Broccoli Chicken Alfredo Skillet

By • September 14, 2015 0 Comments

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Author Notes: Weeknight meals, can be repetitive or sometimes a little boring….especially when you are trying to please everyone with one dish. I think this one does the trick. Most everyone loves alfredo pasta with chicken and broccoli, it is probably one of the most ordered dishes in Italian American restaurants. You can use this method to make your own variation (switch up pasta, protein, or veg), and it serves a lot of people, or makes for leftovers for lunch the next day. There is a bit of cream in this, don't be afraid! Just do it! Alexandra V. Jones

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Serves 6

  • 1 pound whole wheat penne
  • 1 pound boneless, skinless chicken breast
  • 1 pound blanched,broccoli florets or defrosted frozen works great as well.
  • 1/2 cup heavy cream
  • 2 tablespoons butter
  • 1/2 teaspoon each: Smoked paprika, garlic salt, black pepper (spice blend)
  • 1 cup grated parmesan cheese, you can do an assortment, I used romano in mine as well.
  • drizzle or two of olive oil
  1. Get your pasta water going, salt it. Season chicken breast on both sides with spice blend.
  2. Heat a large skillet to medium high, add olive oil, add chicken turn after about five minutes, cook other side for four minutes or so (depends on thickness). Once cooked place chicken on a plate to rest.
  3. Cook pasta in boiling water for 10 minutes, during the last 2 minutes toss the broccoli in to reheat. Drain.
  4. In the chicken skillet add butter, cream, cheese and whisk over medium low, add pasta back to pan and toss with sauce, chop chicken up and add back to pan with any reserved juice that accumulated while it was resting.
  5. Top with a bit more parm and done. It’s kinda healthy, well I guess nourishing is a good term as it covers all your nutritional bases. It does have cream….and butter…but it’s still healthier than the versions you eat at restaurants.

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