Fettuccine Alfredo with Chicken and Broccoli

It's still chilly here in DC and there is nothing that warms me up like a bowl of pasta. TWSF is big on the red sauce, and decided a change up was in order.  Chuck made some pasta from scratch and coated it with a creamy Alfredo sauce, complete with the classic pairing: chicken and broccoli. This comfort dish is absolutely delicious, and is a nice departure from our usual spaghetti with tomato sauce.

Recipe after the jump!

Fettuccine Alfredo with Chicken and Broccoli
Serves 4

Ingredients
Fettuccine (fresh or make your own)
2 1/2 cups heavy cream
1/2 cup lemon juice
12 tablespoons unsalted butter
2 cups Parmesan
2 tsp lemon zest
Freshly grated nutmeg to taste (we used a lot, you'd be surprised at the flavor it adds!)
Salt and pepper
1 cup steamed broccoli, chopped
1-2 cooked chicken breasts, sliced

Directions

1. Boil a pot of salted water for the pasta.

2. Stir 2 cups of the cream and the lemon juice in a heavy large skillet to blend. Add the butter and cook over medium heat just until the butter melts, stirring occasionally, about 3 minutes. Remove from the heat.

**When water has come to a boil, cook pasta until al dente. Try to time this with the end of step #2.

3. Add the pasta and toss. Add the remaining 1/2 cup of cream, and Parmesan to the cream sauce in the skillet. Add the lemon zest, nutmeg, salt, and white pepper. Toss the pasta mixture over low heat until the sauce thickens slightly, about 1 minute. Stir in steamed broccoli and cooked chicken.