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!

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!

Alfredo sauce is certainly not one of those “clean-eating” New Years type dish, but with all this broccoli, it all balances out, right?

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!

I should also mention that this is certainly not one of those heavy alfredo sauces either – it’s a light sauce with a thin coating because that’s really all you need here.

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!

There’s just no need to add in those extra calories, especially when it’s only the first week of January!

Chicken and Broccoli Alfredo

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Yield 4 servings

Chicken and Broccoli Alfredo

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

Instructions

  • 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.
  • 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.
  • 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.
  • Stir in Parmesan until well combined, about 1 minute. If the mixture is too thick, add more milk as needed.
  • Stir in pasta, broccoli and chicken. Gently toss to combine; season with salt and pepper, to taste.
  • Serve immediately, garnished with parsley, if desired.
http://damndelicious.net/2015/01/03/chicken-broccoli-alfredo/

Why It’s A Smart Choice

Nutrition Facts
Serving Size
Servings Per Container 4

Amount Per Serving
Calories 523.4 Calories from Fat 172.8
% Daily Value*
Total Fat 19.2g 30%
Saturated Fat 9.2g 46%
Trans Fat 0.3g
Cholesterol 90.2mg 30%
Sodium 216.2mg 9%
Total Carbohydrate 53.3g 18%
Dietary Fiber 1.9g 8%
Sugars 4.1g
Protein 34.6g 69%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Most alfredo recipes are based entirely on whipping cream for the sauce. Replacing most of the cream with milk lightens this recipe up. The broccoli – a great source of vitamin A, vitamin C, and folate – also adds two servings of veggies per portion of pasta!

Nutritional information provided by Jessica Penner, RD at Smart Nutrition.