Description
Indulge in a creamy and satisfying meal with this Chicken and Broccoli Alfredo Pasta. Tender chicken, vibrant broccoli, and al dente pasta are coated in a rich homemade Alfredo sauce for a comforting dish that is perfect for a weeknight dinner.
Ingredients
Scale
Pasta:
- 12 oz fettuccine or penne pasta
Chicken:
- 2 tablespoons olive oil
- 2 boneless, skinless chicken breasts (cut into bite-sized pieces)
Broccoli:
- 3 cups broccoli florets
Alfredo Sauce:
- 3 cloves garlic (minced)
- 2 cups heavy cream
- 1 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon Italian seasoning
- 2 tablespoons butter
Garnish:
- Chopped parsley for garnish (optional)
Instructions
- Cook the Pasta and Broccoli: Cook pasta in a large pot of salted boiling water. Add broccoli during the last few minutes. Drain and set aside.
- Cook the Chicken: Sauté chicken in olive oil until golden and cooked through.
- Make the Alfredo Sauce: Sauté garlic, add cream, Parmesan, and seasonings. Simmer until thickened.
- Combine Everything: Return chicken, pasta, and broccoli to the skillet. Toss with the Alfredo sauce.
- Serve: Garnish with parsley and serve warm.
Notes
- Use rotisserie chicken for a quicker version.
- For a lighter sauce, use a mix of heavy cream and milk.
- Add red pepper flakes for a spicy kick.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl
- Calories: 640
- Sugar: 3g
- Sodium: 450mg
- Fat: 36g
- Saturated Fat: 20g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 160mg
