Chicken And Broccoli Penne Alfredo
Ingredients
For the Alfredo Sauce:
- 1 cup heavy cream
- ¾ cup grated Parmesan cheese
- 2 tablespoons unsalted butter
- 2 cloves garlic minced
- Salt and freshly ground black pepper to taste
For the Pasta:
- 8 ounces penne pasta
- 1 ½ cups fresh broccoli florets
- 2 medium chicken breasts cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- ½ teaspoon paprika
- Salt and pepper to taste
Optional Garnish:
- Fresh parsley chopped
- Extra grated Parmesan cheese
Instructions
Prepare the Ingredients
- Cook the penne pasta in a large pot of salted boiling water until al dente, according to package instructions. Add the broccoli florets during the last 3 minutes of cooking. Drain and set aside.
- Season the chicken pieces with Italian seasoning, paprika, salt, and pepper.
Cook the Chicken
- Heat olive oil in a large skillet over medium-high heat.
- Add the seasoned chicken and cook for 5-7 minutes, stirring occasionally, until fully cooked and golden brown. Remove the chicken from the skillet and set it aside.
Make the Alfredo Sauce
- In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
- Pour in the heavy cream and simmer for 2-3 minutes, stirring occasionally.
- Gradually whisk in the Parmesan cheese until the sauce is smooth and creamy. Season with salt and pepper to taste.
Combine and Serve
- Add the cooked pasta, broccoli, and chicken to the skillet with the Alfredo sauce. Toss everything together to coat evenly.
- Cook for 2-3 minutes over low heat until warmed through.
- Garnish with parsley and extra Parmesan cheese, if desired. Serve hot.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of milk or cream to revive the sauce.
Avoid freezing this dish as the cream-based sauce may separate upon thawing.