This Chicken Broccoli Alfredo Pasta Recipe made from chicken breast, broccoli, garlic in a simple homemade cream sauce. Everybody (both kids and adults) love this delicious and creamy pasta dish!
If you’re tired of dry, tasteless chicken breast recipes, then it’s time to try different ways to cook chicken. This cheesy chicken and broccoli alfredo pasta dish is super easy to make, and the chicken breast is moist and tender, as it is smothered in a creamy, white cheese alfredo sauce.
If you’re tired of dry, tasteless chicken breast recipes, then it’s time to try different ways to cook chicken. This cheesy chicken and broccoli alfredo pasta dish is super easy to make, and the chicken breast is moist and tender, as it is smothered in a creamy, white cheese alfredo sauce.
Ingredients:
- 10 ounces broccoli
- 8 ounces penne pasta (for gluten free, use gf brown rice penne)
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1.5 pound chicken breast (1 large chicken breast)
- 4 garlic cloves minced
- 1 cup heavy cream
- 1 cup milk
- 1 1/4 cups Parmesan cheese, or Mozzarella cheese, or Monterey Jack cheese , shredded
- salt and pepper to taste
Instructions:
- Cook broccoli in boiling water for 5 minutes, drain well. Cut into small florets.
- Cook pasta al dente, drain.
- In a large skillet heat olive oil and butter on medium-high heat (until hot but not smoking) and saute chicken breast (seasoned generously with salt and pepper on both sides) for about 5 minutes on each side. Remove the skillet from heat, cover with the lid, and let the chicken rest, off heat, covered, until chicken is no longer pink in the center and cooked through. Remove chicken from the pan. Cut chicken into bite-size pieces.
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