Teresa's Recipes
Creamy Broccoli and Chicken Alfredo
Indulge in the comforting embrace of this creamy broccoli and chicken Alfredo, a dish that brings together tender chicken, vibrant broccoli, and al dente pasta enveloped in a rich, velvety sauce. This classic Italian-American dish originated in the early 20th century and has since become a beloved favorite in households. The subtle hints of garlic and nutty Parmesan elevate the flavors, making it a delightful meal for family gatherings or cozy nights in.
Ingredients
- 8 ounces (fettuccine or your choice) Pasta
- 2 boneless, skinless, cut into bite-sized pieces Chicken breast
- 2 cups, fresh Broccoli florets
- 3 tablespoons Butter
- 3 cloves, minced Garlic
- 1 cup Heavy cream
- 1 cup, grated Parmesan cheese
- 2 tablespoons, chopped (for garnish) Fresh parsley
- to taste Salt
- to taste Black pepper
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Calories: 600
- Fat: 30g
- Carbs: 55g
- Protein: 35g
- Sodium: 600mg
- Sugar: 2g
Instructions
- Cook the pasta according to package instructions in a large pot of salted boiling water. Drain and set aside, reserving 1/2 cup of pasta water.
- In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
- Add the chicken pieces to the skillet and cook for 5-7 minutes until browned and cooked through. Remove the chicken from the skillet and set aside.
- In the same skillet, add the broccoli florets and sauté for 3-4 minutes until they are bright green and slightly tender.
- Reduce the heat to low and pour in the heavy cream, stirring well to combine with the broccoli.
- Slowly add the grated Parmesan cheese, stirring until melted and the sauce is smooth. If the sauce is too thick, add a bit of the reserved pasta water to reach your desired consistency.
- Season with salt and black pepper to taste.
- Add the cooked pasta and chicken back to the skillet, tossing well to coat everything in the creamy sauce. Cook for an additional 2-3 minutes until heated through.
- Serve hot, garnished with freshly chopped parsley for a pop of color and flavor.
Tips
- For a lighter version, you can substitute half-and-half for the heavy cream.
- Feel free to add other vegetables like spinach or bell peppers for added nutrition and color.
- For a spicy kick, incorporate red pepper flakes when sautéing the garlic.