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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?
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.
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
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
- 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
- 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.
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