Chicken and Broccoli Alfredo
An easy and comforting dinner the whole family will love!
Servings 6
Ingredients
- 8 ounces rotini pasta
- 3 cups fresh broccoli florets about 1 large head broccoli
- 1 ½ pounds boneless, skinless chicken breasts sliced into thin strips or bite size cubes
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- ⅓ cup plus 1 tablespoon butter divided
- 2 teaspoons minced fresh garlic
- 6 ounces cream cheese cubed
- ½ teaspoon Italian seasoning
- 1 ½ cups whole milk
- 1 ½ cups grated Parmesan cheese and extra, for topping (if desired)
- 1 tablespoon chopped fresh parsley for topping (optional)
Instructions
- Cook pasta according to package directions. Add broccoli florets during the last 4 minutes of cook time. Drain well.
- While pasta is cooking, season chicken with salt and pepper.
- Melt 1 tablespoon of butter in a large skillet over medium high heat (I used a 12 inch skillet). Add chicken and cook for approximately 6 to 7 minutes (3 to 3 ½ minutes on each side), or until chicken is no longer pink and fully cooked. Transfer chicken to a plate and set aside.
- In the same skillet over medium heat, melt the remaining ⅓ cup of butter. Add garlic and sauté (stirring constantly), until fragrant (about 30 seconds). Add cream cheese cubes and Italian seasoning. Whisk to smooth out any large lumps.
- Slowly pour in milk, about ¼ cup at a time, while continuing to whisk.
- Add Parmesan cheese and whisk or stir well to combine. Continue to cook and stir for 2 to 3 minutes, or until sauce reaches desired thickness.
- Remove from heat and add pasta, broccoli and cooked chicken to skillet with sauce. Toss to coat evenly. Season with additional salt and pepper, if desired.
- Serve sprinkled with grated Parmesan cheese and fresh chopped parsley, if desired.
Notes
If reheating and sauce is too thick, add milk to reach desired consistency.