Creamy Chicken Broccoli Fettuccini

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Creamy Chicken Broccoli Fettuccini

Is it just me, or does December seem to be the shortest month of the year? And question number two who’s looking for a quick and easy pasta recipe?

I have the answer to question two. I am always looking for quick and easy especially this time of year. So I came up with this  quick, easy Creamy Chicken Broccoli recipe the comes together in less than 3o minutes.

That’s right as long as it takes to cook the pasta you can have this restaurant quality meal on your table. Bite tender chicken, crisp tender broccoli, a hint of tomatoes in a garlic light cream sauce and full of Italian flavors, will make this one of the go to recipes, when your craving Italian and  need quick and easy too!!!

3 Tips When Making Creamy Chicken Broccoli Fettuccini

One: when your cooking the chicken for this Creamy Chicken Broccoli Fettuccini don’t overcook it, and be sure the saute pan is big enough to brown the chicken . Okay I know that was two.

Next, always under cook the pasta just a bit this allows for the reheat. And finally always save some pasta water, this step is easily missed.

And let me tell you, the pasta water with all it’s starch is a magical ingredient that thickens the sauce and adds more flavor. I always save more than I need just in case.

Get in the habit of always saving some of the pasta water if your boiling pasta!!

Oh one more thing be sure to deglaze the saute pan. That’s another important step, there’s a lot of flavor in the bottom of the

saute pan be sure to scrape all those brown bits up using a large spoon

If you make this recipe please leave me a comment and please don’t forget to tag me on Instagram. Hearing from you is my favorite part!!!

Ingredients

  • 1 lb. fettuccini
  • 3 boneless skinless chicken breast cut in medium chunks
  • 1/4 cup flour
  • 1 lb. broccoli flowerets
  • 2 cups diced tomatoes
  • 2 cups chopped spinach
  • 2 Tablespoons each butter and extra virgin olive oil
  • 1/2 chopped onion
  • pinch of nutmeg
  • 2 Tablespoons chopped garlic
  • 2 Tablespoons chopped Italian parsley
  • 1 cups reserved pasta water
  • 1 cup chicken stock or wine white
  • 1 cup heavy cream
  • 1 cup parmesan
  • Salt and pepper to taste

Instructions

  1. Cook el dente adding the broccoli the last 3 minutes remove broccoli run under cold water, set aside. And reserve two cups of the pasta water before draining
  2. Salt and pepper chicken chunks dust lightly with the four
  3. Saute the Chicken until golden brown and cooked through about 10 minutes remove and set aside
  4. Add the  tomatoes, garlic and onion saute until tender and just beginning to brown
  5. Deglaze the pan with chicken stock or white wine scraping up all the brown bits at the bottom simmer a few minutes
  6. Add the cream, nutmeg, reserved pasta water and parmesan cheese simmer 15 minutes or until sauce thickens
  7. Return chicken and broccoli add the chopped spinach to saute pan cook just to wilt the spinach
  8. Add the drained fettuccini
  9. Sprinkle with Italian parsley and additional parmesan cheese

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