Chicken Broccoli Alfredo
A creamy and comforting Chicken Broccoli Alfredo dish that combines tender chicken, fresh broccoli, and pasta in a rich, cheesy sauce. Perfect for busy weeknights!
Ingredients
Main Ingredients
- 8 oz pasta (any shape)
- 2 cups broccoli florets
- 2 medium chicken breasts (pounded flat or cut in half)
- 1 tbsp olive oil (for chicken)
- 0.5 tsp garlic powder
- 0.5 tsp paprika
- 0.5 tsp Italian seasoning
- 0.5 tsp salt (for chicken seasoning)
- 0.5 tsp pepper (for chicken seasoning)
- 1 tbsp olive oil or butter (for sauce)
- 0.5 medium onion (minced)
- 5 cloves garlic (minced)
- 3 tbsp all-purpose flour
- 1 cup chicken stock (or water)
- 1 cup whole milk
- 2 oz cream cheese
- 0.5 cup freshly-grated Parmesan cheese
Instructions
Cooking
- Cook pasta al dente in generously salted water according to package directions.
- Add the broccoli florets to the pasta during the last minute of cooking.
- Drain and set aside.
- While the pasta is cooking, heat a large pan on medium heat.
- Add the olive oil to the pan. Season chicken breasts with garlic powder, paprika, Italian seasoning, salt, and pepper.
- Add to the pan and cook for 5-6 minutes per side or until cooked through.
- Remove from the pan, cool for 5 minutes, then slice or dice.
- In the same pan (do not rinse), add 1 tablespoon olive oil and minced onion.
- Cook the onion down for 3-5 minutes then add in the garlic and sauté for about 30 seconds or until garlic begins to turn golden.
- Whisk in the flour until lightly toasted, about 30 seconds then gradually whisk in chicken stock and milk, whisking constantly until incorporated.
- Bring the mixture to a simmer and whisk in the cream cheese and parmesan until lump-free.
- Season generously with salt and pepper as desired.
- Add cooked pasta and broccoli to the sauce. Top with cooked chicken breasts.
- Toss to combine or serve chicken on top. Top with more parmesan cheese or parsley if desired.
Notes
Use leftover rotisserie chicken to save time. Choose whole grain or gluten-free pasta for a healthier option. Add more veggies like spinach or peas for extra nutrition. For a spicy kick, add red pepper flakes to the sauce. Make sure not to overcook the chicken to keep it juicy. Store leftovers in an airtight container in the fridge for up to 3 days.