Chicken Broccoli Fettucini Alfredo

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Prep Time: 50 minutes
Cook Time: 20 minutes
Servings: 2
Calories: 1040kcal

Ingredients

Alfredo

  • 2 cups Broccoli cut into small bite-sized florets
  • 8 oz Chicken breast boneless skinless butterflied
  • 1 tsp Extra-virgin olive oil
  • 1 cup Heavy cream
  • 4 oz Fettuccine pasta
  • 1/4 cup Parmesan cheese shredded
  • 1 TBSP Fresh parsley chopped

Wedge Salad

  • 2 slices Bacon chopped
  • 1/2 head Iceberg lettuce trimmed and cut into wedges
  • 2 TBSP Blue Cheese Dressing
  • 6 Grape tomatoes quartered
  • 2 TBSP Crumbled blue cheese
  • 2 TBSP Red onions shaved

Seasoning

  • Salt to taste
  • Black pepper to taste

Sparkling Chia Pineapple Agua Fresca

  • 1 cup Pineapple juice
  • 1 tsp Chia seeds
  • 16 oz Sparkling water
  • 2 tsp Honey (optional, adjust to taste)
  • 1 tsp Lime juice
  • Ice cubes as needed
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Instructions

  • Prepare the ingredients as instructed above.
  • Place the bacon in a pan over medium low heat. Cook until golden brown then set aside on paper towels.
  • Bring a pot of water to a boil. Add salt to the water and cook broccoli until tender. Drain well and set aside.
  • Season the chicken with salt and pepper and drizzle with olive oil.
  • Heat a grill or grill pan over medium heat. Grill the chicken on both sides until it reaches an internal temperature of 165°F (74°C). Set aside.
  • In a pan over medium heat, add in heavy cream and simmer until creamy. Add half of the Parmesan cheese and whisk until smooth.
  • In a separate pot, bring water to a boil. Salt the water and cook the fettuccine pasta according to package instructions.
  • Drain the pasta, reserving 1/2 cup of the pasta water.
  • Add pasta, grilled chicken, and broccoli to the Alfredo sauce. Toss to coat. Add reserved pasta water as needed for creaminess. Garnish with remaining Parmesan and parsley.
  • Combine all the ingredients for the agua fresca. Stir well and serve over ice.
  • Portion the iceberg lettuce, top with dressing, tomato, blue cheese, bacon, and onion.
  • Serve the fettuccine Alfredo with wedge salad and sparkling chia pineapple agua fresca.

Nutrition

Calories: 1040kcal | Carbohydrates: 80g | Protein: 46g | Fat: 62g | Saturated Fat: 34g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 17g | Trans Fat: 0.1g | Cholesterol: 275mg | Sodium: 640mg | Potassium: 1520mg | Fiber: 8g | Sugar: 28g | Vitamin A: 3707IU | Vitamin C: 107mg | Calcium: 271mg | Iron: 4mg

Chicken Broccoli Fettucini Alfredo

No ratings yet
Print Recipe Pin Recipe
Prep Time 50 minutes
Cook Time 20 minutes
Servings 2
Calories 1040 kcal

Ingredients
 
 

Alfredo

  • 2 cups Broccoli cut into small bite-sized florets
  • 8 oz Chicken breast boneless skinless butterflied
  • 1 tsp Extra-virgin olive oil
  • 1 cup Heavy cream
  • 4 oz Fettuccine pasta
  • 1/4 cup Parmesan cheese shredded
  • 1 TBSP Fresh parsley chopped

Wedge Salad

  • 2 slices Bacon chopped
  • 1/2 head Iceberg lettuce trimmed and cut into wedges
  • 2 TBSP Blue Cheese Dressing
  • 6 Grape tomatoes quartered
  • 2 TBSP Crumbled blue cheese
  • 2 TBSP Red onions shaved

Seasoning

  • Salt to taste
  • Black pepper to taste

Sparkling Chia Pineapple Agua Fresca

  • 1 cup Pineapple juice
  • 1 tsp Chia seeds
  • 16 oz Sparkling water
  • 2 tsp Honey (optional, adjust to taste)
  • 1 tsp Lime juice
  • Ice cubes as needed

Instructions
 

  • Prepare the ingredients as instructed above.
  • Place the bacon in a pan over medium low heat. Cook until golden brown then set aside on paper towels.
  • Bring a pot of water to a boil. Add salt to the water and cook broccoli until tender. Drain well and set aside.
  • Season the chicken with salt and pepper and drizzle with olive oil.
  • Heat a grill or grill pan over medium heat. Grill the chicken on both sides until it reaches an internal temperature of 165°F (74°C). Set aside.
  • In a pan over medium heat, add in heavy cream and simmer until creamy. Add half of the Parmesan cheese and whisk until smooth.
  • In a separate pot, bring water to a boil. Salt the water and cook the fettuccine pasta according to package instructions.
  • Drain the pasta, reserving 1/2 cup of the pasta water.
  • Add pasta, grilled chicken, and broccoli to the Alfredo sauce. Toss to coat. Add reserved pasta water as needed for creaminess. Garnish with remaining Parmesan and parsley.
  • Combine all the ingredients for the agua fresca. Stir well and serve over ice.
  • Portion the iceberg lettuce, top with dressing, tomato, blue cheese, bacon, and onion.
  • Serve the fettuccine Alfredo with wedge salad and sparkling chia pineapple agua fresca.

Nutrition

Calories: 1040kcalCarbohydrates: 80gProtein: 46gFat: 62gSaturated Fat: 34gPolyunsaturated Fat: 6gMonounsaturated Fat: 17gTrans Fat: 0.1gCholesterol: 275mgSodium: 640mgPotassium: 1520mgFiber: 8gSugar: 28gVitamin A: 3707IUVitamin C: 107mgCalcium: 271mgIron: 4mg
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