Chicken and Broccoli Alfredo
Chicken and Broccoli Alfredo
Ingredients
Pasta & Vegetables
- 8 ounces rotini pasta
- 12 ounces broccoli florets
Chicken
- 1 tablespoon olive oil
- 2 boneless, skinless thin-sliced chicken breasts
- Kosher salt and freshly ground black pepper, to taste
Sauce
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- ¾ cup chicken broth
- ¾ cup milk, or more, as needed
- ¼ cup heavy cream
- ¼ teaspoon garlic powder
- ¼ cup freshly grated Parmesan
- 2 tablespoons chopped fresh parsley leaves
Instructions
- 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.
