Chicken Broccoli Fettuccine Alfredo (Alfredo Sauce Recipe)

This recipe looks long when all typed out, but I promise it is super easy. When I have very little time to cook dinner, I know I can whip this one up in about 20 minutes, sometimes less if I have my cheese shredded ahead of time. This recipe is for Chicken Broccoli Fettuccine Alfredo, but obviously you can make just the sauce and change it up in a million different ways. Substitute shrimp instead of chicken, spinach instead of broccoli, have just sauce and noodles by itself, whatever your family likes. 

Chicken Broccoli Fettuccine Alfredo 

(Alfredo Sauce Recipe) 

fettuccine noodles
3 chicken breast, cooked, and diced
broccoli, cooked
1 block of parmesan cheese, shredded very fine (or 1-2 cups) 
1 large carton heavy cream
garlic, minced
red pepper flakes, dash
onion powder, 1 tsp
garlic powder, 1 tsp
basil, 1 tsp
olive oil
salt 
pepper

Cook the broccoli and set aside. 
Boil chicken breast in olive oil, salt, pepper, garlic powder, onion powder, a dash of red pepper flakes. Bring the chicken to a boil, then reduce to simmer and cook for 2 hours. This brings out more flavor in the chicken. 
Once the chicken is cooked, remove chicken and cut into bite size pieces and set aside, reserving the broth. 
I cook my noodles in the chicken broth. This saturates the noodles in flavor from the broth. If there isn't enough broth in your pan for the noodles, I use a box of chicken broth to fill it back up, or you can use water. Boil your noodles in the broth until soft. When done, reserve 1 cup of the broth/pasta water. 
I use a block of parmesan cheese because it tastes better and when it is shredded really fine it melts better too. You can buy the pre-shredded but it is harder to get it to melt and the powder stuff makes it chalky and not enough flavor. Shred the cheese, and set it aside, reserving enough to sprinkle on top of your dish when finished for a garnish. 
If using fresh garlic, mince and put it in a large sauce pot and saute for 2 minutes. Now pour the carton of heavy cream into the large pot with the garlic and bring to a boil. Right before it starts to boil season with salt, pepper, red pepper flakes, basil, onion powder, and if not using fresh garlic, garlic powder. When it begins to boil let it set for just a few seconds until it starts to froth and thicken a little. Remove from heat and add the parmesan cheese a little at a time, stirring continually, until all the cheese has melted. If using the pre-shredded you may have to put it back on a low heat and stir a while longer to get the cheese melted. Add the 1 cup of reserved pasta/broth water while stirring. 
Now mix the broccoli, pasta, chicken, and sauce well and serve while hot with french bread.  I usually make plates for each person, sprinkle it with a little of the parmesan cheese you reserved, and a dash of dried parsley to make it look nice. :-)