Chicken Broccoli Alfredo
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:
- One-Pan Monterey Chicken Pasta
- Baked Chicken Chimichangas
- Pesto Ravioli with Chicken
- Poppy Seed Chicken
- Crockpot Italian Chicken
Chicken Broccoli Alfredo
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!
Ingredients
- 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
- 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
Instructions
Cook the pasta according to the package directions.
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.
Serve over pasta, broccoli, and chicken.
Recipe Notes
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.
can I use milk instead of heavy cream
It won’t thicken up as much but you could.
This is ultimate comfort food right here! Totally adding this to the menu plan for next week!
Paige
http://thehappyflammily.com
Thanks!
Prep time 21 hours 59 minutes!!
The recipe card had a bug in it!
i like some of your recipe, but there is no way you can print up what you wont to save withe the pic in less you have to pic up what every person have to say about the recipe. is there any way you can just print it up with the pic and the recipe.because i don`t what all the junk in my recipe when i`m type it up for my recipe box?????
Sorry! I’m gradually making the printing better with all of my recipes but I’m only halfway through over 400 recipes. I’ve fixed this one. Give it a try!
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I’ve always wanted to attempt to make this, but didn’t think I could. This recipie was so quick and amazingly easy to make. Thanks for sharing it was a big hit and one i’ll continue to make.
I almost always have penne on hand so it was nice seeing a pic of the recipe the way I will probably make it. Can’t wait to try this soon. 🙂
I make this all the time. It’s one of hubby’s favorites.
ditto! Amazing. I love the chik/broc combo.
that looks absolutely divine!