Chunks of juicy chicken and broccoli florets are lathered in a creamy Alfredo sauce in this mouth-watering pasta dish.
Chicken and Broccoli Alfredo
Ingredients Makes: 4 to 5 servings Time: 1 hour 15 minutes
8 to 10 ounces pasta, your choice
3 to 4 Tbsp extra-virgin olive oil
2 cups broccoli florets
2 chicken breasts
sea salt and black pepper
2 to 3 Tbsp unsalted butter
5 to 6 garlic cloves, minced
3 Tbsp all-purpose flour
1 1/2 cups chicken stock ~or~ vegetable broth ~see recipe links below!
1 cup milk
1/2 cup freshly grated Parmigiano-Reggiano cheese
1/2 tsp sea salt
1/4 tsp black pepper
1/4 cup fresh parsley leaf, chopped
Prepare pasta. Prepare the pasta of your choice al dente according to the package directions. Drain the pasta using a colander and run under cold water until it has cooled to stop the pasta from cooking further. Shake out any access water from the pasta and then pour a one or two tablespoons of olive oil over it. Gently stir the pasta to coat with the olive oil to prevent the pasta from sticking to itself, then set aside.
Steam broccoli. Clean a head of broccoli, then cut off the top and into florets. Fill a medium-large soup pot with 1/2 cup of water and a steaming basket. Add the broccoli florets to the basket and cover with a lid. Bring the water to a boil then reduce to medium heat. Steam the broccoli for about 8 minutes or until the thicker stems can be pierced by a fork. When broccoli is finished cooking, turn off the heat and remove the basket and place somewhere to cool.
Cook chicken. Heat a large frying pan over medium heat. Add a tablespoon or so of olive oil to the pan. Season the chicken breasts with salt and pepper and add to the pan. Cook the chicken for 5 to 6 minutes per side or until cooked through. Remove from pan, cool for 5 minutes then cut into 1-inch pieces.
Prepare Alfredo Sauce. Mince 5 to 6 cloves of garlic and set aside. Set the flour aside in a small bowl. Using the same pan over medium-low heat, add 1 tablespoon of butter and the minced garlic. Sauté the garlic for 30 seconds to 1 minute or until fragrant, stir frequently with a wooden spatula to prevent burning.
Add another tablespoon of butter and upon melting whisk in the flour until mixed and lightly browned, about 1 minute. Gradually start whisking in the chicken stock or vegetable broth and the milk, 1/4 cup at a time until the mixture is incorporated and begins to thicken. Repeat this process until all the broth and milk is incorporated and thickened. Turn off heat and then stir in the Parmigiano-Reggiano cheese, salt and pepper to taste.
Combine Ingredients. Add the cooked pasta, steamed broccoli and chicken pieces to the sauce and stir to coat.
Serve. Serve hot top with more Parmigiano-Reggiano cheese and/or fresh parsley, as desired.
Recipe shared by: J. Marshall
~Try my Chicken Bone Broth recipe here!
~Try my Vegetable Herb Broth recipe here!
~Broccoli is an excellent source for the essential nutrients: Vitamin C, Vitamin K and Folate; Milk is an excellent source for the essential nutrient Calcium; and Chicken is an excellent source for the essential nutrient Protein.
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