Creamy Chicken Broccoli Alfredo (Printable Version)
Tender chicken and broccoli combine in a rich, creamy sauce with pasta for an easy and tasty meal.
# Ingredients Required:
→ Protein
01 -
570-680 g boneless skinless chicken breasts or thighs, diced into 1.3-2.5 cm cubes
→ Aromatics & Seasonings
02 -
5 ml olive oil
03 -
2-2.5 ml Italian seasoning, divided
04 -
2.5 ml smoked paprika
05 -
Salt and pepper to taste
06 -
3-4 garlic cloves, minced
→ Pasta & Vegetables
07 -
227 g pasta (spaghetti, fettuccine, or linguine)
08 -
150-225 g broccoli florets
→ Sauce
09 -
475-710 ml chicken broth or stock
10 -
300 ml heavy whipping cream or half and half
11 -
110 g freshly grated Parmesan Reggiano cheese
# Guide to Cooking:
01 -
Heat olive oil in a skillet or pot over medium heat. Add diced chicken, 2.5-3.75 ml Italian seasoning, smoked paprika, salt, and pepper. Cook for 3-4 minutes until chicken is lightly seared.
02 -
Increase heat to medium-high. Pour in chicken broth and heavy cream. Bring mixture to a gentle boil.
03 -
Add pasta to the boiling liquid, allowing it to submerge without breaking. Reduce heat to low, cover, and add extra broth if pasta is not fully submerged.
04 -
Simmer covered for 6 minutes. Uncover and add broccoli florets. Cover again and continue simmering for 6-8 minutes until pasta is al dente, stirring occasionally.
05 -
Stir in Parmesan cheese and minced garlic gently. Adjust seasoning with remaining Italian seasoning, salt, and pepper to taste.
# Extra Suggestions:
01 -
Use freshly grated Parmesan Reggiano for optimal flavor and melting quality.