Best 8 Chicken And Broccoli Fettuccini Skillet Dinner Recipes
Looking for a quick and easy weeknight meal that the whole family will love? Look no further than this chicken and broccoli fettuccine skillet dinner! This flavorful dish is made with tender chicken, crisp-tender broccoli, and a creamy Alfredo sauce, all tossed together with fettuccine noodles and finished with a sprinkle of Parmesan cheese. Best of all, it can be on the table in just 30 minutes, making it a lifesaver on busy weeknights.
Let's cook with our recipes!
CHICKEN BROCCOLI FETTUCCINE
"My family loves pasta, but often the sauces are loaded with calories, so I came up with this. The soup, milk and cheese are much lighter, yet taste just as rich. I make it often on busy days and it's always a hit." Debbie Maier - Lynden, Washington
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a Dutch oven, cook fettuccine according to package directions, adding the broccoli during the last 5 minutes of cooking., Meanwhile, sprinkle chicken with salt and pepper. In a large nonstick skillet, saute the chicken, onion and mushrooms in oil until chicken is no longer pink. Remove from the heat; set aside., Drain fettuccine; stir in the soup, milk and reserved chicken mixture. Cook and stir over low heat until heated through. Sprinkle with cheese.
Nutrition Facts : Calories 398 calories, Fat 9g fat (3g saturated fat), Cholesterol 74mg cholesterol, Sodium 637mg sodium, Carbohydrate 44g carbohydrate (8g sugars, Fiber 4g fiber), Protein 35g protein. Diabetic Exchanges
BROCCOLI CHICKEN FETTUCCINE
I served this with Chive Garlic Bread from the April/May 2001 issue, and my finicky-eating, 6-year-old grandson absolutely loved it! -Elaine Mizzles Ben Wheeler, Texas
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- Cook fettuccine according to package directions. Meanwhile, in a large skillet, saute chicken and onion in butter until chicken is no longer pink. Add garlic; cook 1 minute longer., Stir in the soup, broth, broccoli, mushrooms, onion powder and pepper. Bring to a boil. Drain fettuccine; add to chicken mixture and heat through. Sprinkle with cheese.
Nutrition Facts : Calories 657 calories, Fat 27g fat (12g saturated fat), Cholesterol 113mg cholesterol, Sodium 2200mg sodium, Carbohydrate 60g carbohydrate (7g sugars, Fiber 7g fiber), Protein 43g protein.
CHICKEN AND BROCCOLI ALFREDO WITH FETTUCCINE
Also delicious with sliced grilled chicken!
Provided by Food Network
Categories main-dish
Time 35m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Melt Butter in large nonstick skillet over medium-high heat and cook chicken, in batches if necessary, stirring occasionally, until chicken is thoroughly cooked. Remove chicken and set aside. Stir Sauce and broccoli into same skillet. Bring to a boil over medium-high heat. Reduce heat to low and simmer covered, stirring occasionally, until broccoli is heated through, about 5 minutes. Stir in chicken and cook, stirring occasionally, until heated through, about 2 minutes. Serve over hot fettuccine and sprinkle, if desired, with grated Parmesan cheese.
CHICKEN AND BROCCOLI ALFREDO RECIPE BY TASTY
Here's what you need: salt, penne pasta, broccoli floret, olive oil, boneless, skinless chicken breasts, pepper, butter, garlic, heavy cream, salt, nutmeg, black pepper, grated parmesan cheese, red pepper flake
Provided by Hector Gomez
Categories Dinner
Yield 4 servings
Number Of Ingredients 14
Steps:
- Bring a quart (950 ML) of water in a large pot to a boil over high heat, and salt to taste.
- Cook pasta for 8 minutes, or until slightly underdone.
- Add broccoli to pasta and simmer for 4 minutes with the lid on.
- Strain the pasta and broccoli in a colander, and run cold water over to prevent the broccoli from over cooking.
- Heat the olive oil in the pot over medium-high heat, and add the chicken. Season the chicken with season salt and pepper.
- Once the chicken is cooked through, remove it from the pot and set aside.
