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This recipe has been repinned literally a million times, because it’s simple and quick, with the amazing alfredo sauce made completely from scratch. I’ve made this chicken alfredo pasta so many times and used different kinds of cheese. This recipe works with Parmesan cheese, Mozzarella cheese, Monterey Jack cheese, all shredded. I use short pasta (penne) which I find is perfect for creamy sauces as it feels like you get more sauce with each bite with short pasta.
CHICKEN BROCCOLI ALFREDO PASTA
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
- How to make chicken broccoli alfredo pasta:
- 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.
- Add minced garlic to the same skillet and cook it in chicken juices and oil remaining in the pan, scraping up the chicken bits from the bottom of the pan, on medium heat for about 30 seconds until garlic is fragrant, making sure to avoid burning. Add cooked and sliced broccoli and mix in with garlic. Remove from the pan.
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