Possibly the ultimate comfort food in its creamy, cheesy goodness, fettuccine alfredo is a fantastic recipe to have in your back pocket. This version uses broccoli and chicken to add a bit of protein and nutrients to this classic pasta dish.
Prep Time:15 minutes
Cook Time:35 minutes
Total Time:50 minutes
8 ounces fettuccine
3 cups chopped broccoli florets
8 ounces boneless, skinless chicken breasts, cut into 1-inch pieces
Salt and freshly ground black pepper
1 tablespoon olive oil
2 tablespoons unsalted butter
3 garlic cloves, minced
3 tablespoons all-purpose flour
2 1/2 cups whole milk
2 cups shredded Italian blend cheese
4 ounces mascarpone cheese, room temperature
Preheat the oven to 375 degrees F. Lightly coat a 9 x 13-inch baking dish with cooking spray.
Bring a large pot of water to a boil. Add the fettuccine and cook until almost al dente. Add the broccoli and cook for 1 to 2 minutes, until the pasta is al dente and the broccoli is crisp-tender. Drain and return to the pot.
While the pasta is cooking, season the chicken with salt and pepper. In a large skillet, heat the oil over medium-high heat, add the chicken, and sauté until fully cooked. Add the chicken to the pasta/ broccoli mixture.
Melt 2 tablespoons of the butter in a medium saucepan over medium heat, add the garlic, and cook for 30 seconds, being careful not to burn it. Whisk in the ﬂour to form a roux. Cook for 30 seconds, then whisk in the milk and cheeses and continue whisking until the sauce thickens about 5 minutes.
Pour the sauce over the pasta, broccoli, and chicken and stir to combine. Pour the mixture into the baking dish.
Bake for 15 to 20 minutes until golden brown and bubbling. Let cool for 10 minutes and serve.