Ingredients
Equipment
Method
- Boil salted water and cook the fettuccine. Drain.
- Melt the butter over MEDIUM heat. Keep it there.
- Add cream and cream cheese. Whisk until smooth.
- Whisk in garlic powder, Italian seasoning, salt, pepper.
- Simmer uncovered 10-12 minutes, whisking, until it coats a spoon. Do not let it boil.
- Add Parmesan a little at a time. Whisk each handful in before adding the next.
- Taste, then add salt only if it needs it.
- Toss the pasta, broccoli, and chicken with the sauce. Sprinkle a little Parmesan on top.
Video
Notes
Keep it on Medium
High heat makes the sauce grainy and there is no fixing it once it breaks. You want a lazy simmer, never a boil. If it starts moving too fast, pull the pan off the burner for a minute and keep whisking.
Parmesan Last, And Fresh Grated
Add it a little at a time and whisk each handful all the way in before the next one. The green can has cellulose in it to keep it from clumping in the container, and that same thing keeps it from melting smooth.
Good to Know
- Garlic and herb cream cheese does the seasoning work for you. Plain works too - add 1/2 tsp minced garlic.
- Chop the broccoli small enough to fit a noodle bite. Big florets fight the fork.
- One roast chicken turns into three or four suppers if you save the meat.
- Go easy on the salt up front. Parmesan is salty. Taste at the end and adjust then.
- The sauce thickens as it sits. Loosen it with a splash of pasta water or milk.