Chicken Alfredo with Broccoli

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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!


chicken & pasta alfredo

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.

chicken & pasta

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.

pasta draining for alfredo

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.

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.

pasta alfredo

Serve hot, garnished with a little more cheese.

chicken and pasta alfredo

Delicious and satisfying!

5 from 1 vote
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

alfredo

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Here’s another version you might like.

pasta alfredo

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2 Responses to Chicken Alfredo with Broccoli

  1. Miz Helen says:

    5 stars
    Wishing you a great 4th of July Celebration and thanks so much for sharing with us at Full Plate Thursday! The links will be open early tomorrow, see you then.
    Miz Helen

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