Wolf & Fin

Chicken Fettuccine Alfredo With Broccoli


Amount Ingredient Calories Link
1/2 lbs. Chicken Breast 385 Buy Fresh!
120 grams 00 Flour 437
80 grams Semolina Flour 288
1/2 tsp. Kosher Salt 0
2 whole Eggs 156 Buy Fresh!
12 oz. Broccoli 24 Buy Fresh!
1/8 tsp. Kosher Salt 0
1/8 tsp. Black Pepper 1
2 tbps. Avocado Oil 3960
3 tbsp. Salted Butter 306 Buy Fresh!
1 cup Heavy Cream 953 Buy Fresh!
1 cup Parmesan Cheese 581


To make the pasta dough, mix together 00 flour, semolina flour, and 1/2 teaspoon of salt. Sift the mixture through a fine mesh strainer. Make a well in the middle of the flour and add 2 eggs. Using a spoon, beat together the eggs and begin to incorporate the flour starting with the inner rim of the well. Keep mixing the eggs and the flour in a circular motion until the dough comes together in a thick rough dough.

Then using your hands knead the dough for 3-5 minutes until the dough is elastic and sticky. Wrap the dough with a plastic wrap and let it rest at the room temperature for 30 minutes. When the pasta dough is rested, roll the dough into sheets and cut into fettuccini.

Next, prepare the broccoli. Remove the base of broccoli steams and cut the florets into bite size pieces. Add the broccoli to a sheet pan, drizzle with olive oil and season with kosher salt. Cook the broccoli until tender. When done, remove the broccoli from the oven and set aside for later use.

Pre-heat the oven to 425 °F. Pat the chicken breast dry with a paper towel. Generously season the chicken with kosher salt and freshly ground black pepper. In a cast iron skillet heat 2 tablespoons of avocado oil on medium-high heat. When the avocado oil begins to smoke sear each side of the chicken breast until a nice crust develops.

Place the skillet with the chicken into the oven and bake until an internal temperature of 160 °F is reached. When done remove the chicken from the oven and allow it to rest for at least 5 minutes.

While the chicken is resting, cook the pasta until done. In a large sauté pan, melt 3 tablespoons of salted butter over medium heat. Once the butter is melted, pour in the heavy cream and mix well to combine. Bring the mixture to a simmer and add season to taste.

Turn the heat off and add the grated parmesan cheese stirring continuously until all the cheese is melted. Cook on low heat until the sauce is creamy. Place your cooked pasta into the sauce and mix well. Add the cooked broccoli and toss all the ingredients together. Transfer the pasta onto a platter and place the chicken breast slices on top. Garnish with chopped parsley and grated parmesan cheese.


A 4 ounce portion of chicken with one cup of fettuccine alfredo and one cup of broccoli is approximately 880 calories.

Recommended Serving Size: 4 oz. chicken breast with 4 oz. pasta and 6 oz. broccoli (Approximately 880 cal.)
Total Servings: Approximately 2

Items Used

Below are a few of the items used to create the finished result. The curated items below and ingredients above have been carefully selected and represent what we believe to be the best balance between quality and cost.