Chicken Broccoli Alfredo
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Chicken Broccoli Alfredo
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This chicken broccoli alfredo is a classic recipe! It is creamy, cheesy, flavorful, and hearty. This dish takes just 30 minutes to make. Great for busy weeknights!
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Ingredients
- 8 ounces Whole wheat Penne pasta
- 1 tbsp olive oil
- 1 pound chicken breast cut into bite-sized pieces
- 2 cloves garlic minced
- 1 cup chicken broth
- 1 cup milk
- 2 tbsp whole wheat flour
- ½ cup grated Parmesan cheese
- ½ tsp salt adjust to taste
- ¼ tsp black pepper
- ¼ tsp nutmeg optional
- 2 cups broccoli florets steamed until tender-crisp
Instructions
- First, cook the whole wheat pasta according to the package instructions until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium-high heat. Add the chicken pieces and cook for 5 to 7 minutes until they are browned and cooked through. Remove the cooked chicken from the skillet and set aside.
- In the same skillet, add the minced garlic and cook for about 30 seconds until fragrant.
- Sprinkle the whole wheat flour over the garlic in the skillet and whisk it into the oil to create a roux. Cook for 1 to 2 minutes, stirring constantly, until it becomes lightly golden.
- Gradually pour in the chicken broth and milk, whisking constantly to avoid lumps. Cook for 5 to 7 minutes, or until the sauce thickens.
- Stir in the grated Parmesan cheese and continue to cook, stirring until the cheese is fully melted and the sauce is creamy.
- Season the sauce with salt, black pepper, and nutmeg (if using). Adjust the seasoning to your taste.
- Add the cooked chicken pieces and steamed broccoli florets to the sauce. Stir to combine and heat them through for a few minutes.
- Add the cooked whole wheat pasta to the skillet and gently toss to coat the pasta with the Alfredo sauce and chicken and broccoli mixture.
- Serve your healthy chicken broccoli alfredo with whole wheat pasta immediately. Garnish with additional Parmesan cheese and fresh parsley if desired!
Notes
- We prefer whole wheat pasta because it is less processed than regular pasta.
- For gluten-free, use gluten-free penne.
- Cut the chicken into small bite-sized pieces.
- Continue stirring to prevent burning.
- The Alfredo sauce will thicken as it cooks.
- Store leftovers in the fridge for up to 4 days.
- Do not freeze.
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