Chicken and Broccoli Fettuccine Alfredo with Homemade Fettuccine


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Chicken and Broccoli Fettuccine Alfredo

© The Food Network


Homemade Fettuccine 
1. In a stand mixer fitted with a dough hook combine the flour and salt. Add in the eggs and egg yolks and mix on medium speed. Turn the mixer off and scrape down the sides, pushing the flour towards the center. Continue to mix on medium speed, repeating these steps until the dough comes together into a ball. If the dough sticks to the sides of the bowl, add 1 tablespoon of flour at a time until it forms one cohesive ball of dough. Knead the dough on medium/high speed for 3- 4 minutes. When the dough has a bright yellow color, is smooth, and bounces back after you press the dough with your finger, remove from the stand mixer to lightly floured surface. Knead the dough a few more times with your hands and form into a ball. The dough should feel moist but not stick to your hands or the surface, if it does, knead in more flour, 1 tablespoon at a time, with your hands. Wrap the dough in plastic wrap and refrigerate for 2 hours but no more than 4 hours.

2. Fit the stand mixer with the pasta roller attachment and set to position one, this is the widest setting. Face the stand mixer so that there is a 2-3-foot counter space to the left of the mixer. Remove the dough from the refrigerator and divide into 3 even portions. Work with one piece of dough at time, keeping the rest of the dough under plastic wrap so it doesn’t dry out.

3. Using your fingers, press the piece of dough into approximately a 5-inch by 2 1⁄2-inch rectangle. Dust lightly with flour on both sides. Turn the mixer on to low speed and feed the dough through the roller so that the 2 1/2-inch side is parallel to the roller. Next, fold the two ends of the dough into the center so they just meet and then fold one half over the other so the dough closes like a book, this is called laminating the dough. Use your fingers to seal the two edges together and shape the dough into a 5-inch by 2 1⁄2-inch rectangle again. Dust with flour and feed the dough through the roller again. Repeat laminating the dough one more time and feeding it through the roller. Dust with flour and then feed the dough through the roller, at position one, 3 more times, dusting with more flour as needed.

4. Change the roller attachment to position number three and feed the dough through the roller two times. Change the roller again to position number five and feed the dough through two times. At this point the dough will have become over a foot long. Use your right hand to feed the dough through the roller and use your left hand to catch the dough. Always be very gentle with the dough so it does not tear. Be sure to feed the dough through the machine so that it does not fold onto itself, you can make small adjustments to how the dough is entering the roller by gently guiding it to the left or right with your right hand. If the dough is too long to handle, simply cut it in half and work with a smaller portion.

5. Finally, adjust the roller to position number seven and feed the dough through two times, dusting with flour as needed. After the dough has gone through the roller for the last time, dust the entire dough with flour and then fold it over itself and hold under a piece of plastic wrap. Repeat these steps with the remaining two pieces of dough.

6. Remove the roller attachment from the stand mixer and add the fettuccine cutter attachment. Dust a half sheet tray with flour. Cut the rolled dough into 12-inch pieces and then feed these pieces of dough, individually, through the fettuccine cutter on low speed. Twist the fettucine into a nest and place on the prepared sheet tray. Cover with plastic wrap while you cut the remaining dough. Lightly dust the tops of the fettuccine nests with flour, cover with slightly dampened paper towel and then plastic wrap. Hold this way, at room temperature for no more than an hour or the pasta will dry out.

Chicken and Broccoli Alfredo 
7. Place a half sheet tray in the oven and preheat the oven to 450 degrees F. Mix the broccoli florets with 2 tablespoons extra-virgin olive oil, 1 teaspoon lemon zest, and salt and pepper to taste. When the oven is to temperature add the broccoli to the preheated sheet tray and roast 18 minutes, or until the broccoli is lightly charred and tender. Remove from the oven and let cool.

8. Bring a large pot of water to a boil and season with salt so that the water tastes like the ocean.

9. Heat a 12-inch, high sided pan over medium heat. Add the butter and 2 tablespoons extra-virgin olive oil. Season the chicken breasts with salt and pepper. When the butter is melted, add the chicken breasts and cook 4-5 minutes per side, until browned and cooked through. If the chicken browns on both sides but isn’t cooked through yet, remove to a sheet tray and finish in the oven. Let the chicken cool and then cut into 1⁄2-inch pieces.

10. To the same pan you cooked the chicken in, add the minced garlic and cook 1 minute until fragrant. Add in the flour and stir, scraping up the dark bits from the bottom of the pan and mixing together completely with the oil and butter. Then, whisk in 1 cup of the half and half making sure the flour is completely combined, without any lumps. Then whisk in the remaining 3 cups of half and half. Bring to a boil and cook 3-4 minutes. When the mixture has thickened around the edges, but before your whisk leaves a trail behind it, add 1 teaspoon lemon zest, the asiago, and parmesan cheese. Whisk to combine, turn to low and then season with salt and pepper to taste. The sauce should have the consistency of a thick soup. If the sauce thickens too much add a little of the pasta water to thin it out. Add the chicken and broccoli to the cheese sauce and keep over low heat.

11. Meanwhile use your fingers to separate the strands of pasta on the sheet tray. Then add to the boiling water and cook for 30 seconds, or until the pasta rises to the top of the water. Strain and then add the cooked pasta to the cheese sauce. Add the lemon juice and toss to combine. Garnish with parsley and serve immediately.


Homemade Fettuccine
1 1/2 cups plus 3 tablespoons all-purpose flour (about 8-ounces), plus extra if needed
1/2 teaspoon kosher salt
3 large eggs
2 egg yolks

Chicken and Broccoli Alfredo
1-pound broccoli florets, large pieces cut in half or quarters
4 tablespoons extra-virgin olive oil, divided
2 teaspoons lemon zest (about 2 lemons), divided
Salt, to taste
Ground black pepper, to taste
1 1/4 – 1 1/2 pounds boneless, skinless chicken breasts (about 3 small breasts)
2 tablespoons unsalted butter
1 tablespoon minced garlic (about 4 garlic cloves)
3 tablespoons all-purpose flour
4 cups half-and-half
1 cup shredded asiago
1 cup shredded parmesan
2 tablespoons fresh lemon juice (about 1 lemon)
2 tablespoons chopped parsley

serving size

Serves 4-6, yields approximately 1 pound pasta dough.

Hands on time

1 Hour, 35 Minutes

Total time

3 Hours, 35 Minutes – 5 Hours, 35 Minutes


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