Chicken Broccoli Alfredo is an easy Italian dinner with the creamiest alfredo sauce over pasta, chicken, and broccoli. You can have this on the table in 20 minutes!
CHICKEN BROCCOLI ALFREDO
My favorite part of running a marathon was carbo-loading the night before my long runs with pasta dishes. In fact, whenever I make this Chicken Broccoli Alfredo I vividly remember eating it the night before a 20 mile run.
If you’ve ever trained for a marathon you know that the 20-miler is pretty much just as if not worse than the actual marathon. You don’t have the adrenaline to help you out like you do on race day.
This meal is one of my family’s absolute favorites. Everyone loves the creamy alfredo sauce, broccoli, chicken combo!
SOME TIPS:
- If your sauce simmers too long it can start to get too thick or separate. Simply whisk in a couple of tablespoon of milk or cream to thin it out a bit.
- Make sure to simmer and not rapid boil! If your heat is too high you can scald the sauce.
- To make this dish even easier I always have frozen rotisserie chicken on hand to use. You can also steam the broccoli or put it in a covered bowl with an inch of water and cook it in the microwave.
OTHER CHICKEN RECIPES:
Yield: 4 -6 servings
Chicken Broccoli Alfredo is an easy Italian dinner with the creamiest alfredo sauce over pasta, chicken, and broccoli. You can have this on the table in 20 minutes!
- 2 cups cooked chicken breasts diced
- 2 cups fresh chopped broccoli steamed and hot
- 1 lb pasta of your choice cooked according to package directions
Alfredo Sauce:
- 1/2 cup butter
- 1/2 teaspoon minced garlic
- 2 cups heavy cream
- 4 ounces cream cheese, softened
- 1/4 teaspoon garlic powder
- 1/4 teaspoon Italian seasonings
- salt and pepper to taste
- 1/2 cup freshly grated Parmesan cheese
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Cook the pasta according to the package directions.
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Melt butter in medium saucepan over medium heat. Add minced garlic with the butter. Add cream, cream cheese, garlic powder, and Italian seasonings. Simmer, uncovered, for 10 to 12 minutes or until thick, stirring frequently. Add salt and pepper to taste. When sauce has reached desired consistency, stir in Parmesan cheese.
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Serve over pasta, broccoli, and chicken.
SOME TIPS:
- If your sauce simmers too long it can start to get too thick or separate. Simple whisk in a couple of tablespoon of milk or cream to thin it out a bit.
- Make sure to simmer! If your heat is too high you can scald the sauce.
- To make this dish even easier I always have frozen rotisserie chicken on hand to use.
