Parmesan-Crusted Chicken with Creamy Fettuccine & Roasted Broccoli

Parmesan-Crusted Chicken

with Creamy Fettuccine & Roasted Broccoli

30 MIN
4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
600 Calories Or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

Tonight's family-friendly recipe puts a lighter spin on fettuccine alfredo. Instead of the typical heavy cream, we're using ricotta and fromage blanc—a type of French fresh cheese—to achieve the dish’s signature creaminess. We're also adding in roasted broccoli, whose texture perfectly complements our chicken's crispy, savory crust (the result of a simple flour and parmesan coating).

Get Plans
  • Nutrition
    PER SERVING
  • Calories
    720 Cals (est.)
fresh
ingredients
Parmesan-Crusted Chicken with Creamy Fettuccine & Roasted Broccoli
Title
time-saving
tips & techniques
Fettuccine
Ricotta Cheese
Garlic
Broccoli
All-Purpose Flour
Butter
Fromage Blanc
Parmesan Cheese
Red Pepper Flakes
How to Make Sure Your Pasta is Al Dente
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 450°F. Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Cut the broccoli into florets. Peel and roughly chop the garlic.

Roast the broccoli:
2 Roast the broccoli:

Place the broccoli on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer. Roast 16 to 18 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven. Season with salt and pepper to taste.

Coat the chicken:
3 Coat the chicken:

Once the broccoli has roasted for about 5 minutes, on a plate, combine the flour and half the parmesan cheese. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Thoroughly coat the seasoned chicken in the flour-cheese mixture (tapping off any excess). Transfer to a separate plate.

Cook the chicken:
4 Cook the chicken:

While the broccoli roasts, in a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the coated chicken and cook 4 to 6 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

Cook the pasta:
5 Cook the pasta:

While the chicken cooks, add the pasta to the pot of boiling water and cook 8 to 10 minutes, or until al dente (still slightly firm to the bite). Reserving 1 cup of the pasta cooking water, drain thoroughly.

Finish the pasta & serve your dish:
6 Finish the pasta & serve your dish:

To the pan of reserved fond, add the garlic and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper. (If the pan seems dry, add a drizzle of olive oil.) Cook on medium-high, stirring constantly, 30 seconds to 1 minute, or until fragrant. Add the cooked pasta, roasted broccoli, fromage blanc, butter and half the reserved pasta cooking water. Cook, stirring vigorously, 1 to 2 minutes, or until thoroughly combined. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Turn off the heat and stir in the ricotta cheese. Season with salt and pepper to taste. Divide the finished pasta among 4 dishes. Top with the cooked chicken. Garnish with the remaining parmesan cheese. Enjoy!

Tips from Home Chefs

Get Plans

Parmesan-Crusted Chicken

Prepare the ingredients:
How To: Hold a Chef's Knife
1 Prepare the ingredients:

Preheat the oven to 450°F. Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Cut the broccoli into florets. Peel and roughly chop the garlic.

2 Roast the broccoli:

Place the broccoli on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer. Roast 16 to 18 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven. Season with salt and pepper to taste.

Roast the broccoli:
Coat the chicken:
3 Coat the chicken:

Once the broccoli has roasted for about 5 minutes, on a plate, combine the flour and half the parmesan cheese. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Thoroughly coat the seasoned chicken in the flour-cheese mixture (tapping off any excess). Transfer to a separate plate.

4 Cook the chicken:

While the broccoli roasts, in a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the coated chicken and cook 4 to 6 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

Cook the chicken:
Cook the pasta:
How to Make Sure Your Pasta is Al Dente
5 Cook the pasta:

While the chicken cooks, add the pasta to the pot of boiling water and cook 8 to 10 minutes, or until al dente (still slightly firm to the bite). Reserving 1 cup of the pasta cooking water, drain thoroughly.

6 Finish the pasta & serve your dish:

To the pan of reserved fond, add the garlic and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper. (If the pan seems dry, add a drizzle of olive oil.) Cook on medium-high, stirring constantly, 30 seconds to 1 minute, or until fragrant. Add the cooked pasta, roasted broccoli, fromage blanc, butter and half the reserved pasta cooking water. Cook, stirring vigorously, 1 to 2 minutes, or until thoroughly combined. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Turn off the heat and stir in the ricotta cheese. Season with salt and pepper to taste. Divide the finished pasta among 4 dishes. Top with the cooked chicken. Garnish with the remaining parmesan cheese. Enjoy!

Finish the pasta & serve your dish:
Browse Steps
1 of 6