Shortcut Chicken Broccoli Alfredo
- Serves
- 4 servings
- Prep
- 5 min
- Cook
- 15 min
- Cost
- $19.00
- Nutrition
- 720 cal · 54g protein
- quick
- 20-min
- one-pot
- kid-favorite
- comfort-food
- high-protein
🍳 1 pan · Picky-eater safe bet: cheese · kept by 3 families
Shortcut Chicken Broccoli Alfredo is a Italian weeknight dinner that serves 4 and is on the table in about 20 minutes, for around $19 in groceries. You'll need 1 pan, and the 7 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain cheese works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Steamed rice (20 min)
Contains: Dairy · Gluten— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- 5–6 quart Dutch ovenDon't have one? Amazon →
- 3-quart saucepan with lidDon't have one? Amazon →
- 12-inch locking tongsDon't have one? Amazon →
- ColanderDon't have one? Amazon →
- Instant-read meat thermometerDon't have one? Amazon →
- Silicone spatula & turner setDon't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 1 count rotisserie chicken
- 10 oz fettuccine
- 1 jar Alfredo sauce (15 oz)
- 18 oz broccoli florets
- ¼ cup grated Parmesan cheese
- 1 tsp salt
- 1/2 tsp black pepper
Steps
- Bring a large pot of salted water to a boil. Pull the meat off the rotisserie chicken, discarding skin and bones, and tear it into bite-size pieces (about 3 cups).
- Add the dry fettuccine to the boiling water and cook 9 minutes. Drop the broccoli florets into the same pot for the last 3 minutes so they turn bright green and tender.
- Drain the pasta and broccoli, reserving 1/2 cup of the cooking water, and return everything to the pot over low heat.
- Pour in the Alfredo sauce and add the chicken. Toss 2 to 3 minutes until the chicken is heated through to 165°F and everything is coated, adding splashes of the reserved water if the sauce is too thick.
- Season with pepper and serve topped with Parmesan.
- Picky eater tip: serve plain buttered fettuccine and chicken with the broccoli on the side.
- Make ahead: pull the chicken off the bones and keep it in the fridge up to 2 days; leftovers keep 3 days.
On the side: Steamed rice (20 min)
1 cup long grain white rice
- Rinse the rice. Bring twice as much water as rice to a boil with a pinch of salt, stir in the rice, cover and simmer on low for 18 minutes.
- Take it off the heat, keep the lid on 5 minutes, then fluff with a fork.
Nutrition per serving
- Protein
- 54 g
- Carbohydrates
- 52 g
- Fiber
- 3 g
- Sugar
- 2 g
- Fat
- 28 g
- Saturated fat
- 14 g
- Sodium
- 1,080 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop