Things You'll Need
Saucepan, 4 quart
8 ounces fettuccine
1 to 2 teaspoons olive oil
1 pound chicken breast
1/2 cup chicken broth
1 cup half-and-half
1/4 cup Parmesan cheese, grated
1/2 half medium onion, diced
2 cloves garlic
1 to 2 tablespoons vegetable oil
1 to 2 teaspoons olive oil
4 tablespoons flour
2 cup broccoli flowerets, cooked
Alfredo sauce enhances the flavor of both chicken and pasta, making it the ideal sauce for delicious chicken Alfredo fettuccine. Although you can use pre-made Alfredo sauce as a quick substitute, if you try homemade Alfredo sauce, you'll never go back to sauce in the jar again. Making your own sauce in the same pan with the chicken is easier than you may think and puts you in control of the ingredients.
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Bring 2 quarts of water and 1 teaspoon of salt to a rapid boil over medium heat. Add the fettuccine to the water and return it to a boil. Stir the pasta to prevent it from clumping. Cook for 10 to 12 minutes or until the pasta reaches the consistency you prefer. Many prefer pasta cooked al dente, where the noodles are tender, but firm in the center.
Drain the noodles and place them in a covered bowl to keep warm while you prepare the sauce. Drizzle with olive oil to keep the pasta from sticking together.
Saute the chicken and onion in the vegetable oil in a large skillet over medium heat until the chicken is cooked and no longer pink and the onion is translucent. Add the garlic and saute for an additional minute to cook the garlic.
Add the flour to the chicken mixture and stir to coat the chicken pieces; the flour and oil form a thick, creamy paste. If the paste is stiff, or all the flour is not absorbed into the oil, add enough oil to create a creamy paste. Bubble for 1 minute to cook the flour.
Pour cold chicken broth and half-and-half into the skillet, stirring constantly. Bring the mixture to a boil as you continue to stir. Reduce the heat and simmer for 2 minutes, stirring constantly, until the sauce thickens. Milk products scorch easily and must be watched carefully and stirred frequently to prevent burning.
Add the Parmesan cheese and stir until the cheese melts and the sauce is creamy.
Add the broccoli flowerets to the mixture and stir to mix thoroughly.
Pour the Alfredo sauce and chicken mixture over the cooked fettuccine noodles and toss to mix thoroughly. Serve hot with a fresh garden salad.
Substitute a cup of peas for the broccoli, if preferred. For a low-fat version, substitute low-fat milk for the half-and-half. Freshly grated Parmesan cheese adds robust flavor, but you can use pre-grated cheese from the grocery store, if preferred.
Do not add hot liquids to the flour paste as it will cause lumps to form in the sauce.