoning and pasta water.
9. Mix in spices and pasta water well.
10. Continuously stir sauce, slightly turn up heat, and bring sauce to a high simmer.
11. Once the sauce is simmering, periodically stir for about 5-7 minutes to thicken the sauce.
Final Steps
1. After the sauce has thickened, reduce heat to low.
2. Add in shredded parmesan cheese and mix in until it is melted.
3. Then, add in cooked pasta and mix in with the sauce on low heat for about 2 minutes.
4. Remove the skillet from the heat.
5. Toss in steamed broccoli and cooked chicken.

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