Chicken Alfredo with Broccoli

Ah, Alfredo sauce and pasta. Add some chicken and broccoli and it’s a delicious, healthy meal! It’s not only comfort food, it’s delicious!

This dish is hearty, healthy and full of flavor. Give it a try! You’ll want more!

Here’s How to Do it:

Start by cooking the chicken.  Preheat the oven to 350°

Sprinkle the chicken on both sides with the salt, pepper and garlic powder. Roast for about 25 to 30 minutes, or until it’s juices run clear.

Allow it to cool and cut into bite sized pieces.

While the chicken is cooking, bring a pot of water to boil. Gently lower the pasta into the boiling water and fan it out.

Cook until al dente, “firm to the tooth”. What that really means is that it should be very slightly undercooked.

When the pasta is almost done, add the broccoli. You want it hot and fork tender but still a bright green!

Drain the pasta and broccoli but reserve about 1/4 cup of the water.

Melt the butter in a large sauce pan. Sauté the garlic in the butter until it becomes translucent, but not brown.

Add the milk, broth, water, and parmesan and simmer until the cheese is melted and the mixture is starting to thicken. This is your alfredo sauce.

Stir in the pasta, broccoli and chicken. Simmer just a tad longer, maybe 3 to 5 minutes, to make sure everything is covered in alfredo.

Serve hot, garnished with a little more cheese.

Delicious and satisfying!

5 from 1 vote

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Chicken Alfredo

A meal in a bowl - chicken, broccoli and pasta with a creamy cheese sauce.

Course: Main Course, meal, Pasta

Cuisine: American

Keyword: chicken, fettuccini, ginger, broccoli, Asian inspired, meal, pasta

Servings: 4 people

Author: HelenFern

Ingredients

Chicken

• 4 boneless chicken thighs
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon garlic powder

Pasta

• 8 oz dry fettuccine
• 2 cups fresh or frozen broccoli
• 2 Tablespoons butter
• 1 teaspoon minced fresh garlic
• 1/2 cup chicken broth
• 1/4 cup milk
• 3/4 cup fresh grated parmesan cheese
• extra parmesan for garnish

Instructions

1. Start by cooking the chicken.  Preheat the oven to 350°

2. Sprinkle the chicken on both sides with the salt, pepper and garlic powder. Roast for about 25 to 30 minutes, or until it's juices run clear.

3. Allow it to cool and cut into bite sized pieces.

4. While the chicken is cooking, bring a pot of water to boil. Gently lower the pasta into the boiling water and cook until al dente, "firm to the tooth". What that really means is that it should be very slightly undercooked.

5. When the pasta is almost done, add the broccoli. You want it hot and fork tender but still a bright green!

6. Drain the pasta and broccoli but reserve about 1/4 cup of the water.

7. Melt the butter in a large sauce pan. Sauté the garlic in the butter until it becomes translucent, but not brown.

8. Add the milk, broth, water, and parmesan and simmer until the cheese is melted and the mixture is starting to thicken.

9. Stir in the pasta, broccoli and chicken. Simmer just a tad longer, maybe 3 to 5 minutes, to make sure everything is covered in sauce.

10. Serve hot, garnished with a little more cheese.

© Copyright 2019 The Lazy Gastronome

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