Chicken Broccoli Alfredo


2 Boneless Skinless Chicken Breasts

Fettucine Pasta

2 Cups Whipping Cream

1 Stick of Salted Butter

3/4 cups of Parmesan Cheese

2 cups of Ramano Cheese

1 Egg

Salt (sprinkle)

Pepper (sprinkle)

Nutmeg (couple of pinches)

Broccoli Head Spears

Whole Milk (for thinning Alfredo Sauce)


Cook chicken breasts fully until the middle is no longer pink, season with salt and pepper. Place fettucine in boiling water and cook until soft, usually 8-10 minutes. Break fettucine in half to better handle noodles. Drain the pasta and set aside. For the Alfredo Sauce, place a pan on the burner on high heat. Add butter (let melt down) and 2 cups of whipping cream to pan and stir. Add the cheeses listed in ingredients and egg yolk to pan and continue to stir. Sprinkle salt, pepper, and nutmeg to the sauce. Add milk to thin out if neccesary. Place broccoli in the sauce and stir until it softens. Remove sauce from burner and place to side. Slice chicken into small pieces. Plate the fettucine and add sauce with broccoli to the pasta. Combine the chicken on top and sprinkle with additional parmesan and romano cheese if desired. Enjoy!

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