Creamy Chicken Fettuccine Alfredo with Broccoli and Mushrooms

Creamy Chicken Fettuccine Alfredo with Broccoli and Mushrooms

nkechiajaeroh.com

Ready for a restaurant-style fettuccine alfredo at home? This hearty broccoli chicken fettuccine alfredo in mushroom sauce is the dinner!

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Cooking tools:

  • Stove
  • Pot
  • Paper towel
  • Plate
  • Cutting board
  • Chef's knife
  • Colander
  • Measuring spoon
  • Wooden spoon
  • Tongs
  • Whisk
  • Mixing bowl
  • Serving platter
  • Ladle
  • Kitchen towel
  • Measuring cup
  • Grater
  • Peeler
  • Spatula

Ingredients

  • 1 pack or 1 LB. of fettuccine pasta (I would generally use Barilla brand)
  • 3 – 4 boneless and skinless chicken breast
  • 2 Lbs. broccoli florets
  • 2 Lbs. sliced mushrooms
  • Chicken Breasts (obviously; see measurement above)
  • 1 teaspoon of salt (or less, according to your taste/health need)
  • ¼ teaspoon of ground black pepper
  • ½ teaspoon of dry thyme
  • 1 1½ cup(s) Heavy cream
  • 2 tablespoons of olive oil;
  • 2 seasoning cubes or 2 teaspoons of seasoning powder
  • Salt to taste (about 1 teaspoon)
  • Black pepper about ¼ – ½ teaspoon
  • 1 cup of tiny diced white or yellow onions
  • 3 cloves of garlic (minced)
  • ½ – 1 cup of pasta water (optional; and if needed)
  • Water to boil the fettuccine
  • 1 tablespoon of salt (for boiling the fettuccine)
  • 1 teaspoon of olive oil

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