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Chicken and Broccoli Alfredo

Chicken and Broccoli Alfredo - So easy, so creamy and just so simple to whip up in 30 minutes from start to finish - perfect for those busy weeknights!

INGREDIENTS:

    • 8 ounces rotini pasta
    • 12 ounces broccoli florets
    • 1 tablespoon olive oil
    • 2 boneless, skinless thin-sliced chicken breasts
    • Kosher salt and freshly ground black pepper, to taste
    • 2 tablespoons unsalted butter
    • 2 tablespoons all-purpose flour
    • 3/4 cup chicken broth
    • 3/4 cup milk, or more, as needed
    • 1/4 cup heavy cream
    • 1/4 teaspoon garlic powder
    • 1/4 cup freshly grated Parmesan
    • 2 tablespoons chopped fresh parsley leaves

DIRECTIONS:

  1. In a large pot of boiling salted water, cook pasta according to package instructions. Within the last 2 minutes of cooking time, add broccoli; drain well.
  2. Heat olive oil in a large skillet over medium high heat. Season chicken breasts with salt and pepper, to taste. Add to skillet and cook, flipping once, until cooked through, about 3-4 minutes per side. Let cool before dicing into bite-size pieces.
  3. Melt butter in the skillet over medium heat. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in chicken broth and milk, and cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in heavy cream and garlic powder until slightly thickened, about 1-2 minutes.
  4. Stir in Parmesan until well combined, about 1 minute. If the mixture is too thick, add more milk as needed.
  5. Stir in pasta, broccoli and chicken. Gently toss to combine; season with salt and pepper, to taste.
  6. Serve immediately, garnished with parsley, if desired.

Source by gracejsilla

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