Fettuccine Alfredo

with Chicken and Broccoli
Probably more American than Italian - but definitely delicious!
2,451 Reviews
Cals 964 · Prot 68 · Carbs 104 · Fat 21
Family-Friendly
Try Hello Chef Now
30 min
Fettuccine Alfredo with Chicken and Broccoli
Probably more American than Italian - but definitely delicious!
2,451 Reviews
Cals 964 · Prot 68 · Carbs 104 · Fat 21
Family-Friendly
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Fettuccine Alfredo
Chicken breast
300 Grams
Shallots
1 Piece
Garlic cloves
2 Piece
Fresh parsley
15 Grams
Olive oil
1 Tbsp
Salt
0.5 Tsp
Cooking cream 4*
100 ML
Salted butter 4*
10 Grams
Chicken stock cube 4*5*9*15*
1 Piece
Water
200 ML
Black pepper
1 Tsp
Grana padano 4*5*
60 Grams
Fettuccine 5*10*
250 Grams
To serve
Broccoli
200 Grams

Allergens

*4 Milk, *5 Eggs, *9 Soya, *15 Celery, *10 Wheat
Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Prep

1 Prep

Wrap the chicken breasts in cling film and place them on a chopping board. Using a rolling pin, bash the chicken breasts until halved in thickness. Peel and finely chop the shallots. Peel and mince the garlic cloves. Finely chop the parsley leaves.
Cook chicken

2 Cook chicken

Heat a non-stick pan over a medium-high heat with a drizzle of olive oil. Once hot, add the chicken breasts with a pinch of salt and cook for 5-7 min on either side until golden and cooked through. Transfer the chicken to a plate and reserve the pan.
Tip! To check if the chicken is cooked, insert a knife into the meat - if the juices run clear, it's ready!
Cook pasta

3 Cook pasta

Meanwhile, bring a large pot of salted water to the boil. Once boiling, add the fettuccine and cook for 8-10 min until 'al dente' or cooked to your liking. Drain and reserve a cup of pasta water.
Make sauce

4 Make sauce

Return the pan to a medium heat with a drizzle of oil. Once hot, add the shallots with a pinch of salt and cook for 3 min. Add the garlic and cook for 1 min further. Add the cream, butter, stock cube and measured water and simmer for 10 min. Season with salt and pepper.
Cook broccoli

5 Cook broccoli

Meanwhile, separate the broccoli into small florets. Cook it in lightly salted boiling water for 5 min or until tender. Drain once cooked.
Serve

6 Serve

Slice the chicken and add it to the Alfredo sauce. Add the drained fettuccine with 50/75/100 ml of reserved pasta water. Add the Grana padano and parsley. Toss. Serve the broccoli on the side.
Tip! The reserved pasta water helps not only to season the dish as it's salty, but the starch in it helps the creamy sauce to stick to the pasta.
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