Gather your ingredients so that you have everything close at hand on the counter or table.
Prepare the Ingredients
Finely grate the parmesan cheese.
Using a chef's knife and cutting board, mince the onion and garlic.
Thaw your chicken breasts and slice into small 1-inch pieces.
Make the Homemade Fettuccine
In a large bowl or floured surface, combine the 00 flour and salt. Create a hole in the center and add the eggs and oil in the center. Whisk together the eggs and oil with a fork and begin adding in flour from the edges. Continue stirring until dough begins to form. Continue stirring in flour either with a fork or you can also use your hands. Knead dough until it's taken in as much of the flour as is necessary to form a nice dough that is just slightly sticky. Place dough in a plastic container and let rest for 30 minutes.
Once the pasta has rested, you may roll out using a pasta roller machine or a rolling pin. Cut fettuccine slices and dry on a rack. See more in-depth Pasta Making Instructions Here.
Prepare the Chicken and Vegetables
In a large freezer bag, combine the all-purpose flour, seasoned salt, and freshly ground black pepper. Add the chunks of chicken to the flour and shake and toss until all pieces are nicely covered.
Fry in a large cast iron skillet or enameled cast iron braiser with olive oil. Cook on both sides until all are nicely browned. Set aside on a plate and keep warm while you prepare the rest of the dish.
Microwave frozen broccoli and cauliflower in a microwave-safe bowl for 8-10 minutes until heated through, stirring halfway.If using fresh vegetables, place in microwavable bowl along with 3 tablespoons water. Heat for 5-7 minutes until steamed and tender.
Make the Alfredo Sauce
Meanwhile, melt butter in a large skillet or braiser. Saute the minced onion and garlic until tender, about 2-3 minutes.
Stir in the softened cream cheese and whisk until smooth.
Pour in half and half cream in three parts, stirring well each time.
Finish the sauce by adding the freshly grated Parmesan and fresh or dried basil. Season with kosher salt and freshly ground black pepper. Continue stirring until sauce reaches the desired thickness.
Add steamed broccoli and cauliflower to the Alfredo sauce.
Cook the Pasta
Cook fresh fettuccine in salted boiling water for 3-4 minutes until it reaches al-dente. Transfer cooked pasta to the Alfredo sauce. Stir to cover in sauce.
To prepare each serving, spoon fettuccine on a plate, being careful to include equal parts of broccoli and cauliflower. Top each with chicken pieces. May sprinkle with grated Parmesan if desired. Serves 4-6.