Chicken Broccoli Alfredo

Rich, creamy, and so satisfying, this Chicken Broccoli Alfredo is the perfect recipe for winter. Its scrumptious textures and flavors are amazing.

Course Main Course, Main Dish

Cuisine American, Italian

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 489kcal

Author Dina

Season both sides of the chicken cutlets with salt and pepper.
Now add 4 tablespoons of olive oil into a large skillet and bring the heat to medium-high. Then pan-fry both sides of the chicken breast until fully cooked. Then cut the chicken into cubes and set aside.
Next, add 2 tablespoons of unsalted butter into the same skillet and bring it to medium heat. Then add 2-3 minced garlic cloves and stir for about 20 seconds or until the garlic becomes fragrant.
Now pour in 4 cups of heavy cream and let it come to a simmer. Once it’s simmered, turn the heat off and stir in 1 1/2 cups of grated Parmesan cheese.
In the meantime cook 1 lb of rotini pasta in a pot of salted boiling water. Once the pasta is cooked, pour pasta water into a bowl filled with 10 oz of broccoli florets. Quickly cover then bowl to let the broccoli steam for about 8-10 minutes.
Then add the pasta to the sauce. Once the broccoli is fork-tender, drain it and add it to the pasta along with the cut chicken. Serve warm with breadsticks and salad.

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