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This delicious fettuccine alfredo is a go-to quick meal for busy nights. I’m sure you will be adding it to your rotation as well!

Yield: 2 adults and 7 kids

Cook time: 20 minutes

Prep bin:

  • 1 pound fettuccine noodles
  • 1 quart of canned chicken if making this a quick meal or 4 chicken breast

Pull out same day:

  • 1 cup butter
  • 1 cup cream (heavy whipping)
  • 1 1/2 cup finely grated parmesan
  • 1/4 tsp garlic powder
  • 1 tsp salt
  • dash of pepper
  • 2.5 – 3 cups frozen broccoli florets


  1. For the chicken, you have a few options. Use canned for the quickest method. Boil the chicken breasts in salted water until done for a quick method if you don’t have canned. If you have time to prep ahead of time, the chicken can also be cooked in a slow cooker. Just add the chicken, a quart of chicken broth, and cook on low for 4-6 hours.
  2. Heat up a large pot filled 3/4 full of water for cooking your noodles.
  3. When the water comes to a boil, add the noodles and the broccoli and cook until the noodles are al dente (not soggy).
  4. Alternatively, you may steam the broccoli in a steamer pan with a lid set on top of the boiling noodles (my favorite method).
  5. While the noodles and broccoli are cooking, add the butter to a small saucepan over medium heat. Stir until melted.
  6. Add the cream to the butter and stir until well combined.
  7. Slowly add in the parmesan, stirring as you go. Continue stirring until completely melted and well combined.
  8. Add the garlic powder, salt, and pepper. Stir and then remove from heat.
  9. Strain noodles and broccoli. Serve noodle and broccoli mixture topped with the Alfredo sauce. Enjoy!

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