Chicken Broccoli Alfredo
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Creamy fettuccine Alfredo tossed with tender chicken thighs and fresh broccoli florets in a rich butter and Parmesan sauce. The classic combination is elevated with a touch of white wine and garlic. A quick, satisfying Italian dinner that feels indulgent.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1.5 lbs. boneless (skinless chicken thighs)
- 3 tablespoons water (separated)
- 1 teaspoon salt (separated)
- ½ teaspoon ground pepper
- 1 cup + 2 tablespoons finely grated parmesan
- 8 oz. uncooked fettuccine noodles
- 4 cups broccoli florets (chopped into bite sized pieces)
- 1 teaspoon garlic powder
- ¼ cup unsalted butter (separated)
- ¼ cup dry white wine (we used chardonnay)
- 2 tablespoons all-purpose flour
- 1 cup 2 % milk
- 1 cup starchy pasta water
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 906mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 531mg
- Calcium
- 294mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 906MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.