Freezer Chicken Broccoli Fettuccini
Make dinner prep a breeze with this Freezer Chicken Broccoli Fettuccini recipe – a creamy, comforting dish that's perfect for busy weeknights. This make-ahead meal combines tender fettuccini pasta, juicy chicken breast, and vibrant steamed broccoli, all tossed in a luscious homemade Parmesan cream sauce. With simple pantry staples like garlic, butter, and chicken broth, this one-pot wonder delivers indulgent flavor while allowing you to plan ahead by freezing portions for up to three months. Whether you're feeding a family or meal prepping for the week, this freezer-friendly recipe saves time without sacrificing taste. Pair it with a crisp side salad or warm garlic bread for a restaurant-worthy dining experience at home.
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Recipe Information
Ingredients
- 12 oz Fettuccini pasta
- 2 pieces Chicken breasts
- 2 cups Broccoli florets
- 4 tbsp Butter
- 3 cloves Garlic
- 3 tbsp All-purpose flour
- 2 cups Chicken broth
- 2 cups Milk
- 1 cup Parmesan cheese
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Olive oil
Instructions
Bring a large pot of salted water to a boil. Cook the fettuccini pasta according to the package instructions until al dente. Drain and set aside.
While the pasta cooks, heat the olive oil in a large skillet over medium-high heat.
Season the chicken breasts with salt and pepper, and cook them in the skillet for 6-7 minutes on each side, or until fully cooked. Remove from the pan, let them rest for 5 minutes, then slice into bite-sized pieces.
Steam the broccoli florets until bright green and tender, about 3-4 minutes. Set aside.
In a large saucepan, melt the butter over medium heat. Add the minced garlic and cook for 1-2 minutes, until fragrant.
Whisk in the flour and cook for 1 minute, stirring constantly to form a roux.
Slowly pour in the chicken broth and milk, whisking constantly to avoid lumps. Cook for 5-6 minutes, stirring often, until the sauce thickens.
Stir in the Parmesan cheese, salt, and black pepper. Continue to cook until the cheese is fully melted and the sauce is smooth.
Add the cooked chicken, broccoli, and fettuccini to the saucepan, tossing to fully combine and coat with the sauce.
Allow the dish to cool completely if planning to freeze. Divide into freezer-safe containers, leaving a little room at the top for expansion. Label and freeze for up to 3 months.
To serve, defrost in the refrigerator overnight and reheat on the stovetop or microwave until heated through. Add a splash of milk to the sauce while reheating if needed.
Nutrition Facts
Calories |
1935 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.1 g | 150% | |
| Saturated Fat | 54.6 g | 273% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 377 mg | 126% | |
| Sodium | 4672 mg | 203% | |
| Total Carbohydrate | 143.1 g | 52% | |
| Dietary Fiber | 10.3 g | 37% | |
| Total Sugars | 30.5 g | ||
| Protein | 81.8 g | 164% | |
| Vitamin D | 5.6 mcg | 28% | |
| Calcium | 1687 mg | 130% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 1407 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
