Broccoli Chicken Alfredo

Course: Main Course, Main Dish

Cuisine: Italian

Keyword: broccoli chicken alfredo, chicken alfredo, how to make alfredo

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings:

Calories: 1149kcal

Author: Chef Jessica Anne

Broccoli Chicken Alfredo is a quick and easy weeknight meal using pasta, a creamy parmesan alfredo sauce and tender marinated chicken.

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Equipment

Ingredients

Chicken:

2 tablespoons homemade Italian seasoning
1/4 cup vegetable oil
2 tablespoons red wine vinegar
2 teaspoons dried minced onions
1 teaspoon garlic powder
2 boneless skinless chicken breasts
2-3 teaspoons extra virgin olive oil

Alfredo Sauce:

1 pound linguine , cooked and hot
3 tablespoons butter
3 garlic cloves , finely minced
1 1/2 cups heavy cream
1 cup parmesan cheese , finely grated
1 head broccoli , cut into florets only

Toppings:

Instructions

Chicken:

Combine the 2 boneless skinless chicken breasts, 1/4 cup vegetable oil, 2 tablespoons red wine vinegar, 2 teaspoons dried minced onions and 1 teaspoon garlic powder in a large airtight plastic bag or shallow dish.
Using a meat tenderizer, pound the 2 boneless skinless chicken breasts until they are uniformly thin, about 1/2 inch thick. Cut into 2-3 smaller pieces.
Marinate the chicken for 2-24 hours.
When ready to serve, heat a large skillet over medium heat with 2-3 teaspoons extra virgin olive oil .
Remove the chicken from the marinade and discarding any leftover liquid.
Add the chicken to the skillet, cooking 4-5 minutes on each side or until fully cooked. You might have to work in batches.
Cut chicken against the grain into strips. Set aside while you make the sauce.

Alfredo Sauce:

Cook the 1 pound linguine according to package directions for "al dente". It can be cooked ahead of time or in the same pot you intend to make the alfredo sauce.
Place the 1 head broccoli, cut into florets in a large microwave safe bowl or dish. Add 1 cup water. Microwave on high for 3 minutes. Drain and set aside. Broccoli will be al dente.*
In a large pot (large enough to accommodate all of your pasta) melt 3 tablespoons butter.
Add the minced 3 garlic cloves, sauteing for 3 minutes.
Stir in the 1 1/2 cups heavy cream and finely grated 1 cup parmesan cheese, whisk until smooth.
Add cooked broccoli florets, tossing to coat.
Add the hot cooked pasta and toss to coat.
Evenly divide the pasta on serving plates, divide the chicken evenly over the pasta dishes.
Garnish with freshly grated parmesan cheese, maldon sea salt and freshly ground pepper.
If you've tried this recipe, come back and let us know how it was in the comments or star ratings.

Notes

*You can also steam the broccoli on the stovetop using a steamer basket or even boil it. I prefer to microwave it since this is a quick weeknight meal and I try to limit how many dishes I am making dirty.

Nutrition