Broccoli Chicken Alfredo
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
529 kcal
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Course
Main Course
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Cuisine
American
Broccoli Chicken Alfredo
Description
Broccoli Chicken Alfredo features rotini pasta cooked al dente, combined with broccoli that is steamed briefly to retain a slight crunch. Chicken breasts are cut bite-sized, seasoned, and sautéed until fully cooked and tender. A sauce is prepared in the same skillet by cooking garlic in butter, then adding flour to form a roux, slowly whisking in milk and seasoning to create a smooth, creamy base. Parmesan cheese is folded in to impart a savory note and thicken the sauce slightly.
The ingredients are combined so the sauce coats the pasta, broccoli, and chicken evenly. The dish balances the mild creaminess of the sauce with the fresh vegetable bite and tender protein. The use of rotini helps the sauce cling to the spirals, enhancing flavor in every bite.
This recipe serves well as a standalone dinner with generous portions. It is suitable for storing leftovers refrigerated for several days. Adjusting the sauce’s thickness with reserved pasta water allows customization to personal preference.
Store leftovers in an airtight container in the refrigerator for up to 2-3 days.
Ingredients
- 8 ounces rotini pasta
- 1 broccoli cut into small florets, head
- 2 tablespoons butter divided
- 1 pound chicken breast cut into bite-sized pieces
- 1 teaspoon salt divided
- ½ teaspoon black pepper divided
- 2 garlic minced, cloves
- 2 tablespoons all-purpose flour
- 1 ½ cups milk 2%
- ¼ cup Parmesan Cheese plus more for serving, grated
Instructions
- Cook pasta according to package directions; reserve ½ cup pasta cooking water before draining; set aside.
- Steam the broccoli for 2 minutes until fork tender, and toss with the cooked pasta.
- Heat 1 tablespoon butter in a large skillet over medium high heat. Season chicken breasts with ½ teaspoon salt and ¼ teaspoon black pepper. Add to skillet and cook until cooked through, about 3-4 minutes per side. Toss with the cooked pasta and broccoli.
- In the same pan, heat the remaining butter, add garlic and cook, stirring constantly, until fragrant, about 1 minute.
- Add flour, then whisk to combine and cook for 1 additional minute. Slowly whisk in the milk and season with the remaining salt and pepper. Let the sauce simmer uncovered until thickened, about 2-3 minutes. Turn off the heat, and fold in the parmesan cheese.
- Pour the sauce over the pasta, broccoli and chicken, and stir well. Add as much of the reserved pasta water for the desired sauce thickness. Serve with more parmesan cheese, if desired.
Notes
- Keep leftovers in a sealed container; they remain good refrigerated for 2-3 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 529 kcal
% Daily Value*
| Calories | 529kcal | 26% |
| Carbohydrates | 60g | 20% |
| Protein | 42g | 84% |
| Fat | 14g | 22% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 100mg | 33% |
| Sodium | 954mg | 40% |
| Potassium | 1173mg | 25% |
| Fiber | 6g | 24% |
| Sugar | 9g | 18% |
| Vitamin A | 1302IU | 26% |
| Vitamin C | 138mg | 153% |
| Calcium | 271mg | 27% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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