Chicken and Broccoli Fettuccini Skillet Dinner Recipe -
Chicken and Broccoli Fettuccini Skillet Dinner Recipe
  • READY IN 40 mins

Chicken and Broccoli Fettuccini Skillet Dinner

Recipe by  

"Just one pan to cook a great dish!"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    20 mins
  • COOK

    20 mins

    40 mins


  1. Pat chicken dry using paper towels. Cut chicken into 1- to 2-inch cubes and season with salt and pepper, if desired.
  2. 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.
  3. 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.
  4. Add fettuccini and stir gently. Reduce heat to medium and cover pan with lid. Cook for 6 to 7 minutes, stirring once.
  5. 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.
  6. Stir in Parmesan cheese until melted and sauce has thickened.
  7. Garnish with additional Parmesan cheese, if desired.
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  • Recipe Note:
  • For Chicken and Broccoli Fettuccini "alla Carbonara" add 2 tablespoons crumbled bacon bits and 1 cup frozen thawed peas.

Reviews More Reviews

Most Helpful Positive Review
May 28, 2014

I think the chicken turned out well, and the recipe was easy to follow. The final product didn’t look exactly like the professional picture but it was pretty close. No, we didn’t alter or change any of the ingredients but it did turn out good. If I could change anything I would add only half the water we did because it was too wet. The final product looked fresh and good but it was a bit watery. Yes, I would recommend this recipe to others because it was easy to make, fresh and delicious. In fact, I already recommended it to my mom.

Most Helpful Critical Review
Jun 19, 2014

I followed the directions exactly and my sauce came out extremely liquidly. I tried to reduce the sauce for the longest time but I finally gave up since I didn't want my broccoli to turn into mush. I don't think I'll try this recipe again but if I did I would make the sauce and pasta separate or reduce the amount of liquid.


19 Ratings

Mar 13, 2014

This was very good and very easy to prepare! I used peas instead of broccoli because my kids won't eat broccoli. I also added 1/2 tsp. liquid smoke. This was enjoyed by whining from either of my two girls! Thanks Mazola!

Mar 22, 2014

This was a wonderful and easy dish! I have always been so intimidated by making Alfredo sauce that I was worried I would screw it up. To my wonderful surprise it turned out so good everyone wanted seconds. Now in my book that is a recipe worth keeping! Only changes I made was I did not have half and half so I used the rest of my heavy cream. I do not use bouillon so instead of bouillon/water mix I use all chicken broth. Thanks for a wonderful recipe!

Jun 06, 2014

Tastes fabulous!!!! Only altered using linguine noodles instead of fettuccine. An absolute KEEPER!!!!

Jun 25, 2014

This was fantastic! I left out the chicken but only because I forgot to take it out of the freezer. I added some fresh sliced mushrooms that I sauteed in the Mazola oil along with onion. The alfredo sauce was perfect!

May 12, 2014

I loved that I had all ingredients to make this dish & it made hubbie happy. I just used a corn spaghetti pasta since it's gluten free. I also used an asiago Parmesan shredded cheese mix and tasted great!

Mar 10, 2014

The recipe was easy, took little time to make, and tasted delicious. I can tell you that teenagers will love this for sure, despite the broccoli. :) I used parppadelle noodles instead of fettuccini, and they were perfect. Was still fantastic the second day!


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  • Calories
  • 616 kcal
  • 31%
  • Carbohydrates
  • 53.2 g
  • 17%
  • Cholesterol
  • 99 mg
  • 33%
  • Fat
  • 27.3 g
  • 42%
  • Fiber
  • 4.5 g
  • 18%
  • Protein
  • 41.7 g
  • 83%
  • Sodium
  • 694 mg
  • 28%

* Percent Daily Values are based on a 2,000 calorie diet.

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