Chicken and Broccoli Alfredo

Yield: 4 servings

Prep: 10

Cook: 20

Total: 30

So easy, so creamy and just so simple to whip up in 30 minutes from start to finish - perfect for those busy weeknights!

4.8 stars (23 ratings)

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.

This Chicken and Broccoli Alfredo recipe is brought to you by DAMN DELICIOUS

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