Print
Chicken Broccoli Alfredo
This chicken broccoli Alfredo pasta is sauteed chicken breast pieces and fresh broccoli, all tossed in a homemade creamy sauce. A quick and easy dinner option that's always a big hit with both kids and adults.
Course Main
Cuisine Italian
Prep Time 15 minutes minutes
Cook Time 25 minutes minutes
Total Time 40 minutes minutes
Servings 4
Calories 686 kcal
10 ounces rotini pasta 1 1/2 cups broccoli florets 6 tablespoons butter divided use 1 pound boneless skinless chicken breast cut into 1 inch pieces 1 teaspoon minced garlic 1/2 teaspoon Italian seasoning 1 1/4 cups heavy cream 3/4 cup parmesan cheese freshly grated salt and pepper to tastee 2 tablespoons chopped parsley
Cook the pasta in salted water according to package directions. Add the broccoli during the last 3 minutes of the cooking time.
Heat 2 tablespoons of the butter in a large pan over medium high heat.
Add the chicken to the pan and season with salt and pepper.
Cook the chicken for 5-6 minutes, stirring occasionally, until chicken is browned and cooked through.
Add the garlic and Italian seasoning to the pan and cook for an additional 30 seconds.
Remove the chicken from the pan and cover to keep warm. Wipe out the pan with a paper towel.
Melt the remaining 4 tablespoons of butter in a saucepan over medium low heat.
Add the cream and simmer for 4-5 minutes or until just thickened - do not let it boil.
Whisk in the parmesan cheese, stirring continuously, until cheese has melted.
Season the sauce with salt and pepper to taste.
Place the pasta, broccoli and chicken in the pan with the sauce. Toss to coat. Sprinkle with parsley, then serve.
Calories: 686 kcal | Carbohydrates: 58 g | Protein: 43 g | Fat: 34 g | Saturated Fat: 32 g | Cholesterol: 232 mg | Sodium: 626 mg | Potassium: 758 mg | Fiber: 3 g | Sugar: 3 g | Vitamin A: 2011 IU | Vitamin C: 32 mg | Calcium: 316 mg | Iron: 2 mg