I don’t know anyone who doesn’t love this classic dish. In fact, my niece orders it every time it’s on a menu. This recipe is my spin on the rich, velvety classic. For the more traditional Alfredo sauce served in restaurants, leave out the sherry and double the amount of Parmesan cheese.
You can also change up the recipe by substituting shrimp for the chicken or by just using vegetables. You can replace broccoli with any sautéed or grilled vegetable, or combination of vegetables. For a creamy pesto sauce, leave out the sherry and stir ¼ cup prepared pesto into the sauce before adding to the pasta. Or, just make the noodles and the sauce with no additions for a delicious Fettuccini Alfredo.
Chicken and Broccoli Fettuccine Alfredo
- ½ cup plus 2 tablespoons butter, divided
- 2 tablespoons extra virgin olive oil
- 3 boneless, skinless chicken breasts
- ½ teaspoon salt
- ½ teaspoon black pepper, divided
- 4 cloves garlic, minced, divided
- 1 pound broccoli, cut into florets
- ¼ cup water
- 1-pound box fettuccine
- 1 cup heavy cream
- 3 tablespoons dry sherry
- ⅓ cup chopped fresh parsley, plus extra for serving
- 2 egg yolks
- ½ cup grated Parmesan cheese, plus extra for serving
Melt 2 tablespoons of the butter with the olive oil in a heavy skillet over medium heat. Cut the chicken into bite-size cubes and sprinkle with salt and ¼ teaspoon of the pepper. Saute the chicken in the skillet for 4-5 minutes or until cooked through and golden brown. Set aside. Add 2 cloves of the garlic and the broccoli to the skillet. Cook, stirring constantly, for 2 minutes. Add the water, cover, and steam until the broccoli is crisp-tender. Remove the broccoli from the skillet and set aside with the chicken.
Cook the pasta as directed on the package.
While the pasta is boiling, place the remaining ½ cup butter, cream, sherry, parsley, remaining 2 cloves garlic, and the remaining ¼ teaspoon pepper in a small saucepan over medium-low heat. Bring just to the boiling point. Put the egg yolks in a small bowl and whisk to smooth. Quickly whisk ¼ cup of the hot cream mixture into the yolks. Once combined, whisk the tempered yolk mixture into the saucepan. Whisk constantly to ensure the yolks don’t scramble. Cook for 3 minutes, stirring frequently. Make sure the sauce does not come to a boil.
Combine the chicken, broccoli, and sauce . Add the cheese and stir to coat the pasta. Transfer to a serving dish and sprinkle with additional Parmesan cheese and fresh parsley. Serve immediately.