From dinneratthezoo.com

Chicken Broccoli Alfredo

4 servings · 15 min prep · 25 min cook

Ingredients

Ingredients

• 10 ounces rotini pasta
• 1 1/2 cups broccoli florets
• 6 tablespoons butter (divided use)
• 1 pound boneless skinless chicken breast (cut into 1 inch pieces)
• 1 teaspoon minced garlic
• 1/2 teaspoon Italian seasoning
• 1 1/4 cups heavy cream
• 3/4 cup parmesan cheese (freshly grated)
• salt and pepper to taste
• 2 tablespoons chopped parsley

Steps

1. Cook 10 ounces pasta in salted water according to package directions. Add 1 ½ cups broccoli during the last 3 minutes of the cooking time.
2. Heat 2 tablespoons butter in a large pan over medium high heat.
3. Add 1 pound chicken to the pan and season with salt and pepper.
4. Cook the chicken for 5-6 minutes, stirring occasionally, until chicken is browned and cooked through.

   5-6 min

5. Add 1 teaspoon garlic and ½ teaspoon Italian seasoning to the pan and cook for an additional 30 seconds.

   30 seconds

6. Remove the chicken from the pan and cover to keep warm. Wipe out the pan with a paper towel.
7. Melt 4 tablespoons butter in a saucepan over medium low heat.
8. Add 1 ¼ cups cream and simmer for 4-5 minutes or until just thickened. do not let it boil.

   4-5 min

9. Whisk in ¾ cup parmesan cheese, stirring continuously, until cheese has melted.
10. Season the sauce with salt and pepper to taste.
11. Place the 10 ounces pasta, 1 ½ cups broccoli and chicken in the pan with the sauce. Toss to coat. Sprinkle with 2 tablespoons parsley, then serve.

Nutrition

Per serving

kcal

686

protein

43 g

carbs

58 g

fat

34 g

Simplify your own recipe on Reduce