Food: Broccoli Chicken Fettuccine Alfredo


Photo and recipe credit: Natalie

Chicken Alfredo filled with broccoli and chicken which is all best served hot/warm

Jashawn Banks, Editor/Writer


  • 1 pound fettuccine pasta
  • 2 heads of broccoli, chopped, about 3-4 cups
  • (4) 6-oz boneless skinless chicken breasts, cut into 1″ cubes
  • 3 cloves of garlic, grated or finely minced
  • 1 cup grated parmesan cheese, plus more for garnish
  • 2 tablespoons olive oil
  • salt and pepper
  • Ragu Chicken Alfredo Sauce


    First, heat a large skillet over medium high heat with 1 tablespoon of olive oil.  Then add the broccoli, season with a pinch of salt and pepper, and cook the broccoli uncovered for 4 minutes until bright green or until the water has evaporated, and the broccoli is crisp tender. Then grab a bowl and fill it with water and a drizzle of salt, when the water starts to boil add the fettuccine. while that’s cooking heat another tablespoon of olive oil, and cook the chicken that is seasoned with salt and pepper. Cook about 5-7 minutes, or until the chicken is golden brown and cooked thru, turning the chicken several times. Transfer the cooked chicken to the same bowl as the broccoli. When the pasta is done cooking, add the cooked pasta to the skillet with the cooked chicken and broccoli, and slowly add the Ragu chicken Alfredo sauce to the mix. Serve warm, topped with garlic, grated or finely minced .


This is best served with freshly made Garlic bread.