- Add the butter to the pot, and melt it. Once butter is fully melted, add in garlic and stir continuously for 10 seconds.
- Add the heavy cream, salt, pepper, and nutmeg. Stir often, and cook until sauce starts to bubble slightly.
- Once the sauce is bubbling and begins to cook down, add in Parmesan cheese and stir until the sauce thickens.
- Add in the cooked chicken, pasta, and broccoli, and stir until fully combined.
- Top with Parmesan cheese or red chili flakes.
- Enjoy!
Nutrition Facts : Calories 828 calories, Carbohydrate 50 grams, Fat 54 grams, Fiber 4 grams, Protein 43 grams, Sugar 4 grams
CHICKEN AND BROCCOLI FETTUCCINI SKILLET DINNER
Just one pan to cook a great dish!
Provided by Mazola
Categories Mazola®
Time 40m
Yield 4
Number Of Ingredients 12
Steps:
- Pat chicken dry using paper towels. Cut chicken into 1- to 2-inch cubes and season with salt and pepper, if desired.
- Heat oil in a large nonstick skillet over medium-high heat. Cook chicken for 2 minutes or until lightly browned (chicken will not be fully cooked at this point). Transfer chicken to a plate and set aside.
- Add onions to pan and cook for 2 minutes. Add garlic and Italian herb seasoning. Stir in water and bouillon powder; bring to a boil.
- Add fettuccini and stir gently. Reduce heat to medium and cover pan with lid. Cook for 6 to 7 minutes, stirring once.
- Add chicken, broccoli and half and half, stirring to combine. Reduce heat to low, cover and continue cooking for 5 to 7 minutes or until chicken is cooked through and broccoli is tender.
- Stir in Parmesan cheese until melted and sauce has thickened.
- Garnish with additional Parmesan cheese, if desired.
Nutrition Facts : Calories 616 calories, Carbohydrate 53.2 g, Cholesterol 98.7 mg, Fat 27.3 g, Fiber 4.5 g, Protein 41.7 g, SaturatedFat 10.3 g, Sodium 694.1 mg, Sugar 5.3 g
CHICKEN AND BROCCOLI FETTUCCINI SKILLET DINNER
Just one pan to cook a great dish!
Provided by Mazola
Categories Mazola®
Time 40m
Yield 4
Number Of Ingredients 12
Steps:
- Pat chicken dry using paper towels. Cut chicken into 1- to 2-inch cubes and season with salt and pepper, if desired.
- Heat oil in a large nonstick skillet over medium-high heat. Cook chicken for 2 minutes or until lightly browned (chicken will not be fully cooked at this point). Transfer chicken to a plate and set aside.
- Add onions to pan and cook for 2 minutes. Add garlic and Italian herb seasoning. Stir in water and bouillon powder; bring to a boil.
- Add fettuccini and stir gently. Reduce heat to medium and cover pan with lid. Cook for 6 to 7 minutes, stirring once.
- Add chicken, broccoli and half and half, stirring to combine. Reduce heat to low, cover and continue cooking for 5 to 7 minutes or until chicken is cooked through and broccoli is tender.
- Stir in Parmesan cheese until melted and sauce has thickened.
- Garnish with additional Parmesan cheese, if desired.
Nutrition Facts : Calories 616 calories, Carbohydrate 53.2 g, Cholesterol 98.7 mg, Fat 27.3 g, Fiber 4.5 g, Protein 41.7 g, SaturatedFat 10.3 g, Sodium 694.1 mg, Sugar 5.3 g
FREEZER CHICKEN BROCCOLI FETTUCCINI
30 Day Gourmet. No need to go to Olive Garden, Just pull this out of your freezer. A wonderful dish to serve for a fancy dinner. When serving make sure to also make up some rolls so your guests can get every last drop of the sauce with their bread. But don't look at how many calories and fat grams it has, your guilt will ruin the meal.
Provided by Salt Lake Meal Swap
Categories One Dish Meal
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Assembly Directions:.
