Description
Creamy fettuccine Alfredo enriched with mashed avocado and Greek-seasoned chicken, served with crispy Parmesan-roasted broccoli and a savory creamy mushroom sauce.
Ingredients
- Chicken breast: 2 large, boneless and skinless, sliced into strips
- Olive oil: 3 tablespoons
- Garlic cloves: 4, minced
- Lemon juice: 2 tablespoons
- Dried oregano: 1 teaspoon
- Avocado: 1 large, ripe, mashed
- Butter: 3 tablespoons
- Heavy cream: 1 1/2 cups
- Parmesan cheese: 1 cup, freshly grated
- Mushrooms: 2 cups, sliced
- Broccoli florets: 4 cups
- Salt: to taste
- Black pepper: to taste
- Fettuccine pasta: 12 ounces
Instructions
- Preheat Your Equipment: Preheat oven to 400°F (200°C) for the broccoli and bring a large pot of salted water to a boil for the pasta.
- Combine Ingredients: In a bowl, toss chicken strips with 2 tablespoons olive oil, 2 minced garlic cloves, lemon juice, dried oregano, salt, and pepper. Let marinate for at least 20 minutes.
- Prepare Your Cooking Vessel: Spread broccoli florets on a baking sheet, drizzle with remaining olive oil, sprinkle with salt and pepper, and top evenly with half of the grated Parmesan. Roast in the preheated oven for about 18 to 22 minutes until golden and crisp.
- Assemble the Dish: Cook fettuccine in the boiling water until al dente according to package instructions. Reserve 1/2 cup pasta cooking water before draining. While pasta cooks, heat a large skillet over medium-high heat, add a drizzle of olive oil, and sauté the marinated chicken until golden and cooked through. Remove chicken and keep warm.
- Cook to Perfection: In the same skillet, melt butter and add sliced mushrooms and remaining minced garlic, sauté until mushrooms are browned. Pour in heavy cream and bring to a gentle simmer. Stir in the remaining grated Parmesan until melted and smooth. Add the mashed avocado and whisk or stir until the sauce is silky. If the sauce is too thick, loosen with reserved pasta water, a little at a time.
- Finishing Touches: Return the chicken to the skillet, add drained fettuccine, and toss gently to coat everything in the creamy avocado Alfredo mushroom sauce. Taste and adjust seasoning with salt and black pepper.
- Serve and Enjoy: Plate generous portions of pasta topped with sliced chicken and extra mushroom sauce. Serve the crispy Parmesan broccoli alongside or on top for contrast. Garnish with extra Parmesan if desired and serve immediately.
Notes
- Save pasta water: Reserved pasta water helps thin and bind the sauce without diluting flavor.
- Use ripe avocado: Room-temperature ripe avocado blends most smoothly into the sauce.
- Reheat gently: Rewarm leftovers on the stove with a splash of milk or cream to restore creaminess.
- Broccoli crispness: Reheat broccoli in the oven to regain its crispy texture rather than microwaving it.
Nutrition
- Serving Size: 1/4 recipe (about 1 generous plate)
- Calories: 650
- Sugar: 6 g
- Sodium: 850 mg
- Fat: 40 g
- Saturated Fat: 18 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.5 g
- Carbohydrates: 45 g
- Fiber: 6 g
- Protein: 38 g
- Cholesterol: 120 mg
Keywords: Avocado Alfredo, Greek chicken, Parmesan broccoli, mushroom sauce, creamy pasta, weeknight dinner, Mediterranean fusion