- Cook Fettuccini aldente (slightly chewy), drain, and set aside. Wash, drain and chop fresh broccoli. Cut chicken breasts into bite-sized pieces or cut crosswise into 1/2 inch wide slices. Heat butter, garlic and ground black pepper in a large skillet over medium heat. When the skillet is hot, add the chicken and broccoli to the skillet. Cook and stir until the meat is no longer pink in the center (8-10 minutes per recipe). Sprinkle the seasoning salt over the chicken and broccoli and toss to mix. Remove the skillet from heat and allow to cool. When cooled, sprinkle the grated cheeses over the chicken and broccoli and toss to mix well.
- Combine the sour cream, whipping cream, and half and half together in a separate bowl.
- Freezing Directions:.
- Place the chicken mixture in a freezer bag or container. Remove excess air and seal. Place the cream mixture in another freezer bag or container. Remove excess air and seal. Place the aldente pasta in a freezer bag or container. Remove excess air and seal. If the 3 components of this recipe are in freezer bags, place all 3 bags inside of one larger bag to keep them together.
- Serving Directions:.
- Thaw all three bags completely. Place pasta in the bottom of a spray coated casserole or baking pan. Spread chicken mixture over pasta and toss gently to mix. Pour sauce over all. Cover the pan tightly and heat until very hot. Do not bring to a boil or the sauce will curdle. This can be heated in the microwave on 50% power for 5 minutes, stir gently and repeat until hot, or heated in the oven at 350 degrees for about 30 minutes or until hot.
- Remove the dish from heat and allow to sit a few minutes so the pasta will absorb some of the sauce.
Nutrition Facts : Calories 690.9, Fat 45.6, SaturatedFat 25.2, Cholesterol 213.8, Sodium 438.3, Carbohydrate 37.2, Fiber 2.3, Sugar 3.2, Protein 34
CHICKEN AND BROCCOLI SKILLET STIR-FRY
You don't need a wok to make this just a large skillet --- this recipe will feed 2-3 people but can be doubled easily and all amounts may be adjusted to taste --- if you prepare the chicken and broccoli florets ahead of time this recipe takes little time to prepare, I sometimes add in matchstick-size carrots also, the red pepper flakes may be adjusted to suit heat level, my family likes extreme spice so add in lots! :)
Provided by Kittencalrecipezazz
Categories Chicken
Time 35m
Yield 2-3 serving(s)
Number Of Ingredients 12
Steps:
- In a large skillet heat about 1-1/2 tablespoons sesame oil over medium-high heat.
- Add in chopped garlic and dryed chili flakes; saute for about 1 minute.
- Add in broccoli florets and 4 tablespoons chicken broth; cover skillet and cook until the broccoli is just crisp-tender (about 2 minutes) transfer to a bowl.
- Add in 1 tablespoon more sesame oil to the skillet.
- Season the chicken strips with salt and pepper, then add to the hot skillet with green onions; saute until the chicken is cooked through (about 3 minutes).
- Add in remaining 2 tablespoons chicken broth, hoisin sauce and oyster sauce. Add in the broccoli florets back to the skillet; toss to combine until heated through (about 1-2 minutes).
- Transfer to a platter or large bowl and sprinkle with sesame seeds.
- Serve with cooked rice.
- Delicious!
Nutrition Facts : Calories 694.9, Fat 27.8, SaturatedFat 4.7, Cholesterol 218.9, Sodium 1830, Carbohydrate 30.4, Fiber 2.1, Sugar 9.8, Protein 80.1
Tips:
- For a creamy sauce, use heavy cream or half-and-half instead of milk.
- Add a pinch of red pepper flakes for a little spice.
- To make the dish more colorful, add a cup of chopped red bell pepper or sun-dried tomatoes.
- If you don't have fettuccini, you can use any other type of pasta, such as spaghetti or penne.
- Garnish the dish with grated Parmesan cheese and chopped parsley before serving.
Conclusion:
This easy chicken and broccoli fettuccini skillet dinner is a delicious and satisfying meal that can be made in under 30 minutes. With its tender chicken, crisp-tender broccoli, and creamy sauce, this dish is sure to please everyone at the table. So next time you're looking for a quick and easy weeknight meal, give this recipe a try!
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